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Loaded with crispy buttermilk fried shrimp, creamy homemade remoulade, shredded lettuce, and tomato, this shrimp po’ boy sandwich is everything you want in a classic po’ boy. The shrimp fry up light, crunchy, and perfectly seasoned thanks to a flavorful buttermilk marinade and crisp cornmeal coating, while the bold remoulade brings everything together on soft toasted bread.
A good shrimp po’ boy should be crispy, messy, and packed with flavor in every bite. Between the crunchy fried shrimp, cold shredded lettuce, juicy tomato, and creamy remoulade, there’s a reason this sandwich is such a classic.
This version keeps all of those traditional flavors while making the process approachable enough to recreate at home, with shrimp that stays crisp and well-seasoned from the first bite to the last.
The Key to a Really Good Shrimp Po’ Boy
A really good shrimp po’ boy is all about balance with crispy shrimp, soft bread, cool toppings, and plenty of bold sauce. Here’s what makes this recipe work:
- Crispy shrimp that stay light. The buttermilk marinade keeps the shrimp tender while the seasoned cornmeal coating fries up golden and crisp without feeling heavy.
- Bold, creamy remoulade. The homemade remoulade adds tang, richness, and just enough heat to bring everything together.
- Soft toasted bread. Buttered and lightly toasted rolls give the sandwich structure while still keeping that classic soft po’ boy texture.
- The right balance of crunch and freshness. Shredded lettuce and tomato help balance the rich fried shrimp and creamy sauce so the sandwich never feels too heavy.
- Surprisingly doable at home. A few simple techniques make this recipe feel restaurant-quality without being complicated.
Serve the po boys with Cajun Butter Corn for a classic side!
Why Is a Shrimp Po’ Boy?
A shrimp po’ boy is a classic Louisiana sandwich traditionally made with crispy fried shrimp served on soft French bread and topped with lettuce, tomato, and mayo or remoulade.
The sandwich originated in New Orleans, where the name “po’ boy” is believed to come from the term “poor boys”. It was originally used to describe hearty sandwiches served to striking streetcar workers in the late 1920’s.
This version stays true to the classic flavors while using a flavorful buttermilk marinade and homemade remoulade sauce for the shrimp.
Ingredient Notes
This shrimp po’boy comes together with simple ingredients you can find at your local grocery store.
NOTE: The full list of ingredients with measurements is provided in the recipe card below.
- Shrimp: Large or extra-large shrimp work best because they stay juicy and give the sandwich that classic hearty texture. Pat the shrimp dry before marinating so the buttermilk mixture coats evenly.
- Buttermilk: Helps tenderize the shrimp which creates a crisper, more flavorful crust.
- Cornmeal: The cornmeal adds a classic light crunch.
- Cornstarch: Keeps the coating crisp and delicate instead of heavy.
- Flour: Creates the base of the coating so the shrimp stays light and crunchy.
- Seasonings: You’ll need Old Bay, Cajun seasoning, Creole seasoning, paprika, salt, and pepper.
- Mayo: For the base of the remoulade and helps balance the Cajun flavors.
- Ketchup: A small amount of ketchup adds subtle sweetness and acidity, helping round out the flavor.
- Hot sauce: Use a Louisiana-style hot sauce like Crystal hot sauce or Tobasco.
- Dijon mustard, Worcestershire sauce, and horseradish sauce: Add savory depth and flavor.
- Fresh lemon juice: Always use freshly squeezed lemon juice for the best flavor.
- Oil: Use a neutral oil with a high smoke point, like canola, peanut, or vegetable oil, for frying.
- Rolls: The bread matters more than people think. You’ll need soft French rolls or po’ boy rolls (I like Leidenheimer brand, if you can find it). Soft rolls work best because they lightly compress around the shrimp without being too hard or chewy.
- Butter: For toasting the bread.
- Lettuce and Tomato: Cool shredded lettuce and fresh tomato balance the rich fried shrimp and sauce, giving the sandwich the classic texture and freshness.
Why Buttermilk Makes Better Fried Shrimp
The buttermilk marinade does more than just add flavor. It helps tenderize the shrimp while giving the seasoned coating something to cling to, which creates a lighter, crispier crust when fried.
Because the shrimp cook quickly, the buttermilk also helps keep them juicy and tender instead of rubbery or overcooked. Combined with the Cajun seasoning, hot sauce, and Old Bay, it builds flavor into every bite before the shrimp even hit the oil.
The result is fried shrimp that stay crisp on the outside while still tasting light and perfectly seasoned inside.
How to Make Shrimp Po Boy Sandwich
- Make the buttermilk mixture: In medium bowl, whisk together the buttermilk, hot sauce, Old Bay, Creole seasoning, Cajun seasoning, paprika, and salt.
- Soak the shrimp: Add the shrimp and toss to coat every piece. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
- Make the remoulade sauce: In a medium bowl, whisk together the mayonnaise, ketchup, whole-grain Dijon, Worcestershire, horseradish, lemon juice, Cajun seasoning, and paprika until smooth. Taste and add more salt or lemon to your liking. Cover and refrigerate for at least 30 minutes, or up to 2 days.
- Stir together ingredients for the flour mixture: In a large shallow bowl, whisk together the flour, cornmeal, cornstarch, Old Bay, paprika, and salt.
- Preheat your oil, then dredge the shrimp: Working in batches, lift the shrimp out out of the buttermilk mixture one at a time, letting the excess drip off, and dredge in the flour. mixture, pressing gently so the coating sticks.
- Fry the shrimp: Lower the dredged shrimp into the hot oil and fry, turning once, until deeply golden and crisp, about 2 minutes total.
- Drain the shrimp: Transfer the fried shrimp to a wire rack and sprinkle with a pinch more of Old Bay while still hot.
- Assemble: Split the rolls lengthwise without cutting all the way through. Spread the cut sides with softened butter and toast in a 400°F oven or under the broiler until golden at the edges, about 3 minutes.
Spread a generous layer of remoulade on both sides of the toasted french bread. Pile the bottom half with shredded lettuce, then tomato slices. Top with the fried shrimp. Close the sandwich, press gently, and serve immediately.
Chef’s Kiss
Expert Recipe Tips
- Keep the oil at 350°F. If the oil is too cool, the coating absorbs oil instead of crisping up, which makes the shrimp greasy. Fry in batches and let the oil come back to temperature before rounds.
- Don’t overcrowd the pan. Adding too many shrimp at once drops the oil temperature quickly and prevents the coating from getting crisp and golden.
- Pat the shrimp dry before marinating. Too much moisture can prevent the coating from sticking properly and affect the texture of the fried shrimp.
- Use soft bread, not a crusty baguette. A good po’ boy should be easy to bite into. Bread that is too hard or chewy won’t hold everything together as well.
- Assemble right before serving. For the best texture, build the sandwiches just before eating so the shrimp stay crisp and the bread doesn’t become soggy.
FAQs
Yes, just thaw the shrimp completely and pat them fry before marinating so the coating sticks properly.
Remoulade is a creamy sauce commonly served with seafood in Louisiana cooking. It’s similar to a seasoned mayo-based sauce with ingredients like mustard, Worcestershire, horseradish, and cajun seasoning.
The remoulade can be made ahead, but the shrimp are best fried fresh so they stay crispy. Assemble the sandwiches right before serving for the best texture.
Storage Instructions
Store leftover fried shrimp in an airtight container in the refrigerator for up to 2 days. For the best texture, store the shrimp, remoulade, and toppings separately.
Reheat the shrimp in a 375°F oven or air fryer for a few minutes until hot and crispy again. Avoid microwaving if possible, since it can make the coating soft.
Make Ahead Tip: The remoulade can be made up to 2 days ahead, and the shrimp can be marinated a few hours in advance. Fry and assemble the sandwiches just before serving for the best texture.
More Shrimp Recipes You’ll Love
Main Dish
Shrimp Burgers
Dinner
Stuffed Shrimp
Side Dishes
Seafood Salad
Appetizers
Aguachile (Mexican Aguachile de Camaron)
Shrimp Po’ Boy Sandwich
Ingredients
For the buttermilk shrimp:
- 1 1/2 pounds large or extra-large shrimp (21/25 count), peeled and deveined, tails removed
- 1 cup buttermilk
- 1 tablespoon Louisiana hot sauce (Crystal or Tabasco)
- 2 teaspoons Old Bay
- 1 teaspoon Creole seasoning
- 1 teaspoon Cajun seasoning
- 1 teaspoon paprika
- 1 teaspoon kosher salt
For the remoulade:
- 1 cup mayonnaise (Duke's preferred)
- 2 tablespoons ketchup
- 1 tablespoon whole-grain Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon prepared horseradish
- 1 tablespoon fresh lemon juice
- 1 teaspoon Cajun seasoning
- 1 teaspoon paprika
For the coating:
- 1 cup all-purpose flour
- 1/2 cup fine yellow cornmeal
- 1/4 cup cornstarch
- 1 tablespoon Old Bay seasoning
- 2 teaspoons paprika
- 1 teaspoon kosher salt
For frying and assembly:
- ~4 cups neutral oil (canola, peanut, or vegetable), for deep-frying
- 4 (8-inch) soft French or po' boy rolls (Leidenheimer, if you can find it)
- 4 tablespoons unsalted butter softened
- 2 cups shredded iceberg lettuce
- 2 vine-ripened tomatoes sliced
- Lemon wedges for serving
Instructions
- Soak the shrimp in the buttermilk: In a medium bowl, whisk together the buttermilk, hot sauce, Old Bay, Creole seasoning, Cajun seasoning, paprika, and salt. Add the shrimp and toss to coat every piece. Cover and refrigerate for at least 30 minutes, or up to 2 hours. The buttermilk tenderizes the shrimp and gives the coating something to grip onto.
- Make the remoulade: In a medium bowl, whisk together the mayonnaise, ketchup, Dijon mustard, Worcestershire, horseradish, lemon juice, Cajun seasoning, and paprika until smooth. Taste and add salt or lemon juice to your liking, if desired. Cover and refrigerate for at least 30 minutes, or up to 2 days. The flavor sharpens as it sits.
- Set up the dredge: In a wide shallow bowl, whisk together the flour, cornmeal, cornstarch, Old Bay, paprika, and salt.
- Heat the oil: Pour 2 to 3 inches of oil into a heavy Dutch oven or deep skillet. Heat over medium-high heat until the oil reaches 350°F on a thermometer. Set a wire rack over a rimmed baking sheet next to the stove for draining.
- Dredge and fry the shrimp: Working in batches, lift the shrimp out of the buttermilk one at a time, letting the excess drip off, and dredge in the flour mixture, pressing gently so the coating sticks. Lower into the hot oil and fry, turning once, until deeply golden and crisp, about 2 minutes total. Transfer to the wire rack and sprinkle with a pinch more Old Bay while still hot. Let the oil come back up to 350°F between batches.
- Toast the bread: Split the rolls lengthwise without cutting all the way through. Spread the cut sides with softened butter and toast in a 400°F oven or under the broiler until golden at the edges, about 3 minutes.
- Assemble the po' boys: Spread a generous layer of remoulade on both sides of each toasted roll. Pile the bottom half with shredded iceberg, then sliced tomato. Top with a heaping pile of fried shrimp. Close the sandwiches, press gently, and serve immediately with lemon wedges and extra remoulade on the side.
Notes
- Pat the shrimp dry before marinating: This helps the buttermilk mixture coat the shrimp evenly.
- Keep the oil at 350°F: This helps the shrimp be crisp and golden instead of greasy. Let the oil return to temperature between batches.
- Don’t overcrowd the pan: Fry the shrimp in batches so the coating stays light and crispy.
- Use soft French bread: A soft roll works best for a classic po’ boy texture. Avoid overly crusty bread.
- The remoulade gets even better as it sits: Make it ahead if possible for even more flavor.
- Assemble right before serving: This keeps the shrimp crispy and prevents the bread from becoming soggy.
- In New Orleans, a po’ boy served “dressed” typically includes lettuce, tomato, and mayo or remoulade. Nutrition information is automatically calculated and should be used as an approximation. It will vary depending on bread, amount of remoulade used and oil absorbed during frying.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This has been on my “must-try” list forever and I’m finally making it tonight. I already picked up some crusty french bread and I’m planning to pair it with a side of vinegar slaw to cut through the richness!
This looks delicious and I’m definitely saving it to try this weekend. I bet it would be great with some potato salad or even just some extra pickles on the side!