Shrimp Po' Boy Sandwich

Four shrimp po boys on a baking sheet after being assembled with lemon wedges on the side.

5 from 2 votes

An easy shrimp po' boy sandwich that stays true to the classic. It's made with crispy buttermilk fried shrimp, homemade remoulade, and soft toasted bread for the perfect balance of crunch and flavor.

Prep Time30

Cook Time15

Marinate time30

Total Time1 15

Course: dinner, Main Course

Cuisine: American

Keyword: shrimp po boy sandwich

Servings:

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