Introduction

The Fried Shrimp Po’Boy is a classic Louisiana sandwich packed with crispy, golden shrimp and a zesty remoulade sauce. It’s perfect for a satisfying lunch or casual dinner that brings a taste of the South right to your kitchen.

The image shows an open fried chicken sandwich on a white patterned plate sitting on a white marbled surface. The sandwich has three layers: the bottom layer is a toasted golden brown bun, the middle layer is shredded crisp light green lettuce, and the top layer consists of fried crispy golden-brown chicken pieces drizzled with creamy beige sauce. On the left side of the sandwich, there are bright red tomato slices placed on top of the bun. In the background, there is a white plate with more sliced tomatoes and a glass jar with extra creamy sauce and a spoon inside. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons dill pickle relish
1 teaspoon smoked paprika
1 teaspoon Creole seasoning
1-2 teaspoons prepared horseradish
2 garlic cloves (minced)
1/2 to 1 teaspoon hot sauce (adjust to taste)
Juice of 1/2 lemon (about 2 tablespoons)
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon black pepper
2 green onions (finely chopped)
1 1/2 to 2 pounds raw shrimp (peeled and deveined, tails off)
3/4 cup all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon garlic powder
1 teaspoon onion powder
3/4 teaspoon coarse kosher salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
3/4 cup buttermilk
1 large egg
1 tablespoon hot sauce
4 French rolls (split open)
4 tablespoons salted butter
1/2 teaspoon garlic powder
2 cups sliced cabbage or shredded lettuce
2 large tomatoes (sliced)
Dill pickles (optional)

Instructions

Step 1: Make the remoulade sauce by combining mayonnaise, Dijon mustard, dill pickle relish, smoked paprika, Creole seasoning, horseradish, minced garlic, hot sauce, lemon juice, Worcestershire sauce, salt, black pepper, and chopped green onions in a bowl. Whisk well, cover, and refrigerate for at least 1 hour.
Step 2: In a shallow dish, mix together cornmeal, all-purpose flour, garlic powder, onion powder, cayenne pepper, kosher salt, and black pepper.
Step 3: In a separate bowl, beat the buttermilk and egg together.
Step 4: Dip each shrimp into the buttermilk mixture, allowing excess to drip off, then dredge in the flour and cornmeal mixture. Shake off any excess coating and place on a plate. Repeat with all shrimp, then refrigerate for 15 minutes.
Step 5: Heat 1-2 inches of oil in a large pan to 350°F (175°C).
Step 6: Fry the shrimp in batches until they are golden brown and crispy, about 3-4 minutes each batch. Remove with a slotted spoon and drain on a wire rack.
Step 7: Slice the French rolls nearly in half horizontally, leaving one side intact as a hinge. Melt the butter with garlic powder, then brush the mixture on the cut sides of the rolls. Toast them buttered side down on a hot griddle until golden.
Step 8: Spread remoulade sauce on both sides of the toasted rolls. Layer shredded lettuce on one side and tomato slices on the other. Place fried shrimp down the center, drizzle more sauce on top, then fold the sandwich closed.
Step 9: Serve immediately, optionally adding dill pickles for extra crunch and flavor.

Tips & Variations

For a spicier kick, increase the amount of cayenne pepper in the coating or add extra hot sauce to the remoulade.
Substitute French rolls with crusty baguettes or hoagie buns if preferred.
You can use frozen shrimp—just make sure to thaw and pat them dry before coating.
Try adding shredded cabbage for extra crunch instead of lettuce.

Storage

Store any leftover fried shrimp and remoulade sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat the shrimp gently in a hot oven or air fryer to maintain crispness. Assemble sandwiches fresh just before serving to avoid sogginess.

How to Serve

A white plate with a waffle at the bottom, topped with several layers: three thick red tomato slices laid flat, several golden-brown fried shrimp stacked unevenly on top of the tomatoes, and thinly shredded light green lettuce placed beside the shrimp. The whole dish is lightly drizzled with a pale pink creamy sauce. The plate sits on a white marbled surface with a small glass jar filled with the same pink sauce and a spoon resting inside it nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the remoulade sauce ahead of time?

Yes, the remoulade sauce tastes even better after sitting in the fridge for an hour or more, allowing flavors to meld. It can be made up to a day ahead and stored covered in the refrigerator.

What oil is best for frying shrimp?

Use a neutral oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil, to ensure crispy shrimp without burning.