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Nothing beats a homemade crispy shrimp po’boy sandwich! Perfectly fried shrimp on a soft bread roll with lettuce, tomatoes, pickles, and remoulade sauce.

Serve it with chips, crispy onion rings, or french fries!

What is a Po’Boy Sandwich?

A po’boy is a sandwich from Louisianna that consists of fried seafood or roast beef served on French bread. It originated in the late 1920s when workers who were on strike against a streetcar company were given free sandwiches by a local restaurant. The restaurant workers nicknamed the strikers “poor boys” and hence the name “po’boy”. A “dressed po’boy” is topped with shredded lettuce, tomatoes, and mayo or remoulade.

Why You’ll Love This Recipe

• The fried shrimp are perfectly seasoned and super crispy!
• It’s packed with flavor.
• Super easy to make.
• The ultimate comfort meal.

Ingredient Notes

• Shrimp – For best results, use raw peeled and deveined shrimp. I highly recommend using small or medium-sized shrimp. Remove the tails.
• Hot Sauce – I recommend Franks hot sauce or Cholula.
• Bread – French bread is highly recommended.
• Buttermilk – Store-bought thick buttermilk works best for this recipe. Avoid homemade buttermilk.
• Lettuce – Use shredded iceberg lettuce.
• Spices – I used a combination of paprika, cayenne pepper, garlic powder, oregano, onion powder, and salt. Feel free to use Cajun seasoning or creole seasoning instead.
• Remoulade – The remoulade sauce is what makes this extra special! If you don’t feel like making it (although it only takes a few minutes) feel free to use mayo instead.

How To Make

1. In a small bowl, combine the paprika, cayenne pepper, garlic powder, onion powder, oregano, and salt.
2. In a large bowl, combine the buttermilk, hot sauce, and 2 teaspoons of the spice mixture. Whisk until well combined.
3. Add the shrimp to the buttermilk mixture and make sure the shrimp are coated completely with the mixture. Allow it to marinate for at least 20 minutes at room temperature.
4. Heat 2-3 inches of oil to 350 degrees F.
5. In a large bowl, combine the flour, cornmeal, and remaining spice mixture. Mix well.
6. Coat each shrimp in the flour mixture shaking off any excess buttermilk mixture. Make sure the shrimp are well coated.
7. Fry the shrimp for about 30 seconds on each side working in batches. Drain the shrimp on a wire rack or paper towel-lined plate. Check for seasoning and sprinkle with extra salt, if needed.
8. To assemble the shrimp po’boy sandwich, spread remoulade sauce on both sides of the French bread. Add a layer of shredded lettuce on the bottom layer, followed by tomato slices, pickles, fried shrimp, and remoulade sauce.
9. Press the sandwich down and enjoy!

Top Tips For The Ultimate Shrimp Po’Boy

• The bread is probably the second most important ingredient after the shrimp. Ideally, you’ll want to use a French baguette with a crispy exterior and fluffy interior.
• Start assembling the sandwich the second the shrimp come out of the fryer. You’ll want to enjoy this while the shrimp are hot and crispy.
• Don’t slather your bread with remoulade too far in advance otherwise, it may get soggy.
• Use a thermometer to measure the oil. Make sure it reaches 350 degrees F. If the oil is too hot, the shrimp will burn and if the oil is not hot enough, the shrimp will absorb too much oil and turn greasy.
• Use peanut, canola, or vegetable oil for frying. Don’t use olive oil.

Can I Make This Ahead Of Time?

You may certainly marinate the shrimp in the buttermilk mixture overnight. It will taste even better! However, I don’t recommend coating or frying the shrimp ahead of time.

How Many Shrimp Per Sandwich?

This all depends on the size of the shrimp and the actual person. Some people like a lot of shrimp and others like a little less. However, you can do about 6-8 shrimp per sandwich.

More Recipes You Might Enjoy

• Southern Fried Shrimp
• Fried Fish Sandwiches
• Crunchy Panko Shrimp
• Philly Cheesesteak Sandwiches

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