This classic New Orleans Po’Boy is a battered shrimp version served on a lightly toasted garlic French roll, piled with shredded lettuce, ripe tomato slices, and an irresistible homemade rémoulade sauce.
Years ago I tried a Shrimp Po’Boy at a new local diner and fell in love with the combination of textures and bold flavors. With Mardi Gras approaching, I decided to make my own version of this Louisiana favorite. It turned out to be easier than I expected, and the results are a deliciously satisfying sandwich you can recreate at home.
How to Make A Po’Boy Sandwich
A memorable Po’Boy comes down to three essentials: terrific bread, flavorful fillings, and a standout spread. For this sandwich the homemade rémoulade is the flavor anchor that pairs perfectly with crispy fried shrimp.
TIP: Make the rémoulade ahead of time and let the flavors meld in the refrigerator for at least an hour. It tastes even better after resting.
Rémoulade Sauce Instructions
In a bowl combine mayonnaise, Dijon mustard, paprika, Creole seasoning, prepared horseradish, sweet pickle relish, hot sauce and minced garlic. Stir until smooth. Add thinly sliced green onion, chopped fresh parsley, Worcestershire sauce, lemon juice and chopped capers (optional but recommended). Mix well.
TIP: Start light with Creole seasoning — it can be salty. You can always add more later, but you can’t remove it once added.
Cover and chill for at least one hour. If the sauce tastes a bit salty at first, rest assured the saltiness will mellow as it chills.
Preparing the Sub Sandwich Bread
Shred 2–3 cups of iceberg lettuce and slice two large ripe tomatoes; set aside. Split four French rolls lengthwise. Mix softened butter with garlic powder and spread inside each roll. Place rolls butter-side down on a hot griddle and toast lightly — you want a golden interior while keeping the outside soft. Over-toasting can overpower the other sandwich elements.
Breading for Shrimp
In a bowl whisk 1 cup buttermilk with 1 large egg until smooth. This buttermilk bath helps the breading adhere to the shrimp. Add 1½–2 pounds medium peeled and deveined shrimp to the bath — medium shrimp are a perfect bite-sized choice for Po’Boys.
In a separate bowl combine 3/4 cup flour, 1/4 cup cornmeal, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/8–1/4 teaspoon cayenne, 1/4 teaspoon black pepper and 1/4 teaspoon paprika. Whisk to blend. Working in small batches, lift shrimp from the buttermilk, let excess drip back into the bowl, then toss in the flour mixture to coat evenly.
Frying Shrimp for Sandwiches
Heat about 1 inch of vegetable oil in a skillet or small saucepan to 350°F (175°C). Carefully add breaded shrimp in batches and fry until golden and cooked through, about 3–4 minutes, turning as needed. Remove to a paper towel-lined plate to drain.
TIP: Keep pan handles turned inward and exercise caution with hot oil. Fry safely.
The breading is light and crispy — perfect with the tangy rémoulade.
Building the Perfect Cajun Shrimp Po’Boy Sandwich
Assemble the sandwich on the toasted roll. Spread chilled rémoulade on both sides of the bun — the sauce is the sandwich’s flavor star. On one side add shredded lettuce, on the other layer sliced tomatoes. Pile a generous portion of hot crispy shrimp down the center of each roll. Finish with an extra drizzle of rémoulade if desired and close the sandwich.
Recipe Wrap-up
This Shrimp Po’Boy makes a terrific dinner option when you want something more special than a typical sandwich. Serve with a simple side salad or potato salad for a complete meal. The sandwich carries a proud New Orleans tradition — hearty, flavorful, and built to satisfy hungry appetites.
Other Classic Sandwich Recipes
- Ultimate Patty Melts
- Pepper Jack Steak Sandwiches
- Hot Open-Faced Slow Cooker Beef Sandwiches
- Grilled Italian Cheese Sandwiches
- California Club Turkey Wrap
- Loose Meat Tavern Sandwich
- Air Fryer Toasted Turkey Sandwich Melt
- Homemade Sloppy Joes
- Hot Cranberry Turkey Sandwich
- Leftover Beef Tenderloin Sandwiches
Thanks for reading — I hope you enjoy these Shrimp Po’Boy sandwiches as much as we do. Happy cooking!
Printable Recipe Card
Shrimp Po’Boy Sandwich Recipe
This battered shrimp Po’Boy is served on a lightly toasted garlic French roll with shredded lettuce, sliced tomatoes, and homemade rémoulade sauce.
Prep Time: 25 mins • Cook Time: 12 mins • Total Time: 37 mins • Servings: 4 sandwiches • Calories: 1163 kcal
Ingredients
- Vegetable oil for frying
- 1½–2 pounds medium shrimp, peeled and deveined
- 3/4 cup flour
- 1/4 cup corn meal
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/8–1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 1 cup buttermilk
- 1 large egg
- 4 French rolls, split and hinged
- 4 tablespoons melted butter
- 1/2 teaspoon garlic powder (for rolls)
- 1/4 teaspoon paprika
- 2 cups thinly shredded iceberg lettuce
- 2 large tomatoes, sliced
Rémoulade Sauce
- 1 1/4 cup mayonnaise
- 1/4 cup Dijon mustard
- 1/2 tablespoon paprika
- 1/2 teaspoon Creole seasoning (or to taste)
- 1–2 teaspoons prepared horseradish
- 3 tablespoons sweet pickle relish
- 1/2 teaspoon hot sauce (preferably Tabasco)
- 2 cloves garlic, minced and smashed
- 2 green onions, thinly sliced
- Juice of 1/2 lemon
- 1 tablespoon chopped fresh parsley
- 2 teaspoons chopped capers (optional)
Instructions
- Combine melted butter and garlic powder; spread inside split rolls. Toast butter-side down on a hot griddle until golden. Set aside.
- Make the rémoulade: mix all sauce ingredients in a bowl, cover and chill at least one hour.
- Heat about 1 inch of oil in a skillet to 350°F (175°C).
- Mix flour, cornmeal, garlic powder, onion powder and cayenne in a shallow dish. In another bowl whisk buttermilk and egg.
- Place shrimp in the buttermilk mixture. Working in batches, lift shrimp, allow excess to drip off, then dredge in the flour mixture. Fry until golden, about 3–4 minutes per batch. Drain on paper towels.
- Spread chilled rémoulade on both sides of each roll. On one side add shredded lettuce, on the other add sliced tomatoes. Pile fried shrimp down the center and drizzle with more rémoulade if desired. Serve immediately.
Nutrition (per sandwich)
Calories: 1163 kcal • Carbohydrates: 57 g • Protein: 64 g • Fat: 75 g • Saturated Fat: 18 g • Cholesterol: 587 mg • Sodium: 3664 mg • Fiber: 6 g • Sugar: 11 g