Cajun Shrimp Po Boy Sandwiches
This classic Louisiana shrimp po' boy recipe is one of my all-time favorite things to eat. Crispy, golden fried shrimp on a light and pillowy French bread roll, fully "dressed" with pickles and tangy remoulade. It's an iconic American sandwich that delivers big flavor in every bite!
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These are the best shrimp po’boy sandwiches!
Fried shrimp po’boys were one of my favorite things to eat when I lived in Louisiana during college. I loved them so much, I even named my dog Po Boy after moving back to New Jersey!
It's hard to find a decent po boy outside of the Deep South. Either the bread is too tough, the seafood isn't fresh or crispy, or the toppings are just all wrong. But not in my kitchen!
No matter where I am in the world, I know I can whip up an authentic Louisiana style po-boy with a handful of basic ingredients, and so can you! I'll teach you everything you need to know to make this delicious sandwich at home.
What is a Po-Boy?
A po’boy sandwich is a classic New Orleans street food that originated in the late 1920s. It was created to feed streetcar workers, aka "poor boys," free sandwiches during a strike, and the term “poor boy” eventually morphed into “po’ boy.” It’s a classic sandwich that's deeply tied to Louisiana’s food culture.
Po' boy's are traditionally filled with fried seafood, roast beef or ham, but today you'll find them filled with a wide variety of ingredients. They always come on super soft French bread with a crisp outer crust, with the option of being "dressed" with mayonnaise, dill pickles, shredded lettuce and tomato.
Looking for another great classic shrimp recipe? Try this easy New Orleans BBQ shrimp, rich and creamy shrimp bisque, or this garlicky baked shrimp scampi.
Why This Recipe Works
- Brings an authentic taste of New Orleans straight to your own kitchen.
- Crispy fried shrimp with a light, crunchy coating that stays crisp, not greasy.
- Classic toppings like tangy pickles and creamy remoulade for that true po' boy experience.
- Made using simple ingredients with easy substitutions.
Shrimp Po Boy Ingredients
Shrimp - Opt for large shrimp (21-25 or 16-20) that are peeled and deveined with the tail-off. Seek out sustainably sourced, wild-caught shrimp for both flavor (and the environment).
French bread - For the most authentic and delicious po' boys, look for Louisiana style French bread or any other bread that’s light and airy on the inside with a thin, crisp crust. Skip the traditional French baguette, which is too tough for these shrimp sandwiches. If you have access to a Vietnamese bakery, the Bahn mi rolls are perfect. Soft French rolls or sub rolls from your local grocery store make a good substitute.
Creole mustard - This is super authentic and adds a unique tang to the homemade remoulade sauce. If you can’t find it, a good quality Dijon will work in a pinch.
Louisiana-style hot sauce - I love Crystal, but Tabasco or Louisiana brand work well too. Their vinegary heat is perfect for the marinade and the spicy sauce.
Cajun seasoning - Use a high-quality blend or make your own to control the flavor and salt content. Cajun or creole seasoning typically includes garlic powder, onion powder, paprika, black pepper, and cayenne.
Lettuce - Iceberg is traditional for that crisp crunch, but you can use romaine or leaf lettuce in a pinch, as long as you're using fresh lettuce!
Tomato - If tomatoes are out of season, skip them. A mealy, flavorless tomato ruins any sandwich!
Pickles - A few kosher dill pickle chips are classic and add a juicy crunch and tang. Bread and butter pickles are not recommended. Try my homemade refrigerator dill pickles recipe!
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Cast iron skillet
- Dutch oven or heavy bottomed pot
- Mixing bowl
- Wire rack or paper towels for draining
- Baking sheet
- Medium bowl
- Slotted spoon or spider
How to Make Fried Shrimp Po Boys
Marinate the Shrimp
- In a medium bowl, whisk together milk, hot sauce, cayenne, and cajun seasoning. Add the shrimp and make sure they’re submerged. Cover and refrigerate for 30–60 minutes.
- In a shallow bowl, whisk together the flour, more cajun seasoning, and cayenne.
Fry the Shrimp
- Pour vegetable oil or peanut oil into a cast iron skillet or Dutch oven to ¾ inch depth. Heat over medium-high heat until the temperature of the oil reaches 350°F.
- Remove shrimp from marinade and let excess drip off. Dredge in the flour mixture, making sure each piece is coated. Shake off excess and place on a wire rack or baking sheet.
Pro Tip: Dredge the shrimp in batches and don’t overcrowd the pan to ensure even frying and avoid cooling the oil too much.
- Fry shrimp in the hot oil for 2–4 minutes per side, until they’re golden brown, crispy, and cooked through. Remove with a slotted spoon and drain on paper towels to absorb excess oil.
Make the Remoulade Sauce
- In a small bowl, whisk together mayonnaise, Creole mustard, horseradish, ketchup, hot sauce, Worcestershire sauce, lemon juice, salt, and black pepper. Cover and chill until ready to use.
Assemble the Po Boys
- Toast the split rolls or French bread under a broiler, cut side up, until just barely golden.
- Spread a generous layer of the homemade remoulade sauce on both sides. Add shredded iceberg lettuce, juicy tomatoes seasoned with salt and pepper, and red onion slices. Pile on the crispy shrimp, then close the sandwich.
- Serve warm with lemon wedges.
Tips for Success
- Adjust the hot sauce and cayenne throughout the marinade, dredge, and sauce to suit your heat preference.
- Don’t marinate longer than 30-40 minutes or the shrimp may get rubbery from the acid and dairy.
- Use a deep fryer for even frying if you prefer hands-off temperature control.
Po’Boy Sandwich Variations
- For a traditional texture, swap ½ cup of flour with finely ground cornmeal for a more authentic Louisiana style fried shrimp.
- Swap the shrimp for fried oysters, crawfish or soft shell crab for another classic New Orleans take.
- Try it with thin-sliced roast beef and gravy for a non-seafood version.
- Top with pickles and a little bit of pickle juice to the remoulade for extra zip!
- Swap the remoulade for plain mayonnaise or a simple creamy spicy mayo with extra hot sauce.
What to Serve with Shrimp Po Boy Sandwiches
Serve with store bought chips or French fries, or make your own crispy baked parmesan truffle fries. It's also great with a simple side of slaw or this crunchy celery root remoulade for something a little fancier.
Add a swipe of jalapeño hot sauce for extra spice and don't forget to serve some homemade dill pickles on the side or add them on top of the sandwich!
Add a cold beer, hurricane or sparkling lemonade and you'll feel like you're at a New Orleans local restaurant during Mardi Gras!
Storing Leftover Po-Boy’s
These shrimp sandwiches are best eaten fresh, but if you have leftovers, store the fried shrimp and sauce separately in airtight containers in the fridge.
Shrimp will keep for up to 2 days, and the remoulade sauce for up to 5. Reheat the shrimp in the oven or air fryer at 350°F for about 5–6 minutes to restore crispness.
Toast the bread lightly and reassemble with fresh toppings before serving.
Shrimp Po Boy Recipe FAQs
A po’ boy is a classic slightly spicy sandwich from New Orleans, traditionally made with fried seafood or roast beef, served on crusty French bread that’s lighter and airier than a typical sub or hoagie rolls.
Yes, but smaller shrimp cook faster and won’t be quite as meaty. Large shrimp are ideal for that juicy bite.
I don't recommend it, but you can spray them with cooking spray and bake at 400°F on a parchment paper-lined baking sheet for 10–12 minutes, flipping once. The texture will not be as good. For better results, cook them in the air fryer until golden brown and crispy.
You can prep the dry and wet ingredients for the dredge, remoulade, and bread toppings ahead, but for best results, fry the shrimp right before serving.
The best bread is a Louisiana-style French bread that's light and fluffy inside with a crisp outer crust. Avoid tough, chewy French bread, which can overpower the fillings. French rolls, sub rolls, or any soft, airy bread with a thin crust from your local grocery store will also work well.
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Shrimp Po-Boy Recipe
Ingredients
For the Remoulade Sauce
- ½ cup mayonnaise
- 2 tablespoons Creole mustard
- 2 teaspoons prepared horseradish
- 1 tablespoon ketchup
- 2 teaspoons hot sauce Suggested: Crystal or Tabasco
- 1 ½ teaspoons Worcestershire sauce
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ½ teaspoon Cajun seasoning
- ¼ teaspoon black pepper
For the Shrimp
- 1 cup milk
- 2 tablespoons hot sauce
- ½ teaspoon cayenne pepper
- 1 tablespoon cajun seasoning
- 1 ½ pounds shrimp peeled and deveined (I used colossal but any size can be used)
For the Dredge
- 1 ½ cups all-purpose flour
- 1 tablespoon cajun seasoning
- 1 teaspoon cayenne pepper
- canola oil for frying
For Assembling the Po' Boys
- 1 large French bread cut into four sections or 4 individual hoagie rolls
- ¼ head iceberg lettuce shredded
- 1 tomato sliced
- ½ red onion thinly sliced
- 1 cup dill pickle chips about 4-5 per sandwich
- salt and black pepper for seasoning tomatoes
- lemon wedges for serving optional
Instructions
Make the Remoulade Sauce
- In a small bowl, whisk together the mayonnaise, Creole mustard, horseradish, ketchup, hot sauce, Worcestershire sauce, lemon juice, salt, and black pepper. Cover and refrigerate until ready to use.
Marinate the Shrimp
- In a medium bowl, whisk together the milk, hot sauce, cayenne pepper, and Cajun seasoning.
- Add the shrimp, making sure they are fully submerged. Cover and refrigerate for at least 30 minutes, but no more than 1 hour.
Fry the Shrimp
- In a shallow dish, whisk together the flour, Cajun seasoning, and cayenne pepper. Set aside.
- Pour vegetable or canola oil into a large skillet to a depth of ¾ inch. Heat over medium-high heat until the oil reaches 350°F.
- Remove the shrimp from the marinade, letting the excess drip off. Add the shrimp to the seasoned flour and toss to coat, ensuring they are fully covered. Shake off any excess flour and transfer to a baking sheet or wire rack.
- Carefully place the dredged shrimp into the hot oil, being sure not to overcrowd the pan—fry in batches if necessary.
- Fry for 2–4 minutes per side, until golden brown, crispy, and opaque.
- Remove with a slotted spoon and transfer to a paper towel–lined baking sheet or plate to drain.
Assemble the Po’ Boys
- Arrange the bread, cut-side up, on a baking sheet. Place under a preheated broiler for 1–3 minutes, watching carefully, until the cut sides are golden brown.
- Spread a generous amount of remoulade sauce on both cut sides of the toasted French bread.
- On the bottom half of each section, layer the iceberg lettuce, sliced tomatoes (seasoned with salt and pepper), and red onion. Pile the shrimp on top of the red onion. Place the top half of the bread over the shrimp.
- Serve immediately with lemon wedges on the side for squeezing over, if desired.
Notes
- Adjust the hot sauce and cayenne throughout the marinade, dredge, and sauce to suit your heat preference.
- Don’t marinate longer than 30-40 minutes or the shrimp may get rubbery from the acid and dairy.
- Use a deep fryer for even frying if you prefer hands-off temperature control.
