Loaded with crispy buttermilk-fried shrimp, creamy homemade remoulade, shredded lettuce, and ripe tomato, this shrimp po’ boy sandwich delivers everything you expect from the classic. The shrimp are tender from a flavorful buttermilk marinade and coated in a crisp cornmeal-and-flour dredge, while the bold remoulade ties the sandwich together on soft, toasted rolls.
A great shrimp po’ boy should be crispy, a little messy, and packed with bright, balanced flavors. Crunchy fried shrimp, cool shredded lettuce, juicy tomato, and a tangy remoulade create that irresistible combination. This recipe preserves those traditional flavors while keeping the steps approachable so you can make restaurant-quality po’ boys at home.
The Key to a Really Good Shrimp Po’ Boy
This sandwich is all about balance: crisp shrimp, soft bread, fresh toppings, and a bold sauce. What makes this recipe work:
- Light, crispy shrimp: The buttermilk keeps shrimp tender while the seasoned cornmeal coating fries up golden without feeling heavy.
- Creamy, assertive remoulade: A homemade remoulade adds tang, richness, and a touch of heat to unify the sandwich.
- Soft toasted rolls: Buttered and lightly toasted rolls provide structure while staying tender and easy to bite.
- Crunch and freshness: Shredded lettuce and tomato balance the rich fried shrimp and creamy sauce so each bite feels fresh.
- Doable at home: A few straightforward techniques—marinating, proper dredging, and frying in batches—yield crisp, well-seasoned shrimp every time.
Why a Shrimp Po’ Boy?
The shrimp po’ boy is a Louisiana classic: crispy fried shrimp on soft French-style bread, typically dressed with lettuce, tomato, and mayo or remoulade. The term “po’ boy” traces back to New Orleans and the phrase “poor boys,” referring historically to hearty sandwiches served to striking streetcar workers in the late 1920s. This recipe stays true to those roots while using a flavorful buttermilk soak and homemade remoulade to enhance the shrimp.
Ingredient Notes
This po’ boy uses simple ingredients available at most grocery stores.
NOTE: Exact ingredient amounts are listed in the recipe card below.
- Shrimp: Large or extra-large shrimp (peeled and deveined) hold up well and stay juicy.
- Buttermilk: Tenderizes shrimp and helps the dredge adhere for a lighter crust.
- Cornmeal: Adds a classic, delicate crunch.
- Cornstarch: Keeps the coating crisp instead of heavy.
- Seasonings: Old Bay, Cajun and Creole seasonings, paprika, salt, and pepper build the signature flavor.
- Remoulade base: Mayonnaise with a little ketchup, Dijon, Worcestershire, horseradish, lemon juice, and spices creates a tangy, savory sauce.
- Frying oil: Use a neutral oil with a high smoke point—canola, peanut, or vegetable oil works best.
- Rolls: Soft French or po’ boy rolls are essential; they compress around the shrimp while staying tender.
- Toppings: Shredded lettuce and sliced tomatoes add necessary freshness and texture.
Why Buttermilk Makes Better Fried Shrimp
Buttermilk does more than add tang: it tenderizes the shrimp and gives the coating something to cling to, resulting in a lighter, crispier exterior. It also helps the shrimp stay juicy because they cook quickly. Combined with hot sauce and seasonings in the marinade, it builds flavor before frying so every bite is well seasoned.
How to Make Shrimp Po’ Boy Sandwich
- Make the buttermilk mixture: Whisk buttermilk with hot sauce, Old Bay, Creole and Cajun seasonings, paprika, and salt.
- Soak the shrimp: Add shrimp to the buttermilk, toss to coat, then refrigerate 30 minutes to 2 hours.
- Make the remoulade: Whisk mayonnaise, ketchup, whole-grain Dijon, Worcestershire, horseradish, lemon juice, Cajun seasoning, and paprika until smooth. Chill at least 30 minutes.
- Prepare the dredge: Whisk flour, cornmeal, cornstarch, Old Bay, paprika, and salt in a shallow bowl.
- Dredge the shrimp: Lift shrimp from the buttermilk one at a time, let excess drip off, press into the flour mixture so the coating adheres.
- Fry the shrimp: Fry in hot oil (about 350°F) in batches until deeply golden and crisp, about 2 minutes total, turning once.
- Drain and season: Transfer fried shrimp to a wire rack and sprinkle with a pinch of Old Bay while hot.
- Toast and assemble: Split rolls lengthwise, butter the cut sides and toast until golden. Spread remoulade on both sides, add shredded lettuce and tomato, pile on the fried shrimp, close the roll, press gently, and serve immediately.
Chef’s Kiss
Expert Recipe Tips
- Keep oil at 350°F: If the oil is too cool, the coating will absorb oil and become greasy. Let the oil return to temperature between batches.
- Don’t overcrowd: Frying in small batches keeps the coating crisp and golden.
- Pat shrimp dry before marinating: Excess moisture prevents the coating from sticking properly.
- Use soft rolls: A soft French or po’ boy roll is easier to bite and holds the sandwich together better than a crusty baguette.
- Assemble right before serving: This preserves crispness and prevents soggy bread.
FAQs
Yes. Thaw completely and pat dry before marinating so the coating adheres properly.
Remoulade is a Louisiana-style, mayo-based sauce seasoned with mustard, Worcestershire, horseradish, and Cajun spices—perfect with fried seafood.
Make the remoulade ahead, but fry and assemble the shrimp just before serving so they stay crisp.
Storage Instructions
Store leftover fried shrimp in an airtight container in the refrigerator for up to 2 days. For best texture, keep shrimp, remoulade, and toppings separate. Reheat shrimp in a 375°F oven or air fryer until hot and crisp; avoid the microwave to prevent a soggy coating.
Make Ahead Tip: Remoulade can be prepared up to 2 days in advance. Shrimp may be marinated a few hours ahead, but fry and assemble immediately before serving for optimal texture.
More Shrimp Recipes You’ll Love
Main Dish
Shrimp Burgers
Dinner
Stuffed Shrimp
Side Dishes
Seafood Salad
Appetizers
Aguachile (Mexican Aguachile de Camarón)
Shrimp Po’ Boy Sandwich
Ingredients
For the buttermilk shrimp:
- 1 1/2 pounds large or extra-large shrimp, 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
- 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
- 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
- 4 tablespoons unsalted butter, softened
- 2 cups shredded iceberg lettuce
- 2 vine-ripened tomatoes, sliced
- Lemon wedges for serving
Instructions
- Soak the shrimp: Whisk buttermilk, hot sauce, Old Bay, Creole and Cajun seasonings, paprika, and salt. Add shrimp, toss to coat, cover, and refrigerate 30 minutes to 2 hours.
- Make the remoulade: Whisk mayonnaise, ketchup, Dijon, Worcestershire, horseradish, lemon juice, Cajun seasoning, and paprika until smooth. Chill at least 30 minutes.
- Set up the dredge: In a shallow bowl, whisk flour, cornmeal, cornstarch, Old Bay, paprika, and salt.
- Heat the oil: Pour 2–3 inches of oil into a heavy pot and heat to 350°F. Set a wire rack over a rimmed baking sheet for draining.
- Dredge and fry: Working in batches, lift shrimp from buttermilk, let excess drip off, press into the flour mixture, then lower into hot oil. Fry until golden and crisp, about 2 minutes total. Drain on the rack and sprinkle with a little Old Bay. Let oil return to 350°F between batches.
- Toast the bread: Split rolls without cutting through, butter the cut sides, and toast in a 400°F oven or under the broiler until golden, about 3 minutes.
- Assemble: Spread remoulade on both sides of each roll. Layer shredded lettuce and tomato on the bottom half, pile on fried shrimp, close the roll, press gently, and serve immediately with lemon wedges.
Notes
- Pat shrimp dry before marinating so the buttermilk coats evenly.
- Maintain oil temperature at 350°F for a crisp, non-greasy crust.
- Fry in batches to avoid overcrowding and soggy coating.
- Choose soft rolls for the authentic po’ boy texture.
- Remoulade improves with time; make it ahead if desired.
- Assemble just before serving to keep shrimp crisp and bread from getting soggy.
- In New Orleans, a po’ boy served “dressed” usually includes lettuce, tomato, and mayo or remoulade.
Nutrition
Carbohydrates: 47 g
Protein: 30 g
Fat: 51 g
Nutrition information is an estimate and will vary based on ingredients and preparation.