I bring you a Shrimp Po’ Boy loaded with crisp fried shrimp and tangy homemade remoulade on a baguette that proves dinner can be utterly irresistible.

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I am obsessed with the Shrimp Po’ Boy because every bite hits like a salty, crunchy love note to my taste buds. I can’t resist the way 1 pound medium shrimp sings against soft bread and 1/2 cup mayonnaise that cuts through the fry.

I love that combo of textures, crisp shell, yielding interior, creamy sauce. But it’s the contrast that gets me: bright and acidic, fatty and spicy all at once.

I’ve eaten these for late-night dinners, rowdy weekend meals, solo splurges. No filler.

Just honest, loud flavor that makes me eat with both hands and I crave them.

Ingredients

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Shrimp: juicy protein, quick-cooking and satisfying.
Flour: gives light crust and helps stuff stick.
Cornmeal: gritty crunch, old-school southern texture.
Cajun seasoning: spicy punch, it wakes everything up.
Smoked paprika: mild smokiness, adds warmth.
Garlic powder: savory depth, you’ll taste it.
Onion powder: round sweetness without raw bite.
Kosher salt: brings out shrimp’s natural flavor.
Black pepper: little heat and sharpness.
Eggs: binder for the breading, adds richness.
Buttermilk: tenderizes shrimp, makes coating stick.
Vegetable oil: neutral fryer oil, keeps things crisp.
Baguette or rolls: chewy vehicle for all the goodness.
Butter: toasts bread, adds buttery, salty comfort.
Iceberg lettuce: crisp crunch and cool contrast.
Tomatoes: juicy brightness, balances the fried shrimp.
Pickles: tangy bite, almost required honestly.
Mayonnaise (remoulade): creamy base, holds flavors together.
Ketchup: sweet tomato backbone in the sauce.
Mustard: tangy zip, it cuts through richness.
Hot sauce: adds heat, use however you like.
Garlic (sauce): sharp freshness in the remoulade.
Lemon juice: bright acidity, wakes up the sandwich.
Parsley: fresh herb note, little green pop.
Paprika (sauce): mild color and subtle warmth.
Cayenne: serious heat option, go easy if needed.
Sauce salt and pepper: balance and final seasoning touch.

Ingredient Quantities

1 pound medium shrimp, peeled and deveined

1 cup all purpose flour

1/2 cup yellow cornmeal

1 tablespoon Cajun seasoning

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 large eggs

1/2 cup buttermilk

Vegetable oil for frying, about 2 to 3 cups

1 large baguette or 4 small sandwich rolls

4 tablespoons unsalted butter, softened for toasting bread

2 cups shredded iceberg lettuce

2 medium tomatoes, sliced

Pickle slices, about 1/2 cup, optional but good

For remoulade sauce: 1/2 cup mayonnaise

For remoulade sauce: 2 tablespoons ketchup

For remoulade sauce: 1 tablespoon Creole or Dijon mustard

For remoulade sauce: 1 teaspoon hot sauce

For remoulade sauce: 1 clove garlic, minced

For remoulade sauce: 1 tablespoon lemon juice

For remoulade sauce: 1 tablespoon chopped fresh parsley

For remoulade sauce: 1/2 teaspoon paprika

For remoulade sauce: 1/4 teaspoon cayenne pepper, or more to taste

Salt and black pepper to taste for the sauce

How to Make this

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1. Make the remoulade first so flavors marry: whisk together 1/2 cup mayonnaise, 2 tbsp ketchup, 1 tbsp Creole or Dijon mustard, 1 tsp hot sauce, 1 clove minced garlic, 1 tbsp lemon juice, 1 tbsp chopped fresh parsley, 1/2 tsp paprika, 1/4 tsp cayenne, and salt and black pepper to taste. Chill while you prep everything else.

2. Pat 1 pound medium peeled and deveined shrimp dry with paper towels and season lightly with a pinch of the 1 tsp kosher salt and 1/2 tsp black pepper.

3. Set up dredging stations: in one bowl whisk 2 large eggs with 1/2 cup buttermilk. In a wide shallow dish combine 1 cup all purpose flour, 1/2 cup yellow cornmeal, 1 tbsp Cajun seasoning, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Mix well.

4. Heat 2 to 3 cups vegetable oil in a heavy skillet or Dutch oven to about 350 to 365 F. Use a candy or instant read thermometer if you have one. Too cool and the shrimp gets greasy, too hot and it burns fast.

5. Dredge shrimp by coating first in the flour mixture, then dipping in the egg buttermilk, then back into the flour mixture for a double coat. Shake off excess. Work in small batches so the oil stays hot.

6. Fry shrimp in batches for about 2 to 3 minutes per batch until golden brown and cooked through. Don’t overcrowd the pan. Drain on a wire rack or paper towels and season immediately with a light sprinkle of salt.

7. While shrimp fries, split the baguette or rolls and butter each cut side with softened butter. Toast the bread in a skillet or under the broiler until just golden and crisp around edges. That extra crunch matters.

8. Assemble sandwiches: spread a generous layer of remoulade on both sides of the toasted bread, pile on shredded iceberg lettuce, sliced tomatoes, pickle slices if using, then the hot fried shrimp. Add more remoulade on top if you like it saucy.

9. Serve right away while shrimp is hot and bread is crisp. If making ahead, keep remoulade and fried shrimp separate and assemble just before serving so the bread does not go soggy.

Equipment Needed

1. Large mixing bowl (for remoulade and egg-buttermilk mix)
2. Shallow wide dish or pie plate (for the flour/cornmeal dredge)
3. Whisk and a fork (whisk for sauce, fork for eggs)
4. Measuring cups and spoons
5. Heavy skillet or Dutch oven for frying
6. Candy or instant-read thermometer
7. Slotted spoon or tongs plus a wire rack or paper towels for draining
8. Knife and cutting board (for tomatoes, parsley, buttering bread)

FAQ

Q: What oil temperature should I use for frying the shrimp? A: Heat the oil to about 350 to 365°F. If it is too cool the crust soaks up oil and gets greasy, too hot and the outside burns before the shrimp cook. Use a thermometer for best results, and fry in small batches so the temp stays steady.

Q: Can I make the remoulade ahead of time? A: Yes. The sauce actually gets better after a few hours in the fridge, flavors meld. Keep it in an airtight container up to 3 days. Stir before using and taste for salt or heat.

Q: What if I only have frozen shrimp? A: Thaw them overnight in the fridge or quick thaw in cold water for 20 to 30 minutes. Pat completely dry before breading so the coating will stick and not fall off in the oil.

Q: Can I bake the shrimp instead of frying? A: You can, but it will not be as crispy. Toss breaded shrimp with a little oil, arrange on a rack over a baking sheet and bake at 425°F for 10 to 12 minutes, flipping once. Still good, just different texture.

Q: How do I keep the bread from getting soggy? A: Toast the baguette or rolls with butter until golden, spread a thin layer of remoulade and pile lettuce between the sauce and fried shrimp. The lettuce acts as a barrier and keeps things crisp longer.

Q: Any tips to keep the breading from falling off? A: Make sure shrimp are dry, dredge in the flour mixture, dip in the egg and buttermilk, then dredge again in the flour mixture. Press the coating on gently and avoid overcrowding the pan when frying. That double-dip method helps it stick better.

Shrimp Po’ Boy Recipe Substitutions and Variations

Shrimp: try peeled bay scallops, small peeled prawns, thin strips of firm white fish like cod or catfish, or even thinly sliced chicken breast for a non seafood option.
Buttermilk: swap with plain yogurt thinned with a little milk, milk plus 1 tablespoon vinegar or lemon juice (let sit 5 min), or kefir if you got it.
Cornmeal: use panko breadcrumbs for extra crunch, fine semolina, or more all purpose flour mixed with a little corn flour for texture.
Baguette/sandwich rolls: sub with hoagie rolls, soft Kaiser rolls, or toasted brioche buns if you want a richer sandwich.

Pro Tips

1) Keep the oil temp steady around 350 to 365 F. If it drops the breading soaks up oil and gets greasy, if it spikes the coating will burn before the shrimp cooks. Use a thermometer and fry in small batches so the temp recovers quickly.

2) Double-coat works best but pat your shrimp very dry first. Moisture kills crispiness. Also shake off excess flour between coats so you don’t end up with clumpy batter.

3) Season every layer. Put a little salt and pepper on the shrimp itself and in the flour mix. That way the flavor is in the shrimp not just on the surface. Taste the remoulade and tweak acid, heat or sweetness before chilling it.

4) To keep sandwiches from getting soggy, toast and butter the bread well and assemble right before serving. If you need to prep ahead, keep fried shrimp and sauce separate, and drain shrimp on a wire rack not paper towels so they stay crisp.

Shrimp Po’ Boy Recipe

Recipe by Sarah level

0.0 from 0 votes

I bring you a Shrimp Po' Boy loaded with crisp fried shrimp and tangy homemade remoulade on a baguette that proves dinner can be utterly irresistible.

Servings

servings

Calories

1009

kcal

Equipment: 1. Large mixing bowl (for remoulade and egg-buttermilk mix)
2. Shallow wide dish or pie plate (for the flour/cornmeal dredge)
3. Whisk and a fork (whisk for sauce, fork for eggs)
4. Measuring cups and spoons
5. Heavy skillet or Dutch oven for frying
6. Candy or instant-read thermometer
7. Slotted spoon or tongs plus a wire rack or paper towels for draining
8. Knife and cutting board (for tomatoes, parsley, buttering bread)

Ingredients

1 pound medium shrimp, peeled and deveined
1 cup all purpose flour
1/2 cup yellow cornmeal
1 tablespoon Cajun seasoning
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 large eggs
1/2 cup buttermilk
Vegetable oil for frying, about 2 to 3 cups
1 large baguette or 4 small sandwich rolls
4 tablespoons unsalted butter, softened for toasting bread
2 cups shredded iceberg lettuce
2 medium tomatoes, sliced
Pickle slices, about 1/2 cup, optional but good
For remoulade sauce: 1/2 cup mayonnaise
For remoulade sauce: 2 tablespoons ketchup
For remoulade sauce: 1 tablespoon Creole or Dijon mustard
For remoulade sauce: 1 teaspoon hot sauce
For remoulade sauce: 1 clove garlic, minced
For remoulade sauce: 1 tablespoon lemon juice
For remoulade sauce: 1 tablespoon chopped fresh parsley
For remoulade sauce: 1/2 teaspoon paprika
For remoulade sauce: 1/4 teaspoon cayenne pepper, or more to taste
Salt and black pepper to taste for the sauce

Directions

Make the remoulade first so flavors marry: whisk together 1/2 cup mayonnaise, 2 tbsp ketchup, 1 tbsp Creole or Dijon mustard, 1 tsp hot sauce, 1 clove minced garlic, 1 tbsp lemon juice, 1 tbsp chopped fresh parsley, 1/2 tsp paprika, 1/4 tsp cayenne, and salt and black pepper to taste. Chill while you prep everything else.
Pat 1 pound medium peeled and deveined shrimp dry with paper towels and season lightly with a pinch of the 1 tsp kosher salt and 1/2 tsp black pepper.
Set up dredging stations: in one bowl whisk 2 large eggs with 1/2 cup buttermilk. In a wide shallow dish combine 1 cup all purpose flour, 1/2 cup yellow cornmeal, 1 tbsp Cajun seasoning, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Mix well.
Heat 2 to 3 cups vegetable oil in a heavy skillet or Dutch oven to about 350 to 365 F. Use a candy or instant read thermometer if you have one. Too cool and the shrimp gets greasy, too hot and it burns fast.
Dredge shrimp by coating first in the flour mixture, then dipping in the egg buttermilk, then back into the flour mixture for a double coat. Shake off excess. Work in small batches so the oil stays hot.
Fry shrimp in batches for about 2 to 3 minutes per batch until golden brown and cooked through. Don’t overcrowd the pan. Drain on a wire rack or paper towels and season immediately with a light sprinkle of salt.
While shrimp fries, split the baguette or rolls and butter each cut side with softened butter. Toast the bread in a skillet or under the broiler until just golden and crisp around edges. That extra crunch matters.
Assemble sandwiches: spread a generous layer of remoulade on both sides of the toasted bread, pile on shredded iceberg lettuce, sliced tomatoes, pickle slices if using, then the hot fried shrimp. Add more remoulade on top if you like it saucy.
Serve right away while shrimp is hot and bread is crisp. If making ahead, keep remoulade and fried shrimp separate and assemble just before serving so the bread does not go soggy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.