I packed all the bold, saucy flavor of a New Orleans shrimp po boy into a quick rice bowl with crispy shrimp and creamy remoulade. This is the kind of easy dinner I keep coming back to when I want big flavor without the fuss.

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I’m obsessed with these Shrimp Po’ Boy Rice Bowls because they give me all the messy, crunchy, saucy energy of the classic New Orleans sandwich without needing a giant loaf of bread. I get crispy shrimp, fluffy long grain white rice, and that bold remoulade situation in every bite, which is honestly the whole reason I keep craving this dinner.

But the best part? It feels fun and a little chaotic in the best way, like takeout vibes with more control over the good stuff.

And yes, I absolutely go heavy on the sauce. No regrets.

Just a killer bowl.

Ingredients

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Long grain rice catches all the sauce and makes the bowl feel hearty.
Shrimp brings the juicy protein, and it cooks fast, which I love.
Flour and cornmeal make that crispy po’ boy-style coating happen.
Paprika, Cajun seasoning, and cayenne add smoky heat without getting boring.
Eggs and buttermilk help the crunchy coating stick like it should.
Vegetable oil gives the shrimp that golden, diner-style crunch.
Romaine or iceberg keeps things fresh, cool, and a little healthy.
Tomato adds juicy sweetness, especially when the shrimp is spicy.
Dill pickles bring the tangy crunch that makes it feel legit.
Green onions and parsley wake everything up with fresh, sharp flavor.
Lemon wedges are a must.
That squeeze makes the fried shrimp pop.
Remoulade is creamy, zippy, and basically the whole reason this works.
Hot sauce and garlic give the sauce a little attitude.
Plus, pickle relish adds tiny bites of tang in every forkful.

Ingredient Quantities

1 1/2 cups long grain white rice, uncooked (about 3 cups cooked)

1 pound large shrimp, peeled and deveined

1/2 cup all purpose flour

3/4 cup yellow cornmeal

1 teaspoon paprika

1 teaspoon Cajun seasoning or Old Bay

1/2 teaspoon cayenne pepper (adjust to taste)

3/4 teaspoon kosher salt, divided

1/2 teaspoon black pepper

2 large eggs

1/2 cup buttermilk or whole milk

About 2 cups vegetable oil for frying

2 cups shredded romaine or iceberg lettuce

1 large tomato, sliced or diced

1/2 cup dill pickles, sliced

2 green onions, thinly sliced

2 tablespoons chopped fresh parsley

1 lemon, cut into wedges

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 tablespoon lemon juice

For remoulade sauce: 1 teaspoon Worcestershire sauce

For remoulade sauce: 1 teaspoon hot sauce (or to taste)

For remoulade sauce: 1 small garlic clove, minced

For remoulade sauce: 1 tablespoon dill pickle relish

For remoulade sauce: 1/2 teaspoon paprika

Salt and black pepper for the remoulade, to taste

How to Make this

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1. Cook rice: rinse 1 1/2 cups long grain white rice, then cook according to package directions with a pinch of salt until about 3 cups cooked; keep warm.

2. Make remoulade: whisk together 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 tablespoon Creole or Dijon mustard, 1 tablespoon lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, 1 minced garlic clove, 1 tablespoon dill pickle relish, 1/2 teaspoon paprika and salt and black pepper to taste; refrigerate.

3. Prep shrimp and dredges: pat 1 pound large shrimp dry. In one bowl combine 1/2 cup all purpose flour, 3/4 cup yellow cornmeal, 1 teaspoon paprika, 1 teaspoon Cajun seasoning or Old Bay, 1/2 teaspoon cayenne pepper, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. In another bowl whisk 2 large eggs with 1/2 cup buttermilk or whole milk and the remaining 1/4 teaspoon kosher salt.

4. Bread shrimp: dip each shrimp into the egg mixture, then coat in the flour and cornmeal mixture, pressing to adhere; set on a plate.

5. Fry shrimp: heat about 2 cups vegetable oil in a heavy skillet to 350 F or medium high heat. Fry shrimp in batches 1 to 2 minutes per side until golden and cooked through. Drain on paper towels.

6. Prep bowl components: shred 2 cups romaine or iceberg lettuce, slice or dice 1 large tomato, slice 1/2 cup dill pickles, thinly slice 2 green onions, chop 2 tablespoons fresh parsley, and cut 1 lemon into wedges.

7. Assemble bowls: divide cooked rice among bowls.

8. Top rice with shredded lettuce, tomato, pickle slices and a generous pile of fried shrimp.

9. Finish and serve: spoon remoulade over shrimp, sprinkle with green onions and parsley, squeeze lemon wedges over bowls and serve immediately.

Equipment Needed

1. Medium saucepan or rice cooker with lid
2. Fine mesh sieve or colander for rinsing rice
3. Three medium mixing bowls for dredges, egg wash and remoulade
4. Whisk and fork for mixing and egg wash
5. Shallow plates or rimmed baking sheet for breaded shrimp
6. Heavy skillet or cast iron pan and a deep fry thermometer
7. Tongs and a slotted spoon or spider for frying and draining
8. Cutting board and chef knife for vegetables and garnish
9. Paper towels and a plate or wire rack for draining fried shrimp

FAQ

Can I make the rice ahead of time? Yes. Cook the rice up to 2 days ahead, cool, and refrigerate in an airtight container. Reheat gently with a splash of water or warm in the microwave before assembling bowls.

How do I prevent the breading from falling off the shrimp? Pat shrimp dry, dredge in flour, then dip in the egg buttermilk wash, and finally coat in the cornmeal mixture. Press the coating onto each shrimp and let them rest on a wire rack for 5 minutes before frying to set the crust.

Can I bake or air fry the shrimp instead of deep frying? Yes. For air frying, spray shrimp lightly with oil and air fry at 400 F for 6 to 8 minutes, flipping once, until golden and cooked through. For baking, bake on a greased sheet at 425 F for 10 to 12 minutes, turning once. Texture will be less crisp than deep frying.

What is a good substitute for buttermilk? Use whole milk with 1 tablespoon lemon juice or white vinegar added, let sit 5 minutes, then use as a buttermilk substitute. Low fat milk works in a pinch but may produce a slightly thinner wash.

How can I make the remoulade spicier or milder? Adjust hot sauce and cayenne in the remoulade to increase heat. To make it milder, reduce or omit the hot sauce and cayenne and add a little extra mayonnaise or lemon juice to balance flavor.

How should I store leftovers and reheating tips? Store shrimp, rice, and remoulade separately in airtight containers in the refrigerator for up to 2 days. Reheat rice in the microwave with a splash of water. Reheat shrimp briefly in a 350 F oven for 6 to 8 minutes to help revive crispness or use the microwave for a faster but softer result. Add fresh lettuce, tomato, pickles, and remoulade just before serving.

Shrimp Po’ Boy Rice Bowls Recipe Substitutions and Variations

Long grain white rice: Substitute with jasmine rice for floral aroma or brown rice for nuttier flavor and more fiber; adjust cooking time and liquid as needed.
Shrimp: Use peeled scallops or firm white fish like cod or pollock for similar texture; reduce frying time for scallops and fish.
Yellow cornmeal: Swap for panko breadcrumbs for a lighter crunch or fine polenta for a similar corn flavor with slightly different texture.
Mayonnaise in remoulade: Use Greek yogurt for a tangier, lighter sauce or vegan mayo for a dairy free option; taste and adjust seasoning.

Pro Tips

1. Pat the shrimp bone dry and chill them for 10 to 15 minutes before breading. Cold, very dry shrimp hold the egg wash and coating much better, which gives a crunchier crust and less oil absorption.

2. Heat oil to a steady 350 F and fry in small batches. Overcrowding collapses the oil temperature and yields greasy, soggy shrimp. Use a thermometer and let the oil return to temperature between batches.

3. Make the remoulade a few hours ahead. Chilling lets the flavors meld so it tastes brighter and more rounded when you serve. Taste and adjust acidity or heat right before serving.

4. Add quick texture and brightness at the end: squeeze fresh lemon over the shrimp, sprinkle the chopped parsley and green onions just before serving, and add the pickles last so they keep their snap.

Shrimp Po' Boy Rice Bowls Recipe

Recipe by Sarah level

0.0 from 0 votes

Servings

servings

Calories

814

kcal

Equipment: 1. Medium saucepan or rice cooker with lid
2. Fine mesh sieve or colander for rinsing rice
3. Three medium mixing bowls for dredges, egg wash and remoulade
4. Whisk and fork for mixing and egg wash
5. Shallow plates or rimmed baking sheet for breaded shrimp
6. Heavy skillet or cast iron pan and a deep fry thermometer
7. Tongs and a slotted spoon or spider for frying and draining
8. Cutting board and chef knife for vegetables and garnish
9. Paper towels and a plate or wire rack for draining fried shrimp

Ingredients

1 1/2 cups long grain white rice, uncooked (about 3 cups cooked)
1 pound large shrimp, peeled and deveined
1/2 cup all purpose flour
3/4 cup yellow cornmeal
1 teaspoon paprika
1 teaspoon Cajun seasoning or Old Bay
1/2 teaspoon cayenne pepper (adjust to taste)
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper
2 large eggs
1/2 cup buttermilk or whole milk
About 2 cups vegetable oil for frying
2 cups shredded romaine or iceberg lettuce
1 large tomato, sliced or diced
1/2 cup dill pickles, sliced
2 green onions, thinly sliced
2 tablespoons chopped fresh parsley
1 lemon, cut into wedges
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 tablespoon lemon juice
For remoulade sauce: 1 teaspoon Worcestershire sauce
For remoulade sauce: 1 teaspoon hot sauce (or to taste)
For remoulade sauce: 1 small garlic clove, minced
For remoulade sauce: 1 tablespoon dill pickle relish
For remoulade sauce: 1/2 teaspoon paprika
Salt and black pepper for the remoulade, to taste

Directions

Cook rice: rinse 1 1/2 cups long grain white rice, then cook according to package directions with a pinch of salt until about 3 cups cooked; keep warm.
Make remoulade: whisk together 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 tablespoon Creole or Dijon mustard, 1 tablespoon lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, 1 minced garlic clove, 1 tablespoon dill pickle relish, 1/2 teaspoon paprika and salt and black pepper to taste; refrigerate.
Prep shrimp and dredges: pat 1 pound large shrimp dry. In one bowl combine 1/2 cup all purpose flour, 3/4 cup yellow cornmeal, 1 teaspoon paprika, 1 teaspoon Cajun seasoning or Old Bay, 1/2 teaspoon cayenne pepper, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. In another bowl whisk 2 large eggs with 1/2 cup buttermilk or whole milk and the remaining 1/4 teaspoon kosher salt.
Bread shrimp: dip each shrimp into the egg mixture, then coat in the flour and cornmeal mixture, pressing to adhere; set on a plate.
Fry shrimp: heat about 2 cups vegetable oil in a heavy skillet to 350 F or medium high heat. Fry shrimp in batches 1 to 2 minutes per side until golden and cooked through. Drain on paper towels.
Prep bowl components: shred 2 cups romaine or iceberg lettuce, slice or dice 1 large tomato, slice 1/2 cup dill pickles, thinly slice 2 green onions, chop 2 tablespoons fresh parsley, and cut 1 lemon into wedges.
Assemble bowls: divide cooked rice among bowls.
Top rice with shredded lettuce, tomato, pickle slices and a generous pile of fried shrimp.
Finish and serve: spoon remoulade over shrimp, sprinkle with green onions and parsley, squeeze lemon wedges over bowls and serve immediately.

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.