I wrote a Fried Shrimp Po Boy recipe that pairs crispy, seasoned medium shrimp on a French baguette with a creamy creole remoulade sauce you’ll want to read more about.

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I grew up eating a messy New Orleans Shrimp Po Boy and somehow it still shocks me every time. I love how crispy medium shrimp meet a punchy Creole remoulade made with mayonnaise, the contrast just snaps alive.

This ain’t a gentle sandwich, it’s bold and loud, the kind you eat with both hands and a napkin ready. I tinker with crunchy coating and extra spice because sometimes the classic needs more bite.

If you like Fried Shrimp Po Boy or crave a proper New Orleans Shrimp Po Boy this one will keep you coming back.

Ingredients

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Shrimp: Lean protein low carbs adds briny seafood flavor and tender juicy texture
Cornmeal: Gives crispy slightly sweet crunch and adds fiber and complex carbs
Flour: Binds coating provides chew and carbs not many vitamins though
Creole seasoning: Salty herby spicy punch that builds bold savory southern flavor, ya
Buttermilk: Tenderizes shrimp gives tang adds some calcium and slight acidity
Mayonnaise: Rich fat base for remoulade carries flavors high in calories though
Pickles: Sour crunchy bite that cuts richness and adds salty tang
Lettuce and tomato: Fresh crispness brings fiber moisture and balances heavy fried flavors

Ingredient Quantities

1 1/2 lb medium shrimp (16-20 count), peeled, deveined and tails removed

1 cup all-purpose flour

1/2 cup fine yellow cornmeal

1 1/2 tsp Creole seasoning, divided

1 tsp paprika

1/2 tsp cayenne pepper

1 tsp garlic powder

1 tsp onion powder

1 tsp kosher salt

1/2 tsp black pepper

2 large eggs

1/2 cup buttermilk (or regular milk)

About 2 quarts vegetable oil or peanut oil for frying

2 French style baguettes (about 18 inches) or 4 po boy rolls, split

2 cups shredded iceberg lettuce

1 large ripe tomato, sliced

Dill pickle slices or chips, to taste

1 cup mayonnaise

1/4 cup Creole or spicy brown mustard

2 tbsp ketchup or chili sauce

1 tbsp prepared horseradish

1 tbsp fresh lemon juice

1 tsp Worcestershire sauce

1 tsp hot sauce (optional more if you like it spicy)

1 small garlic clove, minced

2 tbsp finely chopped green onion (scallion)

2 tbsp chopped fresh parsley

2 tbsp finely chopped dill pickle or sweet pickle relish

How to Make this

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1. Make the remoulade first so the flavors can mellow: in a bowl mix 1 cup mayonnaise, 1/4 cup Creole or spicy brown mustard, 2 tbsp ketchup or chili sauce, 1 tbsp prepared horseradish, 1 tbsp fresh lemon juice, 1 tsp Worcestershire sauce, 1 tsp hot sauce if you like heat, 1 small minced garlic clove, 2 tbsp chopped green onion, 2 tbsp chopped fresh parsley, 2 tbsp finely chopped dill pickle or sweet pickle relish and 1/2 tsp Creole seasoning. Taste and adjust salt or hot sauce, then chill while you prep the shrimp.

2. Pat 1 1/2 lb medium shrimp dry with paper towels so the breading sticks, then toss them lightly with the remaining 1 tsp Creole seasoning.

3. Set up a dredging station: in one shallow bowl whisk 2 large eggs with 1/2 cup buttermilk, in a second large bowl combine 1 cup all purpose flour, 1/2 cup fine yellow cornmeal, 1 tsp paprika, 1/2 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt and 1/2 tsp black pepper plus the 1 tsp Creole seasoning you kept for the breading.

4. Heat about 2 quarts vegetable oil or peanut oil in a heavy pot or deep fryer to around 350 F. Use a thermometer, dont guess. Have a wire rack or paper towels ready and preheat your oven to 200 F to keep fried shrimp warm.

5. Bread the shrimp for max crispiness: dredge each shrimp in the flour mixture, shake off excess, dip into the egg and buttermilk, then return to the flour mixture and press lightly so the coating adheres. Place coated shrimp on the rack while you work, dont let them sit too long or the coating will get soggy.

6. Fry in small batches so the oil temperature stays steady, about 2 to 3 minutes per batch or until golden and opaque. Dont overcrowd the pot. Transfer fried shrimp to the wire rack set over a baking sheet and keep in the 200 F oven while you finish frying.

7. Split and toast 2 French style baguettes or 4 po boy rolls briefly under the broiler or in the oven, just to warm and give a little crunch, then open them up.

8. Build the sandwiches: spread a generous layer of remoulade on both sides of each roll, then add about 2 cups shredded iceberg lettuce, slices of 1 large ripe tomato and dill pickle slices or chips to taste.

9. Pile the hot fried shrimp onto the dressed rolls, drizzle more remoulade over the top and sprinkle extra chopped parsley and green onion if you want.

10. Serve immediately with lemon wedges and extra hot sauce on the side. Tips: keep oil between 325 F and 360 F for best color, dont stack shrimp when frying, and if you want even crispier shrimp try a quick double dip back into the egg and flour for a thicker crust.

Equipment Needed

1. Mixing bowls (small for remoulade, shallow for dredging)
2. Measuring cups and spoons
3. Whisk and a fork or spoon for the egg mix
4. Chef’s knife and cutting board
5. Shallow bowls or pie plates for flour/cornmeal and egg stations
6. Heavy pot or deep fryer and a candy/fry thermometer, don’t guess the temp
7. Spider or slotted spoon plus tongs for handling shrimp
8. Wire rack set over a baking sheet and paper towels for draining
9. Oven or broiler (to toast the baguettes/rolls)

FAQ

Can I use frozen shrimp? A: Yes, just thaw them completely under cold running water, pat very dry with paper towels, then proceed. If they were already cooked you cant fry them again or theyll get rubbery, so start with raw shrimp.

What oil temperature and how long should I fry the shrimp? A: Heat oil to about 350 to 375 F, fry in small batches so temp stays steady, about 2 to 3 minutes until golden and shrimp are opaque. Use a thermometer if you got one, it helps a lot.

How do I keep the po boy from getting soggy? A: Toast the bread, drain fried shrimp on a rack or paper towels, spread remoulade sparingly, and put lettuce under the shrimp as a barrier. Assemble right before serving.

Can I bake or air fry the shrimp instead of deep frying? A: Yes you can, but it wont be exactly the same. For oven bake try 425 F for 8 to 10 minutes with a light oil spray. Air fryer at 400 F for 6 to 8 minutes, flip once. Texture will be less crisp than deep frying though.

How far ahead can I make the Creole remoulade and how long does it keep? A: Make it a day or two ahead to let flavors meld, store in an airtight container in the fridge. It stays good about 3 to 4 days since it’s mayo based, smell it before using if youre unsure.

No buttermilk or Creole seasoning, what can I replace them with? A: For buttermilk mix 1 tbsp lemon juice or vinegar into 1 cup milk and let sit 5 minutes. For Creole seasoning use Cajun seasoning or mix paprika, garlic powder, onion powder, cayenne, black pepper, oregano and thyme to taste.

Authentic New Orleans Shrimp Po’ Boy With Creole Remoulade Sauce Recipe Substitutions and Variations

Shrimp: swap for fried oysters, crispy soft shell crab, or firm white fish like catfish cod or pollock. Cook time and batter stay about the same but oysters need a bit less frying so watch em.
Buttermilk: make quick buttermilk by stirring 1 tablespoon lemon juice or white vinegar into 1/2 cup milk and let sit 5 minutes, or use 1/2 cup plain yogurt thinned with a splash of milk.
Creole seasoning: use store bought Cajun seasoning, or mix a pinch of paprika garlic powder onion powder cayenne dried oregano and thyme to taste if you dont have it on hand.
Mayonnaise: swap for plain Greek yogurt for a tangier lighter remoulade or use vegan mayonnaise if you need dairy free, add a little extra lemon to brighten it up.

Pro Tips

1) Make the remoulade the day before and chill it overnight, the flavors mellow sooo much after a few hours. If it tastes flat in the morning add a splash more lemon or a pinch more salt, not more mayo, and if it gets too thick thin with a little milk.

2) Dry the shrimp like your life depends on it, pat them with paper towels and let them sit on a rack in the fridge for 10 to 30 minutes. A light dusting of cornstarch or extra flour before the egg helps the coating grab and stay crispy, especially if your shrimp are slightly wet.

3) Watch your oil temp with a real thermometer and fry in small batches so the temp doesnt crash. If you want extra insurance, fry once at a slightly lower temp to cook through, then raise the oil and flash-fry a few seconds to finish crisping, but dont overdo it or the shrimp will get rubbery.

4) Prevent a soggy sandwich by toasting and buttering the bread a little, patting tomato and pickles dry, and putting a layer of lettuce between the remoulade and the hot shrimp so the sauce doesnt soak straight into the roll. Assemble right before eating, leftovers will be sad and limp.

Authentic New Orleans Shrimp Po' Boy With Creole Remoulade Sauce Recipe

Recipe by Sarah level

0.0 from 0 votes

I wrote a Fried Shrimp Po Boy recipe that pairs crispy, seasoned medium shrimp on a French baguette with a creamy creole remoulade sauce you’ll want to read more about.

Servings

servings

Calories

1450

kcal

Equipment: 1. Mixing bowls (small for remoulade, shallow for dredging)
2. Measuring cups and spoons
3. Whisk and a fork or spoon for the egg mix
4. Chef’s knife and cutting board
5. Shallow bowls or pie plates for flour/cornmeal and egg stations
6. Heavy pot or deep fryer and a candy/fry thermometer, don’t guess the temp
7. Spider or slotted spoon plus tongs for handling shrimp
8. Wire rack set over a baking sheet and paper towels for draining
9. Oven or broiler (to toast the baguettes/rolls)

Ingredients

1 1/2 lb medium shrimp (16-20 count), peeled, deveined and tails removed
1 cup all-purpose flour
1/2 cup fine yellow cornmeal
1 1/2 tsp Creole seasoning, divided
1 tsp paprika
1/2 tsp cayenne pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp kosher salt
1/2 tsp black pepper
2 large eggs
1/2 cup buttermilk (or regular milk)
About 2 quarts vegetable oil or peanut oil for frying
2 French style baguettes (about 18 inches) or 4 po boy rolls, split
2 cups shredded iceberg lettuce
1 large ripe tomato, sliced
Dill pickle slices or chips, to taste
1 cup mayonnaise
1/4 cup Creole or spicy brown mustard
2 tbsp ketchup or chili sauce
1 tbsp prepared horseradish
1 tbsp fresh lemon juice
1 tsp Worcestershire sauce
1 tsp hot sauce (optional more if you like it spicy)
1 small garlic clove, minced
2 tbsp finely chopped green onion (scallion)
2 tbsp chopped fresh parsley
2 tbsp finely chopped dill pickle or sweet pickle relish

Directions

Make the remoulade first so the flavors can mellow: in a bowl mix 1 cup mayonnaise, 1/4 cup Creole or spicy brown mustard, 2 tbsp ketchup or chili sauce, 1 tbsp prepared horseradish, 1 tbsp fresh lemon juice, 1 tsp Worcestershire sauce, 1 tsp hot sauce if you like heat, 1 small minced garlic clove, 2 tbsp chopped green onion, 2 tbsp chopped fresh parsley, 2 tbsp finely chopped dill pickle or sweet pickle relish and 1/2 tsp Creole seasoning. Taste and adjust salt or hot sauce, then chill while you prep the shrimp.
Pat 1 1/2 lb medium shrimp dry with paper towels so the breading sticks, then toss them lightly with the remaining 1 tsp Creole seasoning.
Set up a dredging station: in one shallow bowl whisk 2 large eggs with 1/2 cup buttermilk, in a second large bowl combine 1 cup all purpose flour, 1/2 cup fine yellow cornmeal, 1 tsp paprika, 1/2 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt and 1/2 tsp black pepper plus the 1 tsp Creole seasoning you kept for the breading.
Heat about 2 quarts vegetable oil or peanut oil in a heavy pot or deep fryer to around 350 F. Use a thermometer, dont guess. Have a wire rack or paper towels ready and preheat your oven to 200 F to keep fried shrimp warm.
Bread the shrimp for max crispiness: dredge each shrimp in the flour mixture, shake off excess, dip into the egg and buttermilk, then return to the flour mixture and press lightly so the coating adheres. Place coated shrimp on the rack while you work, dont let them sit too long or the coating will get soggy.
Fry in small batches so the oil temperature stays steady, about 2 to 3 minutes per batch or until golden and opaque. Dont overcrowd the pot. Transfer fried shrimp to the wire rack set over a baking sheet and keep in the 200 F oven while you finish frying.
Split and toast 2 French style baguettes or 4 po boy rolls briefly under the broiler or in the oven, just to warm and give a little crunch, then open them up.
Build the sandwiches: spread a generous layer of remoulade on both sides of each roll, then add about 2 cups shredded iceberg lettuce, slices of 1 large ripe tomato and dill pickle slices or chips to taste.
Pile the hot fried shrimp onto the dressed rolls, drizzle more remoulade over the top and sprinkle extra chopped parsley and green onion if you want.
Serve immediately with lemon wedges and extra hot sauce on the side. Tips: keep oil between 325 F and 360 F for best color, dont stack shrimp when frying, and if you want even crispier shrimp try a quick double dip back into the egg and flour for a thicker crust.

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.