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Shrimp Po’ Boy Sandwich is a NOLA classic. Lightly crusted shrimp, shredded lettuce, tomatoes, pickles and remoulade piled high on crusty french bread. It’s sandwich perfection!
Sometimes you just need a big ol’ messy sandwich, am I right? One that is hearty, filling and loaded with all kinds of toppings. The classic po’ boy sandwich is just that. And they are fabulous!
The Po’ Boy originated in New Orleans. While researching, I discovered that the history of the Po’ Boy Sandwich and how it got its name is a long one and it seems to have a different story depending on who you talk to. What isn’t disputed though is that it is a Louisiana staple.
Po’ Boy sandwiches are typically made with a protein like oysters, alligator, crab, catfish, shrimp or roast beef. They are usually served on french bread with shredded lettuce, tomatoes and remoulade.
For this Shrimp Po’ Boy you’ll need the following ingredients:
SHRIMP: I use 41-50 count shrimp in this recipe which means that there are 41 – 50 shrimp per pound. This size is classified as medium shrimp. They are bite sized so perfect for adding to a sandwich.
BUTTERMILK: To dunk the shrimp in. This will help the flour and cornmeal coating stick to the shrimp.
HOT SAUCE: Louisiana hot sauce like Crystal is perfect.
FLOUR/YELLOW CORNMEAL: This is what is going give the shrimp a light coating.
CREOLE SEASONING: Use your favorite blend of Creole or Cajun seasoning.
SHREDDED LETTUCE: Iceberg. I don’t use iceberg lettuce often but it is a must with these sandwiches.
TOMATOES: A big slicer tomato works perfect for this.
PICKLES: I see these on some po boys and not on others. I love pickles on my sandwiches but you can leave them out if you’re not a fan.
FRENCH BREAD: You can use french bread rolls or a baguette. I simply cut the baguette into smaller sandwich sizes.
REMOULADE SAUCE: This is a classic NOLA sauce and works perfectly on po boy sandwiches. You can buy it but it’s really easy to make your own!
First, the shrimp is best when it’s crispy so you want to get everything but the shrimp ready first. This means make sure your lettuce is shredded, the tomato sliced and the remoulade made.
When you’re ready to make the shrimp, season the peeled and deveined shrimp with Creole seasoning. Toss to coat.
Next, combine buttermilk and hot sauce in one bowl. In another bowl combine flour, cornmeal and remaining Creole Seasoning. Dip the shrimp into the buttermilk mixture then into the cornmeal mixture and toss to coat.
Fry the shrimp, in batches if needed, until golden brown. About 3 minutes.
DES’ TIP: As with any fried food, you want to make sure that you do not overcrowd the pan. If you overcrowd the pan, your shrimp will steam more than fry and won’t be as crispy. Keep the shrimp in a warm oven in between batches.
After shrimp is fried, assemble the sandwiches by spreading remoulade on bottom slice of roll. Next place shredded lettuce, pickles and tomatoes on top followed by a generous serving of the fried shrimp. Spread more remoulade sauce on top and serve immediately.
Pass the napkins, friends because this Shrimp Po’ Boy Sandwich is messy. But oh man is it worth it.
If you’re looking for something to serve along side this sandwich, check these out:
Want more classic Southern recipes? Here are some of my favorites!
Note: This post was originally written in 2009. The recipe was updated along with the addition of step by step photos, new photos and nutrition information in 2021.
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