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Crispy Classic Po Boy Sandwich Recipe Easy Fried Shrimp Po Boys to Make at Home

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A quick and easy recipe for a classic Louisiana Po’ Boy sandwich featuring crispy fried shrimp, zesty remoulade sauce, and fresh veggies on soft French bread. Perfect for casual gatherings or a comforting meal at home.

Ingredients

Scale
  • 1 pound medium shrimp, peeled and deveined (fresh or thawed frozen; wild-caught preferred)
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • ½ cup cornmeal
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper (adjust for heat)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and black pepper to taste
  • Vegetable oil for frying (about 2 inches deep in pan; can substitute with peanut oil)
  • 4 French bread or hoagie rolls
  • Remoulade sauce:
  • ½ cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon hot sauce (Louisiana-style if available)
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped pickles or pickle relish
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon paprika
  • 1 clove garlic, minced
  • Fresh veggies: shredded lettuce, sliced tomatoes, thinly sliced red onions

Instructions

  1. Rinse and pat dry shrimp. Place in a bowl and pour buttermilk over. Soak for 15 minutes.
  2. In a shallow bowl, combine flour, cornmeal, paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper. Mix well.
  3. Prepare remoulade sauce by whisking mayonnaise, Dijon mustard, hot sauce, lemon juice, chopped pickles, Worcestershire sauce, paprika, and minced garlic in a small bowl. Refrigerate until serving.
  4. Heat vegetable oil in a deep frying pan or Dutch oven to 350°F (175°C).
  5. Remove shrimp from buttermilk in batches, letting excess drip off. Coat thoroughly in the seasoned flour-cornmeal mixture, pressing lightly.
  6. Fry shrimp in hot oil without overcrowding for 2 to 3 minutes per side until golden brown and crispy. Use tongs to flip gently.
  7. Remove shrimp with a slotted spoon onto a cooling rack set over paper towels to drain excess oil and keep crisp. Let rest for 1-2 minutes.
  8. Slice French bread or hoagie rolls lengthwise, leaving a hinge. Toast lightly if desired.
  9. Spread remoulade sauce generously on both sides of the bread. Layer with shredded lettuce, sliced tomatoes, red onions, then pile on hot fried shrimp.
  10. Close the sandwich gently and serve immediately.

Notes

Maintain oil temperature at 350°F for best results. Press coating firmly onto shrimp to keep crust intact. Drain fried shrimp on a cooling rack instead of paper towels to keep crispiness. Remoulade sauce benefits from chilling for at least an hour before serving. Avoid microwaving leftovers to prevent soggy bread; reheat in oven instead.

Nutrition

Keywords: Po Boy, fried shrimp, sandwich, Louisiana, Southern cuisine, remoulade sauce, crispy shrimp, easy dinner, comfort food

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