This classic Louisiana Po Boy Sandwich is piled high with golden fried shrimp, crisp shredded lettuce, sweet tomatoes, tangy pickles, and homemade remoulade sauce. Enjoy it for lunch or dinner. It’s crazy delicious!
How can anyone not love a Po Boy Sandwich? So simple, but mouth-watering and substantial, easily enjoyed for lunch and dinner.
What is a Shrimp Po Boy?
Shrimp Po’ Boys are a quintessential Louisiana sandwich favorite! It originated in the south in the 1920’s when a local restaurant handed out free fried shrimp sandwiches to workers who were on strike, calling the men “poor boys” and the name stuck.
Po Boy sandwiches are typically made with cajun-seasoned fried shrimp, shredded lettuce, tomatoes, pickles, and served on a baguette that’s slathered with zesty remoulade sauce. Po Boys are also made with fried catfish or oysters, and sometimes you’ll find them with beef or chicken, but the classic way is piled high with crispy, golden fried shrimp.
Shrimp Po Boy Recipe
For this shrimp sandwich you will need the following:
(Scroll below to the printable recipe card for details.)
- Battered fried shrimp
- Remoulade Sauce
- Shredded iceberg lettuce
- Sliced tomatoes
- Sliced dill pickle rounds
- French sandwich baguettes
Shrimp Po Boy Sauce
A po boy just isn’t a po boy without remoulade sauce. Remoulade is a classic mayonnaise-based condiment that’s creamy, tangy, spicy, and delish! It originated in France, but Louisiana made it popular, and you won’t find many food joints in New Orleans that offer this fried shrimp sandwich without this sauce. Along with mayo, mustard, lemon juice, pickle juice, and horseradish, creole (or cajun) seasonings are added for great spice and flavor. It elevates the sandwich and makes it irresistible.
- Oil: Peanut oil is used in a lot of Louisiana cooking, which adds a certain Bayou flavor, so if you want to get as close to authentic as possible, use that to fry the shrimp. Due to allergies we avoid peanut products and use vegetable or canola oil, which works perfectly fine.
- Bread: The shrimp and remoulade sauce are stars of this sandwich, but so is the bread. Ideally you want to use a French-style roll, like a baguette but wider and a foot long. If not, a regular hoagie roll is fine. The bread should have a nice crust and soft interior. If the inside is really dense, you can scoop out a lot of it, so the sandwich is easier to build and eat, without everything falling out.
- Sauce: As mentioned above, remoulade sauce is the way to go. The end. HA. If for some reason, you can’t make it, you can slather both sides of the bread with mayo and a spicy mustard. It won’t be nearly as good, but definitely better than a dry sandwich!
How to Make a Shrimp Po Boy
You ready to have the best fried shrimp sandwich ever? Ya, us too. Prepare the remoulade sauce and store it in the fridge until ready to use. Shred the lettuce, slice the tomatoes and pickles, then bread and fry the shrimp. Assemble and devour! This sandwich fires on all cylinders and is crazy delicious. (To make this po boy recipe, follow the steps below included in the printable recipe card.)
Shrimp Po Boy Video
What to Serve with a Shrimp Po Boy
We enjoy this sandwich served with a side of Pea Salad or Macaroni Salad and washed down with Sweet Tea or Strawberry Sweet Tea. Sometimes if we really want to indulge, we’ll include Fried Green Tomatoes on the sandwich instead of plain tomatoes. To die for!
Other Southern Favorites
Shrimp Po’ Boy Sandwiches
For the Remoulade Sauce
- 1 1/4 cup mayonnaise
- 2 1/2 tablespoons spicy brown mustard
- 1 tablespoon paprika
- 1 tablespoon finely chopped fresh parsley
- 2 teaspoons prepared horseradish
- 2 teaspoons lemon juice
- 1 teaspoon Creole seasoning
- 1 teaspoon pickle juice (dill or sweet)
- 1 teaspoon hot sauce
- 1 cloves garlic , grated
- grind of black pepper
For the Fried Shrimp
- 1 1/2 teaspoons kosher salt
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 1 pound raw medium shrimp , peeled and deveined, tail removed, patted dry
- 3/4 cup all-purpose flour
- 1/2 cup fine cornmeal
- 1/2 cup buttermilk
- 1 tablespoon hot sauce
- Canola or Vegetable oil , for frying
- 4 (8-inch) French loaves , split horizontally
- 1/2 head iceberg lettuce , shredded
- 2-3 tomatoes , sliced 1/4 inch thick
- 3-4 large dill pickles rounds , sliced into rounds
For the Remoulade Sauce
- Whisk everything together and chill in the refrigerator until ready to use.
For the Fried Shrimp
- In a medium bowl, whisk together the salt, paprika, garlic powder, black pepper, and cayenne pepper; divide the spice mixture in half.
- Place shrimp in a bowl and toss to coat with half of the spice mixture.
- In another bowl, whisk together the flour, cornmeal, and the remaining half of the spice mixture.
- In a 3rd bowl, whisk together the buttermilk and hot sauce.
- Dip seasoned shrimp in the buttermilk, then coat with flour mixture shaking off any excess.
- Pour oil to a depth of 2-inches into a deep, wide pot. Heat the oil to 350 degrees F.
- Working in batches, fry shrimp until golden brown, about 2-3 minutes per batch. Transfer to paper towels to drain.
To Assemble the Po' Boys
- To assemble the sandwiches, slice the bread loaves almost all the way through and slather top and bottom with the remoulade sauce.
- Put a layer of shredded lettuce on the bottom of the sandwich, followed by tomato slices and pickles. Top with the shrimp.
- Press the top of the bread down on the bottom, compressing the sandwich a little.