Recipe

Crispy Shrimp Po’ Boy

New Orleans-style sandwich with cornmeal-crisp shrimp, shredded lettuce, pickles, and a tangy remoulade on toasted French bread.

By Matt Campbell

•

4.8

A New Orleans-style shrimp po’ boy on French bread, stuffed with crispy fried shrimp, shredded lettuce, pickles, and a creamy remoulade, photographed on a wooden counter in natural light

Jump to Recipe

If you want a sandwich that hits crunchy, saucy, bright, and messy in the best way, the shrimp po’ boy is your move. We are talking crisp cornmeal-coated shrimp, cool shredded lettuce, tangy pickles, and a remoulade that tastes like it has a point to prove, all tucked into French bread that is toasted just enough to keep its dignity.

This version is built for home kitchens, not deep-fryer temples. The ingredients are easy to find, the steps are clear, and the payoff is big. Also, tasting the remoulade “for quality control” is not only allowed, it is basically required.

Freshly fried cornmeal-crusted shrimp draining on a wire rack over a sheet pan with a small bowl of seasoning nearby, kitchen counter photo

Why It Works

Crisp stays crisp: Cornmeal in the coating adds a gritty, shatter-y crunch that holds up under sauce better than flour alone.
Bright, punchy sauce: The remoulade brings mayo creaminess plus mustard, lemon, and hot sauce to cut the fry oil richness.
Real sandwich ratios: Enough shrimp to feel like a po’ boy, not a salad roll, with just enough lettuce and pickles for snap and tang.
Make-ahead friendly: Sauce can be made days ahead, and the bread can be toasted right before serving for maximum texture.

Pairs Well With

Storage Tips

Keep It Crunchy

Po’ boys are best assembled fresh. If you store everything separately, you can keep the magic alive for round two.

Fried shrimp: Cool completely, then refrigerate in an airtight container lined with paper towel for up to 2 days. For best quality (and because seafood is seafood), sooner is better. Reheat on a wire rack over a sheet pan at 425°F for 6 to 8 minutes until hot and crisp. Air fryer works great too.
Remoulade: Store in a sealed container in the refrigerator for up to 5 days. Stir before using.
Lettuce and pickles: Keep separate in the fridge. Pat lettuce dry before building.
Bread: Keep at room temp for 1 to 2 days. Toast right before serving.

Do not freeze assembled sandwiches. The bread turns sad and the coating goes soft.

Common Questions

What is the best bread for a po’ boy?

If you can find New Orleans-style French bread, grab it. It is usually light and airy inside with a relatively thin, crisp crust. If not, use a French baguette that is not rock hard, or soft hoagie rolls. You want bread that can handle sauce without turning into a jaw workout.

How much shrimp should I use per sandwich?

For a true po’ boy feel, plan on 5 to 6 ounces cooked fried shrimp per sandwich (about 8 to 12 large shrimp depending on size). If you are using smaller shrimp, bump it up so the sandwich feels generous.

How do I know the shrimp are done?

Shrimp are done when they are opaque, firm, and curled into a “C” shape. If they tighten into a little “O,” they are heading toward overcooked. If you want to be extra sure, target about 145°F in the thickest shrimp.

Can I bake the shrimp instead of frying?

You can, but it will be more “crispy-ish” than crispy. If you want to try it: coat as directed, spray well with oil, and bake on a wire rack at 450°F until browned and cooked through, about 10 to 12 minutes, flipping once. Frying gives the classic texture.

How do I keep fried shrimp from getting soggy?

Drain on a wire rack, not paper towels alone. Also: toast the bread, and spread remoulade on both cut sides to create a moisture barrier before the lettuce and shrimp go in.

Can I swap in fried oysters?

Yes, and it is an elite move. Use the same dredge and fry in smaller batches. Oysters cook fast, so pull them when the coating is golden and the oyster is just curled at the edges.

Any allergy notes?

This recipe contains shellfish (shrimp or oysters), egg (mayonnaise), and dairy (buttermilk).

A small bowl of creamy remoulade with visible chopped pickles and herbs, a spoon resting on the rim, close-up food photo

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large heavy-bottomed skillet or Dutch oven (for shallow frying)
Instant-read thermometer (helpful for oil temp and doneness)
Wire rack + sheet pan (for draining and keeping shrimp crisp)
3 shallow bowls or pie plates (for dredging station)
Tongs or spider strainer
Small bowl + whisk (for remoulade)
Serrated knife (for bread)

The first time I made po’ boys at home, I did what everyone does: I got so excited about the shrimp that I forgot the sandwich part. Great shrimp, soggy bread, zero crunch left by the time I sat down. Tragic.

Now I treat it like a build. Sauce first, bread toasted, lettuce as a little crunchy buffer, then shrimp goes in hot and proud. It is a small order of operations thing, but it is the difference between “pretty good” and the kind of bite that makes you stop mid-chew like, okay wow.

Crispy Shrimp Po’ Boy

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Servings 4 sandwiches

Ingredients

Remoulade (Make Ahead)

3/4 cup mayonnaise
2 tbsp Creole mustard (or Dijon)
1 tbsp ketchup
1 tbsp prepared horseradish (optional but great)
1 tbsp lemon juice
2 tsp hot sauce (Crystal-style is classic, any works)
2 tbsp finely chopped dill pickles or relish
1 tbsp minced capers (optional)
1 small garlic clove, grated or minced
1 tsp smoked paprika
1/2 tsp Cajun seasoning (plus more to taste)
Kosher salt and black pepper, to taste
2 tbsp finely chopped parsley or green onion

Shrimp

1 1/2 lb large shrimp (16 to 20 count), peeled and deveined, tails off
1 cup buttermilk
1 tbsp hot sauce
1 1/4 cups all-purpose flour
3/4 cup yellow cornmeal
2 tsp Cajun seasoning
1 tsp kosher salt (see note)
1/2 tsp black pepper
1/2 tsp garlic powder
Neutral frying oil (canola, peanut, or vegetable), enough for 1/2 inch in the pan (about 2 to 3 cups in a 12-inch skillet)

Sandwich Build

4 French bread rolls, each about 6 to 8 inches (or 4 hoagie rolls)
2 tbsp softened butter (optional, for toasting)
2 cups shredded iceberg lettuce
1/2 cup dill pickle slices
Tomato slices (optional)
Lemon wedges, for serving

Optional Fried Oyster Swap

16 to 20 shucked oysters, drained well
Extra flour and cornmeal mix as above (same dredge)

Note on seasoning: Cajun seasonings vary a lot in salt. If yours is salty, cut the added kosher salt back by 1/4 to 1/2 tsp, then season to taste right after frying.

Instructions

Make the Remoulade

In a small bowl, whisk together mayonnaise, mustard, ketchup, horseradish (if using), lemon juice, hot sauce, pickles, capers (if using), garlic, smoked paprika, Cajun seasoning, salt, pepper, and parsley or green onion.
Taste and adjust. Add more lemon for brightness, hot sauce for heat, or a pinch of salt to make everything pop.
Cover and refrigerate at least 15 minutes, or up to 5 days. Keep it refrigerated since it is mayo-based. It gets better as it sits.

Dredge the Shrimp

Pat shrimp dry with paper towels.
In a bowl, mix buttermilk and hot sauce. Add shrimp and toss to coat.
In a second bowl, whisk flour, cornmeal, Cajun seasoning, salt, pepper, and garlic powder.
Working a handful at a time, lift shrimp from buttermilk, let excess drip off, then coat well in the flour-cornmeal mix. Place on a sheet pan. Let them sit 5 minutes so the coating hydrates and clings better.

Fry the Shrimp

Set a wire rack over a sheet pan for draining.
Heat 1/2 inch of oil in a heavy skillet or Dutch oven to 350°F. If you do not have a thermometer, test with a pinch of dredge. It should sizzle immediately and float.
Fry shrimp in batches so you do not crowd the pan. Aim for a single layer, about 8 to 10 shrimp at a time in a 12-inch skillet. Fry about 1 to 2 minutes per side, depending on size, until golden and cooked through.
Doneness cues: shrimp should be opaque and firm and curled into a “C” shape. If you want a number, target about 145°F in the thickest shrimp. Transfer to the wire rack. Lightly sprinkle with a pinch of salt while hot.
Let the oil return to 350°F between batches so the coating stays crisp instead of greasy.

Toast the Bread

Ratio: For each 6 to 8 inch roll, aim for 5 to 6 oz fried shrimp, about 1 tbsp remoulade per cut side, 1/2 cup shredded lettuce, and 6 to 8 pickle slices. Add an extra spoon of remoulade at the end if you like it saucier.
Split the bread lengthwise, leaving it hinged if possible. Lightly butter the cut sides if you want extra flavor and crunch.
Toast cut-side down in a dry skillet over medium heat for 1 to 3 minutes, or on a sheet pan under the broiler for 30 to 90 seconds. Stop when the inside is golden but the bread is still soft and bendy.

Assemble

Spread remoulade on both cut sides of the toasted bread.
Add shredded lettuce on the bottom half (this helps keep the shrimp crisp).
Pile on the hot fried shrimp.
Add pickles (and tomato if using). Add an extra spoon of remoulade if you like it saucier.
Close, squeeze gently, and serve with lemon wedges.

Optional: Fried Oyster Po’ Boy

Drain oysters well and pat gently dry.
Dredge in the same flour-cornmeal mixture (you can skip the buttermilk, or do a quick dip if you want heavier coating).
Fry at 350°F in small batches until the coating is golden and the oysters are just curled at the edges, typically about 1 to 3 minutes total depending on size. Do not walk away.
Assemble the sandwich the same way.

Hands assembling a shrimp po’ boy on toasted French bread with shredded lettuce, pickles, and creamy remoulade on a cutting board, close-up photo

Nutrition information is estimated.

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