Shrimp Po Boy

Name: Shrimp Po Boy
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1 pound shrimp (16/20 count, peeled and deveined); ¼ cup buttermilk; 2 large eggs; 2 tablespoons cajun seasoning (divided); 1 teaspoon hot sauce (optional); ½ cup all-purpose flour; ½ cup fine yellow cornmeal; 1 ½ cups vegetable oil; 1 cup remoulade sauce (or mayonnaise); 4 french rolls (or baguette, 6 to 8" long); 2 cups shredded iceburg lettuce; 16 slices tomato; 16 slices dill pickles

This shrimp po boy recipe is packed with crispy shrimp, tangy remoulade sauce, and crunchy veggies, all piled onto a warm, toasted roll. It’s a delicious sandwich that brings the flavors of New Orleans straight to your kitchen.

Shrimp Po Boy served with a side of potato chips.

Recipe Science

Buttermilk, eggs, and Cajun seasoning makes a flavorful marinade that tenderizes the shrimp and helps the breading stick.
Starchy flour and finely ground cornmeal creates a balanced coating. Flour promotes adhesion, while cornmeal adds crunch.
Frying at 350ºF ensures a crisp, golden crust. Cooking in batches keeps the oil hot, preventing soggy, greasy fried shrimp.

Why It Works

After a visit to Parkway Bakery in New Orleans, where their poor boy sandwiches are nothing short of legendary, I couldn’t stop thinking about the incredible shrimp sandwich I devoured. The combination of crispy, golden shrimp, creamy sauce, and cool, crunchy lettuce tucked into a warm, toasted French bread was unforgettable. It was the kind of sandwich that’s messy in the best way, full of bold flavor and satisfying textures. I came home inspired to recreate that same magic in my own kitchen.

Coating the shrimp in a mixture of flour and cornmeal before frying creates a crisp shell that stays crunchy even after adding the sauce. A quick buttermilk soak helps tenderize the shrimp and adds subtle tang, while a traditional remoulade sauce blends creamy mayo with acidic and spicy elements for a perfectly balanced spread. And to keep the roll from getting soggy, I lightly toast it to add structure and a hint of crunch. With a few smart techniques, you can bring home the flavor and texture of a New Orleans shrimp po’ boy—no plane ticket required.

Ingredients You’ll Need

List of ingredients needed to make this shrimp po boy recipe.

Shrimp: In Louisiana, wild-caught Gulf shrimp are used due to their abundance and fresh taste. For generous bites, purchase 16/20-count shrimp. You can go down as small as 26/30-count; just keep an eye on cook time, as they will fry up faster. Any smaller, and the shrimp will taste dry and less succulent.
Marinade: I dip the shrimp in a combination of thick and acidic buttermilk to tenderize the pieces, eggs to help the coating stick and puff up when fried, and the dried seasonings deliver a bold and savory taste.
Coating: I use equal parts of all-purpose flour and fine cornmeal. This adds a nice crisp coating with a rustic texture, contrasting with the milled corn. To season the flour, I add my homemade Cajun seasoning. It’s a mix of kosher salt, smoked paprika, garlic powder, onion powder, dried thyme and oregano, and cayenne.
Fixings: At Parkway Bakery, po boys are dressed keeping it simple and fresh with shredded iceberg lettuce, tomato slices, pickles, and mayonnaise.
Sauce: You can opt for a simple mayonnaise or try my homemade remoulade sauce for a tangier flavor. It uses mayo as the base, mixed with Cajun spices, lemon juice, Worcestershire sauce, horseradish, creole mustard, and hot sauce.
Bread: Look for soft French loaves or small French baguettes with a crisp crust and light interior. They are typically 6 to 8 inches long, depending on how hearty a sandwich you’d like to serve.

See the recipe card below for all ingredients and measurements (US and metric).

Ingredient Substitutions

Shrimp Options: Other types of shrimp can be used, like white or pink shrimp or Argentine for a lobster-like taste. Smaller pieces of shrimp can be fried; adjust cook time as they will cook quickly.
Make It Gluten-Free: Use cornstarch instead of flour to create a lighter and more puffy coating. I do this for my Bang Bang shrimp recipe, and the texture is amazing!
Using Store-bought Cajun Seasoning: Popular brands like Tony Chachere’s Creole seasoning or other pre-mixed Cajun seasoning mixes can be used. However, the salt and dried seasoning levels differ from my homemade mix. Adjust seasoning as needed.
Buttermilk Swaps: You can skip the buttermilk altogether or use whole milk. You can make homemade buttermilk by diluting plain Greek yogurt with milk or using kefir as a substitute.
Oil Options: Try peanut, canola, or avocado oil to fry the shrimp.
Make it Spicier: Add chipotle, hot sauce, or Sriracha to the marinade.
Bread: Any type of soft roll, such as an Italian loaf, sandwich roll, split-top bun, or rich brioche roll, can be used.

How to Make Shrimp Po Boy

Frozen shrimp in a colander being rinsed with water.

Step 1: Defrost Shrimp

Thawing shrimp under cold water keeps them out of the temperature danger zone and prevents the flesh from becoming mushy, ensuring safe and firm results.

Shrimp marinating in a bowl of spices and hot sauce.

Step 2: Marinate the Shrimp

Whisking buttermilk, eggs, Cajun seasoning, and hot sauce creates a flavorful marinade that tenderizes the shrimp and helps the breading stick. The buttermilk’s acidity softens the proteins, while the eggs add richness and binding power.

Make-Ahead Tip: The shrimp can be marinated for up to 24 hours before frying.

Whisk mixing a bowl of cornmeal, flour, and spices.

Step 3: Coat the Shrimp

A mixture of flour, cornmeal, and Cajun seasoning builds a flavorful, crispy coating.

A shrimp inside a bowl of flour coating.

Dredging each shrimp after the egg mixture ensures even coverage. Gently shaking off excess prevents a thick, uneven crust.

Ingredient Chemistry: The starches in the flour help the breading stick, while the dried cornmeal adds extra crunch.

Several pieces of shrimp frying in a cast iron skillet with oil.

Step 4: Fry the Shrimp

Heating the oil to 350ºF ensures the shrimp cook quickly and evenly, creating a crisp, golden crust without absorbing excess oil. Frying in batches prevents overcrowding, which lowers the oil temperature and leads to soggy, greasy shrimp instead of a light, crunchy coating.

Loaf of toasted French bread with remoulade sauce spread on it.

Step 5: Assemble the Po Boy

Toasting the bread gives it the perfect crunch, so it doesn’t get soggy under all the toppings. However, don’t make it too crispy; you want the center crumb to be soft. I love spreading remoulade on both sides for bold flavor in every bite.

Fried shrimp sandwich with lettuce, tomato, and pickles.

Piling on crisp lettuce, juicy tomatoes, and hot, crispy shrimp creates the ultimate texture combo—make sure to serve it right away while everything’s fresh and crunchy!

I ordered my sandwich with a side of creamy Southern potato salad at Parkway Bakery, and it was a perfect pairing!

Tips for Perfect Execution: Toasting the bread adds structure and a light crunch, preventing the sandwich from getting soggy. You can do this by baking the halves at 350ºF until warm and lightly crisp on the surface, about 5 to 10 minutes, or you can butter the bread and toast it until golden brown in a skillet.

Pieces of deep fried shrimp inside a sandwich.

Frequently Asked Questions

What goes in shrimp po boy?

A shrimp po’ boy is a beloved New Orleans sandwich that celebrates the city’s rich culinary roots and working-class pride. It’s made with crispy fried shrimp tucked into a crusty French loaf and “dressed” with lettuce, tomatoes, pickles, and mayonnaise or remoulade sauce. This iconic combo delivers bold flavor and crunch in every bite.

What is po boy sauce made of?

Po’ boy sauce is typically a creamy remoulade made with mayonnaise, creole mustard, hot sauce, lemon juice, Worcestershire sauce, parsley, and Cajun or Creole seasoning. It’s tangy, spicy, and rich—perfect for complementing the crispy seafood and cutting through the richness.

Why is the sandwich called a po’ boy?

The po’ boy sandwich got its name during a 1929 streetcar strike in New Orleans, when brothers Bennie and Clovis Martin—former streetcar conductors themselves—served free sandwiches to the striking workers. When one of the strikers walked in, Benny would call out, “Here comes another poor boy!” and the name stuck. Made with crusty French bread and humble fillings like fried potatoes and roast beef, the sandwich became a symbol of solidarity and the city’s working-class roots.

What other kinds of protein can be added to poor boy sandwiches?

One of the things I love most about po’ boys is how versatile they are—you’ll find everything from crispy fried shrimp, oysters, and catfish to roast beef, hot sausage, ham and cheese, and even soft-shell crab. It’s a sandwich that truly reflects the rich and diverse flavors of New Orleans. Whether you go for seafood or meat, the key is piling it high on crusty French bread and dressing it up with all the fixings!

What side dishes go with a shrimp po boy?

Shrimp po’ boys go great with sides like French fries, sweet potato fries, or Zapp’s potato chips for crunch, coleslaw or potato salad for something creamy, red beans and rice, jambalaya, or gumbo for that classic New Orleans comfort. Fried pickles add a nice tang, and corn on the cob brings a touch of sweetness to round out the meal.