Introduction

Few sandwiches capture the essence of Louisiana cuisine like the Crispy Shrimp Po’ Boy. This iconic sandwich features golden, crunchy fried shrimp nestled in a soft French baguette, layered with crisp lettuce, ripe tomatoes, pickles, and a creamy, tangy remoulade sauce. Each bite delivers a satisfying crunch, balanced with bold, zesty flavors, making it a true Southern classic.

The Po’ Boy isn’t just a sandwich; it’s a celebration of New Orleans’ culinary heritage. Born as an affordable, hearty meal for workers, it has evolved into a beloved delicacy known for its perfect combination of textures and flavors. The crispy fried shrimp provide a satisfying bite, while the remoulade sauce adds a creamy, slightly spicy kick that elevates every mouthful. Making this at home allows you to enjoy restaurant-quality Po’ Boys fresh and customized to your taste.

Why I Love This Recipe

I love this recipe because it’s the perfect blend of crispy, creamy, and fresh. The shrimp are perfectly fried to golden perfection, giving every bite a satisfying crunch. The remoulade sauce adds a bright, zesty, and slightly spicy flavor that complements the shrimp beautifully. I also love how versatile the sandwich is — you can customize the toppings, spice level, and bread to your preference.

It’s also a fun recipe to make at home that feels indulgent without being overly complicated. Preparing the shrimp, assembling the sandwich, and layering on fresh vegetables makes it a hands-on, satisfying cooking experience. Every bite delivers a true taste of New Orleans, making it one of my favorite seafood sandwiches to make and share.

Why This is a Must-Try Dish

This dish is a must-try because it perfectly balances texture, flavor, and freshness in a way few sandwiches can. The golden fried shrimp, crisp vegetables, and tangy remoulade sauce come together to create a flavor explosion in every bite. It’s ideal for lunch, dinner, or special gatherings, and it showcases the best of Southern comfort food.

Unlike takeout, this homemade version allows you to control the seasoning, fry shrimp to perfection, and make the remoulade sauce fresh, which enhances the overall taste. If you’ve ever wanted a restaurant-quality Po’ Boy at home, this recipe delivers.

Preparation & Cooking Time

• Preparation Time: 20 minutes
• Cooking Time: 12–15 minutes
• Total Time: 32–35 minutes

Servings & Nutrition

• Servings: 4 sandwiches
• Calories per Serving: ~520
• Course: Main Course / Sandwich
• Cuisine: Cajun / Southern-American

Ingredients

For the Remoulade Sauce:

• ½ cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp ketchup
• 1 tbsp hot sauce (adjust to taste)
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp Worcestershire sauce
• 1 tsp lemon juice
• Salt and black pepper to taste

For the Shrimp:

• 1 lb (450g) medium shrimp, peeled and deveined
• ½ cup all-purpose flour
• ½ cup cornmeal
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp cayenne pepper
• Salt and black pepper to taste
• 2 large eggs, beaten
• Vegetable oil, for frying

For the Sandwich:

• 4 French baguette rolls or sub rolls
• 1 cup shredded lettuce
• 1 medium tomato, sliced
• Pickles, sliced (optional)

Cooking Directions

Step-by-Step Preparation Method:

1. Make the Remoulade Sauce
   • In a small bowl, whisk together mayonnaise, Dijon mustard, ketchup, hot sauce, paprika, garlic powder, Worcestershire sauce, lemon juice, salt, and pepper.
   • Cover and refrigerate until ready to use.
2. Prepare the Breading
   • In a shallow bowl, mix flour, cornmeal, paprika, garlic powder, cayenne, salt, and black pepper.
   • Beat eggs in a separate shallow bowl.
3. Bread the Shrimp
   • Pat shrimp dry with paper towels.
   • Dredge each shrimp in the flour mixture, then dip in eggs, then coat evenly with the flour-cornmeal mixture again.
4. Fry the Shrimp
   • Heat 1–2 inches of vegetable oil in a deep skillet over medium-high heat.
   • Fry shrimp in batches for 2–3 minutes per side, until golden brown and crispy.
   • Remove with a slotted spoon and drain on paper towels.
5. Assemble the Sandwiches
   • Slice baguettes and lightly toast if desired.
   • Spread a generous layer of remoulade sauce on the bottom half.
   • Layer shredded lettuce, tomato slices, pickles, and fried shrimp.
   • Spread more remoulade on the top half of the roll and close the sandwich.
6. Serve
   • Serve immediately with extra remoulade on the side and your favorite sides like fries or coleslaw.

How to Serve

• Serve hot and fresh for the best crunch.
• Pair with French fries, sweet potato fries, coleslaw, or a crisp green salad.
• Add extra hot sauce or pickled jalapeños for those who love more spice.

Recipe Tips

• Pat shrimp completely dry to ensure the breading sticks.
• Fry in small batches to maintain oil temperature and crispiness.
• Toast the bread lightly for added texture.
• Make remoulade sauce a day ahead to let flavors meld.

Variations

• Protein Swap: Use fried catfish or oysters for a different Southern twist.
• Healthier Version: Bake breaded shrimp at 425°F (220°C) for 10–12 minutes instead of frying.
• Spicy Version: Add extra cayenne to the shrimp breading or hot sauce to the remoulade.
• Extra Crunch: Add sliced cabbage or pickled vegetables inside the sandwich.

Freezing & Storage

• Refrigeration: Store fried shrimp separately from bread and vegetables for up to 1 day. Reheat in the oven to maintain crispiness.
• Freezing: Uncooked, breaded shrimp can be frozen on a baking sheet for 1 month. Fry or bake directly from frozen, adding a few extra minutes. Do not freeze the fully assembled sandwich.

Special Equipment Needed

• Deep skillet or frying pan
• Slotted spoon
• Shallow bowls for breading
• Paper towels for draining oil
• Whisk for remoulade sauce

FAQ

Q1: Can I use frozen shrimp?
Yes, thaw completely and pat dry before breading and frying.

Q2: Can I make this ahead?
Yes, you can prepare remoulade sauce and bread shrimp ahead. Fry just before serving to keep it crispy.

Q3: Can I bake instead of fry?
Yes, bake at 425°F (220°C) for 10–12 minutes, flipping halfway.

Q4: Can I make this less spicy?
Yes, reduce or omit cayenne pepper and adjust hot sauce in the remoulade.

Conclusion

Crispy Shrimp Po’ Boy Sandwiches with Remoulade are a true taste of New Orleans — crispy, flavorful, and bold. The combination of golden shrimp, tangy remoulade, fresh vegetables, and soft baguette creates an unforgettable sandwich experience. Quick to prepare, customizable, and perfect for entertaining or a satisfying meal at home, this Po’ Boy is a must-try for seafood lovers and anyone seeking a classic Southern comfort dish.