Shrimp Po Boy

The first time I bit into a real shrimp po boy in New Orleans, I was sitting on a curb in the French Quarter with sauce running down my wrist. That perfect crunch of cornmeal, the snap of fresh lettuce, the way the steam still escaped from inside the bread. I knew right then that sandwich would change how I thought about fried shrimp forever. Now every time I make them at home, that street corner moment comes rushing back.

Last summer I made these for a backyard cookout and my brother literally stood over the stove eating shrimp straight from the paper towels. There were no polite please and thank yous, just quiet crispy chewing and the occasional muffled that is really good. Now he requests them every time he visits, and honestly, I do not mind one bit.

Ingredients

• Large shrimp: Peeled and deveined saves so much time and lets the coating stick better
• All-purpose flour and cornmeal: This combo creates that signature Louisiana crunch that never gets soggy
• Buttermilk: The tang here cuts through the rich coating and keeps shrimp tender
• Cajun seasoning: Do not skip this. It is the difference between fried shrimp and po boy shrimp
• Soft French rolls: Look for bread with a thin crust and soft inside, nothing too dense or crusty
• Iceberg lettuce: Shredded thin, it adds that essential cold crunch against hot shrimp
• Mayonnaise: Full fat please, and mix it with hot sauce for the real deal experience

Instructions

Get your shrimp ready:

Pat those shrimp completely dry with paper towels because any water will make your coating slide right off into the oil.

Make your dipping station:

Whisk eggs and buttermilk in one bowl, then mix flour, cornmeal, Cajun seasoning, paprika, garlic powder, salt, and pepper in another.

Coat the shrimp:

Dip each shrimp into the egg mixture, let the excess drip off, then press into the flour-cornmeal mix until heavily coated.

Heat the oil:

Pour about 2 inches of vegetable oil into a deep skillet or Dutch oven and bring it to 350°F. A drop of batter should sizzle immediately.

Fry until golden:

Cook shrimp in batches for 2 to 3 minutes until they are deep golden brown and floating. Drain on paper towels.

Prep the bread:

Slice your French rolls lengthwise but keep the back edge attached like a hinge to hold everything together.

Make the sauce:

Mix mayonnaise with hot sauce in a small bowl, then spread it generously on both sides of each roll.

Build your po boy:

Pile on shredded lettuce, tomato slices, and a mountain of fried shrimp. Add pickle slices if you are feeling fancy.

Serve right away:

These need to be eaten hot with lemon wedges squeezed over the top. No waiting allowed.

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My friend from Baton Rouge told me the real test of a good po boy is whether you can eat it while walking without everything falling out. The balance of textures, the way the sauce soaks into the bread just enough without making it fall apart. That is what keeps me coming back to this recipe.

The Art of the Crunch

The secret to restaurant-style crunch is making sure your oil is hot enough before the first shrimp goes in. I use a thermometer and wait for exactly 350°F. Too cold and the coating absorbs oil, too hot and it burns before the shrimp cook through. That perfect sweet spot gives you shatteringly crispy coating that stays that way even after the shrimp cool down completely.

Bread That Holds Up

After trying every bread at the grocery store, I learned that the best po boy rolls are soft with a thin, crackly crust. Dense chewy bread fights against the delicate shrimp, while super soft bakery buns turn to mush. French rolls from the bakery section usually hit that perfect middle ground. Toast them cut-side down for 30 seconds if you want extra insurance against sogginess.

Make It Your Way

While the classic version is perfect as written, this sandwich welcomes creativity. Add a smear of Creole mustard to your mayo for extra depth, try remoulade sauce instead of plain mayonnaise, or pile on pickled red onions for brightness. The structure stays the same, but the flavors can twist however you like.

• Double the sauce recipe and keep extra in the fridge for fries
• Set up a toppings bar and let everyone build their own
• Fry extra shrimp and eat them plain while you assemble the sandwiches

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There is something about standing at the counter assembling these sandwiches while the shrimp are still hot from the oil that feels like a small celebration. Messy, loud, absolutely worth every paper towel.

Recipe FAQs

→ What makes a Po Boy authentic?

Traditional Po Boys use French bread that's crispy on the outside and soft inside, piled high with fried seafood or meat. The classic version features lettuce, tomato, and mayonnaise. What makes it authentic is the bread quality and the generous filling-to-bread ratio.

→ Can I bake the shrimp instead of frying?

Yes! Arrange the coated shrimp on a baking sheet and bake at 425°F for 12-15 minutes, flipping halfway. The coating won't be quite as crispy as deep-fried, but you'll still get great flavor with less oil. An air fryer works well too at 375°F for 8-10 minutes.

→ What type of bread works best?

Traditional French rolls or hoagie buns with a crisp crust and soft interior are ideal. Look for bread that's substantial enough to hold the filling without getting soggy. Baguettes can work, but softer rolls give that classic Po Boy texture.

→ How do I keep the shrimp crispy?

Drain fried shrimp on a wire rack over paper towels rather than directly on towels—this prevents steam from making them soggy. Assemble the sandwiches just before serving, and consider toasting the cut sides of the rolls to create a barrier against moisture.

→ What sauce alternatives can I use?

Remoulade sauce is the traditional choice, offering tangy flavor with horseradish and mustard. Creole mustard mixed into mayonnaise adds depth. For something different, try an aioli or keep it simple with plain mayo and hot sauce as specified.

→ Can I make these ahead of time?

Best assembled fresh, but you can prep components in advance. Coat and refrigerate the shrimp up to 4 hours before frying. Wash and slice vegetables earlier in the day. Fried shrimp loses its ideal texture if stored, so fry right before assembly for best results.