Shrimp Po Boy Sandwich (Printable)

A flavorful Louisiana sandwich with crispy shrimp, crunchy lettuce, ripe tomatoes, and creamy mayo in a soft roll.

# What You'll Need:

→ Shrimp

01 - 1 lb large shrimp, peeled and deveined
02 - 1 cup all-purpose flour
03 - 1 cup cornmeal
04 - 2 large eggs
05 - 1/2 cup buttermilk
06 - 1 tsp Cajun seasoning
07 - 1/2 tsp paprika
08 - 1/2 tsp garlic powder
09 - 1/2 tsp kosher salt
10 - 1/4 tsp black pepper
11 - Vegetable oil, for frying

→ Sandwich Assembly

12 - 4 soft French rolls or hoagie buns
13 - 1 cup shredded iceberg lettuce
14 - 2 medium tomatoes, sliced
15 - 1/2 cup mayonnaise
16 - 1 tbsp hot sauce (optional)
17 - 1 tbsp dill pickle slices (optional)
18 - Lemon wedges, for serving

# Step-by-Step Guide:

01 - Pat shrimp dry with paper towels. In a bowl, whisk together eggs and buttermilk until combined.
02 - Combine flour, cornmeal, Cajun seasoning, paprika, garlic powder, kosher salt, and black pepper in a separate bowl.
03 - Dip shrimp into egg mixture, then dredge thoroughly in flour-cornmeal mixture to coat evenly.
04 - Heat vegetable oil in a deep skillet or Dutch oven to 350°F (175°C), ensuring at least 2 inches of oil depth.
05 - Fry shrimp in batches for 2 to 3 minutes until golden brown and fully cooked. Drain on paper towels.
06 - Slice French rolls lengthwise, leaving a hinge intact.
07 - Combine mayonnaise with hot sauce if desired. Spread mixture generously on both sides of rolls.
08 - Layer shredded lettuce, tomato slices, and fried shrimp inside rolls. Add dill pickle slices if preferred.
09 - Serve sandwiches immediately with lemon wedges on the side.

# Expert Tips:

01 -
  • The shrimp stays impossibly crispy on the outside while staying tender inside, and there's something almost magical about that contrast.
  • You can assemble these in minutes once the shrimp is ready, which makes it perfect for those nights when you want restaurant-quality food without the wait.
  • It's the kind of sandwich that feeds a crowd and somehow tastes like you spent all day cooking.
02 -
  • Wet shrimp will make your oil splatter and your coating won't stick; this is a lesson learned by many scorched forearms, so take the drying step seriously.
  • If your oil isn't hot enough, the shrimp will absorb all of it and taste greasy, but if it's too hot, you'll get a burnt shell and raw insides; 350°F is the sweet spot.
  • Don't crowd your pan when frying; the oil temperature drops when too much cold shrimp hits it at once, and that's when things go soggy.
03 -
  • Some New Orleans cooks swear by mixing a little Creole mustard or even a touch of horseradish into the mayo; these small additions make the sandwich uniquely yours.
  • If you want to skip the deep-frying, you can air-fry these at 400°F for about 8 minutes or bake them on a well-oiled pan at 400°F until golden, though the texture won't be quite the same.
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