The Shrimp Po’ Boy is a beloved Louisiana street classic—a crunchy-on-the-outside, juicy-on-the-inside shrimp sandwich slathered with spicy remoulade, piled into a fluffy French baguette, and layered with crisp lettuce, tomatoes, and pickles. This version delivers a balance of bold Cajun flavors and textures that’ll make your taste buds dance. Whether you’re cooking for a crowd or treating yourself, this one’s a flavor bomb worth every bite.
🧂 Ingredients
Fried Shrimp:
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500g (1 lb) medium shrimp, peeled, deveined, tail-off
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1 cup buttermilk
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1 tbsp hot sauce
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1 cup cornmeal
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½ cup all-purpose flour
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1 tsp garlic powder
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1 tsp onion powder
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1 tsp smoked paprika
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½ tsp cayenne pepper
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Salt & black pepper, to taste
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Oil, for frying
Spicy Remoulade:
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½ cup mayo
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1 tbsp Dijon mustard
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1 tbsp ketchup
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1 tbsp sweet relish or chopped pickles
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1½ tsp prepared horseradish (optional but authentic)
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1 tsp hot sauce
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1 tsp lemon juice
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½ tsp paprika
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Pinch of garlic powder
Sandwich:
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2–3 soft French bread rolls or baguette sections (light, airy style)
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Shredded iceberg lettuce
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Sliced tomatoes
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Dill pickle slices or chips
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Optional: red onion slices or thin-sliced jalapeños
Execution
1. Marinate the Shrimp
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Combine shrimp with buttermilk and hot sauce. Allow to marinate for 20 minutes at room temperature, or chill for up to 1 hour if a more pronounced flavor is desired.
2. Mix the Remoulade
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In a small bowl, mix all remoulade ingredients until smooth. Taste and adjust seasoning. Refrigerate until ready to use.
3. Dredge the Shrimp
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In a shallow bowl, mix cornmeal, flour, garlic powder, onion powder, paprika, cayenne, salt, and pepper.
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Remove shrimp from marinade, shake off excess, and dredge in the dry mix. Press to coat well.
4. Fry the Shrimp
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Heat oil to 350–360°F (175–180°C) in a heavy skillet or fryer.
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Working in batches to avoid overcrowding, fry shrimp for 2–3 minutes until evenly golden with a crisp exterior. Drain on a wire rack or paper towels.
5. Assemble the Po Boy
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Split French bread lengthwise, but not all the way through.
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Generously spread remoulade on both sides.
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Layer lettuce, tomato slices, pickles, and hot fried shrimp.
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Optional: drizzle extra hot sauce or add red onion for extra zing.
🕒 Prep & Cook Time
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Prep time: 20 minutes (plus marination)
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Cook time: 15 minutes
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Total: ~35–40 minutes
🍽 Servings
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Makes 2–3 large sandwiches
🎯 Difficulty
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Easy to Medium – Straightforward, but best with good timing and fresh frying.
Additional Tips
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Bread Matters: Use airy, crusty-on-the-outside French bread, not dense baguette, for that authentic New Orleans bite.
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Crispy Shrimp Hack: Double-dredge if you want a thicker crunch.
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Customize Heat: Dial up cayenne or hot sauce if you want to crank the spice meter.
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Make It Deluxe: Add a few slices of avocado or a drizzle of honey-hot sauce for a gourmet twist.
Q&A about Shrimp Po’ Boy
Q: What kind of bread should I use?
A: Go for a French roll or hoagie with a soft interior and light crust—classic New Orleans French bread if you can find it!
Q: Can I bake or air-fry the shrimp instead?
A: Yes! For air fryer: 400°F for 6–8 minutes, flipping halfway. Brush lightly with oil. Baking: 425°F for ~12 minutes.
Q: What can I use instead of shrimp?
A: Try oysters, catfish strips, or even fried green tomatoes for a vegetarian spin.
Q: Can I make this ahead of time?
A: You can prep the remoulade and dredge mix ahead. Fry the shrimp just before assembling for the best texture.
Q: Is remoulade the same as tartar sauce?
A: Not quite—remoulade is spicier and more complex with mustard, hot sauce, and paprika. It brings that Cajun punch!
