Shrimp Po Boy Sandwiches
Crispy, golden shrimp, a creamy, tangy remoulade, and fresh toppings all tucked into a soft roll—this shrimp po boy is the kind of sandwich that demands two hands and plenty of napkins. Inspired by the New Orleans classic, this version features paprika and hot sauce-spiced deep-fried prawns that are perfectly crisp on the outside and tender inside.
The homemade remoulade sauce brings just the right amount of heat and zing, balancing the crunch of the shrimp with a creamy, flavor-packed kick. And because no po boy is complete without fresh toppings, we’re loading up on crisp lettuce, juicy tomatoes, red onion, and cucumber for a refreshing, crunchy contrast.
Why you’ll love it? It’s bold, satisfying, and surprisingly easy to make at home—no trip to Louisiana required! Whether you’re serving it for a weekend treat, a game day feast, or just because you need something seriously delicious, this shrimp po boy really delivers.
Ingredients
For the shrimp:
- Shrimp
- Buttermilk
- Egg
- Hot sauce
- Black pepper
- Salt
- Cornflour
- All-purpose flour
- Paprika
- Garlic powder
- Oil for frying
For the remoulade sauce:
- Mayonnaise
- Mustard
- Capers
- Dill pickle
- Lemon juice
- Hot sauce
- Paprika
- Salt and pepper to taste
For the sandwich:
- Long rolls
- Shredded iceberg lettuce
- Tomato
- Red onion
- Cucumber
STEP-BY-STEP INSTRUCTIONS FOR MAKING SHRIMP PO BOY SANDWICHES
Looking for the printable recipe card? You’ll find it at the bottom of this post, and it includes ingredients, measurements, and step-by-step instructions for making your sandwiches!
- Prepare the remoulade sauce:
- In a bowl, mix mayonnaise, mustard, capers, dill pickle, lemon juice, hot sauce, and paprika.
- Add salt and pepper to taste.
- Stir until smooth and refrigerate until ready to use.
- Prepare the shrimp:
- In a large bowl, whisk together buttermilk, egg, hot sauce, black pepper, and salt.
- In another bowl, combine corn flour, all-purpose flour, paprika, and garlic powder.
- Dip the shrimp first in the liquid mixture, then coat them in the flour mixture.
- Fry the shrimp:
- Heat oil in a large skillet or deep fryer to 350°F.
- Fry the shrimp in batches for 2-3 minutes until golden brown.
- Place the cooked shrimp on a paper towel to remove excess oil.
- Assemble the sandwich:
- Slice the baguettes or rolls lengthwise, leaving them attached at the bottom to form a pocket.
- Spread remoulade sauce on one side of each roll.
- Layer shredded lettuce, sliced tomato, red onion, and cucumber on the bottom part of the roll.
- Add the fried shrimp on top.
- Close the sandwich with the top half of the roll.
- Serve:
- Serve the sandwiches hot, with French fries or other sides if desired.
Variations & Customizations
The beauty of a shrimp po boy is that it’s endlessly adaptable. Whether you want to switch up the protein, tweak the spice level, or go a little off-script, here are some easy ways to make this sandwich your own:
Protein Swaps
- Oysters or Catfish: Keep it classic with other deep-fried seafood options—both work beautifully with the remoulade sauce.
- Grilled Shrimp: Skip the deep-frying and go for a lighter take by grilling or pan-searing the shrimp instead.
- Chicken Po’ Boy: Not into seafood? Use crispy fried chicken tenders for a Southern-inspired twist.
- Vegan Option: Try crispy fried oyster mushrooms or breaded tofu for a plant-based version that still delivers crunch and flavor.
Spice It Up (or Down)
- Extra Heat: Add a pinch of cayenne to the shrimp seasoning, mix a little extra hot sauce into the remoulade, or top the sandwich with pickled jalapeños.
- Milder Version: Cut back on the hot sauce in the shrimp batter and remoulade, or swap it for a milder chili sauce like smoked paprika aioli.
Bread Choices
- Classic French Bread: Traditional po boys are served on soft, airy New Orleans-style French bread. If you can find it, use it!
- Brioche Buns: For a slightly richer, softer bite, go with brioche rolls.
- Hoagie Rolls or Baguette: A sturdy, chewy option that holds up well to the sauce and shrimp.
Topping Ideas
- Pickles: A few tangy dill pickle slices add an extra layer of crunch and acidity.
- Coleslaw: Swap out the lettuce for a creamy or vinegar-based slaw for even more texture.
- Avocado Slices: A creamy addition that pairs perfectly with the spicy shrimp.
- Pepperoncini or Banana Peppers: For a little extra zing and heat.
Serving Ideas
- Make It a Po Boy Platter: Skip the bread and serve the crispy shrimp over a bed of shredded lettuce with remoulade on the side.
- Shrimp Po Boy Sliders: Use smaller rolls or Hawaiian buns for a fun party-sized version.
- Lettuce Wrap Po Boy: If you’re looking for a low-carb option, wrap everything up in crisp butter lettuce leaves instead of bread.
Shrimp Po Boy Sandwiches
Ingredients
For the shrimp:
- 8.8 oz medium shrimp peeled and deveined
- ½ cup buttermilk
- ½ large egg beat the egg and use half
- ½ tbsp hot sauce e.g. Tabasco
- ½ tsp black pepper
- ½ tsp salt
- ½ cup cornflour
- ½ cup all-purpose flour
- ½ tsp paprika
- ½ tsp garlic powder
- Oil for frying
For the remoulade sauce:
- ¼ cup mayonnaise
- ½ tbsp mustard
- ½ tbsp capers finely chopped
- ½ tbsp finely chopped dill pickle
- ½ tsp lemon juice
- ½ tsp hot sauce
- ½ tsp paprika
- Salt and pepper to taste
For the sandwich:
- 4 long rolls
- ½ cup shredded iceberg lettuce
- ½ large tomato thinly sliced, or a few cherry tomatoes, halved
- ½ small red onion thinly sliced
- ½ small cucumber thinly sliced
Instructions
Prepare the remoulade sauce:
- In a bowl, mix mayonnaise, mustard, capers, dill pickle, lemon juice, hot sauce, and paprika.
- Add salt and pepper to taste.
- Stir until smooth and refrigerate until ready to use.
Prepare the shrimp:
- In a large bowl, whisk together buttermilk, egg, hot sauce, black pepper, and salt.
- In another bowl, combine corn flour, all-purpose flour, paprika, and garlic powder.
- Dip the shrimp first in the liquid mixture, then coat them in the flour mixture.
Fry the shrimp:
- Heat oil in a large skillet or deep fryer to 350°F
- Fry the shrimp in batches for 2-3 minutes until golden brown.
- Place the cooked shrimp on a paper towel to remove excess oil.
Assemble the sandwich:
- Slice the baguettes or rolls lengthwise, leaving them attached at the bottom to form a pocket.
- Spread remoulade sauce on one side of each roll.
- Layer shredded lettuce, sliced tomato, red onion, and cucumber on the bottom part of the roll.
- Add the fried shrimp on top.
- Close the sandwich with the top half of the roll.
Serve:
- Serve the sandwiches hot, with French fries or other sides if desired.
If you try this sandwich, I’d love to hear your thoughts in the comment section below! You can also tag me in your creations on Instagram @slimmingviolet – I love seeing the recipes you’ve been recreating in your own kitchen!
