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shrimp po boy sandwich recipe
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Shrimp Po Boy Sandwiches

This New Orleans-inspired sandwich features crispy, paprika and hot sauce-spiced fried shrimp, a creamy homemade remoulade, and fresh toppings, all loaded into soft rolls. It’s bold, crunchy, and packed with flavor—perfect for a casual weeknight dinner or a weekend indulgence. Serve it up with fries, coleslaw, or a side of pickles for the ultimate Southern-style meal!
Prep Time15 minutes
Cook Time5 minutes
Cool Time5 minutes
Total Time25 minutes
Course: Main Course
Servings: 4 people

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.