If you love big, bold flavors and crave that perfect crunch, then this Crispy Shrimp Po-Boy Sandwich Recipe is just the thing to make your taste buds dance. It’s my go-to for a satisfying lunch or dinner that truly captures the spirit of Louisiana’s classic street food.
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Why You'll Love This Recipe
I remember the first time I had a shrimp po’ boy in New Orleans – the crispy shrimp, spicy remoulade, and fresh veggies all layered in crusty French bread blew me away. Now I recreate that magic in my kitchen, and I know you’ll love it just as much.
- Perfectly Crispy Shrimp: Thanks to a spicy dredge and quick frying, you get a golden crust with every bite.
- Homemade Remoulade Sauce: Creamy, tangy, and just the right amount of heat to brighten the sandwich.
- Fresh, Crunchy Toppings: Lettuce, tomatoes, pickles, and onions add fresh texture and balance.
- Classic Louisiana Flavor: This sandwich nails that iconic Cajun seasoning blend for an authentic taste.
Ingredients & Why They Work
Before you dive in, make sure you pick quality shrimp and fresh bread—the foundation of an outstanding shrimp po’ boy. Oh, and keep those Cajun spices handy; they’re the secret to that mouthwatering kick!
- Mayonnaise: The creamy base for the remoulade sauce, providing richness and tang.
- Creole Mustard: Adds a zesty, slightly spicy depth to the sauce.
- Prepared Horseradish: Brings a sharp heat that livens up the remoulade.
- Ketchup: A touch of sweetness balancing the sauce’s tangy and spicy notes.
- Hot Sauce: Crystal or Tabasco for authentic Cajun heat throughout marinade and sauce.
- Worcestershire Sauce: Adds a savory umami layer to the remoulade.
- Lemon Juice: Brightens and balances the sauce with fresh acidity.
- Salt: Enhances all the flavors in the sauce and shrimp seasoning.
- Cajun Seasoning: The heart of this sandwich’s bold, Southern spice profile.
- Black Pepper: Adds a subtle heat boost and complexity.
- Milk: Used to marinate the shrimp, tenderizing and helping the dredge stick.
- Cayenne Pepper: Provides additional kick in both the marinade and flour dredge.
- Shrimp: Colossal or your preferred size, peeled and deveined for optimal crunch and flavor.
- All-Purpose Flour: The crispy coating base for the shrimp, seasoned well for flavor.
- Canola Oil: Ideal for frying due to its high smoke point and neutral taste.
- French Bread or Hoagie Rolls: Soft inside with a sturdy crust to hold all the sandwich goodness.
- Iceberg Lettuce: Crunchy freshness to balance the rich shrimp and sauce.
- Tomato: Juicy and slightly sweet, adds freshness when seasoned simply with salt and pepper.
- Red Onion: Thinly sliced for a mild, sharp crunch.
- Dill Pickle Chips: The classic po’ boy tangy crunch that ties it all together.
- Lemon Wedges: Optional, but a quick squeeze elevates each bite with zesty brightness.
Make It Your Way
One of the best parts about making this Crispy Shrimp Po-Boy Sandwich Recipe is how adaptable it is. Whether you're craving a spicier kick or want to dial back the heat, there are plenty of ways to customize this iconic sandwich to suit your taste buds and occasion.
- Spicy Upgrade: I love turning up the heat by adding extra cayenne to the dredge and a splash more hot sauce in the remoulade. It adds a fiery punch that's perfect for spice lovers looking to wake up their tastebuds.
- Healthier Swap: For a lighter version, swap out the mayonnaise in the remoulade sauce with Greek yogurt. It keeps the creaminess but adds a tangy twist and fewer calories without sacrificing flavor.
- Gluten-Free Option: Use gluten-free flour for the dredge and toast up a gluten-free hoagie roll. This way, everyone can enjoy the classic Southern flavors without worry.
- Seasonal Twist: Try adding thinly sliced avocado or fresh cucumber along with the traditional lettuce and tomatoes for a fresh, summery twist that adds wonderful texture and creaminess.
- Vegetarian Version: Replace the shrimp with crispy fried oyster mushrooms or cauliflower florets dredged and fried in the same seasoned flour for a veggie-packed spin on this classic.
Step-by-Step: How I Make Crispy Shrimp Po-Boy Sandwich Recipe
Step 1: Whip Up That Signature Remoulade Sauce
Start your kitchen adventure by mixing together the remoulade sauce. In a small bowl, whisk ½ cup mayonnaise, 2 tablespoons Creole mustard, 2 teaspoons horseradish, 1 tablespoon ketchup, 2 teaspoons hot sauce, 1 ½ teaspoons Worcestershire sauce, 1 tablespoon lemon juice, ½ teaspoon salt, ½ teaspoon Cajun seasoning, and ¼ teaspoon black pepper. The bright, tangy, and spicy sauce forms the perfect creamy base for the sandwich. Once combined, cover and refrigerate—it’ll meld together beautifully while you prepare the rest.
Step 2: Marinate Your Shrimp for Maximum Flavor
In a medium bowl, whisk 1 cup milk, 2 tablespoons hot sauce, ½ teaspoon cayenne pepper, and 1 tablespoon Cajun seasoning. Submerge 1 ½ pounds of peeled and deveined shrimp (I like colossal size for that extra wow-factor) in this spicy marinade. Cover and refrigerate for at least 30 minutes but no longer than 1 hour to infuse bold flavors without turning the shrimp rubbery. This step ensures your shrimp will be juicy and perfectly seasoned inside and out.
Step 3: Get Your Dredge Ready
While the shrimp marinates, mix 1 ½ cups all-purpose flour, 1 tablespoon Cajun seasoning, and 1 teaspoon cayenne pepper in a shallow dish. This seasoned flour combo will create that irresistible crispy coating when fried.
Step 4: Heat the Oil to the Perfect Frying Temperature
Pour enough canola oil into a large skillet so it’s about ¾ inch deep. Heat over medium-high until the oil reaches 350°F (175°C)—this is key for golden, crispy shrimp without greasiness. A thermometer is your best friend here for consistent frying results.
Step 5: Dredge and Fry the Shrimp to Crispy Perfection
Remove the shrimp from the marinade, letting excess drip off. Toss them into the seasoned flour and coat thoroughly, then shake off any extra flour. Carefully drop shrimp into the hot oil in batches; don’t overcrowd the pan to maintain crispiness and even cooking. Fry for 2-4 minutes per side until they’re golden brown, crispy, and opaque. Use a slotted spoon to transfer them onto paper towels to drain off excess oil—this keeps them nice and crunchy.
Step 6: Toast the Bread for the Ultimate Po' Boy Base
Arrange your French bread sections or hoagie rolls, cut-side up, on a baking sheet. Pop them under a preheated broiler for 1-3 minutes until they’re golden and slightly crisp—watch closely to avoid burning. This step adds a wonderful warm crunch that holds up against the juicy shrimp and creamy sauce.
Step 7: Assemble Your Sandwich Like a Pro
Slather a generous amount of remoulade sauce on both sides of the toasted bread. On the bottom half, layer shredded iceberg lettuce, tomato slices seasoned with salt and black pepper, thinly sliced red onion, and 4-5 dill pickle chips per sandwich. Pile on those crispy shrimp, then top it all with the other half of the bread. Serve immediately with lemon wedges on the side for a zesty squeeze that brightens every bite.
Top Tip
These handy tips will help you nail the perfect Crispy Shrimp Po-Boy Sandwich Recipe every time, ensuring crispy shrimp and balanced flavors that truly shine.
- Don’t Over-Marinate: I’ve learned that marinating the shrimp for no more than 30-40 minutes keeps them tender and juicy without turning rubbery from the acid and dairy in the marinade.
- Watch Your Oil Temperature: Keeping the oil steady at 350°F (175°C) is key. Too hot, the coating burns; too cool, shrimp end up soggy. I find a kitchen thermometer indispensable here.
- Toast the Bread Just Right: Broiling the French bread for 1-3 minutes gives it that perfect golden crunch that contrasts beautifully with the tender shrimp and creamy remoulade.
- Assemble and Serve Immediately: The shrimp lose their crispiness fast, so putting together the sandwich right before serving makes all the difference in texture.
How to Serve Crispy Shrimp Po-Boy Sandwich Recipe
Garnishes
Nothing complements this classic sandwich better than fresh garnishes! Thinly sliced red onion adds a mild bite, crunchy dill pickle chips provide that tangy crunch, and shredded iceberg lettuce brings a refreshing crunch. Don’t forget to serve with lemon wedges— a quick squeeze brightens each bite and cuts through the richness.
Side Dishes
Pair your Crispy Shrimp Po-Boy with classic Southern sides like crispy French fries, hush puppies, or a tangy coleslaw. For something lighter, a simple green salad with a zesty vinaigrette balances the richness of the sandwich perfectly.
Make Ahead and Storage
Storing Leftovers
If you have any leftover shrimp or sauce, store them separately in airtight containers in the refrigerator for up to 2 days. Keep the bread and fresh veggies separate to prevent sogginess when reheating.
Freezing
For best results, avoid freezing the assembled sandwich as the bread will lose its texture. However, you can freeze the fried shrimp before assembly. Flash freeze the cooked shrimp on a baking sheet, then transfer to a freezer-safe bag for up to 1 month.
Reheating
To reheat shrimp, bake them in a preheated oven at 350°F for about 8-10 minutes to restore crispiness. Warm the bread separately in a toaster or under the broiler briefly. Then, assemble fresh with your veggies and remoulade sauce for an almost-as-good-as-original experience!
Frequently Asked Questions:
Absolutely! Just be sure to fully thaw and pat dry the shrimp before marinating to avoid excess moisture, which can affect the dredging and frying process.
Traditional French bread with a crisp crust and soft interior is ideal. If unavailable, hoagie rolls are a great substitute. Just make sure to toast the bread for that perfect crunch.
The recipe packs a mild to moderate heat, but you can easily adjust the hot sauce and cayenne pepper in the marinade, dredge, and remoulade to tailor the spice level to your liking.
Yes! The remoulade can be made up to 2 days in advance and stored in the refrigerator. This actually allows the flavors to meld beautifully.
Final Thoughts
Making this Crispy Shrimp Po-Boy Sandwich Recipe is like bringing a little piece of Louisiana’s vibrant food culture right into your kitchen. From the perfectly seasoned, crunchy shrimp to that tangy remoulade and fresh toppings, every element sings together in harmony. I hope these tips and ideas inspire you to savor every delicious bite and maybe even share this iconic Southern treat with friends and family as much as I do. Happy cooking and even happier eating!
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Crispy Shrimp Po-Boy Sandwich Recipe
- Prep Time: 25 minutes
- Marinating Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Louisiana, American
Description
This classic Louisiana shrimp po' boy recipe features crispy, golden fried shrimp nestled in a soft French bread roll, topped with crunchy pickles, fresh veggies, and a tangy Creole remoulade sauce. With bold Cajun seasonings and a perfect balance of spicy and creamy flavors, this sandwich is an iconic Southern treat perfect for lunch or dinner.
Ingredients
For the Remoulade Sauce
- ½ cup mayonnaise
- 2 tablespoons Creole mustard
- 2 teaspoons prepared horseradish
- 1 tablespoon ketchup
- 2 teaspoons hot sauce (Suggested: Crystal or Tabasco)
- 1 ½ teaspoons Worcestershire sauce
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ½ teaspoon Cajun seasoning
- ¼ teaspoon black pepper
For the Shrimp
- 1 cup milk
- 2 tablespoons hot sauce
- ½ teaspoon cayenne pepper
- 1 tablespoon Cajun seasoning
- 1 ½ pounds shrimp peeled and deveined (colossal or preferred size)
For the Dredge
- 1 ½ cups all-purpose flour
- 1 tablespoon Cajun seasoning
- 1 teaspoon cayenne pepper
- canola oil for frying
For Assembling the Po' Boys
- 1 large French bread cut into four sections or 4 individual hoagie rolls
- ¼ head iceberg lettuce shredded
- 1 tomato sliced
- ½ red onion thinly sliced
- 1 cup dill pickle chips (about 4-5 per sandwich)
- salt and black pepper for seasoning tomatoes
- lemon wedges for serving (optional)
Instructions
- Make the Remoulade Sauce: In a small bowl, whisk together mayonnaise, Creole mustard, horseradish, ketchup, hot sauce, Worcestershire sauce, lemon juice, salt, Cajun seasoning, and black pepper. Cover and refrigerate until ready to use.
- Marinate the Shrimp: In a medium bowl, whisk milk, hot sauce, cayenne pepper, and Cajun seasoning. Add shrimp ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes and up to 1 hour.
- Prepare the Dredge: In a shallow dish, mix flour, Cajun seasoning, and cayenne pepper. Set aside.
- Heat the Oil: Pour canola oil into a large skillet to a ¾ inch depth. Heat over medium-high until oil reaches 350°F (175°C).
- Dredge the Shrimp: Remove shrimp from marinade, letting excess drip off. Toss shrimp in seasoned flour to coat evenly. Shake off excess flour and place on a baking sheet or wire rack.
- Fry the Shrimp: Carefully add shrimp to hot oil in batches, avoiding overcrowding. Fry 2-4 minutes per side until golden brown, crispy, and opaque. Remove with slotted spoon and drain on paper towel-lined baking sheet.
- Prepare the Bread: Arrange bread cut-side up on a baking sheet. Broil under preheated broiler for 1-3 minutes until golden brown, watching carefully to prevent burning.
- Assemble the Po' Boys: Spread remoulade sauce generously on both sides of toasted bread. On the bottom half, layer shredded lettuce, seasoned tomato slices, red onion, pickle chips, and fried shrimp. Top with the top half of the bread.
- Serve: Serve immediately with lemon wedges on the side for optional squeezing.
Notes
- Adjust hot sauce and cayenne pepper amounts to control the heat level throughout the marinade, dredge, and sauce.
- Do not marinate shrimp longer than 30-40 minutes to prevent rubbery texture due to acid and dairy exposure.
- A deep fryer can be used instead of skillet frying for more consistent temperature control.
- Use fresh French bread or hoagie rolls for the best texture and flavor.
- Serve immediately after assembly to maintain crispiness of shrimp.
Nutrition
- Serving Size: 1 sandwich
- Calories: 766 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 40 g
- Saturated Fat: 7 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 190 mg
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