Name: Crispy Shrimp Po-Boy Sandwich Recipe
Prep time: 55 min
Cook time: 20 min
Total time: 1 h 15 min
Cuisine: Louisiana
Ingredients: 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; 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); 1 ½ cups all-purpose flour; 1 tablespoon Cajun seasoning; 1 teaspoon cayenne pepper; canola oil for frying; 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)

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.

The image shows three sandwiches placed side by side on white parchment paper over a white marbled surface. Each sandwich has a golden brown toasted bun that is soft and slightly shiny. Inside, there are several layers: crispy fried shrimp with a light golden crust, bright green lettuce leaves, thick red tomato slices, and rings of purple-red onion. Around the sandwiches, there are lemon wedges that are bright yellow with some small seeds visible. On the edges of the photo, small white bowls with sauces and seasonings sit on the white marbled background. The overall colors are warm and fresh with a mix of golden browns, greens, reds, and yellows. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Shrimp Po-Boy Sandwich Recipe
Top Tip
How to Serve Crispy Shrimp Po-Boy Sandwich Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Shrimp Po-Boy Sandwich Recipe

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!

Flat lay of a cluster of fresh colossal raw shrimp, a large uncut French bread baguette, a quarter head of crisp iceberg lettuce shredded, ripe red tomato sliced, a few thin slices of red onion, several dill pickle chips arranged neatly, whole brown eggs with clean shells, a small white ceramic bowl of pale creamy mayonnaise, a small white ceramic bowl of bright yellow Creole mustard, a small white ceramic bowl with smooth deep red ketchup, a small white ceramic bowl of smooth white prepared horseradish, a small white ceramic bowl of vibrant orange-red hot sauce, a small white ceramic bowl of rich dark Worcestershire sauce, a small white ceramic bowl of fresh lemon juice, a small white ceramic bowl of white all-purpose flour, a small white ceramic bowl of golden canola oil, small white ceramic bowls containing fiery red cayenne pepper, warm brown Cajun seasoning, fine black pepper and coarse salt crystals, all ingredients perfectly balanced and symmetrical, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

A sandwich on a white plate with a crusty golden-brown sub roll sliced open to show three fried shrimp topped with creamy sauce sitting on a layer of red tomato slices, purple onion rings, and green shredded lettuce; next to the sandwich is a pile of ridged potato chips and two lemon wedges placed at the side. The plate is on a white marbled surface with small bowls containing salt and pepper, and a separate small bowl with extra sauce near the plate. The photo taken with an iphone --ar 2:3 --v 7

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

The image shows four clear glass bowls on a white marbled surface, each with different ingredients. The top left bowl holds a light brown, smooth liquid mixture with small dark specks, and a metal whisk is placed inside. The top right bowl has the same light brown liquid but with many raw shrimp partially submerged in it. The bottom left bowl contains white flour with two piles of brown spices on top, one larger and lighter, the other smaller and darker. The bottom right bowl shows the same flour and spices now mixed together with a metal whisk resting inside. Photo taken with an iphone --ar 2:3 --v 7

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:

Can I use frozen shrimp for this recipe?

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.

What bread works best for a po' boy?

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.

How spicy is this recipe?

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.

Can I make the remoulade sauce ahead of time?

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!