Southern Shrimp Po Boy

The first time I bit into a proper Po Boy in New Orleans, I understood why people get emotional about sandwiches. Something about that crackle of fried shrimp hitting soft French bread while tangy remoulade drips down your arm just feels like pure joy. Now I make them at home whenever I need a dose of those French Quarter vibes, minus the flight to Louisiana.

My friend Sarah from Baton Rouge taught me that the real secret is letting the fried shrimp rest just enough so they don't steam the bread, but not so long that they lose their heat. We made these for a crowd once and watched people go quiet after that first bite, which might be the highest compliment a sandwich can get.

Ingredients

• Large shrimp: Peeled and deveined saves so much time and lets the coating stick better
• Cornmeal and flour mixture: The cornmeal creates that signature crunch while flour binds it all together
• Paprika, garlic powder, onion powder: This trio builds layers of flavor without overwhelming the sweet shrimp
• Cayenne pepper: Just enough heat to wake everything up, but adjust to your comfort level
• Eggs and milk: The glue that holds the coating to each shrimp through the frying process
• Mayonnaise: Use real mayo, not sandwich spread, for the proper creamy remoulade base
• Dijon mustard and horseradish: These give the sauce its signature tang and gentle bite
• Hot sauce and pickle relish: The sweet heat combo that makes remoulade unforgettable
• French sandwich rolls: Soft but sturdy enough to hold everything together without falling apart
• Iceberg lettuce: Its crunch and mild flavor perfectly complement the rich fried shrimp

Instructions

Mix the remoulade sauce first:

Whisk together mayo, Dijon, horseradish, hot sauce, relish, smoked paprika, lemon juice, and parsley until smooth, then pop it in the fridge to let those flavors meld together while you work on the shrimp.

Set up your coating station:

Combine flour, cornmeal, paprika, garlic powder, onion powder, cayenne, salt, and pepper in one shallow bowl, then whisk eggs and milk in another bowl for the classic dip and dredge method.

Coat each shrimp twice:

Dredge shrimp in the flour mixture, dip them in the egg wash, then coat them again in the flour mixture, pressing gently to help the coating stick and create that substantial crust we are after.

Fry until perfectly golden:

Heat your oil to 350°F and fry the shrimp in batches for about 2 to 3 minutes per side until they are golden brown and crispy, then drain them on paper towels so they stay crunchy.

Build your Po Boys:

Slather both sides of each roll with that homemade remoulade, then pile on shredded lettuce, tomato slices, and the hot fried shrimp while they are still sizzling.

Save to Pinterest

These sandwiches have become our go to for summer cookouts because everyone can customize their own and the work happens mostly in advance. There is something about watching friends take that first bite and instantly understand why this sandwich is legendary.

Getting That Perfect Crunch

The double coating method might feel fussy, but it is what gives restaurant style results at home. Make sure your oil is properly hot before adding the first batch, and use a thermometer if you are not confident. That crust should sound hollow when you tap it, which means you have achieved Po Boy perfection.

Bread Choices Matter

Authentic French bread from a bakery makes all the difference here, but do not stress if you can not find it. A good baguette works, just avoid super crusty artisan loaves that might shred the roof of your mouth. The bread should yield to the sandwich fillings, not fight them.

Make It Your Own

Swap in catfish or oysters if you want to explore other Gulf Coast classics. The coating and remoulade work beautifully with almost any seafood you can fry. Some folks like to add a slice of sharp cheddar or a few pickled jalapeños for extra zip.

• Extra hot sauce in the remoulade never hurt anyone
• A squeeze of fresh lemon over the shrimp right before serving brightens everything
• Keep extra napkins nearby because these sandwiches are meant to be messy

Save to Pinterest

There is honestly nothing like standing in the kitchen with shrimp sizzling in the background, cold drinks in hand, and good conversation flowing while everyone waits for their sandwich. These Po Boys have become the centerpiece of so many happy nights at our table.

Recipe FAQs

→ What type of shrimp works best for this dish?

Large peeled and deveined shrimp are ideal as they cook quickly and provide a satisfying bite.

→ How is the remoulade sauce made?

The sauce blends mayonnaise, Dijon mustard, horseradish, hot sauce, pickle relish, smoked paprika, lemon juice, and fresh parsley for a zesty, creamy finish.

→ What’s the best method for frying the shrimp?

Use vegetable oil heated to 350°F and fry shrimp in batches until golden and crispy, about 2-3 minutes per side.

→ Can other seafood be used instead of shrimp?

Yes, catfish or oysters can be substituted for a different southern-style sandwich experience.

→ How can I add extra spice to this sandwich?

Add cayenne pepper to the flour mixture or increase the amount of hot sauce in the remoulade to boost heat levels.

→ What sides pair well with this sandwich?

Cold lager, iced tea, or crisp coleslaw complement the crunchy, flavorful sandwich perfectly.