Shrimp Po Boy Sandwich

The first time I bit into a proper po'boy, I was standing in a cramped New Orleans kitchen during a summer visit, and my cousin slid one across the counter still steaming from the fryer. The shrimp were impossibly crispy, the bread so soft it practically dissolved, and somewhere between the crunch and the creamy mayo I understood why people get territorial about their sandwiches. Years later, I finally figured out how to replicate that magic at home, and now it's the sandwich I make when I want to feel like I'm back there.

I made these for a group of friends on a Friday night, and someone declared it was the best thing they'd eaten all week, which made me laugh because I was genuinely nervous about getting the oil temperature right. When that first batch came out golden and the whole apartment smelled like the Gulf Coast, I knew I'd nailed it. There's something about feeding people something this satisfying that makes them actually sit down and talk instead of scrolling.

Ingredients

• Large shrimp: Pat them completely dry before coating—any moisture will cause sputtering oil and wet breading.
• All-purpose flour and cornmeal: The combination gives you crispy texture; cornmeal alone gets tough.
• Buttermilk: Creates a tangy, slightly acidic coating that bonds better than regular milk.
• Cajun seasoning: This is your flavor backbone—don't skimp, but taste it first to know what you're working with.
• Soft French rolls: Look for ones that are sturdy enough to hold toppings but still pillowy inside; dense bread defeats the purpose.
• Iceberg lettuce: I learned the hard way that fancy greens wilt instantly from the shrimp's residual heat.
• Mayonnaise: Use the real stuff here, not salad dressing—it makes an actual difference in richness.

Instructions

Set up your station:

Pat shrimp dry and arrange near your workspace. Whisk eggs and buttermilk in one bowl until smooth, then mix flour, cornmeal, and all seasonings in another. This setup prevents chaos once frying starts.

Coat the shrimp:

Dip each shrimp into the egg mixture, letting excess drip off, then roll it in the flour mixture until fully covered. Let coated shrimp rest on a plate for a minute so the coating sets.

Heat the oil:

Use a thermometer—350°F is the sweet spot where shrimp cook through without absorbing excess oil. If your oil's too cool, they'll be greasy; too hot, and they burn outside while staying raw inside.

Fry in batches:

Slide shrimp into hot oil without crowding the pan—they should sizzle immediately and float after a minute. Cook 2 to 3 minutes until deep golden, then lift out with tongs and drain on paper towels.

Toast your rolls:

While shrimp drain, slice rolls open and optionally toast the cut sides lightly in a dry skillet for structure and warmth.

Build the sandwich:

Spread mayo on both sides of the roll, layer with lettuce, then tomato, then pile the hot shrimp on top. Add pickles and hot sauce if you want brightness and a kick.

Pinterest

There's a moment right when you close the sandwich and the shrimp are still radiating heat, the lettuce is cold and crisp, and the mayo is starting to soften from the warmth—that's when you know you've got it right. I realized this sandwich isn't really about showing off; it's just about taking care of people with something that tastes effortlessly delicious.

The Oil Temperature Game

I've burned more batches than I care to admit before investing in a thermometer, which sounds like overkill until you realize it eliminates guesswork entirely. The oil should be hot enough that a test piece of breading sizzles and floats within 15 seconds, but not so hot that it blackens before the shrimp's cooked through. If you don't have a thermometer, drop a single shrimp in and watch—it's not scientific, but it works.

Upgrades and Variations

I've swapped mayo for remoulade sauce when I want something tangier and more complex, which transforms the whole vibe into something that feels more authentically New Orleans. Some nights I add a thin smear of Creole mustard under the mayo, or swap half the mayo for a spicy comeback sauce. The lettuce and tomato are sacred, but everything else is fair game depending on what's in your fridge and what mood you're in.

Making It Your Own

The beauty of a po'boy is that it's forgiving—it wants to be good and doesn't need complicated tricks. Once you nail the fried shrimp, the sandwich itself is just assembly. I've made these with lemon aioli instead of plain mayo, added avocado slices, and even tried a fried fish version that worked just as well.

• Serve with something cold and bright like lemon wedges or a squeeze of hot sauce to cut through the richness.
• If deep-frying intimidates you, air-frying at 400°F for 6 minutes works surprisingly well, though you lose some of that shattering crunch.
• Make the coated shrimp ahead and refrigerate them up to an hour before frying—it helps the coating stick better.

Pinterest

This sandwich is worth making because it tastes like someone spent time on you, even though it only takes half an hour. Once you've made it once, you'll understand why people get nostalgic about it.

Recipe FAQs

→ What type of shrimp is best for this dish?

Large, peeled, and deveined shrimp work best for even cooking and easy assembling.

→ How is the shrimp coated before frying?

The shrimp is dipped in an egg and buttermilk wash, then dredged in a mixture of flour, cornmeal, and Cajun seasonings for a crispy crust.

→ Can I bake the shrimp instead of frying?

Yes, baking or air-frying the shrimp provides a lighter alternative while maintaining texture and flavor.

→ What type of bread is recommended?

Soft French rolls or hoagie buns with a tender crumb and sturdy structure hold the sandwich fillings well.

→ Are there any suggested toppings or sauces?

Shredded lettuce, sliced tomatoes, creamy mayonnaise, hot sauce, and pickles enhance flavor and texture.