Shrimp Po Boy Sandwich (Printable)

Crispy fried shrimp layered with fresh lettuce and tomato inside a soft French roll with creamy mayo.

# What You Need:

→ Shrimp

01 - 1 lb large shrimp, peeled and deveined
02 - 1 cup all-purpose flour
03 - 1 cup cornmeal
04 - 2 large eggs
05 - 1/2 cup buttermilk
06 - 1 tsp Cajun seasoning
07 - 1/2 tsp paprika
08 - 1/2 tsp garlic powder
09 - 1/2 tsp kosher salt
10 - 1/4 tsp black pepper
11 - Vegetable oil, for frying

→ Assembly

12 - 4 soft French rolls or hoagie buns
13 - 1 cup shredded iceberg lettuce
14 - 2 medium tomatoes, sliced
15 - 1/2 cup mayonnaise
16 - 1 tbsp hot sauce (optional)
17 - 1 tbsp dill pickle slices (optional)
18 - Lemon wedges, for serving

# How-To:

01 - Pat shrimp dry with paper towels. In a bowl, whisk eggs and buttermilk until combined.
02 - Combine flour, cornmeal, Cajun seasoning, paprika, garlic powder, salt, and black pepper in a separate bowl.
03 - Dip shrimp into egg mixture, then dredge thoroughly in the flour-cornmeal blend.
04 - Heat 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F.
05 - Fry shrimp in batches for 2 to 3 minutes until golden and cooked through. Drain on paper towels.
06 - Slice French rolls lengthwise, keeping a hinge intact.
07 - Mix mayonnaise with hot sauce if using. Spread evenly on both sides of rolls.
08 - Layer lettuce, tomato slices, fried shrimp, and pickle slices if desired on the rolls.
09 - Serve immediately with lemon wedges on the side.

# Expert Hacks:

01 -
  • Crispy shrimp that stays golden and tender inside, not rubbery or soggy.
  • The whole thing comes together in under 40 minutes without any fussy techniques.
  • It actually tastes better than delivery, which sounds like a small thing until you realize you can make it whenever the craving hits.
02 -
  • Never skip the paper towel draining step—it's the difference between crispy and oily.
  • If your breading falls off during frying, your oil isn't quite hot enough or your coating wasn't wet enough to adhere.
  • Assemble right after frying while the shrimp are still warm; they'll lose their crunch if they cool down.
03 -
  • Use fresh, high-quality shrimp; frozen ones tend to release water as they thaw, which sabotages your coating.
  • The difference between good and great is building your sandwich immediately after frying while the shrimp are still warm and the lettuce is cold—the temperature contrast is essential.
Return