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Shrimp Po-Boy Sandwiches

I love sandwiches. For every meal. I love fried food. I love creamy sauces. This all adds up to shrimp po boy sandwiches being one of my favorite dinners ever. Ever, ever ever.

The remoulade is soooo good (every ingredient brings something to the table), the shrimp are super crispy, and the whole thing combines in th yummiest way imaginable.

Three Shrimp Po’Boy sandwiches with crispy fried shrimp, lettuce, tomatoes, pickles, and a side of remoulade sauce.

Shrimp Po-Boys

This sandwich combines crispy, seasoned shrimp, the best homemade remoulade, and all your favorite toppings.
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Serving Size 4 servings

Ingredients 

Prepping the Shrimp

  • 2 pounds jumbo-sized raw shrimp (peeled and deveined, 21-25 shrimp per pound)
  • 1 tablespoon Creole seasoning

Shrimp Batter

  • 1 ¼ cup all-purpose flour
  • ½ cup cornstarch
  • 1 tablespoon Creole seasoning
  • ¾ teaspoon baking powder
  • 1 large egg
  • 1 ½ cups ice-cold water

Breading and Frying

  • 3 cups Panko bread crumbs
  • 3 cups cooking oil (peanut, vegetable, or canola oil)

Assembling Sandwiches

  • 4 French bread rolls (small baguettes, or hoagie bread, sliced in half almost all the way through)
  • 1 head of iceberg lettuce (shredded)
  • 2 large tomatoes (sliced)
  • 1 cup sliced dill pickles

Remoulade Sauce

  • 1 ½ cup mayonnaise
  • 1 tablespoon ketchup
  • 2 teaspoons country dijon or coarse ground mustard
  • 2 teaspoons minced garlic cloves
  • 1 ½ teaspoons pickle juice
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • 1 teaspoon lemon juice
  • ¾ teaspoon Creole seasoning

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Instructions 

  • Make Remoulade Sauce. In a small bowl, whisk together mayonnaise, ketchup, mustard, garlic cloves, pickle juice, Worcestershire sauce, hot sauce, lemon juice, and ¾ teaspoon creole seasoning. Cover with plastic wrap and refrigerate until ready to use.
    A bowl of creamy, pale orange remoulade sauce on a marble countertop with a whisk nearby.
  • Coat Shrimp. In a medium-sized bowl, combine the shrimp with 1 tablespoon of the Creole seasoning.
    A bowl of raw shrimp marinated in Creole seasoning, ready for battering and frying.
  • Marinate Shrimp. In a large bowl, whisk together the flour, cornstarch, 2 teaspoons of the Creole seasoning, and baking powder. Whisk in the water and egg. Add the shrimp to the batter and let it marinate while you heat the oil.
    Shrimp soaking in a seasoned batter mixture, fully coated and ready for breading.
  • Heat Pan. In a large heavy-bottomed skillet, pour enough oil to be about ½ inch tall in the pan and heat it to 350 degrees Fahrenheit.
  • Coat Shrimp in Breadcrumbs. Pour 1 cup of the Panko bread crumbs into a pie pan or wide bowl. Using tongs, remove shrimp one at a time from the bowl, allowing the excess batter to drip back into the bowl. Lay the shrimp flat over the breadcrumbs without overlapping. Pour a couple of tablespoons of breadcrumbs over the top to ensure the shrimp are covered in breadcrumbs. Repeat with all of the shrimp, laying the breaded shrimp on a cookie sheet.
    Shrimp being coated in Panko bread crumbs in a wide, shallow bowl.
  • Cook Shrimp. Cook shrimp in batches in heated oil for about 2 minutes on each side in a single layer. Place cooked shrimp on a paper towel-lined baking sheet with a cooling rack placed over the top to prevent shrimp from getting soggy.
    Breaded shrimp frying in a pan of oil and cooling on a wire rack after frying.
  • Make The Sandwich and Serve. On the bottom side of the sliced bread, place the desired amount of lettuce, tomato slices, and pickle slices. Generously add shrimp over the top. Generously spread the remoulade sauce on the other side of the bread and place the top of the bread over the shrimp. Serve immediately with additional remoulade sauce and additional pickles if desired.
    Open-faced sandwich with lettuce, tomatoes, and pickles, topped with fried shrimp and remoulade sauce.

Notes

This is not spicy. The recipe uses a fair amount of seasoning and it has great flavor.
Frozen shrimp is easy to use in this recipe, just defrost in cold water beforehand.
You can cook the shrimp with just the batter. The addition of the Panko bread crumbs adds additional crunch and flavor.
Try these with my homemade French sandwich rolls.
Calories: 3769kcal | Carbohydrates: 292g | Protein: 102g | Fat: 246g | Saturated Fat: 26g | Polyunsaturated Fat: 90g | Monounsaturated Fat: 123g | Trans Fat: 1g | Cholesterol: 441mg | Sodium: 4071mg | Potassium: 1511mg | Fiber: 14g | Sugar: 25g | Vitamin A: 1922IU | Vitamin C: 13mg | Calcium: 538mg | Iron: 22mg

I love seafood, and this sandwich definitely hits the spot. I was so happy once I figured out how to make this at home because it’s not like I could go back to New Orleans every time I was craving it (although I wish I could). I usually serve these with a cold drink, like strawberry sweet tea, and a side of fries.

A horizontal shot of a Shrimp Po’Boy sandwich served with extra pickles, tomatoes, and a bowl of remoulade sauce in the background.

I hope you enjoy it as much as I do!

Po-Boy Tips

  • Pat the shrimp dry before coating them in the batter—this helps the coating stick better and fry up crispier.
  • Don’t overcrowd the pan when frying the shrimp. Fry in small batches so the oil temperature stays consistent and the shrimp cooks evenly.
  • Use a thermometer to monitor the oil temperature. Keeping it around 350°F ensures the shrimp will cook quickly and come out crispy, not greasy.
  • Let the shrimp rest on a wire rack after frying. This prevents them from getting soggy and keeps them perfectly crunchy.
  • Toast the bread lightly before assembling the sandwich—it adds an extra layer of texture and flavor.

Key Ingredients and Tools

You’ll need a few important tools and ingredients to make this recipe right.

  • Creole seasoning. This blend of spices adds authentic flavor to the shrimp and remoulade sauce. If you can’t find it, a mix of paprika, garlic powder, onion powder, cayenne, and thyme can work as a substitute. You can also quickly make my Prairie Dust seasoning, which uses most of these ingredients.
  • Panko bread crumbs. These Japanese-style bread crumbs are lighter and flakier than regular bread crumbs, giving the shrimp a super crispy coating.
  • Cooking oil with a high smoke point. Peanut, vegetable, or canola oil are good choices because they can handle the high heat needed for frying without burning.
  • Ice-cold water. It’s crucial for the batter because it helps keep the coating light and crisp when frying.

Using the right seasoning, bread crumbs, cooking oil, and water really makes a difference in this recipe.

Serving Suggestions

Serve with french fries, potato salad, corn on the cob, or coleslaw.

Troubleshooting and Help

Can I use frozen shrimp for this recipe?

Absolutely! Just make sure to thaw the shrimp completely and pat them dry before coating them in the batter. This will help the coating stick better and fry up nice and crispy.

What if I don’t have Creole seasoning?

No problem! You can make your own by mixing paprika, garlic powder, onion powder, cayenne pepper, and thyme. Or you can make my Prairie Dust seasoning. It won’t be exactly the same, but it’ll still taste great.

Can I bake the shrimp instead of frying them?

You can, but they won’t be as crispy. If you decide to bake them, I’d recommend spraying the shrimp lightly with cooking spray and baking at 400°F until golden and cooked through. Just keep in mind that frying will give you that authentic crunch.

How do I keep the shrimp from getting soggy?

After frying, place the shrimp on a wire rack over a baking sheet. This lets the excess oil drain off and keeps the shrimp crispy. Avoid stacking them on a plate, as that can make them soggy.

Can I make the remoulade sauce ahead of time?

Yes, you can! The sauce tastes even better after sitting in the fridge for a few hours. Store it in an airtight container, and it’ll be ready when you are.

Storing Leftovers

If you have leftover shrimp, let them cool completely before storing them. Place the shrimp in an airtight container and refrigerate them for up to 2 days. The bread and veggies should be stored separately to keep them fresh. Follow the USDA’s leftover safety tips.

Reheating:

To reheat the shrimp, place them on a baking sheet and warm them in a 350°F oven for about 10 minutes, or until they’re heated through and crispy again. Avoid microwaving, as this can make the shrimp soggy.

Freezing:

This recipe doesn’t freeze well, as the shrimp tend to lose their crispiness, and the texture can become mushy when thawed. It’s best to enjoy the shrimp po-boy sandwiches fresh!

I hope you enjoy making and eating these shrimp po-boy sandwiches. They are a delicious way to bring a bit of New Orleans into your home or relive a previous visit. The crispy shrimp, tangy remoulade sauce, and fresh toppings make this sandwich one of my favorites and hopefully yours too.

A fully assembled Shrimp Po’Boy sandwich with crispy fried shrimp, pickles, lettuce, and tomatoes on French bread, served with extra pickles on the side.
picture of smiling female

By Katie Shaw

Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.

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