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

This sandwich combines crispy, seasoned shrimp, the best homemade remoulade, and all your favorite toppings.
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Keyword: Shrimp Po-Boy Sandwiches
Servings: 4 servings
Calories: 3769kcal
Author: Katie

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

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.

Nutrition

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