Name: Crispy Shrimp Po-Boy Sandwich Recipe
Prep time: 55 min
Cook time: 20 min
Total time: 1 h 15 min
Cuisine: Louisiana
Ingredients: ½ cup mayonnaise; 2 tablespoons Creole mustard; 2 teaspoons prepared horseradish; 1 tablespoon ketchup; 2 teaspoons hot sauce (Crystal or Tabasco recommended); 1½ teaspoons Worcestershire sauce; 1 tablespoon lemon juice; ½ teaspoon salt; ½ teaspoon Cajun seasoning; ¼ teaspoon black pepper; 1 cup milk; 2 tablespoons hot sauce; ½ teaspoon cayenne pepper; 1 tablespoon Cajun seasoning; 1½ pounds shrimp, peeled and deveined (colossal or any size); 1½ cups all-purpose flour; 1 tablespoon Cajun seasoning; 1 teaspoon cayenne pepper; Canola oil for frying (enough for ¾ inch depth in skillet); 1 large French bread, cut into four sections or 4 individual hoagie rolls; ¼ head iceberg lettuce, shredded; 1 tomato, sliced; ½ red onion, thinly sliced; 1 cup dill pickle chips (about 4-5 per sandwich); Salt and black pepper for seasoning tomatoes; Lemon wedges for serving (optional)

If you’re craving that perfect Southern-style sandwich, you’re in for a treat with this Crispy Shrimp Po-Boy Sandwich Recipe. It’s all about golden fried shrimp, soft French bread, and a punchy remoulade that takes every bite to the next level.

Three sandwich halves are shown on white parchment paper over a white marbled surface, each sandwich layered with crispy golden brown fried shrimp, bright green lettuce, red tomato slices, and purple onion rings inside soft, toasted white sandwich rolls. Around the sandwiches are lemon wedges, some placed on the parchment and others in a white bowl, along with small white bowls holding a creamy sauce and coarse pepper. A white bowl with coarse salt and a hint of a blue plate with more fried shrimp are partly visible at the edges. The lighting is bright and natural, highlighting the textures and colors of the food. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Shrimp Po-Boy Sandwich Recipe
Top Tip
How to Serve Crispy Shrimp Po-Boy Sandwich Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Shrimp Po-Boy Sandwich Recipe

Why You'll Love This Recipe

I remember the first time I made this Crispy Shrimp Po-Boy at home—it instantly became a family favorite. The combination of textures and flavors really nails that authentic Louisiana vibe without any fuss.

Authentic Flavor: This recipe captures the iconic taste of New Orleans with classic Cajun spices and tangy remoulade.
Perfect Crunch: Crispy, golden shrimp with the lightest breading you'll love biting into every time.
Fresh and Balanced: Crisp lettuce, juicy tomato, and pickles add refreshing contrast to the fried shrimp.
Easy to Make: With straightforward steps, you can recreate this Southern classic in about an hour.

Ingredients & Why They Work

When it comes to assembling the perfect Po-Boy, selecting the right ingredients is half the fun. Let’s break down the essentials and why they’re important for that irresistible sandwich experience.

Flat lay of peeled and deveined raw shrimp with orange-pink shells, a large fresh French bread loaf cut into sections, shredded pale green iceberg lettuce, bright red tomato slices seasoned with black pepper, thinly sliced translucent red onion rings, several golden fried shrimp with a crispy coating, a few lemon wedges with bright yellow skin and white pith, a small white bowl of creamy pale beige remoulade sauce, a small white bowl with smooth white mayonnaise, a small white bowl of vibrant yellow Creole mustard, a small white bowl of deep red ketchup, a small white bowl of orange-red hot sauce, a small white bowl of light brown Worcestershire sauce, a small white bowl of fresh white all-purpose flour, a small white bowl of golden canola oil, a small white bowl of cayenne pepper powder, a small white bowl of coarse black pepper, a small white bowl of coarse salt, a small white bowl of Cajun seasoning with mixed red and brown spices, and a small white bowl of bright green dill pickle chips arranged symmetrically, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Mayonnaise: Creates a creamy base for the remoulade sauce that ties all the flavors together.
Creole mustard: Adds a subtle tang and depth that’s signature to Louisiana cooking.
Prepared horseradish: Gives the remoulade a spicy kick without overpowering the shrimp.
Ketchup: Just a touch rounds out the sauce with a hint of sweetness and acidity.
Hot sauce: Whether Crystal or Tabasco, it warms up the sauce and marinade with classic Southern heat.
Worcestershire sauce: Adds umami to boost the overall flavor of the remoulade.
Lemon juice: Brightens both the sauce and the shrimp marinade for that fresh zesty note.
Salt and Cajun seasoning: Essential for seasoning everything perfectly with a bold, spicy finish.
Black pepper: To add a touch of mild heat and complexity.
Milk: The base of the shrimp marinade, helping the spices adhere and tenderizing the shrimp gently.
Cayenne pepper: Brings a deeper spicy layer to the dredge and marinade.
Shrimp: Peeled and deveined, fresh or thawed frozen works great—colossal size gives you those juicy bites.
All-purpose flour: The main coating for the shrimp that crisps up flawlessly.
Canola oil: Perfect for frying with a neutral flavor and high smoke point.
French bread or hoagie rolls: Soft on the inside with a sturdy crust to hold all the fillings.
Iceberg lettuce: Adds a cool crunch that balances the richness of the fried shrimp.
Tomato: Fresh slices provide juiciness and subtle sweetness.
Red onion: Thinly sliced to give a bit of sharpness and color.
Dill pickle chips: The tangy salty pop that’s a must-have on any authentic Po-Boy.
Lemon wedges (optional): For that extra zing when squeezing over the shrimp right before eating.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Crispy Shrimp Po-Boy Sandwich Recipe is how flexible it is to fit your personal taste. Whether you prefer it extra spicy or milder, love a crunchy pickle versus a sweeter slaw, or want to swap up the bread for a gluten-free option, the core flavors stay delectably true.

Vegetarian Variation: I’ve experimented with crispy fried oyster mushrooms seasoned with Cajun spices instead of shrimp. It’s a fantastic option if you want the crunch and spice without seafood.
Extra Heat: One of my favorite twists is mixing some diced jalapeños into the remoulade sauce or adding a hotter pepper sauce like Sriracha for a fiery kick that wakes up the palate wonderfully.
Seasonal Freshness: During warmer months, swapping iceberg lettuce for peppery arugula and adding slices of ripe avocado adds a fresh, creamy contrast that’s just divine.
Gluten-Free Bread: For folks avoiding gluten, I’ve found that sturdy gluten-free rolls hold up well to the juicy shrimp and remoulade, keeping that authentic sandwich feel intact.

Step-by-Step: How I Make Crispy Shrimp Po-Boy Sandwich Recipe

A sandwich on a white plate with a soft bun top, filled with crispy fried pieces, creamy sauce on top, sliced red onions, tomato slices, and green lettuce at the bottom. Next to the sandwich is a pile of ridged potato chips in light golden color. There are two lemon wedges placed just above the chips. The background is a white marbled surface with two small bowls of ground black pepper and salt nearby. A small bowl of pinkish dipping sauce is placed to the left side of the plate. The plate has a gray-blue texture and a shiny finish. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip Up the Zesty Remoulade Sauce

Start by mixing ½ cup mayonnaise, 2 tablespoons Creole mustard, 2 teaspoons prepared horseradish, 1 tablespoon ketchup, 2 teaspoons hot sauce, 1½ teaspoons Worcestershire sauce, 1 tablespoon fresh lemon juice, ½ teaspoon salt, ½ teaspoon Cajun seasoning, and ¼ teaspoon black pepper in a small bowl. Whisk everything together until velvety smooth. Cover and pop it in the fridge so the flavors can mingle while you work on the shrimp. This tangy, slightly spicy sauce is the secret weapon that brings the whole sandwich to life.

Step 2: Marinate Your Shrimp for Maximum Flavor

In a medium bowl, whisk together 1 cup milk, 2 tablespoons hot sauce, ½ teaspoon cayenne pepper, and 1 tablespoon Cajun seasoning. Add 1½ pounds of peeled and deveined shrimp, making sure every piece is fully submerged in the marinade. Cover and refrigerate for at least 30 minutes, but no longer than 1 hour to keep the shrimp tender and juicy—not rubbery.

Step 3: Set Up the Spicy Dredge

While the shrimp marinates, combine 1½ cups all-purpose flour, 1 tablespoon Cajun seasoning, and 1 teaspoon cayenne pepper in a shallow dish. This seasoned flour coating will give your shrimp that signature crunch and bold flavor when fried.

Step 4: Heat the Oil Just Right

Pour canola oil into a large skillet to a depth of ¾ inch and heat it over medium-high until the temperature hits 350°F — using a kitchen thermometer here makes all the difference. This precise heat ensures the shrimp fry crispy and golden without soaking up too much oil.

Step 5: Coat and Fry the Shrimp to Perfection

Take the shrimp out of the marinade, letting excess drip off. Toss them in the seasoned flour until every piece is fully coated, then gently shake off the surplus. Carefully place the shrimp into the hot oil without overcrowding the skillet—work in batches if needed. Fry each side for 2 to 4 minutes until they turn golden brown, crispy, and opaque inside. Remove the shrimp with a slotted spoon and place them on paper towels to drain excess oil.

Step 6: Toast Your Bread for That Perfect Crunch

Arrange your French bread sections, cut side up, on a baking sheet. Place under a preheated broiler for 1 to 3 minutes until the bread edges turn beautifully golden brown. Keep a close eye here so it doesn’t burn—this step adds just the right contrast to the tender shrimp inside.

Step 7: Build Your Classic Crispy Shrimp Po-Boy Sandwich

Spread a generous layer of remoulade sauce on both sides of the toasted bread. On the bottom half, layer shredded iceberg lettuce, tomatoes seasoned with salt and pepper, thinly sliced red onions, and dill pickle chips (about 4-5 per sandwich). Pile those crispy fried shrimp on top, then crown with the bread’s top half. Serve immediately, ideally with lemon wedges to squeeze over the shrimp for a pop of bright freshness.

Top Tip

These tips make all the difference when crafting your Crispy Shrimp Po-Boy Sandwich Recipe. They ensure every bite is bursting with flavor and perfectly crispy shrimp without any mishaps.

Marinate with Care: I’ve found that marinating the shrimp for just 30 to 40 minutes keeps them tender and juicy—any longer and they start turning rubbery because of the acid and dairy in the mixture.
Oil Temperature Matters: Keeping your oil steady at 350°F is key. I once rushed this step and ended up with soggy shrimp. A kitchen thermometer helps you get it just right every time.
Build Layers Thoughtfully: When assembling, spreading the remoulade on both sides of the bread ensures every bite has that spicy tang, perfectly balanced with crunchy lettuce and pickles.
Don’t Overcrowd the Pan: Frying shrimp in small batches maintains the oil’s temperature and guarantees a crispy, golden exterior instead of greasy, limp bites.

How to Serve Crispy Shrimp Po-Boy Sandwich Recipe

Four clear glass bowls are shown on a white marbled texture surface in a grid of two by two. The top left bowl contains a creamy orange sauce with visible specks, and a metal whisk rests inside it. The top right bowl shows raw shrimp placed on top of the same creamy orange sauce. The bottom left bowl has white flour with two separate piles of brown spices on one side. The bottom right bowl has the flour and spices mixed together with a metal whisk inside. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Keep it classic with fresh shredded iceberg lettuce, thinly sliced ripe tomatoes seasoned with a pinch of salt and black pepper, crisp red onion rings, and crunchy dill pickle chips. For a bright finishing touch, lemon wedges are perfect to squeeze over the shrimp just before eating. Want to mix it up? Add thin slices of avocado or a few sprigs of fresh parsley for an herbaceous twist.

Side Dishes

This Southern-inspired sandwich pairs beautifully with classic potato chips, crisp coleslaw, or seasoned French fries. For something lighter, a fresh cucumber salad or tangy pickled okra complements the bold flavors of the sandwich without overpowering it.

Make Ahead and Storage

Storing Leftovers

If you have leftover shrimp or remoulade sauce, store them separately in airtight containers in the refrigerator for up to 2 days. The assembled sandwich is best eaten fresh—storing it assembled can make the bread soggy and diminish the crispiness of the shrimp.

Freezing

While the sandwich itself doesn’t freeze well assembled, you can freeze the fried shrimp before adding toppings. Lay cooled shrimp on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 1 month. Thaw in the fridge before reheating to enjoy later.

Reheating

To revive leftover fried shrimp, reheat them in a 350°F oven on a wire rack for about 5-7 minutes until hot and crisp. Avoid the microwave to preserve crunch. Toast fresh bread and assemble just before serving for the best texture and flavor.

Frequently Asked Questions:

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp, but make sure to thaw and pat them dry thoroughly before marinating. Excess moisture can affect the breading and frying process, leading to less crispy shrimp.

How spicy is the remoulade sauce?

The remoulade sauce has a moderate spicy kick thanks to hot sauce, Creole mustard, and horseradish. You can adjust the amount of hot sauce and cayenne pepper throughout the recipe to suit your preferred heat level.

Why shouldn’t I marinate shrimp for too long?

Shrimp marinate in a mixture containing acidic lemon juice and dairy milk, which can start “cooking” them and break down proteins. Marinating longer than 40 minutes leads to an undesirable rubbery texture.

Can I bake the shrimp instead of frying?

While frying gives the best crispy texture traditional to a Po-Boy, you can bake the shrimp at 400°F for 10-12 minutes, flipping halfway through. The texture will be lighter but less crispy than frying.

Final Thoughts

Making this Crispy Shrimp Po-Boy Sandwich Recipe always brings a little piece of Louisiana right into my kitchen. The combination of tender, spicy shrimp with that tangy remoulade and crunchy fresh toppings wrapped in toasted French bread is simply irresistible. Whether you're cooking for family, friends, or a casual weekend treat, this sandwich delivers joy and flavor in every bite. I hope these tips and ideas help you enjoy it as much as I do — happy cooking and bon appétit!