Fried Green Tomato Shrimp Po'boy
Crispy fried green tomatoes meet golden fried shrimp in this Louisiana classic, all piled into a soft, crusty French bread roll. Dressed with a spicy remoulade sauce, crunchy shredded lettuce, and tangy pickles, this po'boy delivers layers of texture and heat in every bite.
For 4 servings
- prep · ~10 min
Preheat the oil for frying.
Pour 3 cups oil into a Dutch oven and heat over medium-high until it reaches 350°F on a thermometer. Line a sheet pan with a wire rack.
TIPMaintaining a steady 350°F is key — too low and the breading absorbs oil, too high and it burns before cooking through. - mix · ~5 min
Prepare the remoulade sauce.
1.In a small bowl, whisk together mayonnaise, Creole mustard, chopped pickles, lemon juice, hot sauce, half the Cajun seasoning, and cayenne pepper.2.Cover and refrigerate until ready to use.TIPMaking the remoulade first lets the flavors meld while you fry. It keeps up to 3 days in the fridge. - prep · ~4 min
Set up the breading stations.
1.In a shallow bowl, whisk 0.75 cup flour with garlic powder, paprika, salt, and black pepper.2.Pour buttermilk into a second shallow bowl.3.Mix cornmeal with the remaining 0.75 cup flour in a third shallow bowl.4.In a fourth bowl, beat the eggs. - prep · ~5 min
Season and pat the green tomatoes dry.
Sprinkle green tomato slices lightly with half the remaining Cajun seasoning. Let them sit 5 minutes, then pat dry with paper towels to remove excess moisture.
TIPPatting the tomatoes dry helps the breading stick. Wet tomatoes make the coating slide off in the oil. - fry · ~10 min
Bread and fry the green tomatoes.
1.Dredge each tomato slice in the seasoned flour, then dip into beaten egg, then press firmly into the cornmeal-flour mixture.2.Fry in batches of 4–5 slices until golden brown, about 2–3 minutes per side.3.Transfer to the wire rack and sprinkle with a pinch of salt while hot.TIPShake off excess flour after each dredge — thick clumps turn gummy. A light, even coating fries up crispest. - prep · ~5 min
Season the shrimp.
In a medium bowl, toss the shrimp with the remaining Cajun seasoning. Let them sit at room temperature for 5 minutes while the oil returns to 350°F.
- fry · ~8 min
Bread and fry the shrimp.
1.Dip seasoned shrimp in buttermilk, then dredge thoroughly in the remaining seasoned flour.2.Carefully drop shrimp into the hot oil in small batches, frying 2–3 minutes until golden and cooked through (internal temp 145°F).3.Drain on the wire rack and salt lightly.TIPShrimp cook fast — as soon as the coating turns deep golden and the flesh is opaque white, pull them. Overcooked shrimp turn rubbery. - assemble · ~5 min
Assemble the po'boys.
1.Cut French bread into 4 equal lengths, then slice each piece horizontally, leaving a hinge along one side.2.Spread a generous spoonful of remoulade on both cut sides of each bread section.3.Layer shredded lettuce on the bottom half, followed by fried green tomato slices, fried shrimp, ripe tomato slices, and dill pickle slices.4.Close the sandwich and press gently.TIPIf your bread is very crusty, hollow out a little of the soft interior crumb — it makes more room for the fillings and keeps everything from sliding out. - serve
Serve immediately with extra hot sauce on the side.
TIPPo'boys are meant to be eaten right away. Wrap them in parchment paper if you need to hold them for a few minutes — it keeps the bread from steaming too much.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat green tomato slices dry after salting to help the breading adhere and prevent sogginess.
- 2Fry the tomatoes and shrimp in small batches so the oil temperature stays at a steady 350°F.
- 3Use a wire rack set over a baking sheet to drain fried items — it keeps them crisp instead of steaming.
- 4Make the remoulade sauce at least 30 minutes ahead so the flavors have time to meld.
- 5Hollow out a bit of the soft bread from each roll to fit more fillings without everything spilling out.
- 6Assemble po'boys just before serving — the fried coating stays crunchy for only about 10 minutes.
Adapt it for your goals.
Low-Carb / Keto
Replace cornmeal with almond flour and use low-carb bread or a lettuce wrap. The remoulade is already keto-friendly — skip the bread for a deconstructed salad version.
Spicy Garlic ButterSpicy Garlic Butter
Toss the fried shrimp in melted butter mixed with minced garlic and extra cayenne just before assembling. This adds a rich, savory kick that contrasts the tangy remoulade.
Oven Fried (Lower Oil)Oven-Fried (Lower Oil)
Instead of deep-frying, spray the breaded tomatoes and shrimp with oil and bake on a wire rack at 425°F until golden, flipping halfway. This cuts oil without losing crunch.
Catfish Po'boyCatfish Po'boy
Swap the shrimp for catfish fillets cut into strips — use the same buttermilk soak and breading method. Catfish pairs perfectly with the green tomatoes and remoulade.
Why this is on our healthy list.
Rich in Protein
Shrimp provides a lean source of high-quality protein, essential for muscle repair and satiety, with about 20 grams per serving.
Source of Vitamin C
Green tomatoes are a surprising source of vitamin C, which supports immune function and collagen production.
Contains Healthy Fats
Mayonnaise and oil provide unsaturated fats, though using avocado oil can boost heart-healthy monounsaturated content.
Frequently asked questions
Yes, but ripe red tomatoes are softer and more watery, so they may not hold up as well during frying. Stick with firm, unripe green tomatoes for the best texture.
