Fried Shrimp Po'boy
Crispy, golden fried shrimp piled into a crusty French bread loaf with a generous slather of tangy remoulade sauce, shredded lettuce, and juicy tomato slices. This iconic New Orleans sandwich brings the bayou to your kitchen in under an hour — crunchy, spicy, and impossible to put down.
For 4 servings
- mix · ~5 min
Make the remoulade sauce.
1.In a small bowl, combine 0.5 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp chopped pickle, 1 tsp capers, 1 tsp lemon juice, and a dash of hot sauce.2.Whisk until smooth, then cover and refrigerate until ready to use. - prep · ~15 min
Season and soak the shrimp.
1.Pat the peeled shrimp completely dry with paper towels.2.In a medium bowl, whisk together 1 cup buttermilk, 2 tsp hot sauce, and a pinch of salt.3.Add the shrimp to the buttermilk mixture and let soak for 15 minutes.TIPDrying the shrimp first helps the buttermilk cling better. - prep · ~5 min
Set up the breading station.
1.In a shallow dish, whisk together 1.5 cups flour, 0.5 cup cornmeal, 1 tbsp Cajun seasoning, 1 tsp garlic powder, a pinch of salt, and a pinch of black pepper.2.In a second shallow dish, beat 2 eggs.3.Line a baking sheet with parchment paper. - fry · ~8 min
Heat the oil for frying.
Pour 4 cups of oil into a deep fryer or heavy-bottomed pot. Heat over medium-high until the oil reaches 350°F (175°C) on a thermometer.
TIPMaintain the temperature between batches — too low and the shrimp absorb oil; too high and the coating burns. - fry · ~12 min
Bread and fry the shrimp.
1.Working in batches, lift the shrimp from the buttermilk letting excess drip off. Dredge in the seasoned flour mixture, shaking off excess.2.Dip the floured shrimp into the beaten eggs, then back into the flour mixture for a second coat. Press the coating on gently.3.Carefully drop the shrimp into the hot oil and fry for 2-3 minutes until deep golden brown and cooked through.4.Transfer to a wire rack set over a baking sheet to drain. Repeat with remaining shrimp.TIPDon't crowd the pot — fry in 3-4 batches so the oil temperature doesn't drop. - assemble · ~5 min
Build the po'boys.
1.Split the French bread loaves lengthwise, leaving a hinge so they stay connected.2.Spread a generous layer of remoulade on both cut sides of each loaf.3.Layer shredded lettuce and tomato slices on the bottom.4.Pile the fried shrimp generously on top, close the sandwich, and serve immediately.TIPWarm the bread in a 300°F oven for 5 minutes before assembling for the perfect contrast of warm-crunchy and cool-crisp.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat shrimp thoroughly dry before the buttermilk soak to maximize coating adhesion.
- 2Use a deep-fry thermometer to keep oil at a steady 350°F for a crispy, non-greasy crust.
- 3Double-dredge the shrimp (flour-egg-flour) for an extra-crunchy shell that stays crisp longer.
- 4Fry in small batches to avoid dropping the oil temperature, which leads to soggy shrimp.
- 5Warm the French bread in a 300°F oven for 5 minutes before assembling for a hot-cold contrast.
- 6Let the remoulade chill for at least 15 minutes to let the flavors meld before serving.
Adapt it for your goals.
Low-oil
Skip deep-frying and air-fry the breaded shrimp at 400°F for 8-10 minutes, shaking halfway. This cuts oil drastically while still delivering a crunchy coating.
high proteinHigh-protein
Replace the French bread with large crisp lettuce leaves for a low-carb, high-protein wrap that keeps the shrimp and remoulade as the star.
Why this is on our healthy list.
Rich in Lean Protein
Shrimp provides high-quality, low-fat protein that supports muscle maintenance and satiety.
Source of Omega-3s
Shrimp contains omega-3 fatty acids, which support heart and brain health.
Vitamin C from Tomatoes
Fresh tomato slices add a dose of vitamin C, an antioxidant that aids immune function.
Fermented Gut Support
Pickles and capers in the remoulade provide small amounts of beneficial probiotics to support digestion.
Frequently asked questions
Yes, thaw them completely in the fridge overnight and pat very dry with paper towels to avoid excess moisture during frying.
