Fried Shrimp Po'boy
Crispy, golden-fried shrimp piled high on a fresh French baguette, dressed with a zesty remoulade sauce, crisp lettuce, and juicy tomatoes. A true taste of New Orleans in every bite!
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Remoulade Sauce
- b.In a medium bowl, whisk together the mayonnaise, Creole mustard, ketchup, lemon juice, hot sauce, Worcestershire sauce, minced garlic, and paprika until smooth.
- c.Cover the bowl and refrigerate for at least 20 minutes to allow the flavors to meld. This can be made up to 2 days in advance.
- 2
Step 2
- a.Set Up the Dredging Station
- b.You will need two shallow dishes. In the first dish, whisk together the all-purpose flour, cornmeal, Cajun seasoning, salt, and black pepper.
- c.In the second dish, whisk the eggs and buttermilk together until well combined.
- 3
Step 3
- a.Heat the Frying Oil
- b.Pour the vegetable oil into a large, heavy-bottomed pot or Dutch oven to a depth of about 2-3 inches.
- c.Heat the oil over medium-high heat until a deep-fry thermometer registers 350°F (175°C). Maintaining this temperature is key for crispy, not greasy, shrimp.
- 4
Step 4
- a.Fry the Shrimp
- b.While the oil heats, pat the shrimp completely dry with paper towels.
- c.Working in small batches of 5-6 shrimp, first dip them into the egg mixture, allowing any excess to drip off.
- d.Next, dredge the shrimp thoroughly in the flour mixture, pressing gently to ensure a good coat. Shake off any excess.
- e.Carefully lower the coated shrimp into the hot oil. Fry for 2-3 minutes, turning once, until they are golden brown and have curled into a 'C' shape.
- f.Using a slotted spoon, transfer the cooked shrimp to a wire rack to drain. Repeat with the remaining shrimp, allowing the oil to return to 350°F between batches.
- 5
Step 5
- a.Assemble the Po'boys
- b.Cut the baguette into four equal 6-inch sections. Slice each section horizontally, leaving a hinge on one side.
- c.Optional but recommended: Lightly toast the cut sides of the bread for extra texture.
- d.Generously spread the chilled remoulade sauce on both cut sides of the bread.
- e.Layer the bottom half with shredded lettuce, tomato slices, and dill pickles.
- f.Pile the hot, crispy fried shrimp on top of the vegetables.
- g.Close the sandwich, press down gently, and serve immediately for the best experience.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The secret to a great Po'boy is the bread. Use a French baguette that's crusty on the outside and very light and airy on the inside.
- 2Do not overcrowd the pot when frying. This lowers the oil temperature and results in soggy shrimp. Fry in batches for the best results.
- 3Ensure your shrimp are completely dry before dredging. Moisture is the enemy of a crispy coating.
- 4Use a thermometer to monitor the oil temperature. If it's too low, the shrimp will be greasy; too high, and the coating will burn before the shrimp is cooked.
- 5The remoulade sauce develops more flavor as it sits. Making it a day ahead is a great time-saver and flavor-booster.
- 6Assemble and serve the Po'boys immediately. The contrast between the hot, crispy shrimp and the cool, fresh toppings is what makes this sandwich special.
Adapt it for your goals.
Protein Swap
This recipe works wonderfully with other fried seafood. Try using shucked oysters, catfish fillets, or crawfish tails.
Spicy VersionSpicy Version
For extra heat, add 1/4 teaspoon of cayenne pepper to the flour mixture and an extra dash of hot sauce to the remoulade.
Grilled Shrimp Po'boyGrilled Shrimp Po'boy
For a lighter alternative, marinate the shrimp in Cajun seasoning and olive oil, then grill or pan-sear until cooked through instead of frying.
Different SauceDifferent Sauce
If you're not a fan of remoulade, a simple tartar sauce or a spicy chipotle aioli also pairs beautifully with the fried shrimp.
Why this is on our healthy list.
Excellent Source of Protein
Shrimp is packed with high-quality protein, which is crucial for building and repairing tissues, making enzymes and hormones, and supporting overall muscle health.
Rich in Selenium
This dish provides a significant amount of selenium from the shrimp. Selenium is a powerful antioxidant that helps protect cells from damage and plays a vital role in thyroid function and immune health.
Contains Lycopene
The tomatoes in the Po'boy are a good source of lycopene, an antioxidant that gives them their red color and is linked to a reduced risk of certain chronic diseases.
Frequently asked questions
A single Fried Shrimp Po'boy, as prepared in this recipe, contains approximately 750-850 calories. The exact number can vary based on the size of the bread and the amount of oil absorbed during frying.