Shrimp Po'boy
Crispy, golden fried shrimp tucked into a soft, airy baguette with tangy remoulade, cool shredded lettuce, and juicy tomato slices. A New Orleans classic sandwich that delivers serious crunch and vibrant flavor in every bite.
For 4 servings
- mix · ~2 min
Make the remoulade sauce.
1.Combine mayonnaise, Dijon mustard, pickle relish, lemon juice, minced capers, and a dash of hot sauce in a small bowl.2.Whisk until smooth and well blended.3.Cover and refrigerate until ready to assemble sandwiches.TIPMake the remoulade up to 2 days ahead — the flavors meld beautifully overnight. - prep · ~16 min
Prepare the shrimp and buttermilk marinade.
1.Pat peeled and deveined shrimp completely dry with paper towels.2.In a medium bowl, whisk together buttermilk and hot sauce.3.Add shrimp to buttermilk mixture, toss to coat, and let sit at room temperature for 15 minutes.TIPDon't skip drying the shrimp before marinating — excess water dilutes the buttermilk. - mix · ~2 min
Mix the seasoned dredge.
1.In a large shallow dish, whisk together flour, cornmeal, salt, garlic powder, onion powder, cayenne, smoked paprika, and black pepper until evenly combined.2.Taste a tiny pinch and adjust salt if needed. - fry · ~12 min
Dredge and fry the shrimp.
1.Heat oil in a Dutch oven or heavy pot to 350°F (175°C) over medium-high heat.2.Lift shrimp from buttermilk letting excess drip off, then drop into seasoned flour mixture.3.Toss shrimp in flour to coat well, pressing gently so dredge sticks.4.Fry shrimp in batches (do not crowd) for 2 to 3 minutes until golden brown and cooked through.5.Transfer fried shrimp to a wire rack set over paper towels. Let oil return to 350°F between batches.TIPShrimp are done at 120°F internal temp — they turn opaque and curl into a loose 'C' shape. Tight 'O' shape means overcooked. - assemble · ~5 min
Toast the bread and build the sandwiches.
1.Spread softened butter on cut sides of each baguette section.2.Toast buttered side down in a hot skillet or griddle until golden, about 1 to 2 minutes.3.Spread a generous layer of remoulade on both sides of the toasted bread.4.Pile a heaping portion of fried shrimp on the bottom half.5.Top with shredded lettuce, tomato slices, and pickle spears. Close the sandwich and serve immediately.TIPSplit the baguette like a book with one side still attached — this 'hinge' keeps the sandwich from falling apart.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Always pat shrimp dry before marinating to ensure the buttermilk clings properly.
- 2Soak the shrimp in buttermilk for at least 15 minutes to tenderize and add tang.
- 3Use a thermometer to keep oil at a steady 350°F for crisp, non-greasy shrimp.
- 4Fry shrimp in small batches so the oil temperature doesn't drop too much.
- 5Rest fried shrimp on a wire rack, not paper towels, to keep the coating crunchy.
- 6Toast the cut side of the baguette in butter for a sturdy, flavorful base.
- 7Assemble the sandwich just before serving to prevent the bread from getting soggy.
Adapt it for your goals.
Oven-baked
For a lighter version, bake the breaded shrimp on a wire rack set over a baking sheet at 425°F for 8–10 minutes, flipping halfway. This reduces oil use while still delivering a decent crunch.
gluten freeGluten-free
Substitute the all-purpose flour with a 1:1 gluten-free flour blend and use gluten-free bread. The cornmeal remains naturally gluten-free, keeping the texture close to the original.
spicierSpicier
Double the cayenne in the dredge and add a chopped pickled jalapeño to the remoulade for those who crave extra heat — perfect for spice lovers.
catfish poboyCatfish poboy
Replace shrimp with 680g of catfish fillets cut into strips. Follow the same buttermilk soak and dredge; fry 3–4 minutes until golden. It's a classic New Orleans variation with a milder, flakier fish.
Why this is on our healthy list.
Lean Protein Source
Shrimp is naturally low in fat and provides high-quality protein, which supports muscle maintenance and satiety.
Contains Antioxidants
Smoked paprika and cayenne pepper supply capsaicin and carotenoids, plant compounds with antioxidant properties.
Good Source of B Vitamins
Shrimp provides vitamin B12 and niacin, important for energy metabolism and nervous system health.
Low in Carbs
The fried shrimp itself has minimal carbs, making this a lower-carb sandwich option compared to traditional meatball or roast beef subs.
Frequently asked questions
Yes, but thaw them completely in the refrigerator overnight and pat very dry before marinating to avoid excess water.
