Name: Crispy Shrimp Po-Boy Sandwich Recipe
Prep time: 25 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 (Suggested: Crystal or Tabasco); 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; 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 something with crunch, spice, and that unmistakable Louisiana flair, you’re in for a treat. This Crispy Shrimp Po-Boy Sandwich Recipe brings together perfectly fried shrimp, tangy remoulade, and fresh fixings on soft French bread—a match made in Southern heaven.

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 honestly can’t get enough of this shrimp po’ boy—it’s crisp, vibrant, and packed with flavor that feels like a little trip to New Orleans right in your own kitchen. Once you try it, you’ll see why it quickly became a favorite for gatherings or a special dinner.

Classic Louisiana flavor: The remoulade sauce and Cajun seasoning deliver authentic taste that wakes up your palate.
Perfect crunch: The shrimp gets a crispy golden crust that contrasts beautifully with soft French bread.
Fresh and balanced: Crisp lettuce, tangy pickles, and juicy tomato add layers of texture and freshness.
Easy to customize: Adjust the spice levels or bread choices to match your preferences effortlessly.

Ingredients & Why They Work

To get this sandwich just right, I always pick the freshest shrimp and sturdy French bread or hoagie rolls to hold all those delicious layers without getting soggy. Here’s a quick look at what you’ll need—and why each is important.

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 the creamy base for the tangy remoulade sauce that ties the sandwich together.
Creole mustard: Gives the remoulade its signature sharpness and depth.
Prepared horseradish: Adds a subtle spicy kick that wakes up the sauce.
Ketchup: Balances flavors with a touch of sweetness and color.
Hot sauce: Crystal or Tabasco for authentic Louisiana heat, used in sauce and marinade.
Worcestershire sauce: Lends umami richness to the remoulade.
Lemon juice: Brightens the sauce with acidity and keeps shrimp marinade fresh.
Salt and Cajun seasoning: Essential spices that pack bold flavor into both shrimp and sauce.
Black pepper and cayenne pepper: For balanced heat and spice layering.
Milk: Tenderizes shrimp gently in the marinade.
Shrimp: Peeled and deveined; colossal size gives a great bite but any size works.
All-purpose flour: Forms the crispy coating when seasoned and fried.
Canola oil: Neutral oil perfect for frying shrimp until golden and crispy.
French bread or hoagie rolls: Soft but sturdy bread holds everything together without getting soggy.
Iceberg lettuce, tomato, red onion, dill pickle chips: Fresh, crunchy toppings that brighten and balance the sandwich.
Lemon wedges (optional): For a zesty squeeze that cuts through richness.

📝

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 wonderfully adaptable it is. Feel free to tweak the spice levels, swap bread styles, or add your favorite fixings to make it truly your own.

Variation: I once tried adding sliced avocado alongside the classic toppings for an extra creamy texture that complemented the crispy shrimp perfectly.
Dietary Swap: For a gluten-free twist, use a gluten-free French roll and a gluten-free flour blend for dredging. Just be sure to double-check all ingredients for hidden gluten.
Seasonal Twist: In the summer, substituting iceberg lettuce with fresh baby arugula and adding thinly sliced cucumbers brightened the sandwich beautifully.
Heat Level: If you’re a fan of spicier food, increase the hot sauce in the remoulade and marinade, or sprinkle extra cayenne in the dredge – just be sure to balance heat with cooling toppings like lettuce and pickles.

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 Tangy Remoulade Sauce

Start by combining mayonnaise, Creole mustard, horseradish, ketchup, hot sauce, Worcestershire, lemon juice, salt, Cajun seasoning, and black pepper in a small bowl. Whisk everything together until smooth and creamy. This sauce is the heart and soul of your sandwich, bringing that signature tangy kick. Cover it and pop it in the fridge while you prep the shrimp – it even tastes better after chilling!

Step 2: Marinate the Shrimp for Maximum Flavor

In a medium bowl, stir together milk, hot sauce, cayenne, and Cajun seasoning, creating a spicy bath to tenderize the shrimp. Add your peeled and deveined shrimp, making sure they’re fully submerged. Let them soak up those bold flavors in the fridge for at least 30 minutes, but no longer than an hour – this keeps the shrimp juicy and prevents them from becoming rubbery.

Step 3: Prep the Spicy Dredge and Heat Your Oil

Mix your all-purpose flour with Cajun seasoning and cayenne pepper in a shallow dish. This spicy coating is what gives the shrimp that irresistible golden crunch. Meanwhile, pour canola oil into a large skillet, filling it to about ¾ inch deep. Heat it over medium-high until it reaches 350°F – a deep-fry thermometer helps nail this perfectly!

Step 4: Coat and Fry the Shrimp Until Crispy Golden Perfection

Remove shrimp from the marinade, letting excess drip off, then toss them in the seasoned flour until fully coated. Shake off any extra flour and work in batches to avoid overcrowding the pan. Fry the shrimp for 2 to 4 minutes on each side until they’re golden brown, crispy, and opaque. Use a slotted spoon to transfer them onto paper towels and drain off excess oil.

Step 5: Toast the Bread to Crispy Warmth

Place your sliced French bread or hoagie rolls cut-side up on a baking sheet. Pop them under a preheated broiler for 1 to 3 minutes, watching carefully – you want that toasty golden color without burning. This step adds a pleasant crunch and keeps the bread sturdy enough to hold all those juicy shrimp and toppings.

Step 6: Assemble Your Iconic Po' Boy

Spread a generous layer of remoulade sauce on both sides of the toasted bread. On the bottom half, pile shredded iceberg lettuce, season your tomato slices with salt and pepper, add red onion, then tuck in about 4 to 5 crispy shrimp. Top with dill pickle chips for that essential tang, then crown it with the top half of the bread. Serve immediately with lemon wedges on the side to squeeze over – it adds a bright freshness that ties everything together perfectly.

Top Tip

These tips will help you get the absolute best results when making your Crispy Shrimp Po-Boy Sandwich Recipe, ensuring every bite is crispy, flavorful, and perfectly balanced.

Keep the Oil Temperature Steady: I’ve learned that maintaining the oil at 350°F is key to getting that golden, crispy crust without overcooking the shrimp. A kitchen thermometer is your best friend here!
Don’t Over-Marinate: Marinating shrimp for longer than 40 minutes can lead to rubbery texture. I stick to about 30 minutes to keep the shrimp tender and juicy.
Toast the Bread Just Right: Toasting the French bread or hoagie rolls under a broiler for 1-3 minutes gives it the perfect crunch that holds up against the juicy shrimp and remoulade.
Layer Flavor Thoughtfully: Adding pickles, seasoned tomato slices, and crisp lettuce under the shrimp provides a delightful mix of textures and tang that cuts through the richness of the fried shrimp and sauce.

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

To elevate your Crispy Shrimp Po-Boy, consider serving it with fresh lemon wedges for a bright squeeze of citrus. You can also add a sprinkle of extra Cajun seasoning or a few dashes of hot sauce on the side for those who love an extra kick. A handful of fresh parsley or chopped green onions sprinkled on top adds a lovely pop of color and freshness.

Side Dishes

This sandwich pairs beautifully with classic Southern sides like crispy French fries, sweet potato fries, or Cajun-spiced potato chips. For a lighter option, try coleslaw or a simple green salad dressed with a tangy vinaigrette. And of course, a cold beer or iced tea makes the perfect companion to this hearty, flavorful sandwich.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store the fried shrimp separately from the bread and fresh toppings in an airtight container in the refrigerator. The shrimp will keep well for up to 2 days, but the bread and vegetables are best fresh.

Freezing

While fried shrimp can be frozen, I recommend freezing before assembling the sandwich. Place the fried shrimp on a baking sheet to freeze individually, then transfer to a freezer-safe bag. They will keep for up to 1 month. Avoid freezing the full sandwich as the bread and fresh toppings will become soggy.

Reheating

To reheat the shrimp, place them in a single layer on a baking sheet and warm in a 350°F oven for 8-10 minutes, or until heated through and crispy again. Avoid microwaving as it will make the shrimp soggy. Toast fresh bread and reassemble your po' boy just before serving.

Frequently Asked Questions:

Can I use frozen shrimp for this recipe?

Yes! Just be sure to fully thaw and pat the shrimp dry before marinating. This helps the dredge stick better and prevents sogginess when frying.

What type of bread is best for a po' boy?

Authentic French bread with a light, airy crumb and a crisp crust works best. If unavailable, sturdy hoagie rolls are a great alternative to hold all the fillings without getting soggy.

How spicy is this po' boy sandwich?

The recipe offers a moderate level of heat from the hot sauce, cayenne pepper, and Cajun seasoning. You can easily adjust the spice levels to suit your taste by adding more or less in the marinade, dredge, and remoulade sauce.

What’s the best oil for frying shrimp?

Canola oil is recommended because of its neutral flavor and high smoke point. Vegetable oil or peanut oil can also be used if preferred.

Final Thoughts

Making a Crispy Shrimp Po-Boy Sandwich Recipe at home brings a little taste of Louisiana right to your kitchen. It’s one of those comforting, soulful meals that never go out of style. Once you get the rhythm of marinating, dredging, frying, and assembling down, you’ll have a show-stopper sandwich ready to impress friends and family. So don’t be shy—embrace the bold flavors, the crunch, and the tang. Happy cooking and even happier eating!