Cajun & Creole Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Shrimp Po' Boy
Crispy fried Gulf shrimp piled into a soft French roll with cool lettuce, tomato, and creamy remoulade — the quintessential taste of New Orleans street food.
Contains common allergens
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Good to know
- Crispy
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: crispy recipes30-minute meals
Instructions
6 steps- 1
In a bowl, toss the shrimp with buttermilk and hot sauce. Let them marinate for 10 minutes.
- 2
In a separate shallow dish, whisk together the cornmeal, flour, and Cajun seasoning.
- 3
Heat 2 inches of oil in a heavy pot or deep fryer to 350°F.
- 4
Remove shrimp from the buttermilk mixture, letting excess drip off, and dredge thoroughly in the cornmeal mixture.
- 5
Fry the shrimp in batches for 2-3 minutes until they are golden brown and crispy. Transfer to a paper towel-lined plate.
- 6
Slice the French bread open, spread remoulade heavily on both sides, layer with lettuce, tomato, pickles, and pile high with the hot fried shrimp.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
56/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving380
Calories
44 g
Protein
45 g
Carbs
3 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
The po' boy sandwich originated in New Orleans in 1929, when restaurant owners Benny and Clovis Martin began feeding striking streetcar workers for free, calling the men 'poor boys.' The fried shrimp version became one of the most iconic variations, drawing on the abundance of Gulf shrimp that working-class families in New Orleans ate regularly. The sandwich is defined as much by the bread — a specific New Orleans French bread with a shatteringly crisp crust and soft, almost hollow interior — as by its filling.
Listahan note
This version uses a buttermilk-Cajun flour dredge that creates an exceptionally crunchy, well-seasoned coating that stays crisp for the few minutes it takes to dress and eat the sandwich.
Technique cues
- Fry shrimp in batches small enough that the oil temperature does not drop below 350 degrees Fahrenheit — overcrowded oil produces pale, greasy shrimp rather than the crackly, golden exterior the sandwich requires.
- The dressing is not optional — the combination of mayonnaise, hot sauce, and lettuce on the bread is what makes a po' boy a po' boy rather than a fried shrimp hoagie; the creamy, acidic condiments balance the richness of the fried coating.
- Dress the bread immediately before serving the fried shrimp rather than assembling ahead; the moisture from the lettuce, tomato, and remoulade will soften the crust within minutes and the crunch is the point.
Kitchen flow
- Parallel prep
- Shred the lettuce, slice the tomatoes, and mix the remoulade while the shrimp soak in buttermilk so all the toppings are ready the moment the shrimp come out of the oil.
- Make-ahead
- The remoulade sauce can be made up to a week ahead and refrigerated; fry the shrimp as close to serving as possible for maximum crunch.
- Leftover move
- Leftover fried shrimp reheat well in an air fryer at 375 degrees for three minutes — the coating crisps back up and they work in tacos, over rice, or in a salad the next day.
- Cleanup rhythm
- Cool the used fry oil completely, strain it through a fine-mesh sieve lined with a paper towel, and store in a sealed container to reuse for one more round of frying before discarding.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
medium shrimp
star protein
Purpose: Medium shrimp (31-40 count) fry to the ideal size for a po' boy — large enough to feel substantial but small enough to bread evenly and cook through quickly.
Handling: Peel, devein, and pat thoroughly dry; any surface moisture will steam in the hot oil and prevent the coating from adhering and crisping properly.
Adaptation: Oysters are a classic alternative for an oyster po' boy; use the same dredging process with one adjustment — oysters only need ninety seconds in the oil.
buttermilk
tenderizing marinade and coating binder
Purpose: Buttermilk tenderizes the shrimp slightly, adds tang to the finished flavor, and helps the seasoned flour adhere to create a thick, even crust.
Handling: Soak the shrimp for fifteen to thirty minutes in the refrigerator and drain briefly before dredging so the excess liquid drips off.
Adaptation: Regular milk with a tablespoon of lemon juice or white vinegar added and rested for five minutes creates a reasonable buttermilk substitute.
all-purpose flour
crispy coating
Purpose: Seasoned all-purpose flour creates a drier, crispier crust on fried shrimp than breadcrumbs, which is the classic New Orleans po' boy texture.
Handling: Season generously with Cajun spice, salt, and black pepper directly in the dredging bowl and whisk to distribute evenly before coating the shrimp.
Adaptation: A fifty-fifty blend of flour and fine cornmeal adds extra crunch and a slightly corny flavor that works beautifully with shrimp.
New Orleans French bread
structural vessel
Purpose: Authentic New Orleans French bread has a light, almost airy crumb that compresses gently without becoming dense, letting the fillings dominate rather than the bread.
Handling: Slice lengthwise, pull out a thin strip of the interior crumb to make room for the filling, and toast the cut sides very lightly under the broiler.
Adaptation: A soft hoagie roll or Cuban bread approximates the texture; avoid sourdough or ciabatta, which are too dense and chewy.
remoulade sauce
creamy, spiced condiment
Purpose: Remoulade — a Creole-spiced mayonnaise with mustard, hot sauce, and pickles — ties the sandwich together with creaminess and acid that cuts through the fried coating.
Handling: Make it at least thirty minutes ahead so the flavors bloom; it keeps refrigerated for a week.
Adaptation: Spiced mayo made with Cajun seasoning and a teaspoon of hot sauce works as a faster version with similar character.
Technique notes
- A pinch of cornstarch added to the dredging flour — about one tablespoon per cup — makes the coating even crisper and slows the rate at which it softens after frying.
- Double-dredge half the shrimp in the seasoned flour for an ultra-thick crust: flour, buttermilk, flour again before frying; this version is indulgent but spectacular.
- Serve the sandwich 'dressed' as New Orleans tradition dictates — lettuce, tomato, pickles, and remoulade — rather than letting guests modify, because the combination is intentional and perfectly balanced.
Ingredient swaps
- Gluten-free direction
- Use a gluten-free 1-to-1 flour blend for the dredge and serve on a gluten-free hoagie roll; rice flour also creates a particularly light, crispy coating on shrimp.
- Shellfish-free direction
- Thick slices of dill pickle, double-dredged and fried, make a compelling fried pickle po' boy with the same condiments and bread.
- Lower-fat direction
- Arrange seasoned shrimp on a wire rack-lined sheet pan, spray generously with cooking spray, and bake at 425 degrees for eight to ten minutes for a lighter version with similar seasoning.
- Weeknight shortcut
- Frozen pre-breaded shrimp from the grocery store cooked per package directions and dressed with store-bought remoulade cuts active time to fifteen minutes.
Serve alongside
- kettle chips or Zapp's Cajun chips
- New Orleans-style macaroni salad
- cold dill pickle spears
- Barq's root beer
- cold Abita Turbodog dark ale
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Fried shrimp and the dressed sandwich components should be stored separately; shrimp keep refrigerated for two days. Assemble only what will be eaten immediately, as the bread becomes soggy within fifteen minutes of dressing.
Equipment
- heavy-bottomed pot or Dutch oven for frying
- deep-fry or candy thermometer
- wire rack set over a sheet pan for draining
- spider or slotted spoon for safe removal from hot oil
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