Sandwiches

Serving

Po' Boy

Name: Po' Boy
Total time: 25 min
Yield: 1 servings
Cuisine: Sandwiches
Ingredients: 1/2 lb medium shrimp (peeled and deveined); 1/2 cup cornmeal; 1/2 cup flour; 1 tbsp Cajun seasoning; 1 fresh French bread loaf (crackly crust; soft interior); 1/4 cup remoulade sauce; shredded iceberg lettuce; sliced tomatoes

A Louisiana staple typically filled with crispy fried seafood on French bread.

25 minutes

Serves 1

Dinner

11 min prep

19 min cook

Contains common allergens

Egg Seafood Shellfish Wheat

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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 recipes 30-minute meals

Instructions

6 steps

1
In a shallow bowl, whisk together the cornmeal, flour, and Cajun seasoning. In another bowl, pour 1/4 cup of buttermilk or milk.
2
Dip the shrimp in the milk, let the excess drip off, then toss them in the cornmeal mixture until thoroughly coated.
3
Heat 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Fry the shrimp in batches for 2-3 minutes until golden brown, crispy, and cooked through. Drain on a wire rack.
4
Slice the French bread lengthwise, leaving the hinge attached. Lightly toast the inside of the bread.
5
Slather the top and bottom interiors of the bread generously with the tangy remoulade sauce.
6
Layer the shredded lettuce and tomato slices on the bottom. Pile the hot, crispy fried shrimp high on top, close gently, and slice into portions.

Po' Boy — plated and served — Serving moment. How Po' Boy looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

61/100

Works for many families

Allergen-friendly 60

Kid-friendly 55

Weeknight-easy 86

Budget-friendly 64

Great leftovers 50

Pantry-friendly 29

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 serving

845

Calories

70 g

Protein

121 g

Carbs

9 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 comes from 1920s New Orleans, where a sandwich shop run by former streetcar workers fed striking transit men, calling each one a poor boy. It is built on a specific local French bread with a crackly crust and an airy, soft interior, and the fried shrimp version is among the most beloved. North American cooks know it as the Gulf Coast answer to the submarine sandwich, defined by being dressed with lettuce, tomato, and a tangy sauce.

Listahan note

This version fries the shrimp in a cornmeal-flour crust at a steady 350 degrees and toasts the bread interior first, so the crunch holds up against the remoulade instead of going soft.

Technique cues

Frying at a controlled 350 degrees for 2 to 3 minutes gives a crisp cornmeal crust while the shrimp cook through fast without turning rubbery.
Draining the fried shrimp on a wire rack rather than paper towels keeps the bottom crust crisp instead of steaming itself soft.
Toasting the inside of the split loaf before saucing builds a moisture barrier so the remoulade does not soak the bread limp.

Kitchen flow

Parallel prep: Set up the milk dip and cornmeal dredge and split the bread while the frying oil comes to 350 degrees.
Make-ahead: Make the remoulade up to 2 days ahead; fry the shrimp only at serving time so they stay crisp.
Leftover move: Re-crisp leftover fried shrimp in a hot oven or air fryer, never the microwave, then rebuild the sandwich fresh.
Cleanup rhythm: Let the frying oil cool fully before straining and discarding, and wipe cornmeal dust off the counter while dry.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

1/2 lb medium shrimp (peeled and deveined)

Fried protein

Purpose: Sweet, quick-cooking shrimp are the classic filling and pair perfectly with the spiced crust.

Handling: Pat them dry before the milk dip so the cornmeal coating adheres in an even layer.

Adaptation: Catfish or oyster po' boys are traditional alternatives; cook times shift with the protein.

1/2 cup cornmeal

Crunch coating

Purpose: Cornmeal gives the signature gritty, durable crunch that distinguishes a po' boy crust from plain flour fry.

Handling: Whisk it with the flour and Cajun seasoning so the spice is evenly distributed through the coating.

Adaptation: Fine corn flour gives a lighter crust; all-purpose flour alone fries crisper but loses the cornmeal texture.

1 fresh French bread loaf

Crackly vessel

Purpose: The crisp-crust, soft-interior New Orleans-style loaf is essential to the po' boy's texture.

Handling: Split it lengthwise leaving a hinge, and toast the cut interior before saucing.

Adaptation: A light, airy baguette or hoagie roll is the closest stand-in; dense bread fights the delicate filling.

1/4 cup remoulade sauce

Tangy dressing

Purpose: The spiced, creamy remoulade ties the fried shrimp to the bread and adds the characteristic tang.

Handling: Slather it on both toasted interior faces so every bite is dressed.

Adaptation: A quick mix of mayo, Creole mustard, hot sauce, and lemon approximates it; plain tartar sauce is milder.

1 tbsp Cajun seasoning

Spice backbone

Purpose: The Cajun blend in the coating delivers the warm, peppery heat that defines the fry.

Handling: Mix it thoroughly into the dry coating so no single bite is bland or over-spiced.

Adaptation: A homemade blend of paprika, cayenne, garlic, and oregano works; reduce cayenne for a milder version.

Technique notes

Hold the oil at a steady 350 degrees and fry in small batches so the temperature does not crash and steam the crust.
Drain on a wire rack, not paper towels, to keep the underside crisp.
Dress and toast the bread before the shrimp go in so the loaf is ready the second the fry comes out hot.

Ingredient swaps

Shellfish-free direction: Swap the shrimp for the classic fried catfish po' boy, using the same cornmeal dredge and adjusting fry time for the fillets.
Gluten-free direction: Use all cornmeal plus a gluten-free flour blend and a gluten-free roll; the crust fries a bit more delicate.
Lighter direction: Bake or air-fry the cornmeal-coated shrimp at high heat instead of deep-frying; the crust is less crackly but far lighter.

Serve alongside

Cajun-seasoned fries
Creamy coleslaw
Red beans and rice
Pickle spears
Cold lager
Sweet tea
Lemonade

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Store fried shrimp and remoulade separately in the fridge for up to 2 days.
Re-crisp the shrimp in a hot oven or air fryer, then assemble a fresh sandwich.
Freezing the fried shrimp is possible for up to 1 month; reheat from frozen in a hot oven.

Equipment

Deep skillet or Dutch oven for frying
Frying or instant-read thermometer
Wire draining rack
Long serrated knife for the loaf

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