Classic Shrimp Po Boy Sandwich (Printable Version)

Louisiana-style sandwich with crispy fried shrimp, lettuce, tomato, and mayo on a soft French roll.

# Ingredient List:

→ Shrimp

01 - 1 lb large shrimp, peeled and deveined
02 - 1 cup all-purpose flour
03 - 1 cup cornmeal
04 - 2 large eggs
05 - 1/2 cup buttermilk
06 - 1 tsp Cajun seasoning
07 - 1/2 tsp paprika
08 - 1/2 tsp garlic powder
09 - 1/2 tsp kosher salt
10 - 1/4 tsp black pepper
11 - Vegetable oil, for frying

→ Sandwich Assembly

12 - 4 soft French rolls or hoagie buns
13 - 1 cup shredded iceberg lettuce
14 - 2 medium tomatoes, sliced
15 - 1/2 cup mayonnaise
16 - 1 tbsp hot sauce (optional)
17 - 1 tbsp dill pickle slices (optional)
18 - Lemon wedges, for serving

# How-To Steps:

01 - Pat shrimp dry with paper towels. In a bowl, whisk together eggs and buttermilk.
02 - In a separate bowl, mix flour, cornmeal, Cajun seasoning, paprika, garlic powder, salt, and black pepper.
03 - Dip each shrimp into the egg mixture, then dredge thoroughly in the flour-cornmeal blend.
04 - Heat vegetable oil in a deep skillet or Dutch oven to 350°F, ensuring about 2 inches of oil depth.
05 - Fry shrimp in batches for 2 to 3 minutes until golden and cooked through. Drain on paper towels.
06 - Slice French rolls lengthwise, leaving a hinge intact.
07 - Mix mayonnaise with hot sauce if using, then spread generously on both sides of the rolls.
08 - Layer shredded lettuce, tomato slices, and fried shrimp inside the rolls. Add dill pickle slices if desired.
09 - Serve sandwiches immediately with lemon wedges on the side.

# Expert Advice:

01 -
  • The shrimp stay impossibly crispy on the outside while staying tender inside, that textural magic that's impossible to resist.
  • You can have fresh, restaurant-quality sandwiches on your table in under 40 minutes, no waiting required.
  • It's the kind of dish that makes people feel like you've done something special, even though the technique is genuinely simple.
02 -
  • Keep your oil temperature consistent; a shrimp that hits oil at 320°F versus 350°F will look identical to your eye but will taste entirely different, so use a thermometer and trust it.
  • The crispy coating will soften quickly if it sits against wet lettuce or tomato, so always put your lettuce down first as a barrier.
  • Don't skip patting the shrimp dry—every drop of water that clings to them is water that will make them steam instead of fry.
03 -
  • Make a quick remoulade by mixing mayonnaise with a bit of Creole mustard, minced garlic, and a squeeze of lemon juice—it transforms the whole sandwich into something richer and more complex.
  • If you're nervous about deep-frying, you can absolutely air-fry the breaded shrimp at 400°F for about 8 minutes, shaking the basket halfway through, and they'll come out 90 percent as good and significantly less messy.
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