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Shrimp Po Boy Sandwich

Shrimp Po Boy Sandwich

A New Orleans staple featuring crispy fried shrimp piled high on a French baguette with shredded lettuce, tomatoes, and creamy remoulade sauce.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course lunch
Cuisine Cajun/Creole
Servings 2 large sandwiches
Calories 850 kcal

Ingredients
  

For Shrimp:

  • 1 lb (450g) medium shrimp, peeled/deveined
  • 1 cup buttermilk
  • 1 cup cornmeal
  • ½ cup flour
  • 1 tbsp Cajun seasoning
  • 1 tsp garlic powder
  • Vegetable oil for frying

For Assembly:

  • 2 French baguettes (12-inch)
  • 1 cup shredded iceberg lettuce
  • 1 tomato, sliced
  • ½ cup dill pickles

Remoulade Sauce:

  • ½ cup mayo
  • 1 tbsp Creole mustard
  • 1 tsp hot sauce
  • 1 tsp paprika
  • 1 tbsp lemon juice

Instructions
 

  • Marinate Shrimp: Soak shrimp in buttermilk 10 mins
    Breading: Mix cornmeal, flour, and spices. Dredge shrimp
    Fry: Heat 1" oil to 375°F (190°C). Fry shrimp 2-3 mins until golden
    Sauce: Whisk all remoulade ingredients
    Build: Toast bread, spread sauce, layer lettuce/tomato/pickles/shrimp

Notes

  • For lighter version: Air fry shrimp at 400°F (200°C) for 8 mins
  • Authentic NOLA style uses Leidenheimer bread
  • Double breading = extra crunch
Keyword Shrimp Po' Boy Sandwich