Go Back
The Shrimp Po’ Boy sandwich is a beloved staple of Southern cuisine, particularly in Louisiana, where it originated. Known for its crispy fried shrimp nestled within a crusty yet soft hoagie roll, this sandwich is a celebration of flavors and textures that transport you straight to the heart of New Orleans. The Po’ Boy is not just a meal; it’s a culinary experience steeped in history and tradition, cherished by locals and visitors alike.

Classic Shrimp Po’ Boy Sandwiches

Discover the deliciousness of Classic Shrimp Po’ Boy Sandwiches, a true Southern culinary treasure. This iconic dish features crispy fried shrimp nestled in a soft, crusty hoagie roll, topped with fresh lettuce, tomatoes, pickles, and zesty remoulade sauce. Learn the history behind this beloved sandwich and get tips for selecting fresh ingredients, frying techniques, and assembling the perfect Po’ Boy. Bring a taste of New Orleans to your table and enjoy this flavorful tradition with family and friends.
Print Recipe Pin Recipe

Ingredients
  

1 lb large shrimp, peeled and deveined

1 cup buttermilk

1 cup all-purpose flour

1/2 cup cornmeal

1 tsp cayenne pepper

1 tsp garlic powder

1 tsp onion powder

1/2 tsp paprika

Salt and black pepper, to taste

Vegetable oil, for frying

4 hoagie rolls or French bread, sliced open

Shredded lettuce

Sliced tomatoes

Sliced pickles

Remoulade sauce (store-bought or homemade)

Instructions
 

Marinate the Shrimp:

    Begin by placing the peeled and deveined shrimp into a medium bowl. Pour in the buttermilk, ensuring all the shrimp are submerged. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes. This step not only tenderizes the shrimp but also infuses them with creamy flavor.

      Prepare the Coating:

        In a separate bowl, mix together the all-purpose flour, cornmeal, cayenne pepper, garlic powder, onion powder, paprika, salt, and black pepper. Stir well until all spices are evenly distributed throughout the flour mixture, ensuring every bite will be flavorful.

          Heat the Oil:

            In a large skillet or deep fryer, pour in enough vegetable oil to create a depth of about 1-2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). A simple test for readiness is to sprinkle a small amount of the flour mixture into the oil; if it sizzles upon contact, the oil is hot enough for frying.

              Coat the Shrimp:

                After marinating, take the shrimp out of the buttermilk one at a time, allowing any excess to drip off. Dredge each shrimp in the prepared flour mixture, pressing gently to ensure they are fully coated. Shake off any excess flour.

                  Fry the Shrimp:

                    Carefully add the coated shrimp to the hot oil in batches, avoiding overcrowding the pan. Fry the shrimp for about 2-3 minutes on each side, or until they are beautifully golden brown and cooked through. Once done, use a slotted spoon to remove the shrimp and place them on paper towels to drain off any excess oil.

                      Construct the Sandwiches:

                        Take each hoagie roll or slice of French bread and open it up. Generously spread remoulade sauce on the inside of each roll. Layer with a handful of shredded lettuce, followed by slices of fresh tomatoes and pickles. Finally, pile on the crispy fried shrimp for that delightful crunch and flavor.

                          Serve:

                            Close the sandwich with the top half of the roll and serve immediately. For an extra touch, offer additional remoulade sauce on the side for dipping.

                              Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings

                                Presentation Tips: Serve the sandwiches with a side of crispy French fries or sweet potato fries for a classic touch. Garnish with a sprig of parsley for an appealing look!