This is a straightforward fried shrimp sandwich built on a cornmeal-and-Cajun crust, a quick five-ingredient remoulade, and toasted French bread. The whole thing comes together in 45 minutes, and the result is genuinely better than most versions you’d order out. If you’ve never deep-fried anything before, this is a good place to start — the shrimp cook fast and the signs of doneness are easy to read.
The technique that matters
The two things that make or break this sandwich are the buttermilk soak and frying in batches. The 20-minute buttermilk marinade does two jobs: it tenderizes the shrimp slightly and gives the cornmeal coating something to grip. Don’t skip it or cut it short. The batch-frying matters just as much. Crowding the pan drops the oil temperature fast, and you end up with soggy, greasy shrimp instead of crispy ones. A large skillet with 2 cups of oil holds about 8–10 shrimp comfortably. Work in two or three rounds, and let the oil come back up to 350°F between each one — a kitchen thermometer takes the guesswork out entirely.
Shopping notes
- Cornmeal: Stone-ground gives a coarser, crunchier crust than fine-ground. Either works, but stone-ground is worth grabbing if your store carries it.
- Cajun seasoning: Blends vary a lot in salt content. Taste yours before adding — some are very salty, and the shrimp are already sitting in seasoned dredge.
- French baguettes: A standard grocery-store baguette is fine. You want something with a thin crust and a soft interior, not a chewy artisan loaf that fights the shrimp. Skip the garnish of extra pickle spears on the side — not worth the extra dish.
- Hot sauce: Tabasco is called for in the remoulade, but any Louisiana-style hot sauce (Crystal, Frank’s) works. Avoid thicker chili-based sauces here.
Keeping and reheating
The remoulade keeps well in a sealed container in the fridge for up to five days, so make it ahead if you like. Fried shrimp are best eaten immediately — that’s just the reality of fried food. If you have leftovers, store the shrimp separately from the bread and toppings, and refrigerate for up to two days. To reheat, spread the shrimp in a single layer on a baking sheet and run them in a 400°F oven for 6–8 minutes. They won’t be quite as crispy as fresh, but they’ll be far better than microwaved. Don’t reheat assembled sandwiches — the bread goes soggy fast.
What can go wrong
- The coating falls off during frying: This usually means the shrimp weren’t fully coated or the oil wasn’t hot enough when they went in. Press the dredge firmly onto each shrimp, and make sure the oil is at 350°F before adding the first batch.
- The shrimp are rubbery: Overcooked shrimp. At 350°F, large shrimp need only 2–3 minutes per side. Pull them as soon as the coating is golden — they carry over a little heat after you drain them.
- The cornmeal crust is pale and soft, not golden: Oil temperature was too low. A thermometer is the fix. If you don’t have one, drop a pinch of the cornmeal mixture into the oil — it should sizzle immediately and rise to the surface.
- The sandwich goes soggy before you eat it: Wet toppings (especially tomato) release moisture quickly. Assemble right before serving, and layer the lettuce between the remoulade and the tomato to act as a barrier.
- The remoulade tastes flat: Taste it after mixing and adjust. A little extra hot sauce or a small squeeze of lemon juice (not in the original recipe card) usually fixes it. The flavors also sharpen after 15–20 minutes in the fridge.
Crispy Shrimp Po’ Boy – Classic New Orleans Recipe
Equipment
- Large heavy-bottomed skillet or Dutch oven (for frying)
- Instant-read or deep-fry thermometer
- Wire cooling rack set over a rimmed baking sheet
- Medium mixing bowl
- Whisk
- Tongs or slotted spoon
- Paper towels
Ingredients
Remoulade Sauce
- ½ cup mayonnaise preferably homemade or a high-quality brand, 120g
- 1 tbsp Dijon mustard
- 1 tbsp hot sauce such as Tabasco, adjust to taste
- 1 tsp garlic powder
- ½ tsp paprika
Shrimp
- 1 lb large shrimp peeled and deveined, about 21-25 count, 450g
- 1 cup buttermilk for marinating, 240ml
- 1 cup cornmeal preferably stone-ground, 150g
- ½ cup all-purpose flour 65g
- 1 tsp Cajun seasoning
- 2 cups vegetable oil for frying, 480ml
- 1 pinch salt to taste
- 1 pinch ground black pepper to taste
Assembly
- 1 large French baguette about 24 inches / 60cm, cut into 4 equal pieces, split and lightly toasted — or 4 individual po’ boy rolls (6-8 inches / 15-20cm each)
- 1 cup shredded lettuce preferably iceberg, 50g
- 1 medium tomato sliced
- 4-6 pieces dill pickle spears sliced lengthways, or 1/2 cup / 70g sliced dill pickles
Instructions
- Prepare the Remoulade Sauce: In a bowl, whisk together 1/2 cup (120g) of mayonnaise, 1 tbsp Dijon mustard, 1 tbsp hot sauce, 1 tsp garlic powder, and 1/2 tsp paprika until smooth. Adjust seasoning to taste. Chill until ready to use.1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp hot sauce, 1 tsp garlic powder, 1/2 tsp paprika
- Season 1 lb (450g) of shrimp lightly with salt and pepper. Place in a bowl and pour over 1 cup (240ml) of buttermilk. Toss to coat, cover, and refrigerate for 20 minutes. While the shrimp marinates, whisk together 1 cup (150g) of cornmeal, 1/2 cup (65g) of flour, and 1 tsp of Cajun seasoning in a shallow bowl.1 lb large shrimp, 1 cup buttermilk, 1 cup cornmeal, 1/2 cup all-purpose flour, 1 tsp Cajun seasoning, 1 pinch salt
- Lift each shrimp from the buttermilk, letting the excess drip off for a moment, then press firmly into the cornmeal mixture, turning to coat all sides evenly. Place coated shrimp on a wire rack or plate in a single layer.1 lb large shrimp, 1 cup cornmeal, 1/2 cup all-purpose flour
- Heat 2 cups (480ml) of vegetable oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat until it reaches 350°F / 175°C. The oil should be about 1 inch (2.5cm) deep — enough to come halfway up the shrimp. Use a thermometer to monitor the temperature.2 cups vegetable oil
- Fry shrimp in batches of 8–10 (do not crowd the pan) until golden brown and cooked through, about 2–3 minutes per side. Transfer to a wire rack set over a baking sheet to drain. Let the oil return to 350°F / 175°C before frying the next batch.1 lb large shrimp
- While frying the final batch of shrimp, split the baguette pieces (or po’ boy rolls) and toast them cut-side down in a dry skillet or under the broiler for 1–2 minutes until lightly golden. Spread remoulade sauce generously on both cut sides. Layer with shredded lettuce, tomato slices, and pickles. Top with crispy shrimp and close the sandwich. Serve immediately while the shrimp are warm and crispy.1 large French baguette, 1 cup shredded lettuce, 1 medium tomato, 4-6 pieces dill pickle spears
Notes
Nutrition
Common questions
Can I use frozen shrimp?
Yes — frozen shrimp work fine here. Thaw them completely in the fridge overnight or under cold running water, then pat them very dry before the buttermilk soak. Excess water in the marinade dilutes it and makes the coating harder to get right.
Do I need a deep fryer, or can I use a regular pan?
A regular large skillet works well. You only need about an inch of oil — enough to come halfway up the shrimp. A cast-iron or stainless skillet holds heat better than nonstick, which helps keep the oil temperature steady.
How do I know when the oil is hot enough without a thermometer?
Drop a small pinch of the cornmeal-flour mixture into the oil. If it sizzles actively and floats to the surface within a second or two, you’re close to 350°F. If it just sits there, the oil needs more time.
Can I make this less spicy for kids?
Easily. Reduce the Cajun seasoning in the dredge to half a teaspoon and leave the hot sauce out of the remoulade entirely. The sandwich still has plenty of flavor from the cornmeal crust and the Dijon in the sauce.
What if I can’t find French baguettes?
A hoagie roll or a soft sub roll is a practical substitute. You want a bread that’s sturdy enough to hold the shrimp without falling apart but soft enough that it doesn’t overpower the filling — avoid anything too chewy or crusty.
Can I prep anything ahead of time to make this faster on a weeknight?
Yes — the remoulade can be made up to five days ahead and kept in the fridge. You can also mix the dry cornmeal-flour-Cajun dredge a day in advance and store it in a sealed bag. The only thing that needs to happen right before eating is the frying.
If you liked this one
- Authentic Spanish Seafood Paella
- Sizzling Street-Style Grilled Chicken Tacos
- Creamy New England Clam Chowder
- Creamy Macaroni Salad
