Cajun Fried Shrimp Po Boy

Po’ boys are one of those sandwiches that make me wonder why I don’t make them more often. They’re messy, sure, but in the best possible way. The kind of meal where you need a stack of napkins and don’t mind one bit. I always think of them when the weather gets warm and I want something that feels like a treat without being complicated.

The secret to a good fried shrimp po’ boy is all about the crunch. You want that golden coating on the shrimp to stay crispy even after you’ve piled on the sauce and veggies. That’s where the cornmeal comes in. And speaking of sauce, the remoulade is what takes this from just another fried shrimp sandwich to something special. It’s tangy, a little spicy, and pulls everything together.

I make these when we’re having friends over for a casual dinner, or sometimes just because it’s Friday and we all need something fun to end the week. The kids go easy on the hot sauce, but my husband and I pile it on. Either way, everyone’s happy.

What Kind of Shrimp Should I Use?

For a po boy, medium shrimp are your best bet since they’re the perfect size for piling onto a sandwich without being too small or overwhelming. You can use fresh or frozen shrimp – just make sure frozen shrimp are completely thawed and patted dry before you start cooking. When buying shrimp, look for ones that are already peeled and deveined with the tails removed to save yourself some prep time. If you can only find shrimp with tails on, no worries, just pop them off yourself before you get started with the breading.

Options for Substitutions

This po’ boy recipe has some room for flexibility, so here are a few swaps you can make:

• Shrimp: If shrimp isn’t your thing or you can’t find it fresh, try using oysters or catfish fillets for a classic New Orleans twist. Just adjust your frying time – oysters cook faster, while fish needs a bit longer.
• Buttermilk: No buttermilk? Mix 1 cup of regular milk with 1 tablespoon of lemon juice or white vinegar, let it sit for 5 minutes, and you’re good to go.
• French loaves: Traditional French bread is best for that crispy-soft texture, but hoagie rolls or sub rolls work in a pinch. Just make sure they’re fresh and have a good crust.
• Creole mustard: Dijon works perfectly as mentioned, but you can also use whole grain mustard or even spicy brown mustard for a similar tangy kick.
• Cornmeal: You can replace cornmeal with panko breadcrumbs or regular breadcrumbs for a different texture, though you’ll lose some of that classic Southern crunch.
• Capers: If capers aren’t your style, just leave them out of the remoulade sauce – it’ll still taste great. Or add a bit more pickle relish for extra tang.

Watch Out for These Mistakes While Cooking

The biggest mistake when frying shrimp is overcrowding the pot, which drops the oil temperature and leads to greasy, soggy breading instead of crispy perfection – fry in small batches of 6-8 shrimp at a time and let the oil return to 350°F between batches.

Another common error is skipping the 20-minute chill time after breading, as this rest period helps the coating stick to the shrimp and prevents it from falling off during frying.

To keep your po’ boy from getting soggy, lightly toast the bread before assembling and make sure to drain the fried shrimp thoroughly on paper towels – you can even place them on a wire rack over the towels for better drainage.

Finally, don’t forget to use a thermometer to monitor your oil temperature throughout frying, since oil that’s too hot will burn the coating before the shrimp cooks through, while oil that’s too cool creates a heavy, oil-soaked crust.

What to Serve With Fried Shrimp Po’ Boys?

A fried shrimp po’ boy is pretty filling on its own, but I love serving it with crispy french fries or sweet potato fries on the side for the full experience. Coleslaw is another great option – the cool, crunchy slaw balances out the hot, crispy shrimp perfectly. If you want to keep things simple, a handful of kettle-cooked chips and some extra pickle spears work just fine. For a lighter side, try a cucumber and tomato salad with a little vinegar dressing to cut through all that richness.

Storage Instructions

Store Components: The remoulade sauce keeps great in the fridge for up to a week in an airtight container, so feel free to make it ahead. If you have leftover fried shrimp, store them separately from the bread in the fridge for up to 2 days, though they’re honestly best eaten fresh and crispy.

Reheat: To bring back some of that crunch, reheat the shrimp in a 375°F oven for about 5-7 minutes until warmed through. Skip the microwave if you can, since it’ll make them soggy. Then just assemble your po boy fresh with new bread and toppings.

Make Ahead: You can prep the remoulade sauce and season the shrimp a day in advance to save time. Just keep the seasoned shrimp covered in the fridge, then bread and fry them right before serving for the best texture.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4100-4500
• Protein: 140-160 g
• Fat: 220-250 g
• Carbohydrates: 360-400 g

Ingredients

For the sauce:

• 1 cup mayonnaise (I prefer Hellmann’s mayonnaise)
• 2 tbsp relish
• 1 1/2 tbsp lemon juice
• 1 1/2 tbsp hot sauce
• 2 tsp capers (finely chopped to distribute flavor)
• 2 tsp paprika
• 1 1/2 tsp mustard
• 1 tsp Worcestershire sauce
• 2 garlic cloves (freshly minced for best flavor)

For the shrimp and coating:

• 2 lb shrimp (peeled and deveined with tails removed)
• 4 tsp salt
• 2 tsp smoked paprika
• 1 1/2 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried thyme
• 3/4 tsp cayenne pepper
• 3/4 tsp black pepper
• 1 1/2 cups flour (I always use King Arthur all-purpose flour)
• 1 cup cornmeal (adds a necessary crunch to the crust)
• 1 1/4 cups buttermilk
• 5 tbsp hot sauce
• canola oil

For assembly:

• 4 French bread (cut into 6-inch individual loaves)
• pickles
• lettuce (shredded into thin ribbons)
• tomatoes (sliced into 1/4-inch rounds)

Step 1: Prepare the Remoulade Sauce

• 1 cup mayonnaise
• 2 tbsp relish
• 1 1/2 tbsp lemon juice
• 1 1/2 tbsp hot sauce
• 2 tsp capers
• 2 tsp paprika
• 1 1/2 tsp mustard
• 1 tsp Worcestershire sauce
• 2 garlic cloves

In a bowl, combine mayonnaise, relish, lemon juice, hot sauce, finely chopped capers, paprika, mustard, Worcestershire sauce, and freshly minced garlic.

Stir until well blended and smooth.

Cover and refrigerate while you prepare the shrimp—this allows the flavors to meld together beautifully.

I like to make this first so it has time to chill and the garlic flavor mellows slightly into the mayo.

Step 2: Create the Seasoning Blend and Coating Mixture

• 4 tsp salt
• 2 tsp smoked paprika
• 1 1/2 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried thyme
• 3/4 tsp cayenne pepper
• 3/4 tsp black pepper
• 1 1/2 cups flour
• 1 cup cornmeal
• 1 1/4 cups buttermilk
• 5 tbsp hot sauce

In a small bowl, combine salt, smoked paprika, garlic powder, onion powder, dried thyme, cayenne pepper, and black pepper.

In a separate shallow bowl, whisk together flour and cornmeal—this combination creates the signature crispy, crunchy crust.

In a third bowl, whisk buttermilk with hot sauce until combined.

Having all three mixtures ready before you start coating ensures the process moves smoothly and the shrimp coating stays fresh.

Step 3: Season and Coat the Shrimp

• 2 lb shrimp
• seasoning blend from Step 2
• buttermilk and hot sauce mixture from Step 2
• flour-cornmeal mixture from Step 2

Pat the shrimp dry with paper towels—this is crucial for a crispy coating.

Sprinkle the shrimp evenly with the seasoning blend from Step 2, tossing gently to coat all sides.

Working in batches if needed, dip each seasoned shrimp into the buttermilk mixture, then dredge in the flour-cornmeal mixture, coating thoroughly on all sides.

Arrange the coated shrimp on a parchment-lined baking sheet and refrigerate for at least 20 minutes; this helps the coating adhere and creates an even crispier exterior when fried.

Step 4: Heat Oil and Fry the Shrimp

• canola oil
• coated shrimp from Step 3

Pour canola oil into a large, heavy-bottomed pot or Dutch oven to a depth of about 2 inches.

Heat the oil to 350°F using a deep-fry or instant-read thermometer—maintaining the correct temperature is key to achieving golden, crispy shrimp without greasiness.

Once the oil reaches temperature, working in batches to avoid crowding the pot, carefully add the coated shrimp and fry for 3 to 4 minutes until they turn golden brown and float to the surface.

Remove with a slotted spoon and drain on paper towels.

Step 5: Assemble the Po’Boys

• 4 French bread loaves
• remoulade sauce from Step 1
• lettuce
• tomatoes
• fried shrimp from Step 4
• pickles

Slice each French bread loaf in half lengthwise, creating a boat-like structure.

Spread a generous layer of the chilled remoulade sauce from Step 1 on the bottom half of each bread.

Layer shredded lettuce and sliced tomato on top of the sauce.

Arrange the warm fried shrimp from Step 4 over the vegetables, and top with pickles.

I always place the shrimp while they’re still warm so they stay crispy and the heat slightly softens the bread just enough to make eating easier.

Cajun Fried Shrimp Po Boy

Delicious Cajun Fried Shrimp Po Boy recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Servings 4 servings

Calories 4300 kcal

Ingredients

  

For the sauce

• 1 cup mayonnaise (I prefer Hellmann's mayonnaise)
• 2 tbsp relish
• 1 1/2 tbsp lemon juice
• 1 1/2 tbsp hot sauce
• 2 tsp capers (finely chopped to distribute flavor)
• 2 tsp paprika
• 1 1/2 tsp mustard
• 1 tsp Worcestershire sauce
• 2 garlic cloves (freshly minced for best flavor)

For the shrimp and coating

• 2 lb shrimp (peeled and deveined with tails removed)
• 4 tsp salt
• 2 tsp smoked paprika
• 1 1/2 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried thyme
• 3/4 tsp cayenne pepper
• 3/4 tsp black pepper
• 1 1/2 cups flour (I always use King Arthur all-purpose flour)
• 1 cup cornmeal (adds a necessary crunch to the crust)
• 1 1/4 cups buttermilk
• 5 tbsp hot sauce
• canola oil

For assembly

• 4 French bread (cut into 6-inch individual loaves)
• pickles
• lettuce (shredded into thin ribbons)
• tomatoes (sliced into 1/4-inch rounds)

Instructions

 

• In a bowl, combine mayonnaise, relish, lemon juice, hot sauce, finely chopped capers, paprika, mustard, Worcestershire sauce, and freshly minced garlic. Stir until well blended and smooth. Cover and refrigerate while you prepare the shrimp—this allows the flavors to meld together beautifully. I like to make this first so it has time to chill and the garlic flavor mellows slightly into the mayo.
• In a small bowl, combine salt, smoked paprika, garlic powder, onion powder, dried thyme, cayenne pepper, and black pepper. In a separate shallow bowl, whisk together flour and cornmeal—this combination creates the signature crispy, crunchy crust. In a third bowl, whisk buttermilk with hot sauce until combined. Having all three mixtures ready before you start coating ensures the process moves smoothly and the shrimp coating stays fresh.
• Pat the shrimp dry with paper towels—this is crucial for a crispy coating. Sprinkle the shrimp evenly with the seasoning blend from Step 2, tossing gently to coat all sides. Working in batches if needed, dip each seasoned shrimp into the buttermilk mixture, then dredge in the flour-cornmeal mixture, coating thoroughly on all sides. Arrange the coated shrimp on a parchment-lined baking sheet and refrigerate for at least 20 minutes; this helps the coating adhere and creates an even crispier exterior when fried.
• Pour canola oil into a large, heavy-bottomed pot or Dutch oven to a depth of about 2 inches. Heat the oil to 350°F using a deep-fry or instant-read thermometer—maintaining the correct temperature is key to achieving golden, crispy shrimp without greasiness. Once the oil reaches temperature, working in batches to avoid crowding the pot, carefully add the coated shrimp and fry for 3 to 4 minutes until they turn golden brown and float to the surface. Remove with a slotted spoon and drain on paper towels.
• Slice each French bread loaf in half lengthwise, creating a boat-like structure. Spread a generous layer of the chilled remoulade sauce from Step 1 on the bottom half of each bread. Layer shredded lettuce and sliced tomato on top of the sauce. Arrange the warm fried shrimp from Step 4 over the vegetables, and top with pickles. I always place the shrimp while they're still warm so they stay crispy and the heat slightly softens the bread just enough to make eating easier.