Name: Crispy Shrimp Po-Boy Sandwich Recipe
Prep time: 55 min
Cook time: 20 min
Total time: 1 h 15 min
Cuisine: Louisiana
Ingredients: ½ cup mayonnaise; 2 tablespoons Creole mustard; 2 teaspoons prepared horseradish; 1 tablespoon ketchup; 2 teaspoons hot sauce (Suggested: Crystal or Tabasco); 1 ½ teaspoons Worcestershire sauce; 1 tablespoon lemon juice; ½ teaspoon salt; ½ teaspoon Cajun seasoning; ¼ teaspoon black pepper; 1 cup milk; 2 tablespoons hot sauce; ½ teaspoon cayenne pepper; 1 tablespoon Cajun seasoning; 1 ½ pounds shrimp peeled and deveined (any size, colossal used); 1 ½ cups all-purpose flour; 1 tablespoon Cajun seasoning; 1 teaspoon cayenne pepper; Canola oil for frying; 1 large French bread, cut into four sections or 4 individual hoagie rolls; ¼ head iceberg lettuce, shredded; 1 tomato, sliced; ½ red onion, thinly sliced; 1 cup dill pickle chips (about 4-5 per sandwich); Salt and black pepper for seasoning tomatoes; Lemon wedges for serving (optional)

If you’re craving something with crunch, zest, and a little Southern soul, this Crispy Shrimp Po-Boy Sandwich Recipe is just what your kitchen ordered. Imagine golden fried shrimp nestled in soft French bread, all dressed up with tangy remoulade and fresh fixings—pure comfort in every bite.

Three sandwich halves are shown on white parchment paper over a white marbled surface, each sandwich layered with crispy golden brown fried shrimp, bright green lettuce, red tomato slices, and purple onion rings inside soft, toasted white sandwich rolls. Around the sandwiches are lemon wedges, some placed on the parchment and others in a white bowl, along with small white bowls holding a creamy sauce and coarse pepper. A white bowl with coarse salt and a hint of a blue plate with more fried shrimp are partly visible at the edges. The lighting is bright and natural, highlighting the textures and colors of the food. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Shrimp Po-Boy Sandwich Recipe
Top Tip
How to Serve Crispy Shrimp Po-Boy Sandwich Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Shrimp Po-Boy Sandwich Recipe

Why You'll Love This Recipe

I can’t get enough of the balance in this sandwich—crispy shrimp, creamy remoulade, and bright veggies all packed into tender French bread. It’s a classic Southern treat that’s surprisingly easy to make at home, and it always feels like a real celebration.

Crispy Perfection: Each shrimp is fried to golden, juicy crunchiness that will satisfy your craving for texture.
Bold Flavors: The remoulade sauce adds a zesty kick that’s both tangy and a little spicy—just right.
Fresh & Balanced: Lettuce, tomato, pickles, and onions bring brightness that cuts through the richness.
Authentic Louisiana Vibes: This sandwich honors the iconic flavors of New Orleans with every bite.

Ingredients & Why They Work

Before you dive in, let’s chat about the ingredients you’ll need. Picking fresh shrimp and good French bread makes all the difference. Don’t fret about specialty items like Creole mustard—it’s worth the find or a great substitute.

Flat lay of peeled and deveined raw shrimp with orange-pink shells, a large fresh French bread loaf cut into sections, shredded pale green iceberg lettuce, bright red tomato slices seasoned with black pepper, thinly sliced translucent red onion rings, several golden fried shrimp with a crispy coating, a few lemon wedges with bright yellow skin and white pith, a small white bowl of creamy pale beige remoulade sauce, a small white bowl with smooth white mayonnaise, a small white bowl of vibrant yellow Creole mustard, a small white bowl of deep red ketchup, a small white bowl of orange-red hot sauce, a small white bowl of light brown Worcestershire sauce, a small white bowl of fresh white all-purpose flour, a small white bowl of golden canola oil, a small white bowl of cayenne pepper powder, a small white bowl of coarse black pepper, a small white bowl of coarse salt, a small white bowl of Cajun seasoning with mixed red and brown spices, and a small white bowl of bright green dill pickle chips arranged symmetrically, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Mayonnaise: Gives the remoulade its creamy base that balances the spices beautifully.
Creole mustard: Adds that classic tangy heat essential to Louisiana flavor.
Prepared horseradish: Brings a subtle sharpness that complements the shrimp.
Ketchup: A touch of sweetness and color in the sauce.
Hot sauce: Crystal or Tabasco lend that gentle heat and authentic Cajun punch.
Worcestershire sauce: Deepens the savory notes in the remoulade.
Lemon juice: Brightens everything up with fresh acidity.
Salt and Cajun seasoning: The backbone of flavor all through the sauce and shrimp.
Black pepper and cayenne pepper: Layer the heat and spice complexity.
Milk: Tenderizes the shrimp in the marinade.
Shrimp: Peeled and deveined—colossal size works great for impressive bites.
All-purpose flour: Forms the crispy coating around each shrimp.
Canola oil: Perfect frying oil with a high smoke point for that golden crust.
French bread or hoagie rolls: Light, pillowy bread that holds up to the fillings without getting soggy.
Iceberg lettuce: Adds crunch and freshness.
Tomato and red onion: Layer on juiciness and a bit of bite.
Dill pickle chips: Their tangy crunch is an essential po' boy signature.
Lemon wedges: Optional, but squeezing fresh lemon over the sandwich takes the flavors next-level.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Crispy Shrimp Po-Boy Sandwich Recipe is how easy it is to customize! Whether you want to dial up the heat, swap out bread, or add your favorite toppings, make it perfectly yours every time.

Spice it up: I love boosting the heat by adding extra cayenne to both the remoulade sauce and dredge. It gives the sandwich a nice kick without overpowering the shrimp’s natural sweetness.
Make it lighter: For a lighter twist, swap out mayonnaise in the remoulade for Greek yogurt. It still keeps that creamy tang but cuts down on fat.
Gluten-free option: Use gluten-free flour in the dredge and select gluten-free rolls to keep the sandwich crispy and delicious without gluten concerns.
Seasonal veggies: I like to add thinly sliced radishes or shredded carrots for an extra crunch and fresh flavor, especially in warmer months.
Alternate proteins: Feeling adventurous? Try the same dredge and remoulade on fried catfish or oysters for a different take on the classic Louisiana po’ boy.

Step-by-Step: How I Make Crispy Shrimp Po-Boy Sandwich Recipe

A sandwich on a white plate with a soft bun top, filled with crispy fried pieces, creamy sauce on top, sliced red onions, tomato slices, and green lettuce at the bottom. Next to the sandwich is a pile of ridged potato chips in light golden color. There are two lemon wedges placed just above the chips. The background is a white marbled surface with two small bowls of ground black pepper and salt nearby. A small bowl of pinkish dipping sauce is placed to the left side of the plate. The plate has a gray-blue texture and a shiny finish. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip up that zesty remoulade sauce

This sauce is the heart of the sandwich’s tangy, creamy goodness. I whisk together mayonnaise, Creole mustard, horseradish, ketchup, hot sauce, Worcestershire, lemon juice, salt, Cajun seasoning, and black pepper in a small bowl. The moment you mix these, the aroma hits you—that’s your cue that a flavorful adventure is beginning. Cover and chill it while you prep everything else to let the flavors meld beautifully.

Step 2: Marinate shrimp for maximum flavor and tenderness

In a medium bowl, I combine milk, hot sauce, cayenne pepper, and Cajun seasoning, stirring to blend all those bold spices. Then I add the peeled and deveined shrimp, making sure they’re fully submerged. Cover it and pop it in the fridge for 30 minutes—this step infuses the shrimp with that signature Louisiana spice and keeps them juicy while preparing them for frying.

Step 3: Mix the dredge and heat that oil

While the shrimp marinates, I whisk together the all-purpose flour, Cajun seasoning, and cayenne pepper in a shallow dish. Then, I pour canola oil into a large skillet to about ¾ inch deep and heat it over medium-high until it hits 350°F. Maintaining this temperature is key for golden, crispy shrimp without a greasy finish—using a thermometer here is a game-changer.

Step 4: Dredge shrimp and fry till golden perfection

After marinating, I remove the shrimp and let any excess drip off, then toss them in the seasoned flour. It’s important to coat each shrimp thoroughly but shake off excess flour so they fry evenly. I fry in batches, adding shrimp carefully to the hot oil, cooking each side 2 to 4 minutes until crisp, golden, and opaque. Using a slotted spoon, I transfer them to paper towels to drain, keeping that perfect crunch intact.

Step 5: Toast the bread for that perfect crunch

Before assembling, I arrange the French bread cut-side up on a baking sheet and place it under a preheated broiler for 1 to 3 minutes. Watch closely—the bread should turn golden brown and slightly crispy but not burnt. Toasted bread adds that ideal contrast to the succulent shrimp and creamy sauce.

Step 6: Layer it up and serve immediately

Now for the fun part! I spread a generous layer of remoulade sauce on both cut sides of the bread. On the bottom half, I layer shredded iceberg lettuce, seasoned tomato slices, thinly sliced red onion, and dill pickle chips—each bite gets that perfect crunch and tang. Then I pile on the crispy shrimp, cover with the top bread, and serve it up with lemon wedges on the side for squeezing over. This sandwich is best enjoyed right away to savor every crispy, juicy bite!

Top Tip

Cooking a perfect Crispy Shrimp Po-Boy Sandwich Recipe is all about timing and technique. Here are some key tips that will help you nail that crispy texture and bold flavor every time.

Keep an Eye on Oil Temperature: Maintaining the oil at a steady 350°F ensures your shrimp fry evenly without becoming greasy or undercooked. I use a thermometer to keep it precise.
Don’t Over-Marinate Shrimp: >Marinating for more than 40 minutes can make the shrimp rubbery. I learned this the hard way — keeping it between 30 to 40 minutes yields the juiciest bites.
Toast the Bread Just Right: >Broiling the French bread for 1–3 minutes until golden adds the perfect crunch that contrasts the tender shrimp. Watch closely to avoid burning!
Fry in Batches: >Crowding the pan lowers the oil temperature and results in soggy shrimp. Frying a few at a time keeps each one crispy and golden.

How to Serve Crispy Shrimp Po-Boy Sandwich Recipe

Four clear glass bowls are shown on a white marbled texture surface in a grid of two by two. The top left bowl contains a creamy orange sauce with visible specks, and a metal whisk rests inside it. The top right bowl shows raw shrimp placed on top of the same creamy orange sauce. The bottom left bowl has white flour with two separate piles of brown spices on one side. The bottom right bowl has the flour and spices mixed together with a metal whisk inside. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love brightening up this classic sandwich with fresh, crisp lettuce and ripe tomato slices seasoned with a sprinkle of salt and black pepper. Adding thinly sliced red onions and tangy dill pickle chips really elevates the texture and flavor profile. For an extra burst of freshness, lemon wedges are a must — a quick squeeze on top brings everything alive.

Side Dishes

Serve these irresistible shrimp po’ boys alongside crispy French fries or crunchy kettle-cooked chips for a classic pairing. If you want something lighter, a simple coleslaw or a zesty corn salad complements the rich remoulade and fried shrimp beautifully. And for an extra touch of Louisiana charm, a side of Cajun-spiced roasted vegetables makes a tasty and colorful addition.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, store the fried shrimp separately from the assembled sandwich. Place the shrimp in an airtight container lined with paper towels and refrigerate for up to 2 days to preserve their crispness as much as possible. Avoid storing the sandwich fully assembled as the bread will quickly get soggy.

Freezing

You can freeze the fried shrimp after they’ve cooled completely. Arrange them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag. They’ll keep well for up to 1 month. Freezing the bread or fully assembled sandwich is not recommended, as it affects texture and taste.

Reheating

To bring leftover shrimp back to life, reheat in a preheated oven or toaster oven at 350°F for about 8-10 minutes. This method helps maintain that crisp exterior better than microwaving. If reheating shrimp from frozen, add a few extra minutes and keep an eye to prevent burning.

Frequently Asked Questions:

Can I use frozen shrimp for this recipe?

Absolutely! Just make sure to thaw them completely and pat them dry before marinating and frying, so you get that perfect crispy coating.

What type of bread works best for a po' boy?

Traditionally, a light and airy Louisiana French bread is used. However, sturdy hoagie rolls are a great alternative if you prefer something easier to handle.

How spicy is the remoulade sauce?

The sauce has a nice tangy kick thanks to Creole mustard, horseradish, and hot sauce. You can adjust the hot sauce amount in the recipe to dial the spiciness up or down based on your taste.

Can I bake the shrimp instead of frying?

While frying gives the iconic crispy texture, you could bake coated shrimp at 425°F for about 15-20 minutes as a lighter option, but expect less crunch compared to frying.

Final Thoughts

This Crispy Shrimp Po-Boy Sandwich Recipe holds a special place in my heart and kitchen because it perfectly balances crunchy, creamy, spicy, and fresh all in one delightful sandwich. Whether you’re making it for a fun family dinner or impressing guests, it’s sure to bring that unmistakable taste of Louisiana to your table. I hope you enjoy making and sharing it as much as I do!