Simple Shrimp Po Boy Sandwich Recipe

The Simple Shrimp Po Boy Sandwich Recipe is a street food legend. It’s popular in New Orleans and other parts of Louisiana, but it’s also making its way into the hearts and bellies of people all over the world.

While the Deep South may lay claim to having served the first po boy sandwich, the Outer Banks is definitely in the conversation as to which region makes the best!

➡️ What is a shrimp po boy sandwich?

The sandwich is made with breaded shrimp on a toasted baguette with lettuce, tomatoes, mayonnaise, and pickles. It can be dressed up with different kinds of cheese or lettuce and tomato, depending on your tastes.

A lot of people have tried to replicate the taste of this sandwich at home—but it’s just not quite the same without those crisp breaded shrimps!

Main Ingredients Needed

fresh shrimp
Fresh shrimp
Shrimp po boy sandwich uses a French baguette
French baguette
Peanut oil can be used a higher temperature than canola oil, resulting in a crispy coating with very little oil absorption
Peanut oil
easy to make shrimp poor boy sandwich

Simple Shrimp Poor Boy Sandwich Recipe

Serving Size:
1 sandwich
40 minutes


  • 1 pound medium shrimp, shelled, deveined, and tails removed
  • 3/4 cup fine cornmeal
  • 3/4 cup all-purpose flour
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon salt
  • 2 eggs, beaten
  • Peanut oil for frying (Peanut oil is preferred, due it to its high smoke point. This means it doesn’t smoke up and you can use a higher temperature. The higher cook temps produce a crispy coating with very little oil absorption.)
  • 1/2 head iceberg lettuce, shredded
  • 2 to 3 tomatoes, sliced about 1/4 inch thick
  • 4 small French sandwich rolls
  • Mayonaise (Duke’s is a Southern-based mayonnaise company that is second to none)


  1. Heat pan to medium heat.
  2. Pour peanut oil into a large frying pan. It should be enough oil to be about 1/4″ to 1/2″ deep. Allow several minutes so that the oil is hot.
  3. Place cornmeal, flour, Cajun seasoning, and salt in a large bowl and lightly mix.
  4. Crack eggs into a bowl and whisk
  5. Dredge the shrimp into the egg mixture and then the cornmeal flour mixture. You can do your shrimp, one at a time for perfection OR place flour-cornmeal in a gallon-size plastic bag, run your shrimp through the egg wash, then lightly shake them in the bag containing the mixture.
  6. Shake off any excess breading and fry the shrimp until golden on both sides. The cook time is 2-4 minutes depending on the oil temperature. Once you have removed the fried shrimp from the oil, place the on a plate with paper towels or a cooling rack.
  7. Slice the sandwich bread almost in half, leaving enough to serve as a hinge. Spread a generous amount of mayonnaise on both the top and bottom.
  8. Layer the mayo, lettuce, and tomato in any way you like, then place the shrimp on top.
  9. Slightly close the sandwich, grip, and enjoy.
  10. Serve with your choice of sides (potato chips, French fries, or cole slaw), and your favorite cold beverage


Can I use pre-cooked shrimp for this recipe?

For the best flavor and texture, it’s recommended to use raw shrimp that you bread and fry yourself. Pre-cooked shrimp can become tough and overcooked when fried again.

What if I don’t have a deep fryer?

You can pan-fry the shrimp in a skillet with enough oil to cover the bottom. The key is to ensure the oil is hot enough so the shrimp become crispy and golden brown.

Can I make the remoulade sauce ahead of time?

Absolutely! In fact, making the remoulade sauce ahead allows the flavors to meld together for a richer taste. It can be stored in the fridge for up to a week.

What type of bread should I use?

A traditional Po’ Boy is made with New Orleans French bread, known for its crisp crust and fluffy center. If you can’t find this, any sturdy baguette or sub-roll will work.

How do I store leftovers?

For the best quality, consume the sandwich immediately after assembling. However, you can store the fried shrimp and remoulade sauce separately in the fridge and assemble them when ready to eat.

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