Classic Shrimp Po Boy (Printer-friendly)

A Louisiana sandwich featuring crispy fried shrimp, fresh lettuce, tomatoes, and creamy mayo on soft rolls.

# Ingredient List:

→ Shrimp

01 - 1 lb large shrimp, peeled and deveined
02 - 1 cup all-purpose flour
03 - 1 cup cornmeal
04 - 2 large eggs
05 - 1/2 cup buttermilk
06 - 1 tsp Cajun seasoning
07 - 1/2 tsp paprika
08 - 1/2 tsp garlic powder
09 - 1/2 tsp kosher salt
10 - 1/4 tsp black pepper
11 - Vegetable oil, for frying, enough to fill 2 inches in a skillet

→ Sandwich Assembly

12 - 4 soft French rolls or hoagie buns
13 - 1 cup shredded iceberg lettuce
14 - 2 medium tomatoes, sliced
15 - 1/2 cup mayonnaise
16 - 1 tbsp hot sauce (optional)
17 - 1 tbsp dill pickle slices (optional)
18 - Lemon wedges, for serving

# Directions:

01 - Pat shrimp dry with paper towels. Whisk eggs and buttermilk together in a bowl.
02 - Combine flour, cornmeal, Cajun seasoning, paprika, garlic powder, kosher salt, and black pepper in a separate bowl.
03 - Dip shrimp into egg mixture, then dredge thoroughly in the flour-cornmeal mixture, ensuring full coverage.
04 - Preheat vegetable oil in a deep skillet or Dutch oven to 350°F (175°C), filling to a depth of 2 inches.
05 - Fry shrimp in batches for 2 to 3 minutes until golden brown and cooked through. Drain on paper towels.
06 - Slice French rolls lengthwise, keeping a hinge intact.
07 - Mix mayonnaise with hot sauce if desired. Spread mixture evenly on both sides of the rolls. Layer lettuce, tomato slices, fried shrimp, and pickle slices if using.
08 - Serve immediately accompanied by lemon wedges.

# Expert Tips:

01 -
  • The shrimp gets impossibly crispy while staying tender inside, and you can taste every spice layering through.
  • It comes together faster than you'd expect, making it perfect for weeknight dinners or when you want something special without the stress.
  • One sandwich feels like a complete meal—protein, vegetables, and that satisfying crunch all in one bite.
02 -
  • The oil temperature is everything—too cool and you get a soggy, greasy shrimp; too hot and the outside burns before the inside cooks through, so use a thermometer if you have doubts.
  • Never skip patting the shrimp dry or the coating will slip right off, leaving you with naked shrimp and a pot of disappointing oil.
  • Assemble your sandwich right before eating or the warm shrimp will start wilting the lettuce and soaking the bread, losing that textural contrast that makes it special.
03 -
  • Mix a spoonful of Creole mustard into your mayo for an authentic punch that elevates every layer—this is the move that restaurant cooks use.
  • If deep frying isn't your thing, air-fry the breaded shrimp at 400°F for 8 minutes, shaking halfway through; it won't be quite as shatteringly crispy, but it's honestly still delicious and way less oil anxiety.
  • Make your breading mixture the night before and store it in an airtight container—seasoned flour actually develops more depth overnight.
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