New Orleans Shrimp Po’Boy Sandwich Recipe

This delicious classic Shrimp Po Boy Sandwich Recipe is loaded with zesty golden-brown shrimp on French bread with Cajun Remoulade. You will be blown away by the fantastic flavors of this classic sandwich.

Shrimp is one of my favorite things to eat. It’s delicious, easy to prepare, and cooks quickly. If you feel the same, try my Shrimp Scampi Recipe or Shrimp and Grits.

Po’Boy Sandwich

The po’boy sandwich originated in 1929 in the Martin brother’s French market restaurant. The term po’boy was used to displace an older name for large sandwiches known as loaf and loaves during the 1929 streetcar strike. It is essentially a long hero-style sandwich loaded up with lettuce, tomato, pickles, protein, and sauce, which is usually mayonnaise.

Traditionally a po’ boy can have shrimp, oysters, clams, or roast beef. I prefer the shrimp Po’ Boy to all of them because I feel it’s the most flavorful. The marinade and batter I used in this recipe can also be applied to oysters or clams. 

Ingredients and Substitutions

• Shrimp – You will need fresh or frozen and thawed peeled and deveined 16/20 or 26/30 shrimp.
• Bread – Classic New Orleans-style French bread is used. Feel free to use my recipe or pick it up near the deli at most grocery stores.
• Egg – A few eggs go into the batter for the shrimp.
• Milk – I prefer to use buttermilk. However, regular whole milk can be used.
• Seasoning – My Cajun seasoning recipe works excellently, or you can use your favorite homemade or store-bought version.
• Mustard – Stone ground or Creole mustard works fantastic in the marinade for the shrimp.
• Sauce – Traditionally, mayonnaise is used, but I used Cajun Remoulade for more complementing flavors.
• Flour – All-purpose flour is needed for the batter.
• Cornmeal – Plain cornmeal is used in the batter.

How to Make a Shrimp Po Boy Sandwich

Peel, devein and rinse the shrimp.

In a large bowl, whisk together the Cajun seasoning, mustard, hot sauce, buttermilk, and eggs until combined.

Add in the shrimp and mix well until coated. Let marinate in the fridge for 30 minutes.

In the meantime, prepare the lettuce, tomato, and dill pickles.

Pour some oil into a large frying pan and heat to 350°.

Add the flour, cornmeal, Cajun seasoning, and salt to a casserole-size pan and whisk until combined. Taste it to make sure it’s seasoned enough.

Remove the shrimp from the refrigerator and add a handful to the pan with the flour-cornmeal mixture. Toss very well to make sure it is coated on all sides.

Set aside on a sheet tray lined with parchment paper and repeat the process until all the shrimp have been coated in the batter.

Add half the shrimp to the hot oil and cook for 2 to 3 minutes or until golden brown and the shrimp are cooked through. Do not overcook.

Set the shrimp on a sheet tray with a rack to drain excess oil. Repeat the process with the remaining half of the battered shrimp.

Spread some butter on each half of the sliced French bread.

Toast the bread butter side down on a flat top or in a pan over low to medium heat until brown and toasted.

Place some lettuce down on the bottom toasted slices of bread.

Next, evenly spread the tomatoes and pickles.

Place on as many shrimps as you can.

Spread a generous helping of the mayonnaise or remoulade on the top slice of bread and then add it to the top of the sandwich.

Make-Ahead and Storage

Make-Ahead: This is meant to be eaten as soon as it is taken out of the frying oil.

How to Store: Cover the shrimp separately from the other ingredients and store it in the refrigerator for up to 3 days. Cover and freeze the shrimp once they are cooked for up to 3 months. Go directly from the freezer to the oven and evenly spread them out on a cookie sheet tray lined with parchment paper at 375° for 12-15 minutes or until hot, crispy, and cooked through.

How to Reheat: Place the desired amount of pre-fried shrimp evenly spread on a cookie sheet tray lined with parchment paper and bake at 375° for 4-6 minutes or until hot and crispy. Serve as a sandwich with the other recommended ingredients.

Chef Notes + Tips

• Any size of shrimp can be used in this recipe.
• You can also use your favorite Cajun or blackened seasoning.
• When making the marinade, feel free to taste it before adding the eggs to ensure it is flavorful enough to season up the shrimp.
• I like to use peanut or vegetable oil for frying.

More Shrimp Recipes

• Fried Shrimp
• Shrimp Bisque
• Cajun Shrimp Pasta
• Bacon Wrapped Shrimp
• Coconut Shrimp

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New Orleans Shrimp Po Boy Sandwich Recipe

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5 from 17 votes

This delicious classic Shrimp Po Boy Sandwich Recipe is loaded with zesty golden-brown shrimp on French bread with Cajun Remoulade.

Servings: 4

Prep Time: 30 minutes minutes

Cook Time: 9 minutes minutes

Ingredients 

US CustomaryMetric

• 2 pounds peeled and deveined 16/20 or 26/30 shrimp
• 4 tablespoons Cajun seasoning
• 1 cup buttermilk
• 2 tablespoons stound ground or creole mustard
• 2 large eggs
• 1 ½ cups all-purpose flour
• 1 ½ cups cornmeal
• ½ cup softened unsalted butter
• 4 6-8 inch loaves of French bread
• shredded iceberg lettuce
• sliced tomatoes
• sliced dill pickles
• ½ recipe for Cajun remoulade
• hot sauce to taste
• sea salt to taste

Instructions

• In a large bowl, whisk together 2 tablespoons of Cajun seasoning, mustard, hot sauce, buttermilk, and eggs until combined.
• Add in the shrimp and mix well until coated. Let marinate in the fridge for 30 minutes.
• Pour some oil into a large frying pan and heat to 350°.
• Add the flour, cornmeal, remaining 2 tablespoons of Cajun seasoning, and salt to taste to a casserole-size pan and whisk until combined. Taste it to make sure it’s seasoned enough.
• Remove the shrimp from the refrigerator and add a handful to the pan with the flour-cornmeal mixture.
• Toss very well to make sure it is coated on all sides.
• Set aside on a sheet tray lined with parchment paper and repeat the process until all the shrimp have been coated in the batter.
• Add half the shrimp to the hot oil and cook for 2 to 3 minutes or until golden brown and the shrimp are cooked through. Do not overcook.
• Set the shrimp on a sheet tray with a rack to drain any excess oil. Repeat the process with the remaining half of the battered shrimp.
• Spread some butter on each half of the sliced French bread.
• Toast the bread butter on a flat top or in a pan over low to medium heat until brown and toasted.
• Place some lettuce down on the bottom toasted slices of bread.
• Next, evenly spread the tomatoes and pickles.
• Place on as many shrimps as you can.
• Spread a generous helping of the mayonnaise or remoulade on the top slice of bread and then add it to the top of the sandwich.

Notes

Make-Ahead: This is meant to be eaten as soon as it is removed from the frying oil.

How to Store: Cover the shrimp separately from the other ingredients and store it in the refrigerator for up to 3 days. Cover and freeze the shrimp once they are cooked for up to 3 months. Go directly from the freezer to the oven and evenly spread them out on a cookie sheet tray lined with parchment paper at 375° for 12-15 minutes or until hot, crispy, and cooked through.

How to Reheat: Place the desired amount of pre-fried shrimp evenly spread on a cookie sheet tray lined with parchment paper and bake at 375° for 4-6 minutes or until hot and crispy. Serve as a sandwich with the other recommended ingredients.

Any size of shrimp can be used in this recipe.

You can also use your favorite Cajun or blackened seasoning.

When making the marinade, feel free to taste it before adding the eggs to ensure it is flavorful enough to season up the shrimp.

I like to use peanut or vegetable oil for frying.

 

Nutrition

Calories: 907kcalCarbohydrates: 90gProtein: 63gFat: 34gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 515mgSodium: 676mgPotassium: 1137mgFiber: 10gSugar: 5gVitamin A: 4380IUVitamin C: 0.1mgCalcium: 268mgIron: 7mg

Course: lunch, Main

Cuisine: cajun, creole

Author: Chef Billy Parisi