Name: Crispy Shrimp Po-Boy Sandwich Recipe
Prep time: 55 min
Cook time: 20 min
Total time: 1 h 15 min
Cuisine: Cajun
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 (colossal or any size); 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’ve ever craved a sandwich that’s crispy, tangy, and packed with bold Cajun flavors, you’re going to love this Crispy Shrimp Po-Boy Sandwich Recipe. It’s like a little bite of Louisiana magic nestled between pillowy French bread!

The image shows three sandwiches placed side by side on white parchment paper over a white marbled surface. Each sandwich has a golden brown toasted bun that is soft and slightly shiny. Inside, there are several layers: crispy fried shrimp with a light golden crust, bright green lettuce leaves, thick red tomato slices, and rings of purple-red onion. Around the sandwiches, there are lemon wedges that are bright yellow with some small seeds visible. On the edges of the photo, small white bowls with sauces and seasonings sit on the white marbled background. The overall colors are warm and fresh with a mix of golden browns, greens, reds, and yellows. 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’ve been making this classic Louisiana shrimp po' boy for years, and honestly, it never gets old. The combination of crispy, golden fried shrimp with a zesty remoulade is downright addictive.

Authentic Flavor: Experience the iconic taste of a Louisiana shrimp po' boy right in your own kitchen.
Perfect Texture: Crispy fried shrimp contrast beautifully with soft, pillowy French bread.
Bold & Tangy: The homemade remoulade sauce adds that signature punch of flavor.
Customizable Heat: You can easily adjust the spice level to suit your taste buds.

Ingredients & Why They Work

When shopping for this sandwich, aim for the freshest shrimp you can find—colossal size works great, but any size will do. Don’t skip the remoulade; it’s the heart of that tangy, spicy goodness that makes this po' boy unforgettable.

Flat lay of a cluster of fresh colossal raw shrimp, a large uncut French bread baguette, a quarter head of crisp iceberg lettuce shredded, ripe red tomato sliced, a few thin slices of red onion, several dill pickle chips arranged neatly, whole brown eggs with clean shells, a small white ceramic bowl of pale creamy mayonnaise, a small white ceramic bowl of bright yellow Creole mustard, a small white ceramic bowl with smooth deep red ketchup, a small white ceramic bowl of smooth white prepared horseradish, a small white ceramic bowl of vibrant orange-red hot sauce, a small white ceramic bowl of rich dark Worcestershire sauce, a small white ceramic bowl of fresh lemon juice, a small white ceramic bowl of white all-purpose flour, a small white ceramic bowl of golden canola oil, small white ceramic bowls containing fiery red cayenne pepper, warm brown Cajun seasoning, fine black pepper and coarse salt crystals, all ingredients perfectly balanced and symmetrical, 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: Provides the creamy base for the remoulade sauce and balances the heat.
Creole Mustard: Adds a sharp, spicy kick traditional to Louisiana cooking.
Prepared Horseradish: Gives the remoulade a distinct zesty depth.
Ketchup: Brings a subtle sweetness and color to the sauce.
Hot Sauce: Crystal or Tabasco are perfect for authentic Cajun heat.
Worcestershire Sauce: Adds umami and complexity to flavor the remoulade.
Lemon Juice: Brightens the sauce with a fresh citrus note.
Salt and Black Pepper: Essential seasonings to enhance all the flavors.
Cajun Seasoning: The secret spice blend that infuses the shrimp and dredge with Louisiana flair.
Cayenne Pepper: Adds that extra layer of spicy warmth for a gentle fire.
Milk: Used to marinate the shrimp, tenderizing them and balancing heat.
Shrimp: Peeled and deveined; colossal size is ideal but any will work.
All-Purpose Flour: The base for the crispy dredge coating.
Canola Oil: Perfect for frying to achieve that golden, crispy exterior.
French Bread or Hoagie Rolls: Light, airy bread that holds up well to fillings.
Iceberg Lettuce: Adds crunch and freshness to complement the fried shrimp.
Tomato: Sliced and seasoned, providing juicy brightness.
Red Onion: Thinly sliced for a touch of sharpness.
Dill Pickle Chips: Provide tangy crunch and a classic po' boy vibe.
Lemon Wedges: Optional, but excellent for squeezing over and waking up the flavors.

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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 great thing about this Crispy Shrimp Po-Boy Sandwich Recipe is how easy it is to customize. Whether you want to dial up the heat, swap out ingredients for dietary needs, or add a seasonal twist, there’s plenty of room to make it truly your own.

Spicy Kick: I love adding extra hot sauce to the remoulade or sprinkling cayenne on the shrimp dredge for an extra bold punch that wakes up the taste buds.
Gluten-Free Version: Swap the all-purpose flour for a gluten-free blend and opt for gluten-free bread to keep the texture crispy and sandwich just as satisfying.
Seasonal Twist: In the summer, I sometimes add sliced avocado or swap iceberg lettuce for fresh arugula for a peppery bite that brightens the sandwich.
Healthier Swap: Instead of deep frying, shallow pan-fry in less oil or bake the shrimp for a lighter version—though you’ll miss that classic crunch!
Seafood Variety: Feel free to use other shellfish like oysters or catfish fillets for a different Louisiana-style po' boy experience.

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

A sandwich on a white plate with a crusty golden-brown sub roll sliced open to show three fried shrimp topped with creamy sauce sitting on a layer of red tomato slices, purple onion rings, and green shredded lettuce; next to the sandwich is a pile of ridged potato chips and two lemon wedges placed at the side. The plate is on a white marbled surface with small bowls containing salt and pepper, and a separate small bowl with extra sauce near the plate. The photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip Up the Tangy Remoulade Sauce

I start by combining all the remoulade ingredients in a small bowl — mayonnaise, Creole mustard, horseradish, ketchup, hot sauce, Worcestershire, lemon juice, and seasonings. It’s a simple whisk-together that packs a punch of flavor. Pop it into the fridge so those flavors can meld while you prep the shrimp.

Step 2: Marinate the Shrimp for Maximum Flavor

In a medium bowl, I whisk milk, hot sauce, cayenne pepper, and Cajun seasoning to create a flavorful marinade that tenderizes and seasons the shrimp. Adding the peeled, deveined shrimp and letting them soak for at least 30 minutes (but no longer than an hour) ensures every bite tastes amazing without turning rubbery. Remember to keep it chilled!

Step 3: Prepare the Crispy Cajun Dredge

In a shallow dish, whisk together the all-purpose flour with Cajun seasoning and cayenne pepper. This seasoned flour mix gives the shrimp that irresistible crispy, spicy coating once fried. Having this ready before heating the oil keeps everything moving smoothly.

Step 4: Heat Oil to the Perfect Frying Temperature

I pour canola oil into a large skillet to about ¾-inch depth and heat it over medium-high heat until it reaches 350°F. Maintaining this temperature is key to a crunchy, golden crust without greasy heaviness.

Step 5: Dredge and Fry the Shrimp to Golden Perfection

Removing shrimp from the marinade, I let the excess drip off before tossing them in the seasoned flour mixture. Then, carefully placing them into the hot oil — making sure not to overcrowd the pan — is how you get that perfectly crispy texture. Fry each batch for 2 to 4 minutes per side until they turn golden brown and opaque. Using a slotted spoon, I transfer the shrimp to paper towel-lined plates to drain off any excess oil.

Step 6: Toast the Bread for Light Crispness

While the shrimp drain, I arrange the French bread pieces cut-side up on a baking sheet and under a preheated broiler for 1 to 3 minutes. You want to watch carefully here — the goal is to achieve a golden toasted surface that’s still soft and pillowy inside.

Step 7: Layer and Assemble Your Ultimate Po’ Boys

Now for the fun part — building the sandwich! I spread a generous layer of that zesty remoulade sauce on both sides of the toasted bread. Then comes a bed of shredded iceberg lettuce, perfectly seasoned sliced tomatoes, and thinly sliced red onions. On top, I pile the crispy shrimp, add dill pickle chips, and crown it with the top half of the bread. The mix of textures and flavors here? Absolute magic.

Step 8: Serve Fresh, with a Squeeze of Lemon

Serve your Crispy Shrimp Po-Boy Sandwich immediately with lemon wedges on the side for that final bright pop of citrus. It’s best enjoyed fresh while the shrimp are still hot and crunchy.

Top Tip

These tips come from countless hours perfecting the Crispy Shrimp Po-Boy Sandwich Recipe in my kitchen, helping you avoid common pitfalls and elevate every bite.

Maintain Oil Temperature: Keeping your oil steady at 350°F is key to getting that perfect golden, crispy shrimp without burning or sogginess.
Don’t Over-Marinate: >Marinating shrimp for just 30 minutes prevents them from becoming rubbery—trust me, patience pays off here.
Layer with Care: Spread the remoulade sauce generously on both halves of the bread to keep every bite moist and flavorful.
Toast the Bread Properly: Watch the bread closely under the broiler; that toasty crust adds essential texture and prevents sogginess.

How to Serve Crispy Shrimp Po-Boy Sandwich Recipe

The image shows four clear glass bowls on a white marbled surface, each with different ingredients. The top left bowl holds a light brown, smooth liquid mixture with small dark specks, and a metal whisk is placed inside. The top right bowl has the same light brown liquid but with many raw shrimp partially submerged in it. The bottom left bowl contains white flour with two piles of brown spices on top, one larger and lighter, the other smaller and darker. The bottom right bowl shows the same flour and spices now mixed together with a metal whisk resting inside. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

To accentuate the bold Cajun flavors, consider adding extra dill pickle chips for a crisp crunch, or even a few fresh lemon wedges to squeeze over the hot shrimp just before eating. A sprinkle of chopped fresh parsley or green onions adds a fresh, vibrant pop that complements the richness beautifully.

Side Dishes

Classic Southern sides are perfect here — think crispy french fries, tangy coleslaw, or a refreshing cucumber salad. For something heartier, serve alongside Cajun-spiced potato wedges or a bowl of gumbo to keep the Louisiana spirit alive at your table.

Make Ahead and Storage

Storing Leftovers

If you have any leftover fried shrimp, store them in an airtight container in the refrigerator for up to 2 days. Keep the remoulade sauce separate in its own container to prevent the bread from becoming soggy when you reassemble the sandwich.

Freezing

While freezing isn’t ideal for the assembled sandwich due to the fresh veggies and bread texture, you can freeze the fried shrimp separately. Place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag for up to 1 month.

Reheating

To reheat, bake the leftover shrimp in a preheated 350°F oven for about 8-10 minutes until warmed through and crispy again. Toast fresh bread and reassemble your po' boy sandwich, adding fresh lettuce and tomato for that just-made crunch.

Frequently Asked Questions:

Can I use shrimp of any size for this recipe?

Absolutely! While colossal shrimp make for a meatier sandwich, any size shrimp works well. Just adjust cooking times slightly to ensure they’re cooked through and crispy.

Is it okay to use a deep fryer instead of a skillet?

Yes! Using a deep fryer offers more consistent temperature control and makes frying batches easier. Just keep the oil at 350°F, and you’ll get beautifully crispy shrimp every time.

How do I prevent the bread from becoming soggy?

To avoid soggy bread, toast the bread under the broiler until golden, and spread remoulade sauce generously but evenly on both sides. Also, assemble the sandwich right before serving.

Can I make the remoulade sauce ahead of time?

Definitely! The remoulade sauce can be made up to 2 days in advance and kept refrigerated. This allows the flavors to meld beautifully and saves you time on serving day.

Final Thoughts

Making the Crispy Shrimp Po-Boy Sandwich Recipe is like taking a flavorful trip to Louisiana from your own kitchen. From the golden fried shrimp to the zesty remoulade and fresh veggies, it’s a sandwich that never fails to delight. I hope these tips and tricks help you create a po' boy experience that’s bursting with Southern charm and bold Cajun flavor every single time. Enjoy every crunchy, spicy, and tangy bite!