Shrimp Po Boy Sandwich

The first time I truly understood what people meant by comfort food was when a friend brought me a po boy sandwich from a tiny shop in New Orleans. The shrimp was impossibly crispy, the French roll still warm, and there was something about the way the mayonnaise mingled with the sea salt on the shrimp that made everything else fade away. I spent the next year trying to recreate that moment in my own kitchen, and what started as chasing a memory became my favorite sandwich to make for anyone who needed cheering up.

I made these for a small group of friends on a Saturday afternoon when someone mentioned missing the food from a trip to Louisiana. The kitchen filled with the sound of shrimp hitting hot oil and the smell of Cajun spices, and within an hour we were gathered around the counter with these enormous sandwiches, barely able to talk because we were too busy eating. That's when I realized this sandwich had become my go-to for turning an ordinary day into something worth remembering.

Ingredients

• Large shrimp (1 lb, peeled and deveined): The size matters here—you want them substantial enough to stay crispy without drying out, and large shrimp forgive minor timing mistakes better than smaller ones.
• All-purpose flour (1 cup): This forms the base of your coating and helps the cornmeal adhere evenly.
• Cornmeal (1 cup): The secret to authentic crispiness; it gives you that golden crust that shatters when you bite down.
• Buttermilk (1/2 cup): Don't skip this—the acidity tenderizes the shrimp while the coating gets extra crispy.
• Eggs (2 large): Your binding agent between the shrimp and the flour mixture.
• Cajun seasoning, paprika, garlic powder (1 tsp, 1/2 tsp, 1/2 tsp): Layer these spices to build depth; no single one dominates, which is the whole point.
• Salt and black pepper (1/2 tsp, 1/4 tsp): Balance is everything—taste as you go if you're adjusting other seasonings.
• Vegetable oil (for frying): High heat tolerance matters, so avoid olive oil and use something neutral.
• Soft French rolls or hoagie buns (4): The roll matters as much as the filling—it should be sturdy enough to hold everything without falling apart but soft enough to be enjoyable.
• Shredded iceberg lettuce (1 cup): The crispness provides textural contrast and keeps everything from feeling heavy.
• Tomato slices (2 medium tomatoes): Fresh and ripe makes all the difference here.
• Mayonnaise (1/2 cup): This is your binding element and flavor bridge between all the other components.
• Hot sauce and dill pickle slices (optional): These add personality—use them if you like things with an edge.

Instructions

Dry the shrimp:

Pat each shrimp thoroughly with paper towels until no moisture remains on the surface. Dry shrimp means crispier coating, and this single step makes a noticeable difference.

Make your wet mixture:

Whisk together eggs and buttermilk in a shallow bowl until combined. This becomes your adhesive between the shrimp and the crispy coating.

Build the dry mixture:

In another bowl, whisk together flour, cornmeal, Cajun seasoning, paprika, garlic powder, salt, and pepper, making sure the spices distribute evenly. Break up any clumps with the back of a spoon so every shrimp gets seasoned equally.

Coat each shrimp:

Working with one shrimp at a time, dip it into the buttermilk mixture, then roll it in the flour-cornmeal mixture, pressing gently so the coating adheres. Don't rush this step; the coating should look visibly thick.

Heat your oil:

Pour about 2 inches of vegetable oil into a deep skillet or Dutch oven and bring it to 350°F (175°C). Test the temperature with a kitchen thermometer or drop a tiny piece of coating in—it should sizzle immediately without burning.

Fry in batches:

Working with about 6-8 shrimp at a time so you don't crowd the pan, carefully lower them into the hot oil. They'll sink slightly, then bob to the surface as they cook.

Watch for golden brown:

Fry for 2 to 3 minutes, turning occasionally, until the coating is deep golden brown and the shrimp feels firm when pressed gently. Remove with a slotted spoon and drain on a paper towel-lined plate.

Prepare the rolls:

Slice each French roll lengthwise, being careful to leave a small hinge so the sandwich stays together. If your rolls are particularly dense, you can lightly toast them cut-side down in a dry pan for a minute.

Make your sauce:

If using hot sauce, stir a tablespoon into the mayonnaise; otherwise, use the mayo straight. Spread generously on both the top and bottom of each roll.

Layer your sandwich:

On the bottom half of each roll, layer shredded lettuce first, then tomato slices, then fried shrimp. Add pickle slices if you like that tangy kick, then gently close the sandwich.

Serve immediately:

These are best eaten right away while the shrimp is still warm and the coating still has texture. Serve with lemon wedges on the side for squeezing over.

Save

My neighbor once told me that a proper po boy sandwich tastes like someone saying they care about you without actually having to say it out loud. I think she was right—there's something about the effort involved in getting the shrimp perfectly crispy and assembling it all just right that turns it into something beyond mere lunch.

Why This Sandwich Works

What makes a po boy work is the conversation between textures: the crispness of the fried shrimp against the softness of the lettuce, the juiciness of the tomato against the structure of the bread. None of these elements is complicated on its own, but together they create something that feels greater than the sum of its parts. I've tried to overthink this sandwich a hundred times by adding fancy ingredients, and every time I come back to the original because it's already perfect.

The Right Bread Matters More Than You'd Think

Not all French rolls are created equal, and I learned this the hard way after spending time on a truly disappointing sandwich with bread that was too dense and heavy. Now I look for rolls with a thin, crispy crust and an airy interior that can support the weight of the fillings without becoming a soggy mess. If your local bakery makes fresh rolls, that's your answer; if not, check the bread aisle and choose the rolls that feel light and smell recent.

Making It Your Own

The beauty of building your own sandwich is that you get to decide what belongs in it. Some people swear by remoulade sauce instead of mayo, others add coleslaw for crunch, and I've had versions with crispy bacon tucked inside that I can't stop thinking about. The skeleton of the sandwich is solid, so feel free to rearrange the details until it matches what you love.

• Try mixing a tablespoon of Creole mustard into your mayonnaise for a subtle depth that makes people wonder what you did differently.
• If you want to skip the deep-frying entirely, you can air-fry the shrimp at 390°F for about 8 minutes or bake them on a parchment-lined sheet at 400°F for 10 minutes, though they won't be quite as crispy.
• Serve alongside kettle chips or French fries, and don't feel guilty about it—this sandwich is already indulgent, so lean into that.

Save

Making a po boy is an act of generosity, even when you're making it for yourself. There's something about taking the time to fry shrimp properly and assemble everything with care that says you're worth a few extra minutes of effort.

Recipe Questions & Answers

→ What type of shrimp is best for this sandwich?

Large peeled and deveined shrimp work best as they provide a generous bite and cook evenly when fried.

→ How is the shrimp coated before frying?

The shrimp are dipped in an egg and buttermilk mixture, then dredged in a seasoned blend of flour and cornmeal for a crispy texture.

→ What bread is recommended for assembling this sandwich?

Soft French rolls or hoagie buns hold the fried shrimp and toppings well without overpowering the flavors.

→ Can the sandwich be customized with sauces?

Yes, mixing hot sauce into the mayonnaise or swapping for remoulade adds extra zest to the layers.

→ Are there lighter cooking alternatives for the shrimp?

Air-frying or oven-baking the shrimp offers a lighter approach while maintaining a crispy exterior.

→ What sides complement this shrimp sandwich?

Kettle chips or French fries pair perfectly, balancing the rich, crispy sandwich flavors.