Shrimp Po Boy Sandwich (Printable Version)

Crispy fried shrimp with fresh lettuce and tomato on a soft French roll, layered with creamy sauce.

# What You Need:

→ 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

→ 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

# How To Make:

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

# Expert Suggestions:

01 -
  • The shrimp gets golden and crispy on the outside while staying tender inside, a textural combination that feels almost indulgent.
  • You can have this entire sandwich ready in under 40 minutes, making it perfect for weeknight dinners that don't feel rushed.
  • Building it yourself means everyone gets exactly what they love—no compromises on condiments or toppings.
02 -
  • The oil temperature is non-negotiable—too hot and your coating burns before the shrimp cooks through, too cool and you end up with greasy, soggy shrimp instead of crispy ones.
  • Not all mayonnaise brands taste the same, and in a simple sandwich like this, it actually matters, so use one you genuinely enjoy eating on its own.
  • Leftover fried shrimp can be reheated gently in a 300°F oven for about 5 minutes, but they're genuinely better fresh.
03 -
  • Set up your breading station with the wet mixture on one side and the dry mixture on the other, with a clear space in the middle for raw shrimp and a clean plate for coated shrimp—this system prevents cross-contamination and keeps everything flowing smoothly.
  • If your coating is sliding off the shrimp as it hits the oil, your shrimp probably weren't dry enough or your oil wasn't hot enough; check both before your next batch.
  • A meat thermometer isn't necessary, but if you have one, the shrimp's center should reach 145°F to be safely cooked through.
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