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Irresistible Cajun Shrimp Po Boy Recipe

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A quick and easy homemade sandwich featuring crispy, spicy Cajun shrimp, fresh veggies, and a creamy remoulade sauce on crusty French bread, delivering authentic New Orleans flavors.

Ingredients

Scale
  • 1 pound medium shrimp, peeled and deveined
  • 1 cup all-purpose flour
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup buttermilk
  • Vegetable or peanut oil for frying
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce (optional)
  • 1 small garlic clove, minced
  • 1 tablespoon finely chopped parsley
  • 2 French baguettes or hoagie rolls, about 8 inches each
  • 1 cup shredded iceberg lettuce
  • 2 medium tomatoes, sliced
  • Pickles (optional)

Instructions

  1. Prepare the remoulade sauce by whisking together mayonnaise, Dijon mustard, lemon juice, Cajun seasoning, Worcestershire sauce, hot sauce (if using), minced garlic, and parsley in a medium bowl. Cover and refrigerate.
  2. Rinse shrimp under cold water and pat dry. In a large bowl, combine flour, smoked paprika, garlic powder, onion powder, cayenne pepper, oregano, salt, and black pepper. Pour buttermilk into a separate bowl.
  3. Dip each shrimp into the buttermilk, then dredge in the seasoned flour mixture until fully coated. Set aside.
  4. Heat about 2 inches of oil in a deep skillet over medium-high heat to 350°F (175°C).
  5. Fry shrimp in batches without overcrowding for 2-3 minutes per side until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Keep warm if needed.
  6. Slice the baguettes lengthwise, leaving a hinge if possible. Lightly toast or warm the bread.
  7. Layer shredded lettuce and tomato slices on the bottom half of each roll.
  8. Spread a generous amount of remoulade sauce on the top half of each roll.
  9. Pile fried shrimp evenly over the lettuce and tomato. Add pickles if desired.
  10. Close the sandwich gently and serve immediately.

Notes

Maintain oil temperature at 350°F for crispy shrimp. Avoid overcrowding the pan to prevent soggy shrimp. Pat shrimp dry before dredging for a crisp coating. For extra crunch, double-dredge shrimp. Assemble sandwiches just before serving to keep bread from getting soggy. Remoulade sauce flavors improve if made ahead and refrigerated.

Nutrition

Keywords: Cajun shrimp, po boy, sandwich, fried shrimp, remoulade sauce, New Orleans, seafood sandwich, spicy shrimp

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