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Shrimp Po Boy Recipe Easy Homemade Southern Comfort Sandwich Guide

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A classic Southern sandwich featuring golden-fried shrimp in a toasted baguette with creamy, tangy remoulade sauce and fresh veggies. This easy homemade shrimp po’ boy brings authentic New Orleans flavor to your kitchen.

Ingredients

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

Instructions

  1. Rinse the shrimp under cold water and pat dry with paper towels. Place them in a bowl and pour the buttermilk over. Let soak for at least 15 minutes.
  2. In a separate bowl, combine all-purpose flour, Cajun seasoning, smoked paprika, salt, and black pepper. Mix well.
  3. Pour about 2 inches of vegetable oil into a skillet and heat over medium-high heat to 350°F (175°C).
  4. Remove shrimp from buttermilk, letting excess drip off. Dredge each shrimp in the flour mixture, pressing lightly to coat. Shake off excess flour.
  5. Fry shrimp in batches for 2-3 minutes per side until golden brown and crispy. Transfer to a wire rack or paper towels to drain.
  6. While shrimp fry, whisk together mayonnaise, Dijon mustard, lemon juice, hot sauce, minced garlic, parsley, paprika, salt, and pepper to make remoulade sauce.
  7. Slice baguettes or rolls lengthwise without cutting all the way through. Toast lightly under broiler or on skillet until golden and slightly crisp.
  8. Spread remoulade sauce generously on both sides of the bread. Layer shredded lettuce, tomato slices, and pickles if using. Add crispy shrimp and more sauce if desired. Close sandwich gently.
  9. Serve immediately with optional sides like coleslaw or potato chips.

Notes

Keep oil temperature at 350°F to avoid greasy or undercooked shrimp. Rest fried shrimp on a wire rack to maintain crispiness. Toast bread lightly to prevent sogginess. Adjust remoulade sauce heat by adding more hot sauce or cayenne pepper. For gluten-free, substitute flour and bread accordingly. For dairy-free, replace buttermilk with coconut or almond milk plus vinegar.

Nutrition

Keywords: shrimp po boy, southern sandwich, fried shrimp sandwich, remoulade sauce, cajun shrimp, New Orleans recipe, comfort food

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