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Classic Shrimp Po’Boy

Classic shrimp po boy sandwiches feature shrimp coated in seasoned cornmeal and fried until golden, opaque, and 145°F. Serve them on butter-toasted French rolls with crisp lettuce, tomato, dill pickles, and creamy Creole remoulade.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Southern
Calories: 920
Ingredients Equipment Method Notes

Ingredients
  

For the remoulade
  • 0.5 cup mayonnaise
  • 1 tbsp Creole mustard
  • 2 tsp lemon juice
  • 1 cloves garlic finely grated
  • 0.25 tsp paprika
  • 0.125 tsp cayenne pepper
For the shrimp
  • 1.5 lb shrimp large (21–25 per pound), peeled and deveined, tails removed
  • 1 cup buttermilk
  • 1 tbsp hot sauce Louisiana-style
  • 1 cup yellow cornmeal
  • 0.5 cup all-purpose flour
  • 2 tsp Cajun seasoning
  • 0.5 tsp black pepper
  • 2 qt vegetable oil for frying
For the sandwiches
  • 4 French rolls 6-inch
  • 2 tbsp unsalted butter softened
  • 2 cups iceberg lettuce shredded
  • 1 tomato medium, thinly sliced
  • 0.5 cup dill pickle chips

Equipment

  • 1 5-quart Dutch oven
  • 1 rimmed baking sheet

Method
 

Make the remoulade
  1. Stir the mayonnaise, Creole mustard, lemon juice, garlic, paprika, and cayenne together in a small bowl.
  2. Cover and refrigerate the remoulade while preparing the sandwiches.
Prepare the rolls
  1. Preheat the oven to 400°F.
  2. Split the rolls lengthwise.
  3. Spread the cut sides of the rolls with butter.
  4. Place the rolls cut-side up on a baking sheet.
  5. Bake for 5 to 7 minutes, until lightly toasted.
Prepare and fry the shrimp
  1. Whisk the buttermilk and hot sauce in a shallow bowl.
  2. Mix the cornmeal, flour, Cajun seasoning, and black pepper in a second shallow dish.
  3. Heat the vegetable oil in a 5-quart Dutch oven to 350°F.
  4. Set a wire rack over a rimmed baking sheet.
  5. Pat the shrimp dry.
  6. Dip the shrimp in the buttermilk mixture and let the excess drip off.
  7. Coat the shrimp in the cornmeal mixture.
  8. Fry the shrimp in uncrowded batches for 2 to 3 minutes, turning once and bringing the oil back to 350°F between batches, until golden, opaque, and 145°F.
  9. Transfer the shrimp to the rack to drain.
Assemble the sandwiches
  1. Spread the remoulade on the toasted rolls.
  2. Divide the lettuce, tomato, pickles, and fried shrimp among the rolls and serve right away.

Notes

For the crispiest shrimp, let excess buttermilk drip off before coating. Refrigerate leftover components separately for up to 2 days; freezing the assembled sandwiches is not recommended. For a dairy-free option, use plant-based butter and an unsweetened non-dairy buttermilk alternative.