Crispy Fried Shrimp Po Boy

The first time I bit into a real Shrimp Po Boy in New Orleans, I understood why people wax poetic about sandwiches. The shrimp were impossibly crispy, the breadpillowy soft but sturdy enough to hold everything together, and that tangy mayo tied it all into something greater than the sum of its parts. I spent months trying to recreate that magic in my tiny apartment kitchen, burning through batches of shrimp and learning that oil temperature is not a suggestion. Now this recipe is the one that finally made me feel like I'd brought a little slice of the French Quarter home.

I made these for my dad on his birthday last year, the same dad who'd been skeptical of 'fancy sandwiches' his whole life. He took one bite, went quiet for about ten seconds, then looked at me with this genuinely shocked expression and asked if I'd been secretly taking culinary classes on weekends. We ate them on the back porch while he told me about the summer he worked in a shrimp boat during college, and suddenly this sandwich wasn't just dinner anymore.

Ingredients

• 1 lb large shrimp, peeled and deveined: Go for the biggest shrimp you can find since they shrink slightly when fried and size matters here
• 1 cup all-purpose flour: This creates the base for your coating and helps the cornmeal stick
• 1 cup cornmeal: The secret weapon that gives you that signature crunch and golden color
• 2 large eggs plus 1/2 cup buttermilk: This mixture acts as the glue that holds everything together
• 1 tsp Cajun seasoning plus 1/2 tsp each paprika, garlic powder, kosher salt, and 1/4 tsp black pepper: Don't skip the Cajun seasoningit's what makes this taste like Louisiana instead of just generic fried shrimp
• Vegetable oil for frying: You want about 2 inches in whatever vessel you're using
• 4 soft French rolls: The classic choice is French bread that's slightly airy with a thin, crisp crust
• Shredded iceberg lettuce, sliced tomatoes, mayonnaise, hot sauce, and pickle slices: These aren't garnishes, they're essential components that balance the rich fried shrimp
• Lemon wedges: That final squeeze brightens everything and cuts through the frying oil

Instructions

Prep your shrimp:

Pat them completely dry with paper towelsany moisture will make the coating slide right off during frying.

Set up your dipping station:

Whisk the eggs and buttermilk in one bowl, then combine the flour, cornmeal, and all your seasonings in another.

Coat the shrimp:

Dip each shrimp into the egg mixture, let the excess drip off, then press it into the cornmeal mixture until thoroughly coated.

Heat your oil:

Get about 2 inches of oil to 350°F in a deep skillet or Dutch oven.

Fry in batches:

Cook the shrimp for 2 to 3 minutes until they're golden brown and floating, then transfer to a paper towel-lined plate.

Prep the bread:

Slice your French rolls lengthwise, keeping that hinge intact so everything stays put.

Make your sauce:

Mix the mayonnaise with hot sauce if you're using it, then spread generously on both sides of each roll.

Assemble your sandwich:

Layer on shredded lettuce, tomato slices, a pile of fried shrimp, and pickles if you're feeling it.

Serve immediately:

These don't wait well, so get them to the table fast and let people add their own lemon squeeze.

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These sandwiches have become my go-to for summer gatherings because they're messy and fun and everyone builds them slightly differently. There's something wonderful about watching people customize their perfect bite.

Making It Your Own

Sometimes I swap the Cajun seasoning for Old Bay when I want something that tastes more Chesapeake Bay than French Quarter. I've also made these with remoulade instead of the spicy mayo, and let me tell you, that tangy, creamy sauce takes it to another level entirely.

The Bread Situation

Not all French bread is created equal here. You want something with a thin crust and soft interior, not the dense artisan loaves that will fight back against your fillings. I've learned the hard way that baguettes work, but they make the eating experience unnecessarily aggressive.

Serving Ideas

These are substantial enough to stand alone as a meal, but I almost always serve them with kettle chips or some crispy French fries on the side. A cold beer or an iced tea cuts through the richness beautifully.

• Have extra napkins ready because these get gloriously messy
• Set out the hot sauce bottle so people can adjust their own heat level
• Don't skip the lemon wedges because that acid is crucial

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There's pure joy in food you have to eat with both hands, leaning over the plate to catch the falling shrimp. These sandwiches are meant to be experienced, not just consumed.

Recipe Questions & Answers

→ What makes a Po Boy authentic?

Authentic Po Boys start with proper French bread—crusty outside with a soft, airy interior that can hold up to generous fillings without falling apart. The classic version uses fried shrimp or oysters dressed with lettuce, tomato, and mayonnaise. True Louisiana style often includes remoulade sauce or Creole mustard for that distinctive regional tang.

→ How do I keep the shrimp crispy?

The cornmeal-flour coating creates that signature crunch. Don't overcrowd the pan when frying—this drops the oil temperature and makes shrimp soggy instead of crispy. Drain on wire racks over paper towels so air circulates, trapping steam underneath. Assemble just before serving so the coating stays perfectly crisp.

→ Can I make this lighter?

Absolutely. Try air-frying at 375°F for 8-10 minutes, shaking halfway through, or bake at 425°F on a rack over a baking sheet for 12-15 minutes until golden. The texture differs slightly from deep-fried, but you still get satisfying crunch with significantly less oil.

→ What's the best sauce for Po Boys?

Classic mayonnaise spiked with hot sauce is traditional, but remoulade sauce takes it to the next level. Mix mayonnaise with Creole mustard, capers, hot sauce, paprika, and garlic. Some prefer plain mayo with pickles inside the sandwich. Experiment to find your perfect balance of creamy, tangy, and spicy.

→ Can I prep components ahead?

You can coat the shrimp up to 2 hours before frying and refrigerate. Slice vegetables and mix your sauce several hours ahead. However, fry the shrimp just before serving for optimal texture. The bread is best fresh, but you can lightly toast day-old rolls to revive them before assembly.