Crispy Fried Shrimp Po Boy (Print Version)

Crispy fried shrimp with fresh veggies and tangy mayo on soft French bread.

# What You Need:

→ For the 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

→ For the 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 Steps:

01 - Pat the shrimp dry with paper towels. In a bowl, whisk together the eggs and buttermilk until fully combined.
02 - In another bowl, combine flour, cornmeal, Cajun seasoning, paprika, garlic powder, salt, and black pepper. Mix thoroughly to distribute spices evenly.
03 - Dip the shrimp into the egg mixture, allowing excess to drip off, then dredge in the flour-cornmeal mixture, pressing gently to adhere the coating thoroughly.
04 - Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F.
05 - Fry the shrimp in batches for 2–3 minutes until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
06 - Slice the French rolls open lengthwise, leaving one side attached to create a hinge.
07 - In a small bowl, mix mayonnaise with hot sauce, if using. Spread generously on both sides of the rolls.
08 - Layer with shredded lettuce, tomato slices, and fried shrimp. Add pickle slices if desired. Serve immediately with lemon wedges on the side.

# Expert Hints:

01 -
  • The crunch from the cornmeal coating creates this incredible texture contrast with the soft bread and juicy tomatoes that makes every bite exciting
  • It comes together in under 40 minutes but tastes like something from a restaurant that's been perfecting it for decades
02 -
  • Crowding the pan drops the oil temperature fast and makes your shrimp soggy, so work in small batches even if it takes longer
  • The shrimp will continue cooking slightly after they come out of the oil, so pull them when they look just barely done
03 -
  • Let your coated shrimp rest on a wire rack for about 10 minutes before frying to help the coating set better
  • Keep your fried shrimp warm in a 200°F oven while you finish the batch so everything's hot at serving time
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