Bring the bold flavors of New Orleans right into your kitchen with this authentic Shrimp Po’Boy recipe. Crispy, juicy shrimp, tangy remoulade, and fresh toppings come together on crusty French bread for a sandwich that is truly Off the Chain!

Why You’ll Love This New Orleans Style Shrimp Po’Boy

  • Authentic Flavor: Classic Cajun seasoning and homemade remoulade deliver true New Orleans taste.
  • Perfectly Crispy Shrimp: The buttermilk marinade and cornmeal coating create an irresistible crunch.
  • Simple and Satisfying: Easy to prepare but delivers big, bold flavors.

What You’ll Need to Make New Orleans Style Shrimp Po’Boy

For the Marinade:

  • Large shrimp, peeled and deveined – Fresh shrimp provide the best texture and flavor for this po’boy.
  • Buttermilk – Helps tenderize the shrimp while adding a subtle tangy flavor. Could substitute whole milk.
  • Cajun seasoning – A bold spice blend that brings authentic Louisiana heat.
  • Ground mustard – Adds a touch of sharp, tangy depth to the marinade.
  • Hot sauce – Adds a mild kick of spice.

For Frying:

  • All-purpose flour – Creates the base for a crispy coating.
  • Yellow cornmeal – Adds crunch and traditional Southern texture to the shrimp.
  • Neutral oil for frying – Use vegetable or canola oil.

For the Sandwich:

  • French bread (24-inch loaf or four 6-inch loaves) – A crusty, airy bread that holds up to the fillings.
  • Shredded iceberg lettuce – Adds a refreshing crunch to balance the rich flavors.
  • Sliced tomato – Juicy and slightly sweet, perfect for complementing the shrimp.
  • Remoulade or mayo – A creamy, tangy spread that ties all the flavors together.
  • Salt (to taste for tomato) – Enhances the natural sweetness of the tomatoes.
  • Hot sauce (optional) – Adds extra heat for those who love spice.

For the Remoulade Sauce:

  • Mayo – The creamy base of this flavorful sauce.
  • Creole or spicy brown mustard – Provides a bold, slightly tangy kick.
  • Lemon juice – Brightens the flavors and balances the richness.
  • Worcestershire sauce – Adds deep umami flavor.
  • Hot sauce – A little heat to complement the other ingredients.
  • Cajun seasoning – Ensures the remoulade ties in with the shrimp’s seasoning.
  • Prepared horseradish – Brings a sharp, peppery bite to the sauce.

Step by Step To Make a New Orleans Style Shrimp Po’Boy

Prepare the Shrimp:

  1. Peel and clean the shrimp. In a large bowl, mix buttermilk, 3 tbsp Cajun seasoning, ground mustard, and hot sauce. Add shrimp, cover, and refrigerate for 30 minutes.

Make the Remoulade:

  1. Combine mayo, mustard, lemon juice, Worcestershire sauce, hot sauce, horseradish, and Cajun seasoning. Whisk until smooth and set aside.

Set Up for Frying:

  1. Preheat oil in a large pan to 350°F.
  2. In a separate bowl, combine flour, cornmeal, and the remaining Cajun seasoning.

Coat and Fry the Shrimp:

  1. Remove shrimp from marinade and coat evenly in the flour and cornmeal mixture. Place coated shrimp on a sheet tray lined with a rack or parchment paper.

6. Fry shrimp in batches for 3-4 minutes or until golden brown and crispy. Avoid overcrowding the pan. Drain on a rack or paper towels.

    Assemble the Po’Boy:

    1. Slice open the French bread and cut into 6-inch sections. Lightly toast the bread in a pan or oven.
    2. Spread remoulade onto the bread, then layer with lettuce, sliced tomato (lightly salted), and a generous handful of fried shrimp.
    3. Add more remoulade or hot sauce if desired.

    Serve:

    1. Serve the shrimp po’boys hot and fresh for the ultimate flavor experience.

    Tips for Success

    • Don’t Overcrowd the Pan: Fry shrimp in batches to keep the oil temperature consistent. This will ensure they stay crispy!
    • Fresh is Best: Use the freshest bread, veggies, and shrimp for the most authentic flavor.
    • Marinate max 30 min: Do not marinate shrimp longer than 30 mins or the buttermilk’s acidity can start to break down the texture of the shrimp.

    New Orleans Style Shrimp Po’Boy

    This New Orleans-style Shrimp Po'Boy features crispy fried shrimp, a flavorful buttermilk marinade, and a creamy homemade remoulade sauce. Served on toasted French bread with fresh lettuce and tomato, this sandwich delivers bold Louisiana flavors in every bite. Perfect for a satisfying meal with authentic Southern flair!
    Print Recipe Pin Recipe
    Prep Time 30 minutes
    Cook Time 10 minutes
    Total Time 40 minutes
    Course Main Course
    Servings 4 People

    Ingredients
      

    For the Marinade:

    • 2 lbs large shrimp peeled and deveined
    • 2 cups buttermilk
    • 5 tbsp Cajun seasoning
    • 1 tbsp ground mustard
    • 1 tbsp hot sauce

    For Frying:

    • 2 cups all-purpose flour
    • 2 cups yellow cornmeal
    • Neutral oil for frying

    For the Sandwich:

    • 1 24- inch loaf French bread or four 6-inch loaves
    • Shredded iceberg lettuce
    • Sliced tomato
    • Remoulade or mayo
    • Salt to taste for tomato
    • Hot sauce optional

    For the Remoulade Sauce:

    • 1 cup mayo
    • 1 tbsp Creole or spicy brown mustard
    • 1 tbsp lemon juice
    • 1 tsp Worcestershire sauce
    • 1 tsp hot sauce
    • 1 tsp Cajun seasoning
    • 1 tbsp prepared horseradish

    Instructions
     

    • Peel and clean shrimp. In a large bowl, combine buttermilk, 3 tbsp Cajun seasoning, ground mustard, and hot sauce. Add shrimp, cover, and refrigerate for 30 minutes.
    • For the remoulade, combine mayo, mustard, lemon juice, Worcestershire sauce, hot sauce, horseradish, and Cajun seasoning. Whisk until smooth and set aside.
    • Preheat oil to 350°F. In a bowl, mix flour, cornmeal, and remaining Cajun seasoning.
    • Remove shrimp from marinade, coat in flour mixture, and set aside. Fry shrimp in batches for 3-4 minutes or until crispy. Drain on a rack or paper towels.
    • Toast French bread, then spread remoulade, layer with lettuce, tomato, and shrimp. Add more remoulade or hot sauce if desired.
    • Serve hot and enjoy!