Name: Shrimp Po’ Boys Recipe
Prep time: 15 min
Cook time: 19 min
Total time: 34 min
Cuisine: Louisiana Creole
Ingredients: 1 lb large peeled and deveined shrimp; ⅓ cup flour; 2 eggs; ⅓ cup buttermilk; 3 tsp Tony Chachere’s seasoning, divided; 1 tsp freshly cracked black pepper; ¼ cup plain panko breadcrumbs; 1 cup vegetable oil; 1 ½ cups mayonnaise; ½ tsp hot sauce; 2 Tbsp grainy mustard; 2 cloves garlic, minced; 3 Tbsp dill pickle relish; 1 Tbsp prepared horseradish; 1 tsp Worcestershire sauce; ½ tsp smoked paprika; ⅛ tsp cayenne pepper; 1 Tbsp fresh parsley, minced; ¼ head iceberg lettuce, finely chopped; 2-3 roma tomatoes, diced; 1 baguette

Print Recipe· 4.3 from 11 reviews

If you’re craving a sandwich that bursts with bold flavors and satisfying crunch, then this Shrimp Po’ Boys Recipe will quickly become your new favorite. It’s a classic southern treat from Louisiana, featuring crispy fried shrimp nestled in a soft baguette, piled high with fresh lettuce and tomato, and smothered in a zesty homemade remoulade that ties every delicious bite together. Every ingredient plays a role in creating the perfect balance of textures and flavors, making this dish an irresistible and comforting meal anytime you want to impress yourself or your loved ones.

Ingredients You’ll Need

A white rectangular dish lined with white parchment paper holds about three layers of crispy, golden brown fried shrimp scattered evenly. Each shrimp is coated with a crunchy, textured crust that is deep golden to light brown in color, with uneven shapes and rough edges that show the crispiness. The dish sits on a white marbled surface, creating a clean and bright background. photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is key to making an unforgettable Shrimp Po’ Boys Recipe. Each component is thoughtfully chosen to contribute texture, flavor, and that unmistakable Southern charm, while keeping the preparation approachable and fun.

1 lb large peeled and deveined shrimp: Fresh, high-quality shrimp ensure the best texture and flavor for frying.
⅓ cup flour: This lightly coats the shrimp, giving the breading something to hold on to.
2 eggs: Together with buttermilk, they create a rich, tender dipping mixture.
⅓ cup buttermilk: Adds tang and moisture that keeps the shrimp juicy inside the crispy coating.
3 tsp Tony Chachere’s seasoning, divided: A staple in Cajun kitchens, it adds that authentic Louisiana spice kick.
1 tsp freshly cracked black pepper: Offers a subtle heat and earthiness against the golden crust.
¼ cup plain panko breadcrumbs: These give the shrimp a delightfully light and crispy texture.
1 cup vegetable oil: Ideal for frying to achieve that perfect golden-brown crisp without overpowering flavors.
1 ½ cups mayonnaise: The creamy base for our tangy, flavorful remoulade sauce.
½ tsp hot sauce: Gives the remoulade a gentle, spicy lift.
2 Tbsp grainy mustard: Adds a lovely texture and sharpness to brighten the sauce.
2 cloves garlic, minced: Fresh garlic imparts a punch of savory depth.
3 Tbsp dill pickle relish: Brings a subtle sweetness and crunch to the remoulade.
1 Tbsp prepared horseradish: For a zingy, peppery edge in the sauce.
1 tsp Worcestershire sauce: Enhances the remoulade with a touch of umami complexity.
½ tsp smoked paprika: Introduces a warm smokiness to the sauce and seasoning.
⅛ tsp cayenne: Just enough heat to wake up your taste buds.
1 Tbsp fresh parsley, minced: Adds brightness and a pop of green.
¼ head iceberg lettuce, finely chopped: Crisp and refreshing, the perfect crunch for layering.
2-3 roma tomatoes, diced: Juicy and sweet, they add freshness and color.
1 baguette: Soft yet sturdy enough to cradle the shrimp and toppings without falling apart.

How to Make Shrimp Po’ Boys Recipe

Step 1: Thaw Your Shrimp

Begin by thawing your shrimp gently. Avoid shortcuts like the microwave to preserve the shrimp’s texture. Run them under cold water until they’re soft and pliable, which takes about 15 minutes. This step is a small investment of time that pays off in juicy fried shrimp every time.

Step 2: Make the Remoulade Sauce

While your shrimp is thawing, whip up that magic remoulade. Combine the mayonnaise, hot sauce, grainy mustard, garlic, dill pickle relish, horseradish, Worcestershire sauce, 1 teaspoon of Tony Chachere’s seasoning, smoked paprika, and cayenne in a bowl. Whisk it all together to blend those vibrant flavors perfectly — this sauce is a true soul of the Shrimp Po’ Boys Recipe.

Step 3: Prepare Your Breading Stations

Set yourself up for success by preparing three separate bowls. Fill the first with flour, the second with a beaten mixture of eggs and buttermilk, and the third with panko breadcrumbs mixed with 2 teaspoons of Tony Chachere’s seasoning and black pepper. This organized system speeds up the process and ensures each shrimp is perfectly coated.

Step 4: Bread Your Shrimp

Take each shrimp and first coat it lightly in flour, which helps the egg mixture stick better. Then dip the shrimp in the egg and buttermilk bath, followed immediately by the seasoned panko breadcrumbs. Make sure every shrimp is well-coated, so every bite is crisp and flavorful.

Step 5: Fry to Golden Perfection

Heat your vegetable oil in a heavy skillet over medium heat, aiming for around 350 to 375 degrees Fahrenheit. Carefully add the shrimp in batches to avoid overcrowding, frying each side for 1 to 2 minutes until golden brown and crispy. Drain the finished shrimp on paper towels to remove excess oil — crunchy without greasy is the goal!

Step 6: Build Your Shrimp Po’ Boys

Slice the baguette and spread a generous amount of remoulade on each side. Layer on the fried shrimp, followed by crisp iceberg lettuce and juicy diced tomatoes. A drizzle of extra remoulade or hot sauce is a wonderful finishing touch. That’s it — a beautiful, hearty, and absolutely satisfying Shrimp Po’ Boys Recipe ready to enjoy.

How to Serve Shrimp Po’ Boys Recipe

A wooden board placed on a white marbled surface holds three large pieces of light golden brown bread stacked on the left side. On the right side, there are two piles of fresh vegetables: a loose mound of finely shredded light green lettuce in the bottom right and above it, a small heap of bright red diced tomatoes. The textures show the soft bread crust, the crispness of lettuce, and the juicy, slightly wet tomato pieces, all arranged neatly and separated from each other. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh garnishes really elevate your Shrimp Po’ Boys Recipe. Adding finely chopped fresh parsley on top adds color and a subtle herbal brightness. Extra hot sauce is also a popular choice among fans who like their sandwiches with a bit more kick, and a squeeze of lemon brings a bright, zesty finish that brightens each bite.

Side Dishes

When serving, think classic Southern sides. Crispy French fries or golden hush puppies pair perfectly with the Shrimp Po’ Boys Recipe’s crunchy texture. A simple coleslaw adds a creamy, tangy counterpoint that balances the richness of the fried shrimp. For a lighter option, serve with a fresh green salad tossed with a vinaigrette to keep things fresh and lively.

Creative Ways to Present

Want to impress guests? Try serving mini Po’ Boy sliders on small baguette slices at your next gathering — perfect for sharing and tasting. You can also turn this into a deconstructed salad bowl by layering all the ingredients over crisp greens and serving the fried shrimp on top, drizzled with remoulade for an inventive twist. This flexibility makes the Shrimp Po’ Boys Recipe an all-star at any table.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the fried shrimp and remoulade separately in airtight containers in the fridge. The shrimp is best eaten within one to two days to savor its crispiness and flavor at their peak.

Freezing

You can freeze the fried shrimp, but for best quality, freeze them on a baking sheet first to keep them from sticking together, then transfer to a freezer-safe bag. When ready to eat, thaw overnight in the refrigerator and reheat for optimal taste and texture. The remoulade is best made fresh but will keep in the fridge for a few days if prepared ahead.

Reheating

To bring the shrimp back to life, reheat in a hot oven or air fryer rather than the microwave — this helps maintain that delightful crunch. About 5 to 7 minutes at 350 degrees Fahrenheit should do the trick. Avoid reheating the remoulade; it’s best enjoyed cold and fresh.

FAQs

Can I use frozen shrimp for this Shrimp Po’ Boys Recipe?

Absolutely! Frozen shrimp is a great option and easy to work with as long as you thaw them properly using cold water or overnight in the fridge. Avoid hot water or microwaving to keep the shrimp tender and juicy.

What if I don’t have Tony Chachere’s seasoning?

You can substitute with a blend of Cajun seasoning or make your own with paprika, cayenne, garlic powder, onion powder, salt, and black pepper. While Tony’s adds authentic flavor, a homemade blend works beautifully too.

Can I bake the shrimp instead of frying?

For a lighter version, you can bake the breaded shrimp at 400 degrees Fahrenheit for about 10-15 minutes until golden. They won’t be quite as crispy as frying but still delicious and much healthier.

Is the remoulade sauce spicy?

The remoulade has a gentle kick thanks to the hot sauce, horseradish, and cayenne, but you can adjust the heat level to your liking by reducing or adding more spicy ingredients.

Can I make the remoulade in advance?

Yes! The remoulade actually tastes better after the flavors meld for a few hours in the fridge. Just be sure to cover and refrigerate it until ready to use, and give it a quick stir before serving.

Final Thoughts

This Shrimp Po’ Boys Recipe captures the vibrant spirit of Southern cooking in a way that’s simple enough for weeknights but special enough for guests. Once you experience the crunch of perfectly fried shrimp paired with zesty remoulade and fresh veggies on a soft baguette, you’ll understand why it’s a beloved classic. So grab your apron, savor the process, and enjoy every bite of this incredible sandwich!