I find myself making these Shrimp Po’ Boys whenever I’m craving something truly satisfying that doesn’t take all evening. There’s something special about the combination of hot, crispy shrimp with cool, fresh toppings and a zesty sauce, all piled into a soft roll. It’s a classic Southern sandwich that always delivers on comfort and flavor.
This recipe is my go-to because it captures that authentic taste without any complicated steps. By using a simple dredge and shallow-frying method, you can get perfectly cooked shrimp in minutes. It’s a reliable and incredibly delicious meal that comes together in about half an hour, making it a fantastic choice for a busy weeknight.
Maximize the Crunch
To ensure your shrimp is as crunchy as possible, avoid overcrowding the skillet. Frying shrimp in smaller batches keeps the oil temperature high and consistent, which is the key to a golden, crispy coating. If you add too many shrimp at once, the oil temperature will drop, causing the breading to absorb oil and become soggy rather than crisp. Always preheat your oil to around 350°F (177°C) for the best results; this allows the coating to seal and cook quickly, keeping the shrimp inside tender and juicy.
Choosing the Perfect Roll
The bread is the foundation of a great Po’ Boy. Look for French rolls or a light baguette with a crisp crust and a soft, airy interior. You need a roll that is sturdy enough to hold all the fillings without falling apart, but not so dense that it’s tough to bite through. Slicing the roll open while leaving a hinge on one side is the traditional way to serve it, as this helps contain everything. A quick toast in the oven or under a broiler before you assemble the sandwich adds a wonderful warmth and extra layer of texture.
Frying Tips for Beginners
Frying at home is simple with the right technique. Use a heavy-bottomed skillet, which holds heat evenly and prevents hot spots. Your oil only needs to be about an inch deep for shallow frying. The most important factor is temperature; aim for 350°F (177°C). If you don’t have a kitchen thermometer, you can test the oil by dropping in a small pinch of the flour coating. If it sizzles vigorously right away, the oil is ready. This ensures the shrimp cooks quickly and develops a crisp crust without becoming greasy.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4 sandwiches
- Difficulty: Easy
Ingredients
- 454g (1 pound) shrimp, peeled and deveined
- 130g (1 cup) all-purpose flour
- 65g (1/2 cup) cornmeal
- 14g (2 tablespoons) Cajun seasoning
- 2 large eggs, beaten
- Vegetable oil, for frying
- 4 French rolls
- 50g (1 cup) lettuce, shredded
- 1 large tomato, sliced (about 150g)
- 120g (1/2 cup) remoulade sauce
Step-By-Step Instructions
- Prepare the Shrimp
In a medium bowl, whisk together the all-purpose flour, cornmeal, and Cajun seasoning. Dip each shrimp first into the beaten eggs, letting any excess drip off. Then, dredge the shrimp in the flour mixture, pressing gently to ensure it is evenly and completely coated. This two-step process helps the breading adhere for a perfectly crispy finish.
- Fry the Shrimp
Pour vegetable oil into a large skillet to a depth of about 1 inch and heat over medium-high heat to 350°F (177°C). Working in batches to avoid crowding the pan, carefully add the shrimp to the hot oil. Fry for 2-3 minutes per side, until the coating is golden brown and the shrimp is cooked through. Transfer the cooked shrimp to a paper towel-lined plate to drain excess oil.
- Prepare the Bread
Slice the French rolls lengthwise, leaving one side connected to create a hinge. For extra texture and warmth, you can lightly toast the cut sides in a 350°F (177°C) oven for a few minutes or place them under a broiler until just golden.
- Assemble the Sandwiches
Spread a generous layer of remoulade sauce on the inside of each roll. This not only adds flavor but also acts as a slight barrier to keep the bread from getting soggy. Layer the shredded lettuce and tomato slices on the bottom half of the roll, then pile the hot, crispy shrimp on top.
- Serve and Enjoy
Serve the Po’ Boy sandwiches immediately while the shrimp is still hot and crispy. The contrast between the warm shrimp and the cool, crisp vegetables is best enjoyed fresh. They are great on their own or served with a side of potato chips or pickles.
If you enjoy this dish, try our Baked Chicken and Veggie Meal Prep for a perfect pairing or next-weeknight option.
Substitutions & Variations
- For a different flavor profile, use a spicy mayonnaise or a creamy tartar sauce instead of remoulade.
- Add a few slices of dill pickles or pickled jalapeños for a tangy, spicy kick and extra crunch.
- Swap the shredded iceberg lettuce for peppery arugula or crisp romaine for a different texture and taste.
Make-Ahead, Storage & Reheat
Po’ Boy sandwiches are best enjoyed fresh to maintain the crispy texture of the shrimp and the freshness of the toppings. If you have leftovers, store the fried shrimp, vegetables, and sauce in separate airtight containers in the refrigerator for up to 2 days. To reheat, warm the shrimp in an oven or air fryer at 350°F (177°C) for a few minutes until crisp before reassembling the sandwiches.
Nutrition
- Serving Size: 1 sandwich
- Calories: 450 kcal
- Protein: 25g
- Fat: 20g
- Carbohydrates: 45g
- Per 100g: 250 kcal, 12g protein, 11g fat, 25g carbs.
- Estimates only.
FAQ
How do I assemble the Po' Boy so the bread doesn't get soggy too fast?
Toast the inside of your bread first to create a moisture barrier. Then, apply the sauce just before serving so it doesn't have time to soak into the crumb.
What is the best way to reheat leftover fried shrimp to make it crisp?
Use an oven or air fryer set to 350°F. A few minutes is all it takes, as direct heat revives the crust without overcooking the shrimp and making it tough.
My fried shrimp came out greasy instead of crispy. What did I do wrong?
Your oil was likely not hot enough. Use a thermometer to ensure it reaches the right temperature, as this allows the coating to fry quickly before it absorbs excess oil.
Why does the breading fall off my shrimp when I try to fry them?
This often happens if the shrimp are too wet. Pat them very dry before dredging so the coating has a good surface to cling to, ensuring it stays put in the hot oil.
Can I make a lighter version by baking or air-frying the shrimp?
Yes, but the texture will be less crunchy. Spray coated shrimp with oil and cook in a 400°F oven or 375°F air fryer until golden, flipping them halfway through.
What's the best way to prep ingredients for these Po' Boys in advance?
You can chop the vegetables and mix the remoulade a day ahead. For best results, bread the shrimp just before you plan to fry so the coating stays dry and crisp.
What kind of bread works best if I can’t find traditional French rolls?
A quality hoagie roll or a soft, small baguette is a great substitute. You need a roll with a pillowy interior and a crust that crisps up without being too hard.
Does the size of the shrimp matter for making a great Po' Boy sandwich?
Yes, medium to large shrimp are ideal. They are substantial enough for a good bite but still cook through quickly, which helps prevent them from becoming rubbery.
Easy Shrimp Po' Boy Sandwich Recipe (30 Minutes)
Equipment
- Medium mixing bowl
- Large skillet (1-inch oil depth)
- Paper towels
- Oven or broiler
- Cutting board
- Chef’s knife
Ingredients
- 454 g Shrimp peeled and deveined
- 130 g All-purpose flour
- 65 g Cornmeal
- 14 g Cajun seasoning
- 2 large Eggs beaten
- — — Vegetable oil for frying
- 4 pieces French rolls
- 50 g Lettuce shredded
- 1 large Tomato sliced (about 150g)
- 120 g Remoulade sauce
Instructions
- In a medium bowl, whisk together the all-purpose flour, cornmeal, and Cajun seasoning.
- Dip each shrimp first into the beaten eggs, allowing excess to drip off, then dredge in the flour mixture to coat evenly.
- Pour vegetable oil into a large skillet to about 1 inch deep and heat to 350°F (177°C).
- Fry shrimp in batches without crowding, cooking 2-3 minutes per side until golden and cooked through.
- Drain cooked shrimp on paper towels to remove excess oil.
- Slice French rolls lengthwise, leaving one side connected to act as a hinge.
- Optional: Lightly toast the rolls cut side up in a 350°F oven or under a broiler just until golden.
- Spread remoulade sauce generously inside each roll to prevent sogginess.
- Layer shredded lettuce and tomato slices on the bottom half, then top with hot crispy shrimp.
- Serve immediately while shrimp is hot and crispy.
