A true gem of Louisiana cuisine, the Po’ Boy sandwich is a delightful combination of textures and flavors. Featuring crispy, golden-fried shrimp nestled inside a soft French roll, this sandwich is elevated by a bold and tangy remoulade sauce, crisp lettuce, and juicy tomato slices. Each bite delivers a balance of crunch, spice, and creaminess that makes this sandwich a standout. Whether you’re looking for a satisfying lunch, a quick yet impressive dinner, or a game-day meal, this classic Southern favorite delivers in every way.
Ingredients Breakdown
Medium-sized shrimp are the ideal choice for this Po’ Boy, as they cook quickly, stay tender inside their crispy coating, and fit perfectly into the sandwich without overpowering the other ingredients. The secret to the irresistible crunch lies in a combination of fine cornmeal and all-purpose flour, which creates a beautifully golden crust that adheres well to the shrimp. Cajun seasoning infuses the dish with deep, smoky heat, ensuring that every bite carries a burst of bold Southern flavor. The remoulade sauce is what truly sets this sandwich apart—a creamy, tangy spread made from mayonnaise, mustard, horseradish, hot sauce, and seasonings, adding both richness and spice to the sandwich. Finally, the choice of bread plays a crucial role. Traditional French sandwich rolls are ideal for their slightly crisp exterior and airy interior, providing the perfect vessel to hold the crunchy shrimp and flavorful toppings without becoming soggy.
Step-by-Step Preparation Guide
Making the Remoulade
The key to a bold and flavorful remoulade is allowing the ingredients to meld together before serving. Mayonnaise forms the base, creating a creamy texture, while Creole mustard and horseradish add a punch of heat and acidity. A splash of hot sauce and vinegar enhances the tanginess, while minced garlic, paprika, and Cajun seasoning provide depth and spice. Mixing everything together and letting it sit for at least 30 minutes allows the flavors to intensify, making the sauce even more delicious.
Preparing the Shrimp
Start by ensuring the shrimp are properly cleaned, deveined, and tails removed for easy eating. Pat them dry with a paper towel to help the coating adhere properly. Each shrimp is then dipped into a beaten egg mixture, which acts as a binding agent, ensuring an even, well-adhered crust when coated in the seasoned flour and cornmeal mixture.
Frying the Shrimp
For a perfectly crispy texture, heat a generous layer of peanut oil in a large skillet over medium-high heat. To test if the oil is ready, drop in a small pinch of flour—if it sizzles immediately, it’s time to start frying. Fry the shrimp in batches to prevent overcrowding, ensuring that each piece cooks evenly. Each shrimp should take about two minutes to achieve a golden brown crust, flipping halfway through to crisp both sides. Once cooked, transfer them to a paper towel-lined plate to drain excess oil.
Assembling the Sandwich
Slice the French rolls open while keeping them intact to create a sturdy base. Generously spread the remoulade sauce on both halves of the bread to ensure every bite is packed with flavor. Add a layer of shredded iceberg lettuce for crunch, then pile on the hot, crispy shrimp. Top with thick slices of fresh tomato, which add juiciness and a refreshing contrast to the rich flavors. Press the sandwich together slightly to help the ingredients meld before serving.
Recipe Tips & Frequently Asked Questions
Achieving the Crispiest Shrimp
A mix of cornmeal and flour ensures the perfect crunch. Shake off excess breading before frying to prevent clumps.
Controlling Spice Levels
Adjust the heat by increasing or decreasing the Cajun seasoning and hot sauce. For extra spice, add cayenne pepper.
Oil Selection & Frying Temperature
Peanut oil is best for frying as it has a high smoke point and neutral taste. Keep the oil at a steady temperature to avoid greasy shrimp.
Make-Ahead Tips
The remoulade can be made in advance and stored in the fridge for up to a week. The shrimp should be fried just before serving to maintain crispiness.
Can I bake or air-fry the shrimp instead of frying?
Yes, shrimp can be baked at 400°F (200°C) for 12-15 minutes or air-fried at 375°F (190°C) for 8-10 minutes, flipping halfway.
What’s the best way to store and reheat leftovers?
Store fried shrimp separately in an airtight container in the fridge. Reheat in an oven or air fryer to restore crispiness.
Can I use frozen shrimp?
Yes, but ensure they are fully thawed and patted dry before coating and frying.
How do I keep the bread from getting soggy?
Toasting the bread lightly before assembling helps prevent sogginess.
Is there a gluten-free alternative for the breading?
Use gluten-free flour and cornmeal, and swap the French roll for a gluten-free bun.
What to Serve With This Recipe
A Po’ Boy sandwich pairs wonderfully with classic Southern sides that complement its crispy, spicy flavors. Coleslaw adds a refreshing crunch, while hush puppies provide a deliciously fried counterpart. Cajun fries or sweet potato fries are excellent options for a hearty meal. For a refreshing contrast, serve with a cold cucumber salad or a tangy pickle spear. When it comes to beverages, a chilled beer, iced tea, or a citrusy lemonade pairs beautifully with the bold spices of the sandwich.
Customization Ideas
This Po’ Boy can be customized in countless ways to suit different tastes. Instead of shrimp, consider using crispy oysters, catfish, or even fried tofu for a vegetarian version. If French sandwich rolls aren’t available, try using hoagie rolls or ciabatta for a similar texture. For an extra punch of flavor, consider adding pickles, extra hot sauce, or even a sprinkle of shredded cheese.
A well-executed Po’ Boy sandwich captures the essence of Southern comfort food—crispy, flavorful, and satisfying. Whether you stick to the classic shrimp version or customize it with your favorite ingredients, this sandwich is sure to be a hit. Easy to prepare yet packed with bold flavors, it brings restaurant-quality taste straight to your kitchen.
Ingredients
1 pound medium shrimp, shelled, deveined, and tails removed
3/4 cup all-purpose flour
3/4 cup fine cornmeal
1 tablespoon Cajun seasoning
1 teaspoon salt
2 eggs, beaten
Peanut oil for frying
4 small French sandwich rolls
1/2 head iceberg lettuce, shredded
2 to 3 tomatoes, sliced about 1/4 inch thick
Remoulade Sauce
1 1/4 cups mayonnaise
1/4 cup mustard, preferably Creole mustard
2 teaspoons prepared horseradish
1 teaspoon pickle juice or vinegar
1 teaspoon hot sauce (such as Crystal or Tabasco)
1 large clove garlic, minced and smashed
1 tablespoon sweet paprika
1 to 2 teaspoons Cajun seasoning
Instructions
For the remoulade, combine all the ingredients in a bowl, stirring until smooth and well blended. Let it sit for at least 30 minutes to allow the flavors to develop—though it can be used immediately, the sauce deepens in flavor over time.
In a large skillet, pour enough peanut oil to create a 1/4-inch layer and heat over medium-high. To test if the oil is ready, drop in a small pinch of flour—if it sizzles instantly, it’s hot enough for frying.
In a wide bowl, whisk together the flour, cornmeal, Cajun seasoning, and salt. Working in small batches, coat the shrimp first in the beaten eggs, ensuring each piece is fully covered, then dredge them in the seasoned cornmeal mixture. Shake off any excess coating before frying.
Carefully place the shrimp in the hot oil and fry until golden brown on both sides, approximately 2 minutes in total. Once crisp and cooked through, transfer the shrimp to a plate lined with paper towels to drain any excess oil.
To assemble the sandwiches, slice each French roll open without cutting all the way through. Generously spread the remoulade sauce on both the top and bottom halves of the bread.
Layer shredded lettuce on the bottom half, followed by the crispy shrimp. Arrange 3 to 4 slices of tomato on top, then gently press the top of the sandwich down to slightly compact it.
Serve immediately with additional hot sauce on the side and, for those who appreciate a classic pairing, a cold beer.
Po’ Boy Sandwich Recipe
Ingredients
- 1 pound medium shrimp shelled, deveined, and tails removed
- 3/4 cup all-purpose flour
- 3/4 cup fine cornmeal
- 1 tablespoon Cajun seasoning
- 1 teaspoon salt
- 2 eggs beaten
- Peanut oil for frying
- 4 small French sandwich rolls
- 1/2 head iceberg lettuce shredded
- 2 to 3 tomatoes sliced about 1/4 inch thick
Remoulade Sauce
- 1 1/4 cups mayonnaise
- 1/4 cup mustard preferably Creole mustard
- 2 teaspoons prepared horseradish
- 1 teaspoon pickle juice or vinegar
- 1 teaspoon hot sauce such as Crystal or Tabasco
- 1 large clove garlic minced and smashed
- 1 tablespoon sweet paprika
- 1 to 2 teaspoons Cajun seasoning
Instructions
- For the remoulade, combine all the ingredients in a bowl, stirring until smooth and well blended. Let it sit for at least 30 minutes to allow the flavors to develop—though it can be used immediately, the sauce deepens in flavor over time.
- In a large skillet, pour enough peanut oil to create a 1/4-inch layer and heat over medium-high. To test if the oil is ready, drop in a small pinch of flour—if it sizzles instantly, it’s hot enough for frying.
- In a wide bowl, whisk together the flour, cornmeal, Cajun seasoning, and salt. Working in small batches, coat the shrimp first in the beaten eggs, ensuring each piece is fully covered, then dredge them in the seasoned cornmeal mixture. Shake off any excess coating before frying.
- Carefully place the shrimp in the hot oil and fry until golden brown on both sides, approximately 2 minutes in total. Once crisp and cooked through, transfer the shrimp to a plate lined with paper towels to drain any excess oil.
- To assemble the sandwiches, slice each French roll open without cutting all the way through. Generously spread the remoulade sauce on both the top and bottom halves of the bread.
- Layer shredded lettuce on the bottom half, followed by the crispy shrimp. Arrange 3 to 4 slices of tomato on top, then gently press the top of the sandwich down to slightly compact it.
- Serve immediately with additional hot sauce on the side and, for those who appreciate a classic pairing, a cold beer.
