Classic Louisiana Shrimp Po Boy (Printable Version)

Classic Louisiana sandwich with crispy fried shrimp, fresh vegetables, and creamy mayo on a soft French roll.

# What You'll Need:

→ For the Shrimp

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→ For the Sandwich Assembly

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# How to Make It:

01 - Pat the shrimp dry with paper towels. In a bowl, whisk together the eggs and buttermilk.
02 - In another bowl, combine flour, cornmeal, Cajun seasoning, paprika, garlic powder, salt, and black pepper.
03 - Dip the shrimp into the egg mixture, then dredge in the flour-cornmeal mixture, coating well.
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. Drain on a paper towel-lined plate.
06 - Slice the French rolls open lengthwise, leaving 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.
09 - Serve immediately with lemon wedges on the side.

# Expert Tips:

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  • The contrast between hot, crispy shrimp and cold, crisp lettuce creates this perfect texture dance that never gets boring
  • You can customize the spice level and sauce to make it exactly your kind of sandwich, every single time
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  • Dont skip draining the fried shrimp on paper towels because any excess oil will make your bread soggy within minutes
  • Letting the coated shrimp rest on a rack for ten minutes before frying helps the coating set and reduces the chance of it sliding off while cooking
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  • Keep your cooked shrimp warm in a 200 degree oven while you finish frying the rest of the batches
  • If you want to make these ahead, fry the shrimp in advance and reheat them at 425 degrees for about five minutes to restore the crunch
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