Shrimp Po Boy Sandwich (Printable)

Louisiana-style sandwich with crispy fried shrimp, lettuce, tomato, and mayo on soft French rolls.

# What You Need:

→ Shrimp

01 - 1 lb large shrimp, peeled and deveined
02 - 1 cup all-purpose flour
03 - 1 cup cornmeal
04 - 2 large eggs
05 - 1/2 cup buttermilk
06 - 1 tsp Cajun seasoning
07 - 1/2 tsp paprika
08 - 1/2 tsp garlic powder
09 - 1/2 tsp kosher salt
10 - 1/4 tsp black pepper
11 - Vegetable oil, for frying

→ Sandwich Assembly

12 - 4 soft French rolls or hoagie buns
13 - 1 cup shredded iceberg lettuce
14 - 2 medium tomatoes, sliced
15 - 1/2 cup mayonnaise
16 - 1 tbsp hot sauce (optional)
17 - 1 tbsp dill pickle slices (optional)
18 - Lemon wedges, for serving

# Directions:

01 - Pat shrimp dry with paper towels. Whisk eggs and buttermilk together in a bowl.
02 - In a separate bowl, mix flour, cornmeal, Cajun seasoning, paprika, garlic powder, salt, and black pepper.
03 - Dip shrimp into the egg mixture, then dredge in the flour and cornmeal mixture until fully coated.
04 - Heat approximately 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F.
05 - Fry shrimp in batches for 2 to 3 minutes until golden brown and cooked through. Drain on paper towels.
06 - Slice French rolls open lengthwise, leaving a hinge intact.
07 - Combine mayonnaise with hot sauce if desired. Spread mixture generously on both sides of the rolls.
08 - Layer shredded lettuce, tomato slices, and fried shrimp inside the rolls. Add pickle slices if preferred.
09 - Serve immediately accompanied by lemon wedges.

# Expert Suggestions:

01 -
  • It's the kind of sandwich that tastes like a celebration in every bite, no matter what day of the week it is.
  • The crispy-to-creamy balance hits a satisfaction level that simple lunch cannot explain.
  • You'll actually look forward to cooking shrimp because the breading makes it taste like something special, not just seafood.
02 -
  • Cold shrimp will never crisp properly no matter how hot your oil is—they absorb the temperature, so always pat them dry and fry immediately after breading.
  • The French roll texture matters as much as the filling; a dense grocery store roll will feel like you're eating soggy bread, so ask your bakery for something with structure.
03 -
  • Mix a small spoon of Creole mustard into your mayo before spreading—it adds a subtle sharpness that makes people ask what you did differently.
  • If deep-frying feels risky, an air fryer at 380°F for eight minutes gets you surprisingly close to the real thing, though the crust won't be quite as shattering.
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