Recipe For Shrimp Po’boy: Crispy Breaded Shrimp With Remoulade

This po’boy delivers on the New Orleans promise of crispy shrimp piled high on soft French bread. The secret is a double-dredge breading and hot oil for a shatteringly golden finish.

Fresh shrimp, a tangy remoulade, and crisp lettuce come together for a sandwich that’s both hearty and perfectly balanced. Serve with pickles for the full experience.

Ingredients for Recipe for Shrimp Poboy

Fresh shrimp, crisp breading, and tangy remoulade bring New Orleans to your kitchen table.

The shrimp quality is non-negotiable here. Wild-caught Gulf shrimp if you can find them—they’ve got that sweet, briny flavor that farmed just can’t match. 16/20 count is ideal for po’boys (that’s 16-20 shrimp per pound). Most seafood counters will peel and devein them for you (worth the extra minute). The French bread should be fresh—Leidenheimer if you’re in the South, or any soft loaf with a light crust.

No buttermilk? Whole milk plus a splash of vinegar (1 cup milk + 1 tbsp vinegar, sit 5 minutes) works in a pinch. Out of Cajun seasoning? Mix paprika, garlic powder, onion powder, cayenne, and black pepper—1 tbsp each paprika and garlic powder, 1 tsp each of the rest. For the remoulade, Dijon mustard can sub for Creole if needed. The pickles? Any crisp dill works (bread and butter are too sweet).

Fry the shrimp in batches—don’t crowd the pot or the oil temp drops and you’ll get soggy breading. Keeps 2-3 days in the fridge (reheat in oven to recrisp). The remoulade holds 5 days sealed. Best eaten fresh, but leftovers still make a killer sandwich.

Step-by-Step Instructions for Shrimp Po’boy

This method ensures perfectly crispy shrimp and a creamy remoulade every time.

Step 1: Prepare the Remoulade Sauce

In a medium bowl, whisk together the 0.75 cup mayonnaise, 2 tbsp Creole mustard, and 1 tbsp hot sauce until completely smooth. The Creole mustard adds that signature New Orleans tang, while the hot sauce gives it just the right amount of kick.

Cover the bowl and refrigerate while you prepare the shrimp. This allows the flavors to meld together. The sauce should be thick enough to cling to the shrimp but still pourable. Taste and add a pinch of salt if needed, though the mustard and hot sauce already provide plenty of seasoning.

Step 2: Bread the Shrimp for Maximum Crispiness

Set up a breading station with three shallow dishes. In the first, combine the 1.5 cups all-purpose flour, 0.5 cup cornstarch, 2 tbsp Cajun seasoning, and 1 tsp salt. The cornstarch is the secret to extra-crispy shrimp that stays crunchy even after assembly.

In the second dish, whisk the 2 whole large eggs and 1 cup buttermilk until uniform. In the third, place the 2 cups panko breadcrumbs. The panko’s coarse texture creates an irregular, ultra-crispy coating that clings beautifully to the shrimp.

Pat the 1.5 lb large shrimp dry with paper towels—this is crucial for the breading to adhere. Dredge each shrimp in the flour mixture, shaking off the excess, then dip into the egg wash, letting any excess drip off. Finally, press the shrimp into the panko, ensuring an even, thick coating. Place on a wire rack and let rest for 10 minutes to set the breading.

Step 3: Fry the Shrimp to Golden Perfection

In a large, heavy-bottomed pot or Dutch oven, heat the 4 cups vegetable oil to 350°F. Use a deep-fry or candy thermometer to monitor the temperature—it must stay consistent. The oil is ready when a pinch of panko sizzles immediately when dropped in.

Working in batches to avoid crowding the pot, carefully lower the breaded shrimp into the hot oil. Fry for 2-3 minutes per side until golden brown and the internal temperature reaches 145°F. The shrimp should float and turn a deep amber color. Drain on a wire rack set over a baking sheet to keep them crispy—never use paper towels, as they can make the coating soggy.

Step 4: Assemble the Po’boy

Slice the 1 whole French bread horizontally, almost all the way through, to create a hinge. Lightly toast the cut sides for extra texture. Line the bottom half with 2 cups shredded iceberg lettuce—it provides the perfect crunch and freshness against the rich shrimp.

Arrange the hot, crispy shrimp in a single layer on top of the lettuce. Spoon the chilled remoulade generously over the shrimp. Top with 0.5 cup sliced dill pickles for a bright, tangy contrast. Press the top half of the bread down gently. Slice into 4 portions and serve immediately while the shrimp are still hot and crispy.

Best Sauces and Condiments for This Dish

Spicy Options 🔥

For those who love a kick, Louisiana-style hot sauce or Crystal Hot Sauce are classic choices to drizzle over your shrimp po’boy. These thin, vinegar-based sauces add a tangy heat that complements the crispy shrimp perfectly. If you prefer homemade, whip up a spicy remoulade by mixing mayo, hot sauce, Creole mustard, and a dash of cayenne. It’s creamy, bold, and easy to customize to your heat preference.

Sweet and Tangy

Balance the richness of the fried shrimp with a sweet and tangy sauce. Comeback Sauce, a Mississippi favorite, blends mayo, ketchup, and a hint of Worcestershire for a zesty touch. For a store-bought shortcut, Sweet Chili Sauce adds a fruity, slightly spicy drizzle that’s hard to resist. Homemade fans can mix honey, Dijon mustard, and a splash of apple cider vinegar for a quick, bright topping.

Creamy and Rich

No shrimp po’boy is complete without a creamy element. Traditional remoulade (mayo-based with capers, pickles, and herbs) is a must-try, and brands like Zatarain’s offer great pre-made versions. For a lighter option, garlic aioli—just mayo, garlic, and lemon—lets the shrimp shine while adding a velvety finish. Homemade or store-bought, these sauces bring the dish together beautifully.