Shrimp Po Boy Sandwich

If you cant get peanut oil, use any other vegetable oil or lard. And if you don't feel like making remoulade, smear the top of the bread with mayo and the bottom with mustard.

  • Prep time: 20 minutes
  • Cook time: 15 minutes
  • Yield: Makes 4 large sandwiches


  • 1 pound medium shrimp, shelled, deveined and with tails removed
  • 3/4 cup fine cornmeal
  • 3/4 cup flour
  • 1 Tbsp Cajun seasoning
  • 1 teaspoon salt
  • 2 eggs, beaten
  • Peanut oil for frying
  • 1/2 head iceberg lettuce, shredded
  • 2-3 tomatoes, sliced about 1/4 inch thick
  • 4 small French sandwich rolls


  • 1/4 cup mustard, preferably Creole mustard
  • 1 1/4 cups mayo
  • 2 teaspoons prepared horseradish
  • 1 teaspoon pickle juice or vinegar
  • 1 teaspoon hot sauce (Crystal, Tabasco, etc)
  • 1 large garlic clove, minced and smashed
  • 1 Tbsp sweet paprika
  • 1-2 teaspoons Cajun seasoning


1 Make the remoulade sauce: If you are making your own remoulade, mix all the ingredients together in a bowl and set aside for 30 minutes or so; you don't have to wait that long, but the sauce will be better over time.

2 Heat oil in pan: Pour enough peanut oil in a large frying pan to come up about 1/4 inch, and set the pan over medium-high heat until a small amount of flour sizzles immediately when you drop some in.

3 Dredge shrimp: Mix the cornmeal, flour, Cajun seasoning and salt in a large bowl. Working with a few at a time, dredge the shrimp in the egg, then in the cornmeal-flour mixture.

Dredging shrimp for po boy sandwich

4 Fry shrimp: Shake off any excess breading and fry the shrimp until golden on both sides, about 2 minutes total. Set the fried shrimp aside on paper towels to drain.

Frying Shrimp for Sandwich Fried Shrimp For Po Boy Sandwich

5 Assemble sandwiches: To assemble the sandwiches, slice the sandwich loaves almost all the way through and smear remoulade on both the top and bottom.

Lay down a layer of shredded lettuce on the bottom of the sandwich, then arrange the shrimp on top.

Lay 3-4 slices of tomato on the shrimp and press the top of the bread down on the bottom, compressing the sandwich a little.

Serve at once with hot sauce and a beer.

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  • spearsdylan16

    Made it!!!!! AMAZING!!!!

  • Dave

    Made this as written except for using homemade Emeril spice instead of Cajun. The fried shrimp with the cornmeal and flour coating are outrageous. I’ll be making this one on a regular basis.


  • Nancy derhammer

    Can I use coconut oil instead of peanut oil

  • Diana

    I do a seafood combo po boy. Clams oysters and shrimp. My husband loves it.

  • Sharon Lee Rosewoman

    Yes, you must use really good french bread for Po Boys…every recipe I came across emphasized the importance of the bread! You can get the real thing (frozen) at Cajon Grocers online. You can also get the cajun mustard there as well as King Cakes and the BEST jumbo shrimp/prawns.
    But, if you have a source for good bread that is fresh, USE IT!

  • wildbill

    Instead of lettuce and tomatoes, I’m going to use fried jalapeno slices to dress up my shrimp po boy.

  • Erich

    That was just yummy, made with shrimps and that sauce on top of the bread.

  • Sam Knight

    Can this sandwich be frozen? I like to cook ahead. Thanks.

    No. You can’t freeze it. Sorry. ~Hank

  • Nikki

    I just want to add that po’ boys can have anything from fried and boiled seafood to bologna, gravy, pickled mirlitons and potato salad can be put on them. My grandfather was from New Orleans and he would make po’ boys with all kinds of combinations of food.

  • Lianne

    Never had shrimp in my sandwich! Does the shrimp have to be fried?

    It is traditionally fried, but you can cook the shrimp any way you want. ~Hank

  • April

    This was GREAT!! Loved this sandwich, thank you!


  • Tempy

    Nice recipe! Here in LA state sea food and bar be q tend to rule the roost, so to speak. I want to try this with craw-fish instead, during the season. Can’t wait.

    • Alyssa Faison

      bar be q

  • Brian

    Now I want one! My family makes the most delicious fried oysters, I think I’ll twist their arms and we’ll all have oyster po’boys. But Hank, I’m wondering-do you think a bolillo roll might work as a substitute for the french roll?

    • Larry

      I just made this recipe and used bolillo and it tasted great!

  • Siya

    There’s a cafe here (South Louisiana) that makes their po-boys with Andouille sausage. Just another great variation on the classic!

  • Jo

    I see there have already been a lot of bread comments, but let me add this question: Could you provide a good, fool-proof recipe to bake your own French bread? We moved away from NOLA 8 years ago and I’ve learned to cook a lot of the things I miss myself, but I can not find anything that is even close to good french bread. (I also miss oysters, but hey, what can you do?)

    Sorry, I am not a great baker. If I manage to recreate a great French sandwich loaf, you can bet I will post it, though. ~Hank

  • fatty

    You mention Creole mustard in the recipe – I guarantee I would not be able to find this in the land down under. What would be an acceptable substitute?

    A good Dijon mustard is pretty close. ~Hank

  • Angie

    So good french bread is another one of those things almost impossible to get outside of Louisiana? That settles it, I’m never moving away.

    I think most po’boys I’ve had were dressed with mayo rather than remoulade, but that sounds really tasty!

  • Deana @CookTJ

    Thanks Hank – great recipe! My husband is from Mississippi, so we always fly into New Orleans and have enjoyed many a Po Boy in the area. Actually the best one was probably on a drive down to the Florida panhandle. Always with shredded lettuce, tomato, and pickle slices. I’m laughing that I’ve never thought to make them myself – it’s just something we have when we’re down there. Now that I see your post, I think I’ll surprise him.
    You hit on one very important point. Slice the bread “almost” all the way through – When it’s connected along one side, it’s so much easier to eat, with all the fillings staying contained.
    Hard to find amazing French bread, but unless there’s a great bakery nearby, I think that parbaked loaves (like from TJ’s or wherever else) come out pretty good.

  • Silla

    pratfall: there are eggless mayos out there like Vegenaise by Follow Your Heart or Nayonaise by NaSoya (Vegenaise is better IMO!) As for the dredge, maybe you can try EnerG egg replacer. Its a potato starch and tapioca powder that you mix with water. It says its made for baking, but maybe it can be used here. They can both be found in health food type stores like Whole Foods or Huckleberry’s. Hope this helps!

    • Jenn

      My daughter has an egg allergy as well we use Just Mayo. It is very close to real mayo. No egg vegan. Wal-mart and target carry it.

  • Traci

    I CANNOT wait to try this. I guess a clam po boy would work the same way?

    Oooh! Clam Po Boy? Cool idea. Can you report back to us how it went? ~Hank

  • pratfall

    Hank, I think your post yesterday mentioned you could use straight oil instead of mayo for the remoulade? My wife has an egg allergy, so I’m thinking I’d try using just oil in place of the eggs for the remoulade and the dredge. Any hints on this?


    I’d look up oil-based remoulade recipes for the exact proportions – I only make mine with mayo, so I have no special insight there. As for the dredge, Eggs give a lot of structure to the batter, but you can dip the shrimp in flour, then milk, then breadcrumbs and it will work fine. ~Hank

  • Cajun Chef Ryan


    Love me some good ole shrimp po-boys! These look great with the cornmeal breading, but I like pickles on mine too! And got to have a lot of Crystal hot sauce on the shrimps!

    Bon appetit!

  • Don

    Hi Elise and Hank,

    I am a long time reader but I am just now getting around to commenting. Firstly, thank you for saving dinner and parties soooo many times for me, my wife and I have loved just about every recipe we have tried so far.

    One note on the po boys. Being a Cajun I can say that you have not put enough importance on the French bread that is used. It will absolutely will make or break the sandwich! It must be of the highest quality you can find and as fresh as can be had.

    Thanks for all you do.

    Thanks, Don! And I absolutely agree about the bread. We tried so hard to find the perfect bread for this sandwich, and just could get that perfect French style sandwich bread. What we used was good, but not perfect. C’est la vie. ~Hank