New Orleans Shrimp Po Boy

The first time I bit into a proper shrimp po boy in New Orleans, I was sitting on a stool in a tiny shop with paper towels as my only defense against the inevitable mess. The shrimp were so perfectly crispy they shattered when I bit down, while that tangy remoulade had just enough kick to make me reach for my sweet tea. My companion laughed as I tried to navigate the towering sandwich without wearing half of it. I knew right then I had to recreate that magic in my own kitchen.

Last summer, I made these for a backyard gathering and watched them disappear faster than anything else on the menu. My friend who claims to hate seafood went back for seconds, which is how I know this recipe is something special. There is something communal about standing around a fryer, dipping and dredging shrimp while catching up on life. By the time we sat down to eat, the whole house smelled like cornmeal and spices and happiness.

Ingredients

• 1 lb medium shrimp: Fresh shrimp yields the best texture, but frozen thawed works perfectly fine
• 1 cup all-purpose flour: Creates the base for that essential crispy coating
• 1 cup cornmeal: The secret ingredient for authentic Southern crunch
• 2 large eggs: Beat them with hot sauce for a binding layer with personality
• 1 cup mayonnaise: Use real mayo for the remoulade, not Miracle Whip
• 2 tbsp Dijon mustard: Adds the sharp tang that cuts through the rich coating
• 1 tbsp Louisiana-style hot sauce: Crystal or Tabasco work beautifully here
• 4 French rolls: Get the crustiest baguette you can find, texture matters

Instructions

Make the remoulade first:

Whisk together the mayo, mustard, hot sauce, relish, capers, lemon juice, minced garlic, smoked paprika, Worcestershire, and parsley until smooth. Taste and adjust the seasonings, then pop it in the fridge to let those flavors mingle while you work on everything else.

Set up your dipping station:

In one shallow bowl, whisk the eggs with hot sauce until combined. In another bowl, mix the flour, cornmeal, paprika, garlic powder, onion powder, cayenne, salt, and black pepper. Pat your shrimp completely dry with paper towels.

Coat each shrimp:

Dip each shrimp into the egg mixture, letting excess drip off, then press it firmly into the cornmeal mixture. Shake off the extra coating and place on a clean plate. The first shrimp is always the tester, so do not stress about perfection.

Heat your oil:

Pour about 2 inches of vegetable oil into a deep skillet or Dutch oven and bring it to 350°F. If you do not have a thermometer, drop a tiny piece of bread in the oil and it should bubble enthusiastically and turn golden in about 30 seconds.

Fry in batches:

Carefully lower the shrimp into the hot oil and fry for 2 to 3 minutes until they are golden brown and crispy. Do not crowd the pan or the oil temperature will drop. Transfer to a paper towel-lined plate and sprinkle with a pinch of salt while they are still hot.

Build your masterpiece:

Split the French rolls and give them a quick toast if you like that extra crunch. Slather both sides generously with remoulade, then pile on lettuce, tomato slices, a mountain of fried shrimp, and those dill pickle rounds.

Save

These po boys have become my go-to for casual dinners with friends because everyone gets to assemble their own sandwich exactly how they like it. There is something wonderfully forgiving about a recipe that encourages getting your hands a little messy and eating with abandon.

Mastering the Remoulade

The remoulade is what elevates this from a good sandwich to an unforgettable one. I have found that making it a few hours ahead of time lets the flavors develop beautifully. The capers and relish provide these little bursts of brightness that cut through the fried coating. Do not be tempted to skip the smoked paprika because it adds an incredible depth that regular paprika just cannot match.

Getting That Perfect Crunch

The cornmeal to flour ratio is non-negotiable for authentic texture. Too much flour and you will end up with a heavy batter that obscures the shrimp. The cornmeal creates those gorgeous nooks and crannies that get extra crispy in the fryer. I have learned that keeping the oil at the right temperature is what makes the difference between soggy and spectacular.

Serving Suggestions and Sides

A cold pilsner or sweet tea is practically mandatory with these sandwiches. The crispness of the beer cuts through the richness while the sweetness of the tea balances the heat. Some folks like a side of potato chips, but I find the sandwich is plenty substantial on its own.

• Cut your sandwiches in half at a slight angle to make them easier to handle
• Have extra napkins ready because these are meant to be gloriously messy
• Leftover remoulade keeps well in the fridge for a week and works on everything

Save

There is nothing quite like standing in the kitchen with friends, hot oil bubbling away, passing around paper plates loaded with these magnificent sandwiches. These are the moments that turn cooking into memories.

Recipe FAQs

→ What type of shrimp is best for this sandwich?

Medium-sized peeled and deveined shrimp work best as they fry quickly and maintain a tender texture.

→ How is the remoulade sauce made?

It’s a creamy blend of mayonnaise, Dijon mustard, hot sauce, relish, capers, lemon juice, garlic, smoked paprika, Worcestershire sauce, and fresh parsley.

→ Can the shrimp be baked instead of fried?

Yes, lightly coating the shrimp and baking can reduce oil use, but frying yields the signature crispiness.

→ What bread is traditionally used for a Po Boy?

A crusty French roll or baguette is classic, providing sturdy support for the fillings without becoming soggy.

→ How can I add more heat to the sandwich?

Increase cayenne pepper or hot sauce in the batter or remoulade to enhance the spiciness.