Po Boy Sandwich Recipe

Master the art of making the iconic shrimp po’ boy sandwich with this expertly crafted recipe, a New Orleans classic that combines crispy, golden fried shrimp with the soft, fluffiness of French bread, all dressed with a zesty, homemade remoulade sauce. This step-by-step guide ensures you capture the authentic flavor and texture of this beloved southern staple, perfect for foodies looking to bring a taste of the bayou to their kitchen.

Why This Recipe Works

Southern Classic: This po’ boy sandwich recipe, shortened from the term “poor boy” due to the Southern accent, is a crispy and delicious creation, originating from Louisiana. With crispy fried shrimp on toasted French bread and doused in a creamy remoulade sauce, this sandwich has the perfect combination of flavors and textures that you will love!

Restaurant Quality: That’s right. You don’t have to go to a restaurant to enjoy a deliciously made po’ boy sandwich! You can make them right at home. This sandwich recipe does require some extra time and attention, but trust me when I say it is totally worth the effort. The whole family will be crazy about these shrimp po boys!

Supplies Needed

Large Pot
Wire Rack
Mixing Bowls

Ingredients

For the Fried Shrimp

Shrimp: You can either prep the shrimp yourself by peeling, deveining, and removing the tails, or you can buy the shrimp already prepped. Make sure they are raw shrimp, not precooked!
Creole Seasoning: Use your favorite Creole or Cajun seasoning!
Breading: Make a flavorful and crunchy breading with cornmeal, flour, celery salt, black pepper, paprika, and cayenne pepper!
Egg Wash: The egg wash layer should consist of egg, buttermilk, and Tabasco sauces for some heat.
Oil: Fry the shrimp in a neutral oil like vegetable oil or canola oil.

For The Po’Boy Sandwich

French Bread: French baguettes sliced into smaller, sandwich sized pieces would work great!
Iceberg Lettuce: For a crunchy, fresh addition.
Tomato: Sliced thin!
Pickles: Dill pickles add some crunch and tangy flavor.
Creole Remoulade Sauce: This is what makes this po boy sandwich recipe so delicious! Don’t skip it!

How To Make A Po’Boy Sandwich With Fried Shrimp

Frying the Shrimp

Prep Shrimp: Clean and prepare the shrimp (peel, devein, and remove the tails). Pat the shrimp as dry as possible with paper towels.
Season: Place the shrimp into a bowl and lightly coat in the creole seasoning.
Prep Breading: Add all the breading ingredients for the shrimp into a shallow dish and set aside. Do the same with the egg wash ingredients.
Bread the Shrimp: Using one hand, take a piece of shrimp and coat it in the egg wash. Then coat it in the breading mixture with the other hand. Place the coated shrimp onto a baking sheet and repeat the process until all the shrimp are coated. Place the breaded shrimp into the fridge for 10 minutes.
Heat the Oil: While the shrimp are in the fridge, heat the oil to 350 F in a large pot. When the oil comes to temp, carefully drop 6-8 shrimp into the oil to cook for 3-4 minutes or until the shrimp are a nice golden brown.
Place on Wire Rack: Strain the fried shrimp from the oil and place it on a wire rack with paper towels underneath to catch the oil. This keeps them from getting soggy!
Repeat: Repeat the frying process in batches until all the shrimp are fried.

Assembling the Po’Boy Sandwich

Prep Bread: Prepare the po boy sandwiches by slicing and lightly toasting the French bread.
Add Toppings: Slather on a few tablespoons of the creole remoulade sauce onto the bread. Then add the tomato, pickles, lettuce, and shrimp.
Drizzle: Add more creole remoulade sauce over the shrimp directly. Serve and enjoy!

What To Serve With Po Boy Sandwiches

This shrimp po boy sandwich is a comfort food classic that is great on its own but can be served with a bunch of different side dishes! Of course, you can serve this sandwich with fries, onion rings, fried pickles, or even fried green tomatoes. Whatever your heart desires!

To lighten things up, try it with a side salad like my cajun coleslaw, fish taco slaw, grinder salad, or a simple cabbage chopped salad!

Expert Tips

The Creole remoulade sauce on this po’ boy sandwich is what takes it to the next level! The sauce is easy to make, so don’t skip it!
Adjust the heat accordingly! Remember, creole seasoning has cayenne pepper in it, which does make it spicy. So use it accordingly! If you are sensitive to spice, use a little bit less, and don’t add Tabasco sauce to the egg wash for the shrimp.
To store, you can store the separate components in a separate container in the fridge. The remoulade sauce will last up to one week, and the fried shrimp will last up to 2-3 days in the fridge. To reheat fried shrimp, pop them in the air fryer or toaster oven so they stay crispy!

More Recipes To Try