I discovered the po’boy sandwich when I was in St. Pete, FL visiting my sweet Aunt Ruth. Of course I tried to enjoy as much fresh seafood as I could while we were there. Thankfully, Aunt Ruth took us to plenty of local spots, all with their own variation of the po’boy.

top view of three shrimp sandwiches with pickles, lettuce and tomato this recipe

Traditionally from Louisiana, po’boy sandwiches are served many places along the gulf coast and into the Florida panhandle. There’s lots of fillings that can be used, including roast beef, hot sausage, fried chicken, and even rabbit! Almost as diverse as the meats are the dressings. Mayo, remoulade, melted butter, or Creole mustard are all popular choices.

Shrimp

You could get frozen fried shrimp, but I highly recommend frying your own. Unlike fried chicken or donuts, shrimp take just minutes to cook and become golden brown. Another plus to doing it yourself is being able to control the spices and breading.

I use pink Key West shrimp. However, you could use any kind that’s accessible to you, so long as it’s raw.

Make sure to get the medium sized shrimp, which is about 31-40 individual shrimp per pound. Any bigger, and you won’t be able to fit many onto each po boy sandwich. If you get them smaller, you’ll lose the satisfying bite.

cooling rack full of breaded shrimp to be fried
cooling rack full of fried shrimp

Remoulade

The remoulade sauce is packed with flavor. It’s creamy and mayo based, loaded with spices and seasoning. I always make it a few days ahead so that it has time to really meld and develop more. Aside from the flavoring in the shrimp, this sauce REALLY makes the sandwich.

Bread

Traditionally, you use a baguette to make a po’boy. I look for a softer sub roll type bread, rather than a crusty loaf. Get what you enjoy!

Toppings include dill pickles, fresh tomato slices and shredded lettuce. However, top as desired with more or less.

side view of a shrimp sandwich with pickles, lettuce and tomato
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top view of three shrimp sandwiches with pickles, lettuce and tomato

Po’boy Sandwich

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  • Author: Megan
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 4 sandwiches 1x
  • Category: Dinner, Sandwiches
  • Method: Deep Fry
  • Cuisine: NOLA
Print Recipe

Description

This fried shrimp sandwich is absolutely delicious.

Ingredients

Units Scale

For the remoulade:

  • 1 cup mayonnaise
  • 2 TB dill pickle relish
  • 1 TB fresh lemon juice
  • 2 tsp hot sauce
  • 2 tsp capers (chopped)
  • 1 1/2 tsp paprika
  • 1 tsp creole mustard
  • 1 tsp Worcestershire sauce
  • 2 garlic cloves (minced)

For the fried shrimp:

  • 3 tsp salt
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp black pepper
  • 2 lbs raw shrimp (about 50) (medium sized, peeled, deveined with no tails)
  • 1 1/2 cups all purpose flour
  • 1 cup cornmeal
  • 1 cup buttermilk
  • 3 TB hot sauce
  • peanut oil (for frying)

To assemble:

  • 1 12-14 inch baguette/french loaf (sliced horizontally)
  • pickles (for garnish/topping)
  • shredded lettuce
  • sliced tomatoes

Instructions

  1. Make the remoulade. Combine all of the sauce ingredients in a small bowl, cover and set aside in the fridge until you’re ready to assemble the sandwiches.
  2. Fry the shrimp. Combine the salt, paprika, garlic powder, cayenne and black pepper in another bowl. Divide the mixture in half and set both halves aside. In another bowl, combine the buttermilk and hot sauce, whisking until combined.
  3. Toss the shrimp with one half of the spice mixture, and combine the other half with the flour and cornmeal. Dip the seasoned shrimp in the buttermilk, and then coat with the flour/cornmeal/spice mixture. Shake off the excess. Remove to a baking sheet and repeat for the remaining shrimp. Allow to rest in the refrigerator for 20 minutes. This helps to really set the coating.
  4. While the shrimp is resting, preheat the peanut oil in a large pot and bring it to 350°. Fry the shrimp in batches, being careful not to overcrowd the pot, for about 4 minutes per batch until golden. Transfer to a paper towel lined wire rack to drain.
  5. Slather the sliced baguette halves with the remoulade, add the pickles, lettuce and tomato – and as much shrimp as you like!

Nutrition

  • Serving Size: 1 sandwich
  • Calories: 624
  • Sugar: 5.3 g
  • Sodium: 2325.9 mg
  • Fat: 50.4 g
  • Saturated Fat: 5.8 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 29.9 g
  • Fiber: 2.9 g
  • Protein: 16.2 g
  • Cholesterol: 104.5 mg

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