A Louisiana classic, this Fried Shrimp Po’ Boy sandwich is piled high with zesty flavors. Quick and easy to make, this simple to make sandwich is loaded with spicy slaw, drool-worthy remoulade and crispy shrimp that would make any southerner proud. 

Shrimp Po Boy Sandwich in a steal tray with a glass of beer in the background.


Shrimp Po Boy Sandwich

I hope you all are ready for Mardi Gras! Did you know it’s next week? And did you know that New Orlean locals have been partying for like a whole month already? And did you know this is the best reason of the year, besides the super bowl, to stuff your face like a mad man? So, I bring to you this classic Louisiana sandwich….my favorite Cornmeal Crusted Fried Shrimp Po’ Boy is one for the record books.

The first time I had a po’ boy was in Louisiana. It was a flavorful parade of flavor loaded in a roll with fried shrimp, slaw and a spicy sauce. It’s easy to make at home, luckily and just in time meat free Fridays!

Fried Shrimp Po boy with slaw and sauce plated in a steel tray.

What Is A Po Boy Sandwich

A po boy sandwich is a Louisiana staple that can vary from town to town. It’s made with a french roll that is stuffed with any type of fried meat or seafood then dressed with fresh crisp veggies like lettuce and tomato before being slathered with a spicy creole type spread.

We used slaw for this recipe but you can totally skip it and just use a traditional lettuce, tomato or onion.

Two po boy sandwiches in steel trays with a hand picking one up.

How To Make a Shrimp Po Boy

  1. Dredge the shrimp in the cornmeal mixture and fry until crisp.
  2. Whisk together the sauce ingredients and set aside.
  3. Assemble the sandwich and enjoy!

You can make the sauce in advance to save some time and leftovers are fantastic on burgers or a regular weekday sandwich.

close shot of shrimp po boy sandwich with slaw and sauce.

Serving Suggestions

I like to serve my Cornmeal Crusted Shrimp Po’ Boys with these crispy potato chips and jars of Banana Pudding for dessert!

More Mardi Gras Recipes

For more easy Cajun recipes, follow us on Instagram and Facebook!

Shrimp Po Boy Sandwich in a steal tray with a glass of beer in the background.

Get the Recipe: Shrimp Po’ Boy Sandwich Recipe

Yield: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
A New Orleans classic, this Cornmeal Crusted Shrimp Po’ Boy Sandwich is the best sandwich on the block!
No ratings yet
Print Recipe Rate Recipe Pin Recipe

Ingredients

For the Fried Shrimp

  • 1/4 cup canola oil
  • 1 pound shrimp, peeled and deveined
  • 1 cup buttermilk
  • 1 cup cornmeal
  • ½ cup flour
  • 1 tablespoon cajun seasoning

For the Remoulade

  • 1 cup mayonnaise
  • 2 tablespoons Creole mustard
  • 2 tablespoons sweet pickle relish
  • 2 tablespoons chopped drained capers
  • 2 tablespoons chopped flat-leaf parsley

For the Spicy Slaw

  • 1 cup shredded green cabbage
  • 1/2 cup shredded purple cabbage
  • 1/2 cup grated carrots
  • 2 scallions, chopped
  • 1 cup mayonnaise
  • 1/4 cup Creole mustard
  • 2 tablespoons cider vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon celery seed
  • 1 teaspoon hot sauce
  • Kosher salt and freshly ground black pepper
  • 4 club rolls

Equipment

  • 1 skillet

Instructions 

  • Heat the oil in a large skillet over medium heat.
  • In a small bowl, whisk together the cornmeal, flour and cajun seasoning.
  • Dip the shrimp in the buttermilk, then dredge in the cornmeal mixture.
  • Add the shrimp to the skillet and cook for 2-3 minutes on each side until done.
  • Transfer to a paper towel lined plate and allow to cool.
  • Repeat with remaining shrimp.
  • In a small bowl, whisk together the mayonnaise, mustard, relish, capers and parsley until combined. Set aside.
  • In a large bowl, toss together the green cabbage, red cabbage, carrots and scallions.
  • In a smaller bowl, whisk together the mayonnaise, mustard, vinegar, honey, celery seed, hot sauce, salt and pepper.
  • Pour the mayonnaise mixture over the cabbage and toss to combine.
  • To assemble the sandwiches, spread a healthy amount of remoulade on the cut sides of the rolls. Top the bottom half with slaw and then top with shrimp. Top the shrimp with a bit more slaw and then the top half of the roll.
  • Serve immediately.
Serving: 1g, Calories: 619kcal, Carbohydrates: 46g, Protein: 8g, Fat: 45g, Saturated Fat: 7g, Polyunsaturated Fat: 25g, Monounsaturated Fat: 10g, Trans Fat: 0.1g, Cholesterol: 24mg, Sodium: 1121mg, Potassium: 238mg, Fiber: 4g, Sugar: 14g, Vitamin A: 4056IU, Vitamin C: 19mg, Calcium: 61mg, Iron: 12mg
Author: Kellie
Course: Dinner, lunch
Cuisine: Southern