Classic Shrimp Po Boy

My first real po boy happened at a cramped counter in New Orleans, but the one that stuck with me was the afternoon I tried to recreate it in my kitchen without any idea what I was doing. I'd bought the shrimp, found a French roll at the grocery store, and assumed the rest would sort itself out. What I didn't expect was how the hot oil would sing when the shrimp hit it, or how the whole kitchen would smell like garlic and paprika for hours afterward. That first batch came out golden and crispy, and suddenly I understood why this sandwich had earned its legendary status. It wasn't fancy—just fried shrimp, crisp lettuce, tomato, and mayo on soft bread—but there was something about the contrast of textures that made it impossible to stop eating.

Years later, I made these for a friend who'd just moved to the city and was homesick for New Orleans. I remember her face when she bit into it—this quiet moment of recognition, like I'd handed her a piece of home. She ate the whole thing without saying much, and when she looked up, her eyes were a little wet. That's when I realized these sandwiches could do more than feed someone; they could tell a story or bring back a memory someone thought they'd left behind.

Ingredients

• Large shrimp (1 lb): Look for ones that still have a slight curve to them, not the pre-cooked pink kind that'll turn to rubber in the oil. Pat them completely dry before breading—moisture is the enemy of crispiness.
• All-purpose flour and cornmeal (1 cup each): The cornmeal is the secret weapon here; it adds a subtle crunch and nuttiness that regular breading never could.
• Buttermilk (1/2 cup): This acidic liquid keeps the shrimp tender while the flour crisps up around it.
• Cajun seasoning (1 tsp): Don't skip this; it's where most of the flavor lives.
• Paprika, garlic powder, salt, and black pepper: These build layers of warmth and depth that make each bite interesting.
• Soft French rolls or hoagie buns (4): The bread should be sturdy enough to hold wet toppings but still have a tender crumb inside.
• Iceberg lettuce (1 cup shredded): Yes, iceberg—it has the right crisp texture and mild flavor that lets the shrimp shine.
• Tomatoes (2 medium): Slice them thick enough that they don't get lost, and pick ones that are ripe but still firm.
• Mayonnaise (1/2 cup): This is your base; it binds everything together and adds necessary richness.
• Hot sauce (1 tbsp, optional): A little heat cuts through the richness beautifully.
• Dill pickle slices (1 tbsp, optional): These add a sharp, vinegary note that wakes up your palate.
• Vegetable oil: You need enough to submerge the shrimp, and it has to be hot enough to create that golden crust immediately.

Instructions

Dry your shrimp and make your wet base:

Pat those shrimp completely dry with paper towels—this is non-negotiable if you want crispiness. Whisk your eggs and buttermilk together in one bowl until the mixture looks pale and slightly frothy.

Build your breading station:

In a separate bowl, whisk together the flour, cornmeal, Cajun seasoning, paprika, garlic powder, salt, and pepper. Get your hands in there so everything is evenly mixed and you can smell all those spices together.

Bread the shrimp with intention:

Working with a few shrimp at a time, dip them into the egg mixture so they're completely coated, then toss them in the flour-cornmeal mixture. Make sure every inch is covered; the breading is what creates that signature crunch.

Heat your oil to the right temperature:

Pour about 2 inches of vegetable oil into your skillet or Dutch oven and bring it to 350°F. If you don't have a thermometer, drop a tiny piece of breading in the oil; it should sizzle immediately and turn golden in about 30 seconds.

Fry the shrimp until they're golden and cooked through:

Working in batches so you don't overcrowd the pan, fry the shrimp for 2 to 3 minutes per batch. They'll sink at first, then float to the surface when they're done; that's your signal to scoop them out. Transfer them to a paper towel-lined plate and resist the urge to eat them all right away.

Slice and spread your rolls:

Cut your French rolls open lengthwise, leaving a small hinge of bread connecting the two halves so they stay intact. Toast them lightly if you want, though it's not necessary.

Dress the bread with your mayo mixture:

If you're using it, whisk together the mayonnaise and hot sauce in a small bowl, then spread it generously on both the inside surfaces of the roll. Don't be shy here; the mayo is what glues everything together and makes it taste like the real thing.

Layer your sandwich with care:

Start with a bed of shredded lettuce on the bottom half, then add your tomato slices in a single layer. Pile the crispy shrimp on top, and add a few dill pickle slices if you're using them. Top with the other half of the roll and press gently.

Serve immediately with lemon wedges:

Don't wait around; these sandwiches are best eaten while the shrimp is still warm and the bread hasn't had time to get soggy from the toppings.

Save

There's a moment right when you bite into a perfectly made po boy where all the elements come together—the warmth of the fried shrimp, the cold crunch of fresh lettuce, the bright acidity of tomato, the creamy richness of mayo. For me, that moment is when I know I've done something right.

The Oil Temperature Question

I learned this the hard way: oil temperature makes or breaks this sandwich. The first time I fried shrimp, I didn't wait long enough for the oil to heat up properly, and I ended up with pale, greasy shrimp that felt heavy and wrong. A few minutes later, when the oil was actually ready, the batch that followed was completely different—golden, crispy, and light. Now I always check the temperature before I start, and if I don't have a thermometer, I use the breadcrumb test; it's reliable and takes about 10 seconds.

Building Flavor Beyond the Basic Recipe

The beauty of this sandwich is how forgiving it is when you want to play with it. Some people swear by a touch of Creole mustard mixed into the mayo, which adds a subtle spice and tang. Others use remoulade sauce instead, which is richer and more complex. There's no wrong answer here; this is your sandwich, and it should taste the way you want it to taste. I've also seen people add a thin slice of cheese or a few pickle rings for extra texture, and those additions don't hurt anything.

Making It Your Own

The joy of a po boy is that it's simple enough to be forgiving but interesting enough to be exciting. You can make it exactly the same way every time and it will still be delicious, or you can treat it like a canvas and add your own touches. The base is solid, the technique is straightforward, and once you've made it once, you'll be making it again.

• If you want something lighter, you can air-fry or oven-bake the shrimp instead of deep-frying, though it won't have quite the same crispy texture.
• Serve these alongside kettle chips or French fries, and maybe a cold drink that cuts through the richness.
• Make extra shrimp; I've never met anyone who didn't want seconds.

Save

This sandwich is proof that sometimes the most memorable meals come from the simplest ingredients prepared with care. Make it for someone you care about, and watch what happens.

Recipe FAQs

→ How do I get the shrimp crispy?

Coat the shrimp evenly with a seasoned flour and cornmeal mixture before deep frying at 350°F until golden brown. This creates a crunchy exterior.

→ Can I substitute the mayo?

Yes, remoulade or a Creole mustard blend can add tanginess and complement the spices well.

→ What bread works best for this sandwich?

Soft French rolls or hoagie buns that hold fillings without becoming soggy are ideal choices.

→ Any tips for less oil absorption when frying?

Make sure oil temperature remains steady at 350°F and avoid overcrowding the pan for crisp results.

→ Can I bake or air-fry instead of deep-frying?

Yes, baking or air-frying provides a lighter alternative while still achieving a satisfying crisp texture.