If you’re craving a sandwich that’s crunchy, spicy, and bursting with Southern charm, then this Crispy Shrimp Po' Boy Sandwich Recipe is about to become your new favorite. Seriously, once you try this golden-fried shrimp tucked inside a soft French baguette with a tangy remoulade, you’ll be hooked.

The image shows an open shrimp po’ boy sandwich on a small white plate placed on a white marbled surface. The sandwich has four main layers: the bottom layer is a light brown toasted hoagie bun spread with a creamy beige sauce, followed by five golden brown fried shrimp placed in a row on the right half of the bun. The left half of the sandwich has shredded light green lettuce as the next layer, then a layer of green pickle slices, and two bright red tomato slices as the top layer. Around the plate, there are other plates with more fried shrimp and salad, and a small white bowl with creamy sauce and a spoon. A striped blue and white cloth is partially visible at the bottom. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Shrimp Po' Boy Sandwich Recipe
Top Tip
How to Serve Crispy Shrimp Po' Boy Sandwich Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Shrimp Po' Boy Sandwich Recipe

Why You'll Love This Recipe

I can’t get enough of the way this Crispy Shrimp Po' Boy balances bold Louisiana flavors with simple ingredients. It’s one of those recipes that impresses effortlessly whether you’re making dinner for family or hosting friends.

Classic Flavor Combination: The creole-inspired remoulade paired with smoky, spicy fried shrimp creates an authentic Louisiana taste experience.
Perfect Crunch: The coating blends all-purpose flour with cornmeal for that unbeatable crispy exterior.
Fresh & Vibrant Toppings: Crisp iceberg lettuce, tangy dill pickles, and juicy tomatoes add refreshing layers.
Made From Scratch: You control the spice level and freshness, making each sandwich exactly how you like it.

Ingredients & Why They Work

Shopping for this recipe is a breeze, and the ingredients come together to create an amazing taste and texture combo. When grabbing your shrimp, medium size works best to get that perfect bite without overwhelming your sandwich.

Flat lay of raw medium shrimp with translucent pink shells, bright green shredded iceberg lettuce, vibrant red tomato slices, a few whole fresh garlic cloves, fresh lemon with a bright yellow wedge, small white ceramic bowls containing creamy pale mayonnaise, pale yellow buttermilk, bright green dill pickle relish, small roughly chopped pale green capers, deep red paprika powder, warm brown smoked paprika powder, fine off-white all-purpose flour, golden yellow cornmeal, whole uncracked brown eggs, a few whole green dill pickles, and two long split French baguettes with crusty golden-brown skin, arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Mayonnaise: The creamy base of the remoulade sauce that adds richness and balances the spices.
Dill Pickle Relish: Adds tangy sweetness and texture to the sauce for that authentic po’ boy flavor.
Fresh Lemon Juice: Brings brightness and a little zing to cut through the richness.
Hot Sauce: Essential for kicking up the heat both in the remoulade and the shrimp marinade.
Capers: Their salty, briny pop adds complexity to the remoulade sauce.
Paprika: Adds smoky depth and color to both the sauce and shrimp seasoning.
Creole Mustard: Gives a subtle sharpness and authentic Louisiana flair. Dijon works as a fine substitute.
Worcestershire Sauce: Adds umami richness to the remoulade.
Garlic Cloves: Minced fresh garlic packs a punch of flavor throughout.
Kosher Salt: For seasoning the shrimp perfectly.
Smoked Paprika: Adds a nuanced smoky note that elevates the shrimp flavor.
Garlic Powder: Layers in subtle garlicky warmth to the shrimp seasoning.
Cayenne Pepper: Provides a touch of heat that wakes up every bite.
Black Pepper: For a mild, peppery backbone in the seasoning mix.
Raw Medium Shrimp: Peeled and deveined—tail off gives the best sandwich bite.
Canola or Vegetable Oil: Neutral oil ideal for deep frying to golden perfection.
All-Purpose Flour: Combines with cornmeal to create that iconic crispy crust.
Yellow Cornmeal: Adds crunch and slight sweetness to the shrimp coating.
Buttermilk: Helps the coating stick and adds tangy flavor—plus tenderizes shrimp.
French Loaves: Classic soft, chewy baguettes that hold all the textures and flavors together.
Dill Pickles: Sliced for garnish and that acidic crunch every po’ boy needs.
Iceberg Lettuce: Shredded crispness for freshness and crunch contrast.
Tomatoes: Juicy slices that add a hint of sweetness and moisture.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of a Crispy Shrimp Po' Boy Sandwich Recipe is how easily it adapts to your taste buds and lifestyle. Whether you like it extra spicy, prefer a lighter version, or want to play with seasonal ingredients, there’s always room for creativity in this classic Louisiana favorite.

Spice it up: I often add a little extra cayenne pepper or swirl in an additional teaspoon of hot sauce into the remoulade for a fiery kick that wakes up every bite.
Gluten-free delight: When friends need gluten-free options, I swap the all-purpose flour and cornmeal for certified gluten-free blends without losing that signature crispy coating.
Make it lighter: For a fresher version, try using Greek yogurt mixed with a bit of mayonnaise in the remoulade sauce and bake the shrimp instead of frying – still tasty, just a bit healthier.
Seasonal veggies: Beyond lettuce and tomatoes, adding thin slices of cucumber or pickled red onions brings an extra burst of flavor and crunch.
Make ahead magic: Preparing the remoulade a few hours early really lets those bold flavors marry beautifully, another secret I swear by for next-level sandwiches.

Step-by-Step: How I Make Crispy Shrimp Po' Boy Sandwich Recipe

A sandwich with three golden brown fried chicken pieces layered inside a long toasted bread roll. Beneath the chicken, there are bright red slices of tomato, green pickle slices, and crisp light green lettuce. The sandwich appears fresh and crunchy, with the bread showing a slightly rough, toasted texture. The whole scene is set on a white marbled surface photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip Up That Zesty Remoulade Sauce

Start by mixing together 1 cup of mayonnaise with 2 tablespoons of dill pickle relish, 1 tablespoon of fresh lemon juice, 2 teaspoons of hot sauce, and roughly chopped capers. Add in 1½ teaspoons paprika, 1 teaspoon Creole mustard (or Dijon), 1 teaspoon Worcestershire sauce, and 2 minced garlic cloves. Stir thoroughly until the mixture looks creamy and vibrant. I like to pop this in the fridge right away—letting it chill for at least 30 minutes helps bring out those rich, layered flavors perfect for your sandwich.

Step 2: Season Your Shrimp to Perfection

In a large bowl, combine 3 teaspoons kosher salt, 2 teaspoons smoked paprika, 1 teaspoon garlic powder, ½ teaspoon cayenne pepper, and ½ teaspoon black pepper. Toss in your 2 pounds of peeled, deveined medium shrimp – about 45 pieces – and stir gently to coat each shrimp evenly. This spice blend is where the magic starts, delivering a savory backbone with just the right touch of heat.

Step 3: Set Up Your Breading Station

Prepare two shallow dishes: one with 1½ cups all-purpose flour mixed with 1 cup yellow cornmeal, and the other whisking together 1 cup buttermilk with 3 tablespoons hot sauce. This two-step dip-and-dredge method ensures your shrimp will achieve that signature crispiness, as the buttermilk mixture helps the coating stick perfectly.

Step 4: Coat Those Shrimp with Crispy Goodness

Dip each seasoned shrimp first into the buttermilk-hot sauce mixture, then dredge in the flour-cornmeal blend. Make sure every inch is covered, and place the coated shrimp on a tray to rest for a few minutes. This brief rest helps the coating set so it fries up beautifully crispy.

Step 5: Get Your Oil Ready for Frying

Pour enough canola or vegetable oil into a deep fryer or heavy skillet to create a depth suitable for deep frying. Heat the oil to 350°F (175°C). Maintaining this temperature is key to achieving shrimp that are golden and crispy, without being greasy.

Step 6: Fry the Shrimp Until They’re Golden and Perfect

Work in batches to avoid overcrowding—frying about a dozen shrimp at a time. Fry each batch for 2 to 3 minutes until golden brown and cooked through. Use a slotted spoon to transfer the shrimp to a paper towel-lined plate to drain excess oil. Tip: Keep fried shrimp warm in a low oven at 200°F if frying multiple batches so every sandwich gets that fresh-from-the-fryer crunch.

Step 7: Prep the French Loaves

Slice each French baguette loaf horizontally, but leave a hinge so the sandwich holds together nicely. For an added layer of texture, I like to toast the bread lightly under the broiler or in a toaster oven until just golden.

Step 8: Assemble Your Po' Boy Masterpiece

Slather a generous amount of remoulade sauce on the bottom half of each loaf. Layer on the crispy fried shrimp evenly. Top with shredded iceberg lettuce, sliced tomatoes, and dill pickles for that classic Louisiana crunch and tang. Close the sandwich gently and press just a little so everything holds together beautifully without squashing the shrimp.

Step 9: Serve Immediately and Enjoy!

Cut each loaf into individual servings if desired, and serve right away while the shrimp are still crisp and the bread is fresh. This is when your Crispy Shrimp Po' Boy Sandwich Recipe truly shines—every bite packed with bold flavors and perfect textures.

Top Tip

Mastering the Crispy Shrimp Po' Boy Sandwich Recipe means balancing crispy shrimp, tangy sauce, and fresh toppings. These tips make sure every bite sings with classic Louisiana flavors and perfect textures.

Oil Temperature Matters: Keeping your oil steady at 350°F (175°C) ensures the shrimp come out crisp without being greasy. I learned the hard way that lower temps soak your shrimp in oil.
Make the Remoulade Ahead: Preparing the sauce a few hours before assembling lets all those Creole spices and flavors meld beautifully. It’s a game changer in taste!
Don’t Overcrowd the Fryer: Frying shrimp in small batches helps maintain the oil temperature and prevents soggy coating. I always stick to this to get that perfect crunch.
Light Toast on the Bread: Toasting the French loaves just lightly adds a lovely texture contrast without overpowering the sandwich. Skip it, and the bread might get soggy fast.

How to Serve Crispy Shrimp Po' Boy Sandwich Recipe

A sandwich is shown on a white plate with a white marbled surface. The sandwich has a golden-brown toasted long bun as the base. The first layer inside the bun is shredded light green lettuce, topped with a drizzle of creamy light pink sauce. On top of the lettuce, there are thick, bright red tomato slices. Above the tomatoes, there are several round dark green pickle slices. The main filling is a generous layer of golden crispy fried shrimp with a crunchy texture. The top bun holds more of the creamy light pink sauce that slightly drips over the shrimp. There are also a few pickle slices placed on the plate next to the sandwich. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Fresh shredded iceberg lettuce, thinly sliced ripe tomatoes, and crunchy dill pickles are classic garnishes that complement the crispy shrimp and zingy remoulade sauce perfectly. Feel free to add a few rings of raw red onion or a squeeze of fresh lemon for an extra burst of brightness.

Side Dishes

Serving your Crispy Shrimp Po' Boy with traditional Southern sides like crispy French fries, spicy Cajun coleslaw, or even dirty rice really completes the experience. For lighter options, a simple green salad or roasted vegetables balance the richness beautifully.

Make Ahead and Storage

Storing Leftovers

Leftover fried shrimp can be stored in an airtight container in the refrigerator for up to 2 days. Keep the shrimp and bread separate if you want to preserve the crustiness of the shrimp and prevent the bread from getting soggy.

Freezing

If you want to freeze the fried shrimp, lay them out on a parchment-lined tray to flash freeze individually before transferring to a freezer-safe bag. They can be frozen up to one month. Avoid freezing assembled sandwiches as the bread and toppings won’t hold up well.

Reheating

Reheat leftover fried shrimp in a 350°F (175°C) oven for 8-10 minutes to crisp them up again. Avoid microwaving as it tends to make them soggy. Toast the bread separately and reassemble the sandwich right before serving.

Frequently Asked Questions:

Can I use frozen shrimp in this Crispy Shrimp Po' Boy Sandwich Recipe?

Yes, you can use frozen shrimp, but be sure to thaw them completely and pat dry before seasoning and breading. Removing excess moisture helps achieve a crispy coating when fried.

What can I substitute for buttermilk if I don’t have any?

A simple substitute is to mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5-10 minutes to curdle before using in the recipe.

How do I adjust the spice level in this recipe?

You can easily adjust spice by varying the amount of cayenne pepper and hot sauce in both the seasoning and batter mixture. Start low and add more to suit your heat preference.

Is there a gluten-free version of this sandwich?

Absolutely! Replace the all-purpose flour and cornmeal with certified gluten-free alternatives. Make sure your bread and other ingredients are gluten-free as well.

Final Thoughts

Making this Crispy Shrimp Po' Boy Sandwich Recipe is like bringing a slice of Louisiana straight to your kitchen. The crispy, seasoned shrimp paired with that creamy, tangy remoulade and fresh toppings create a symphony of flavors that’s simply irresistible. Whether it’s a casual weekend treat or a flavorful dinner for friends, this sandwich is sure to delight. Enjoy crafting it as much as you’ll love eating it!