Shrimp Po Boy Sandwich
- Apr 8, 2025
- 8 min read
Updated: Mar 17
Golden shrimp, fried until crisp and whispering of hot oil, tucked into a loaf that crackles, then sighs into softness. Cool lettuce, ripe tomato, and a lavish smear of sharp, creamy remoulade spill and mingle, each bite a messy, joyous echo of New Orleans itself, bold, generous, and impossible to forget.
Why I Fell in Love with the Shrimp Po' Boy (and Never Quite Recovered)
I must confess something at once. I did not simply discover the Shrimp Po' Boy in New Orleans… I was quietly, gloriously undone by it.
New Orleans has a way of doing that to you. The air hums with heat and music, butter and spice, and somewhere between the scent of frying shrimp and a trumpet sighing down the street, you find yourself holding a sandwich that feels far more important than any sandwich has a right to be.
A Sandwich with a Story to Tell
The Shrimp Po' Boy is not just assembled; it is inherited. Born in New Orleans in 1929, it was first made to feed striking streetcar workers, affectionately called “poor boys,” a name that softened over time into Po' Boy.
There is something rather beautiful about that, is there not? A sandwich built on generosity, handed out to those in need, is now elevated to something chefs quietly revere.
The First Bite, and Everything Changes
You lift it. It feels substantial, promising.
The bread, oh the bread, gives a gentle crackle before yielding to a soft, airy interior, a very particular New Orleans French loaf that is crisp outside and cloudlike within.
Then comes the shrimp. Golden, audibly crisp, still whispering of hot oil. You bite through the crust into sweet, tender flesh that tastes faintly of the Gulf and sunshine.
There is lettuce, cool and shredded. Tomatoes, soft and just a little unruly. Pickles that snap with quiet defiance.
And then, like a velvet curtain falling into place, the remoulade. Creamy, sharp, a little mischievous. A sauce that began its life in France but clearly found its soul in Louisiana.
It is not neat. It is not polite. It is utterly magnificent.
Why Chefs Can't Help Themselves
Chefs love this sandwich for reasons that feel almost embarrassingly simple
It is rooted in history, yet alive with possibility
It balances crunch, softness, heat, and cool in one reckless bite
It welcomes interpretation, shrimp, oysters, catfish, and even roast beef, yet never loses itself
And above all, it delivers joy without ceremony
There is no white tablecloth here. Just instinct, appetite, and perhaps a small pile of napkins you will absolutely need.
A Quiet Truth About the Bread
If I may lean in and whisper something important
Without good bread, it all falls apart. Literally and emotionally.
The Po' Boy demands a loaf that shatters slightly at first touch, then collapses into softness, holding everything together just long enough for you to take another bite.
Anything less feels like a missed train.
Bringing New Orleans Home
If you cannot make it to New Orleans, and really, one should at least once, then bring New Orleans to you.
Fry the shrimp until they blush gold. Stir together a remoulade that bites back ever so slightly. Find the best bread you can, even if it takes a little wandering.
Serve it with too much sauce, far too many napkins, and perhaps something cold on the side.
Then take a bite.
And for a fleeting, perfect moment, you may just hear a trumpet in the distance.
A sensory Sandwich
Ingredients:
The Perfect Shrimp Po' Boy
Ingredients
For the Shrimp Brine:
3 tablespoons salt
2 tablespoons sugar
4 cups cold water
For the Shrimp Coating:
2 cups all-purpose flour
¼ cup cornmeal
1 tablespoon Creole or Old Bay seasoning
4 large eggs
1 lb. large shrimp, peeled, deveined, and tails removed
8 cups vegetable or canola oil, for frying
For the Sandwich:
4 (8-inch) sub rolls, toasted
1 cup homemade or store-bought remoulade sauce, or mayonnaise
2 cups shredded iceberg lettuce
3 large tomatoes, cored and thinly sliced
1 cup dill pickle chips
INSTRUCTIONS
In a large bowl, whisk together the salt, sugar, and cold water until fully dissolved. Submerge the shrimp in the brine, cover, and refrigerate for 15 minutes.
Remove the shrimp from the brine and pat them dry with paper towels.
In a shallow dish, whisk together the flour, cornmeal, and Creole seasoning.
In a separate bowl, whisk together the eggs and ½ cup of the seasoned flour mixture.
Working in batches, dredge about a third of the shrimp in the dry flour mixture, ensuring an even coating. Shake off any excess flour. Dip the shrimp into the egg mixture, then return them to the dry flour mixture, pressing gently to help the coating adhere.
Transfer the coated shrimp to a rimmed baking sheet lined with a wire rack. Repeat the process with the remaining shrimp. Refrigerate the shrimp for at least 30 minutes to allow the coating to set.
Preheat the oven to 200°F. In a large pot, heat the oil to 375°F. Carefully add half of the shrimp to the oil and cook, stirring occasionally, until golden brown—about 4 minutes.
Using a slotted spoon, transfer the shrimp to a paper towel-lined plate, then place them on a rimmed baking sheet and keep warm in the preheated oven. Allow the oil to return to 375°F and repeat the frying process with the remaining shrimp.
Spread remoulade sauce (or mayonnaise) evenly on both cut sides of each toasted roll. Evenly divide the lettuce, tomatoes, pickle chips, and crispy shrimp among the rolls. Serve immediately.
Serves 4
Step-by-Step Process Photos
Tips & Chef's Notes
Brine is non-negotiable. Even fifteen minutes in a simple salt-and-sugar brine seasons the shrimp through to the centre and keeps them plump and juicy during frying. Skip this step and you will taste the difference immediately.
Chill the breaded shrimp. Resting the coated shrimp in the refrigerator for at least 30 minutes is the secret to a coating that stays put. The cold firms the flour and egg, creating a seal that fries into an audible crunch rather than sliding off into the oil.
Watch your oil temperature. 375°F is the sweet spot. Too cool and the shrimp absorb oil, becoming greasy and heavy. Too hot and the coating burns before the shrimp cook through. Use an instant-read thermometer and let the oil recover between batches.
Use a wire rack, not paper towels. Paper towels trap steam underneath the shrimp, turning that beautiful crust soggy. A wire rack set over a baking sheet lets air circulate on all sides, keeping every shrimp as crisp as the moment it left the oil.
Toast the rolls. A quick toast under the grill or in a hot oven gives the bread structure to hold the sauce and toppings without going soggy. Spread the remoulade on while the bread is still warm — it melts slightly and clings to every crevice.
Make the remoulade ahead. Remoulade actually improves after a night in the refrigerator. The flavours meld and deepen, the Creole mustard softens into the mayonnaise, and the whole sauce becomes more cohesive. Make it the day before and your future self will thank you.
Watch: How to Make a Shrimp Po' Boy
Watch me walk you through the entire process, from brining the shrimp to that glorious first bite. Sometimes it helps to see it all come together.
Shrimp Po' Boy Sandwich: Your Questions Answered
What Is a Shrimp Po' Boy Sandwich?
A shrimp po' boy is a traditional New Orleans sandwich featuring crispy fried shrimp on a crusty French bread roll, dressed with lettuce, tomato, pickles, and remoulade sauce. It originated in 1929 when the Martin brothers at their French Quarter restaurant fed striking streetcar workers — called ‘poor boys’ — for free, and the name stuck. Today it is one of Louisiana’s most beloved culinary exports, equally at home at a neighbourhood corner shop or a fine-dining table.
What Bread Is Best for a Shrimp Po' Boy?
Authentic New Orleans po’ boys use a specific French bread with a crisp, crackly crust and a light, airy interior — the kind that shatters slightly when you bite into it. If you cannot find Louisiana French bread, a good-quality sub roll or fresh baguette that is crusty outside and soft inside works well. Avoid heavy, dense rolls; the bread should feel almost weightless in your hand.
What Is Remoulade Sauce Made Of?
Louisiana-style remoulade is a tangy, slightly spicy mayo-based sauce made with Creole mustard, hot sauce, capers, pickle relish, lemon juice, and fresh herbs. It is quite different from French remoulade — the New Orleans version has a distinctive kick and pinkish colour from the Creole mustard and paprika. You can make it ahead of time; in fact, it improves overnight in the refrigerator as the flavours meld together.
How Do You Keep Fried Shrimp Crispy in a Po' Boy?
Three key techniques make all the difference. First, brine the shrimp for 15 minutes to season them and improve texture. Second, refrigerate the breaded shrimp for 30 minutes before frying — this sets the coating and prevents it from falling off in the oil. Third, fry at 375°F and serve immediately. Keep finished batches warm in a 200°F oven on a wire rack rather than on paper towels, which trap steam and soften the crust.
Can I Make Shrimp Po' Boys in an Air Fryer?
Yes, absolutely. Spray the breaded shrimp generously with cooking oil and cook at 400°F for 8–10 minutes, flipping halfway through. The result will be lighter and a touch less indulgent, but still delicious. For the crispiest air fryer shrimp, use a cornmeal-heavy coating and do not overcrowd the basket — the air needs room to circulate.
What to Serve with Shrimp Po' Boys
A shrimp po’ boy is a substantial sandwich, so lighter sides tend to work best alongside it. Here are some of my favourite pairings that bring a little more of New Orleans to the table:
Cajun fries or sweet potato fries — seasoned with a dusting of Creole spice for a bit of extra warmth
Classic Southern coleslaw — creamy and tangy, it cuts through the richness of the fried shrimp beautifully
Corn on the cob — brushed with butter and a squeeze of lime, it brings sweetness that balances the spice
Red beans and rice — a classic Louisiana pairing that turns a sandwich into a proper feast
A crisp green salad — with a bright lemon vinaigrette, it keeps things light and fresh
For drinks, you cannot go wrong with an ice-cold beer, a glass of sweet tea, or fresh lemonade — all traditional New Orleans pairings that complement the bold flavours of a crispy shrimp po’ boy.
Homemade Remoulade Sauce Recipe
No shrimp po’ boy is truly complete without a proper remoulade. This is the sauce that ties everything together — creamy, tangy, with just enough heat to make you reach for another bite. It takes five minutes to make and tastes even better the next day.
Remoulade Ingredients:
¾ cup mayonnaise
2 tablespoons Creole mustard (or whole-grain mustard)
1 tablespoon hot sauce (such as Crystal or Tabasco)
1 tablespoon sweet pickle relish
1 tablespoon capers, drained and finely chopped
1 tablespoon fresh lemon juice
1 clove garlic, finely minced
½ teaspoon smoked paprika
1 tablespoon fresh flat-leaf parsley, finely chopped
Salt and freshly ground black pepper, to taste
Remoulade Instructions:
In a medium bowl, whisk together the mayonnaise, Creole mustard, hot sauce, pickle relish, capers, lemon juice, garlic, and smoked paprika until smooth. Fold in the parsley and season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes before serving — though overnight is even better, as the flavours deepen and meld together beautifully.
Makes about 1 cup. Keeps refrigerated for up to one week.
Recommended Equipment
Make this recipe easier with the right tools: Roasting Pan, Instant Read Thermometer, Chef's Knife, Wooden Cutting Board.
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