Crispy fried shrimp on crusty French bread with remoulade
Classic Po'Boy Sandwich
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Servings
4
4 sandwiches
Difficulty
Easy
Cost
Moderate
$$
Classic Po'Boy Sandwich
Crispy fried shrimp on crusty French bread with remoulade
★4.6(23)
A New Orleans classic featuring crispy fried shrimp piled high on a crusty French bread loaf, dressed with lettuce, tomato, pickles, and spicy remoulade sauce.
20m
Prep Time
10m
Cook Time
30m
Total Time
4
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
The po'boy is New Orleans street food royalty—a crispy, overstuffed sandwich that drips with flavor. Cornmeal in the breading gives the shrimp a distinctive crunch.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 cup cornmeal mixed with 1/2 cup flour
- 1 loaf French bread, split into 4 portions
- 1/2 cup remoulade or mayo with hot sauce and Cajun seasoning
- Shredded lettuce, sliced tomato, and dill pickles
- Oil for frying
Instructions
- 1
Season shrimp with Cajun seasoning and salt; dredge in the cornmeal-flour mixture.
- 2
Fry shrimp in 375°F oil for 2-3 minutes until golden and crispy. Drain on paper towels.
- 3
Split French bread portions lengthwise and toast lightly under the broiler for 1 minute.
- 4
Spread remoulade generously on both cut sides of each bread portion.
- 5
Layer shredded lettuce, tomato, pickles, and crispy shrimp. Close and serve immediately.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
ShrimpFried oysters, catfish, or soft-shell crab
All are traditional po'boy fillings
RemouladeTartar sauce or spicy mayo
Mix mayo with hot sauce and pickle relish for a quick sub
Tips & Storage
Pro Tips
Use Gulf shrimp if you can find them for the most authentic New Orleans flavor.
Squeeze fresh lemon over the fried shrimp before building the sandwich for brightness.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Best eaten immediately. Fried shrimp can be stored separately and reheated.
Reheating
Reheat shrimp in a 400°F oven for 5 minutes to re-crisp before assembling.
Nutrition Facts
Per serving (145mg) · 4 servings
Calories450
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein22g
Carbohydrates20g
Fat46g
Fiber820mg
Sugar2g
Sodium3g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use oysters instead?
- Absolutely—fried oyster po'boys are equally classic in New Orleans.
- What bread should I use?
- French bread with a crispy crust and soft interior is essential. Italian bread works in a pinch.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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