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New Orleans Shrimp Po Boy Sandwich Recipe
5 from 57 votes

New Orleans Shrimp Po Boy Sandwich Recipe

The New Orleans Shrimp Po Boy Sandwich features crispy, golden shrimp coated in a seasoned flour and cornmeal batter, fried to crunchy perfection and layered in French bread with shredded lettuce, sliced tomato, and tangy pickles. A spicy Cajun marinade and remoulade sauce add bold Southern flavors. This substantial sandwich delivers a crunchy texture contrasted with fresh, crisp vegetables, ideal for a hearty lunch or dinner.

Prep Time
30 mins
Cook Time
9 mins
Servings: 4
Calories: 907 kcal
Course: Main Course, Lunch
Cuisine: Cajun, Creole

Ingredients

  • 2 pounds Shrimp peeled and deveined, size 16/20 or 26/30
  • 4 tablespoons Cajun seasoning
  • 1 cup buttermilk
  • 2 tablespoons stone ground mustard or creole mustard
  • 2 egg large
  • 1 ½ cups all-purpose flour
  • 1 ½ cups cornmeal
  • ½ cup unsalted butter softened
  • 4 6-8 inch French bread
  • iceberg lettuce shredded
  • tomato sliced
  • dill pickles sliced
  • ½ recipe for Cajun remoulade
  • hot sauce to taste
  • salt sea salt, to taste

Instructions

    Cup of Yum
  1. In a large bowl, whisk together 2 tablespoons of Cajun seasoning, mustard, hot sauce, buttermilk, and eggs until combined.
  2. Add in the shrimp and mix well until coated. Let marinate in the fridge for 30 minutes.
  3. Pour some oil into a large frying pan and heat to 350°.
  4. Add the flour, cornmeal, remaining 2 tablespoons of Cajun seasoning, and salt to taste to a casserole-size pan and whisk until combined. Taste it to make sure it’s seasoned enough.
  5. Remove the shrimp from the refrigerator and add a handful to the pan with the flour-cornmeal mixture.
  6. Toss very well to make sure it is coated on all sides.
  7. Set aside on a sheet tray lined with parchment paper and repeat the process until all the shrimp have been coated in the batter.
  8. Add half the shrimp to the hot oil and cook for 2 to 3 minutes or until golden brown and the shrimp are cooked through. Do not overcook.
  9. Set the shrimp on a sheet tray with a rack to drain any excess oil. Repeat the process with the remaining half of the battered shrimp.
  10. Spread some butter on each half of the sliced French bread.
  11. Toast the bread butter on a flat top or in a pan over low to medium heat until brown and toasted.
  12. Place some lettuce down on the bottom toasted slices of bread.
  13. Next, evenly spread the tomatoes and pickles.
  14. Place on as many shrimps as you can.
  15. Spread a generous helping of the mayonnaise or remoulade on the top slice of bread and then add it to the top of the sandwich.

Notes

  • Eat the sandwich immediately after frying to enjoy the shrimp at their crispiest.
  • Store cooked shrimp separately from sandwich components in the refrigerator for up to 3 days.
  • Freeze cooked shrimp in a single layer; reheat directly from frozen in a 375°F oven until hot and crisp.
  • Adjust Cajun seasoning and mustard types according to personal taste preferences.
  • Any shrimp size can be used, and peanut or vegetable oil is suitable for frying.

Nutrition Information

Calories 907kcal (45%) Carbohydrates 90g (30%) Protein 63g (126%) Fat 34g (52%) Saturated Fat 18g (90%) Polyunsaturated Fat 4g (24%) Monounsaturated Fat 9g (45%) Trans Fat 1g (50%) Cholesterol 515mg (172%) Sodium 676mg (28%) Potassium 1137mg (24%) Fiber 10g (40%) Sugar 5g (10%) Vitamin A 4380IU (88%) Vitamin C 0.1mg (0%) Calcium 268mg (27%) Iron 7mg (39%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 907

% Daily Value*

Calories 907kcal 45%
Carbohydrates 90g 30%
Protein 63g 126%
Fat 34g 52%
Saturated Fat 18g 90%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 9g 45%
Trans Fat 1g 50%
Cholesterol 515mg 172%
Sodium 676mg 28%
Potassium 1137mg 24%
Fiber 10g 40%
Sugar 5g 10%
Vitamin A 4380IU 88%
Vitamin C 0.1mg 0%
Calcium 268mg 27%
Iron 7mg 39%

* Percent Daily Values are based on a 2,000 calorie diet.