Save Pin The oil was already popping and my apron had caught a stray splash when my roommate wandered in, nose twitching like a bloodhound. She'd grown up near New Orleans and immediately identified what I was attempting. I had been thinking about this sandwich since a food trip to Baton Rouge three months prior, where the shrimp practically spilled out of the baguette.
My Louisiana friend took one bite and actually went quiet for a full ten seconds. Then she immediately asked if I could make these for her birthday instead of a restaurant reservation.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- 1 lb large shrimp, peeled and deveined: The bigger the shrimp, the more impressive that first bite feels
- 1 cup all-purpose flour: Forms the base of your crispy coating foundation
- 1 cup cornmeal: This is what gives you that authentic crunch you can hear across the room
- 2 large eggs and 1/2 cup buttermilk: The glue that holds everything together and adds a slight tang
- 1 tsp Cajun seasoning, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp kosher salt, 1/4 tsp black pepper: Do not skip these or you will just have fried shrimp on bread, which is fine but not the point
- Vegetable oil for frying: You want enough for the shrimp to swim freely
- 4 soft French rolls: The pillow that catches all the falling pieces
- Shredded iceberg lettuce, sliced tomatoes, mayonnaise, hot sauce, pickle slices, lemon wedges: The supporting cast that makes the whole show work
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Set up your shrimp station:
- Pat those shrimp absolutely dry with paper towels, because water and hot oil are enemies, then whisk your eggs and buttermilk in one bowl and mix all the dry coating ingredients in another.
- Coat each shrimp like you mean it:
- Dip them first into the egg mixture, letting the excess drip off, then press them firmly into the cornmeal flour blend until they are completely covered and looking ready.
- Get your oil hot and ready:
- Heat about two inches of oil until it reaches 350 degrees Fahrenheit, or until a tiny pinch of flour sizzles immediately upon contact.
- Fry in batches until golden:
- Cook the shrimp for two to three minutes until they are golden brown and irresistible, then let them drain on paper towels while you fry the rest.
- Build your masterpiece:
- Slice those rolls open but keep that back hinge intact, mix your mayo with hot sauce if you are feeling brave, then stack lettuce, tomato, and shrimp until it barely fits.
- Serve them immediately:
- Squeeze some fresh lemon over everything and watch people forget to use napkins until it is too late.
Save Pin These sandwiches became our Friday ritual for three months straight. Even the neighbors started timing their visits suspiciously well.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Making The Sauce Your Own
That plain mayonnaise is just a suggestion. I have started mixing in Creole mustard or a remoulade base, and honestly, my husband claims the sandwich is not the same without it anymore.
The Bread Matters More Than You Think
A too crusty baguette will scrape the roof of your mouth and ruin everything. You want something with a soft exterior but enough structure to hold all those shrimp without falling apart in your hands.
Sides That Complete The Meal
Some kettle chips or even a simple coleslaw will balance out all that fried goodness. The vinegar in coleslaw cuts right through the richness.
- A cold beer or iced tea makes everything taste like summer
- Extra napkins are not optional, they are mandatory
- Make more than you think you need because shrimp disappear
Save Pin Some nights you just need sandwich juice running down your arm and nobody judging you for it.
Recipe Questions
- → What makes a Po Boy authentic?
A traditional Po Boy features crispy fried seafood or meat served on French bread with lettuce, tomatoes, and mayonnaise. The bread should be soft inside with a crispy crust, and the fillings should be generously portioned.
- → Can I bake instead of fry the shrimp?
Yes, you can bake the coated shrimp at 400°F for 12-15 minutes until golden and crispy. Spray lightly with oil before baking for better results, though the texture will differ from traditional frying.
- → What's the best bread for this sandwich?
Traditional French bread with a crispy crust and soft interior works best. Hoagie rolls or baguettes make excellent substitutes. Avoid dense breads that overpower the delicate shrimp.
- → How do I keep the shrimp crispy?
Fry in batches to maintain oil temperature, drain on wire racks instead of paper towels, and assemble just before serving. Avoid covering the sandwich, as steam will soften the coating.
- → What's a good sauce alternative?
Remoulade sauce, Creole mustard mixed with mayo, or a spicy aioli all work beautifully. These add extra depth and complement the Cajun-seasoned shrimp perfectly.
- → Can I prepare components ahead?
Coat the shrimp up to 2 hours before frying and refrigerate. Slice vegetables and prepare sauce ahead, but fry the shrimp fresh for best texture and flavor.
