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–+ servings
shrimp po boy sandwich recipe.

Shrimp Po'Boy Recipe

Rika
This Shrimp Po'Boy with Cajun Remoulade sauce is just so darn good! It's the perfect seafood sandwich to make for any gathering, especially on game day.
5 from 24 votes
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Prep Time 30 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Cajun, Creole, Southern
Servings 2
Calories 665 kcal

Ingredients
 

  • 1 pound medium shrimp, (peeled and deveined)
  • 1 cup buttermilk
  • 2 tablespoon hot sauce, (such as Crystal Louisiana's pure hot sauce)
  • 1⅓ teaspoon salt, (divided)
  • ¾ teaspoon garlic powder, (divided)
  • ¾ teaspoon onion powder, (divided)
  • 1 cup flour, (divided)
  • ½ cup panko breadcrumb
  • ½ cup cornmeal
  • ¼ teaspoon cayenne pepper, (add more according to your liking)
  • ⅛ teaspoon dried thyme
  • ⅛ teaspoon dried oregano
  • 2 large eggs

To Serve

  • remoulade sauce, (click the link to view the recipe)
  • chopped iceberg lettuce
  • sliced tomatoes
  • 2 French-style sandwich rolls

Instructions
 

  • Marinate: In a large bowl, add buttermilk, shrimp, hot sauce, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, and 1 teaspoon of salt. Stir, cover the bowl with plastic wrap, and put in the fridge for an hour.
  • Breading: Place ¾ cup of flour in the first bowl. Beat an egg in the second bowl. Mix panko, cornmeal, ¼ cup of flour, thyme, oregano, ¼ teaspoon of garlic powder, ¼ teaspoon of onion powder, cayenne pepper, and ⅓ teaspoon of salt in the third bowl/plate.
  • Dip the shrimp in the flour then shake off any excess. Dip them in the egg and again shake off any excess. Coat the shrimp with breadcrumbs then gently shake off excess. Put the breaded shrimp in a fridge for 15 minutes.
  • Frying: In a large dutch oven, heat 2-inches of oil over medium-high heat to 350°F. Working in batches, fry the shrimp until golden brown for 2-3 minutes or until fully cooked. Transfer the shrimp to the paper towel-lined plate to drain.
  • Building: Toast the bread and spread the remoulade sauce on both halves of the rolls. Put fried shrimp on the bottom half then layer with sliced tomatoes and chopped lettuce. Put the other slice of bread on top.

Notes

  1. Storing. Refrigerate the shrimp po'boy in shallow airtight containers or wrap tightly with plastic wrap. Properly stored, the leftover last 3-4 days in the fridge or 6 months in the freezer.
  2. Reheating. You can reheat the shrimp po'boy in the air fryer at 400°F for about 3 minutes, shaking halfway through cooking or in the oven at 400°F for 10 minutes or until the internal temperature registers at 165°F.
  3. Remoulade sauce. Click this link to check out the recipe. 
 

Nutrition

Calories: 665kcalCarbohydrates: 72gProtein: 64gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 542mgSodium: 2466mgPotassium: 1059mgFiber: 6gSugar: 8gVitamin A: 565IUVitamin C: 10mgCalcium: 352mgIron: 6mg
Tried this recipe?Let us know how it was!