If you've ever had a po' boy in New Orleans, you know it's more than just a sandwich—it's a celebration of crispy, spicy shrimp hugged by soft, airy bread. This Crispy Shrimp Po-Boy Sandwich Recipe will bring that authentic Louisiana magic right to your kitchen.

Three sandwich halves are shown on white parchment paper over a white marbled surface, each sandwich layered with crispy golden brown fried shrimp, bright green lettuce, red tomato slices, and purple onion rings inside soft, toasted white sandwich rolls. Around the sandwiches are lemon wedges, some placed on the parchment and others in a white bowl, along with small white bowls holding a creamy sauce and coarse pepper. A white bowl with coarse salt and a hint of a blue plate with more fried shrimp are partly visible at the edges. The lighting is bright and natural, highlighting the textures and colors of the food. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Shrimp Po-Boy Sandwich Recipe
Top Tip
How to Serve Crispy Shrimp Po-Boy Sandwich Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Shrimp Po-Boy Sandwich Recipe

Why You'll Love This Recipe

I make this crispy shrimp po' boy sandwich anytime I crave something bold and satisfying—comfort food with a kick. It’s a total crowd-pleaser and reminds me of trips to the Gulf Coast.

Perfect Crispy Texture: The shrimp come out golden and crunchy every time thanks to the seasoned dredge and frying technique.
Flavor-Packed Remoulade: The tangy Creole remoulade sauce adds a spicy, creamy layer that ties everything together.
Fresh, Classic Toppings: Pickles, lettuce, tomato, and red onion bring crunch and balance to the sandwich's richness.
Easy to Customize: Adjust the spice level just how you like by tweaking the hot sauce and cayenne pepper.

Ingredients & Why They Work

Gathering fresh, quality ingredients makes all the difference here. Whether it's the shrimp size or choosing the right bread, each component plays a role in creating that perfect po' boy experience.

Flat lay of peeled and deveined raw shrimp with orange-pink shells, a large fresh French bread loaf cut into sections, shredded pale green iceberg lettuce, bright red tomato slices seasoned with black pepper, thinly sliced translucent red onion rings, several golden fried shrimp with a crispy coating, a few lemon wedges with bright yellow skin and white pith, a small white bowl of creamy pale beige remoulade sauce, a small white bowl with smooth white mayonnaise, a small white bowl of vibrant yellow Creole mustard, a small white bowl of deep red ketchup, a small white bowl of orange-red hot sauce, a small white bowl of light brown Worcestershire sauce, a small white bowl of fresh white all-purpose flour, a small white bowl of golden canola oil, a small white bowl of cayenne pepper powder, a small white bowl of coarse black pepper, a small white bowl of coarse salt, a small white bowl of Cajun seasoning with mixed red and brown spices, and a small white bowl of bright green dill pickle chips arranged symmetrically, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Mayonnaise: Forms the creamy base for the remoulade, giving it a smooth texture.
Creole mustard: Adds a subtle tang and depth that’s signature to Louisiana flavors.
Prepared horseradish: Brings a zesty spicy kick to the remoulade sauce.
Ketchup: Balances the sauce with a hint of sweetness and color.
Hot sauce: Crystal or Tabasco are ideal for authentic Louisiana heat.
Worcestershire sauce: Adds umami complexity to the remoulade.
Lemon juice: Brightens up the sauce and cuts through the richness.
Salt and Cajun seasoning: Essential for depth and that distinctive Cajun spice profile.
Black pepper: Adds subtle bite and aroma.
Milk: Helps tenderize shrimp in the marinade and balances spicy heat.
Cayenne pepper: Packs serious punch in both marinade and dredge for a spicy crust.
Shrimp: Peeled and deveined, colossal or your preferred size, make sure they're fresh or properly thawed.
All-purpose flour: Creates that crispy coating when combined with spices.
Canola oil: Ideal for frying thanks to its high smoke point and neutral flavor.
French bread or hoagie rolls: Light, airy, and sturdy enough to hold the shrimp and toppings without falling apart.
Iceberg lettuce: Offers crisp freshness against the rich shrimp and sauce.
Tomato: Juicy and mild, seasoned simply to boost natural sweetness.
Red onion: Thinly sliced for a sharp, crunchy contrast.
Dill pickle chips: Bring salty, tangy bursts that elevate every bite.
Lemon wedges (optional): A bright squeeze of citrus can perfect the flavor balance.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The great thing about this Crispy Shrimp Po-Boy Sandwich Recipe is how adaptable it is — you can easily tailor it to your taste buds or dietary needs while keeping that classic Louisiana charm. Whether you like your sandwich extra spicy, vegetarian-friendly, or with a seasonal twist, there’s a way to make it uniquely yours.

Spicy Kick-Up: I love amping up the heat by adding extra cayenne pepper to the dredge and a few more dashes of my favorite hot sauce in the remoulade. It really wakes up the flavors and makes each bite delightfully fiery.
Gluten-Free Version: Using gluten-free flour for dredging the shrimp works wonderfully — the shrimp stay crispy, and no one misses the gluten. Just be sure to pick a sturdy gluten-free bread or roll to hold all the deliciousness together.
Seasonal Flair: During warmer months, swapping iceberg lettuce for fresh arugula or adding slices of ripe avocado adds a refreshing brightness. In cooler months, pickled jalapeños or caramelized onions make the sandwich cozy and inviting.
Vegetarian Option: For a meatless twist, try substituting crispy fried oyster mushrooms or cauliflower florets in place of shrimp. Coat them in the same Cajun-seasoned dredge for that authentic po’ boy crunch.

Step-by-Step: How I Make Crispy Shrimp Po-Boy Sandwich Recipe

A sandwich on a white plate with a soft bun top, filled with crispy fried pieces, creamy sauce on top, sliced red onions, tomato slices, and green lettuce at the bottom. Next to the sandwich is a pile of ridged potato chips in light golden color. There are two lemon wedges placed just above the chips. The background is a white marbled surface with two small bowls of ground black pepper and salt nearby. A small bowl of pinkish dipping sauce is placed to the left side of the plate. The plate has a gray-blue texture and a shiny finish. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip Up the Tangy Remoulade Sauce

Start with the remoulade sauce — it’s the zesty heart of this sandwich. In a small bowl, whisk together mayonnaise, Creole mustard, prepared horseradish, ketchup, hot sauce, Worcestershire sauce, lemon juice, salt, Cajun seasoning, and black pepper until smooth. The layers of sharp, spicy, and tangy flavors come together beautifully here. Cover and pop it into the fridge so those flavors can meld while you prep the rest.

Step 2: Marinate the Shrimp for Maximum Flavor

Mix milk, hot sauce, cayenne pepper, and Cajun seasoning in a medium bowl. Submerge the peeled and deveined shrimp fully in this marinade, cover, and refrigerate for at least 30 minutes, but no more than one hour. This step tenderizes the shrimp while giving them a subtle spicy kick. Just don’t exceed the marinating time to avoid a rubbery texture.

Step 3: Prepare Your Dredge and Heat the Oil

Whisk together all-purpose flour, Cajun seasoning, and cayenne pepper in a shallow dish for the dredge. Meanwhile, pour canola oil into a large skillet to a depth of about ¾ inch and heat it over medium-high heat until it hits 350°F — this temperature ensures a crispy, golden crust without oily sogginess.

Step 4: Coat the Shrimp and Fry to Crispy Perfection

Remove the shrimp from the marinade, letting the extra drip off before tossing them in the flour mixture. Make sure each piece is fully coated, then shake off the excess flour. Carefully lay the shrimp in the hot oil—don't crowd the pan, or they’ll steam instead of fry. Fry for 2-4 minutes per side until golden, crispy, and opaque. Use a slotted spoon to transfer them to paper towels to drain off any extra oil.

Step 5: Toast the Bread for That Perfect Crunch

Place your French bread sections or hoagie rolls cut-side up on a baking sheet and slide them under a preheated broiler for 1-3 minutes. Keep a close eye to catch that ideal golden toastiness. This crisp layer provides a lovely contrast to the juicy shrimp and creamy remoulade.

Step 6: Assemble Your Classic Po’ Boy

Slather a generous amount of remoulade sauce on both halves of the toasted bread. On the bottom half, layer shredded iceberg lettuce, tomato slices seasoned with salt and pepper, thinly sliced red onion, and dill pickle chips. Then, pile on the crispy fried shrimp before topping with the bread’s other half. Serve immediately with lemon wedges for that optional, zesty squeeze that brightens every bite.

Top Tip

These tips will help you nail the perfect balance of crispy, spicy, and fresh flavors that make this Crispy Shrimp Po-Boy Sandwich Recipe so unforgettable.

Don’t Over-Marinate: I learned the hard way that marinating shrimp for too long can make them rubbery. Stick to 30-40 minutes maximum for tender, juicy shrimp.
Maintain Oil Temperature: Keeping your oil steady at 350°F is key. Using a thermometer and frying in batches prevents greasy, soggy shrimp and ensures that perfect golden crisp.
Toast Your Bread Well: Broiling the French bread just until it's golden on the cut side adds a delightful crunch and helps it hold up against the saucy shrimp without getting soggy.
Layer with Care: Adding the remoulade to both sides and layering lettuce, tomato, onion, and pickles thoughtfully makes sure every bite bursts with flavor and texture.

How to Serve Crispy Shrimp Po-Boy Sandwich Recipe

Four clear glass bowls are shown on a white marbled texture surface in a grid of two by two. The top left bowl contains a creamy orange sauce with visible specks, and a metal whisk rests inside it. The top right bowl shows raw shrimp placed on top of the same creamy orange sauce. The bottom left bowl has white flour with two separate piles of brown spices on one side. The bottom right bowl has the flour and spices mixed together with a metal whisk inside. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Fresh lemon wedges are my go-to garnish—they add a bright, zesty punch when squeezed over the fried shrimp. If you like, sprinkle a little extra cajun seasoning or chopped fresh parsley for a pop of color and flavor. For a touch of creaminess, add an extra dollop of remoulade sauce on the side.

Side Dishes

This sandwich pairs beautifully with classic Southern sides like crispy French fries, coleslaw, or fried okra. For a lighter option, consider a tangy cucumber salad or a refreshing kale slaw with citrus dressing. Pickled vegetables also make terrific accompaniments to complement the spiced shrimp.

Make Ahead and Storage

Storing Leftovers

Store any leftover fried shrimp in an airtight container in the refrigerator for up to 2 days. Keep the remoulade sauce separately in another sealed container to maintain its fresh flavor. It’s best to keep the bread and assembled sandwich components separate so the bread doesn’t get soggy.

Freezing

While the fried shrimp can be frozen, it’s better to freeze them before assembling the sandwich. Allow shrimp to cool completely, spread in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe bag for up to one month. Thaw in the refrigerator before reheating.

Reheating

To bring back the crunch, reheat shrimp in a preheated oven at 375°F for 8–10 minutes on a wire rack placed over a baking sheet. Avoid the microwave to keep them from becoming soggy. Toast the bread fresh before assembling to revive its light, crunchy texture.

Frequently Asked Questions:

Can I use frozen shrimp for the Crispy Shrimp Po-Boy Sandwich Recipe?

Yes, but make sure the shrimp are fully thawed and patted dry before marinating and dredging. This helps achieve a crispy coating and prevents excess moisture during frying.

How spicy is the po' boy sandwich, and can I adjust the heat?

This recipe offers a nice spicy kick from the cayenne and hot sauce, but you can easily adjust the heat by adding less hot sauce or cayenne pepper to the marinade, dredge, and remoulade sauce for a milder flavor.

What kind of bread is best for a shrimp po' boy?

A light, pillowy French bread or hoagie roll with a slightly crisp crust is ideal. It holds up to the juicy shrimp and sauce while adding a traditional touch to the sandwich.

Can I make the remoulade sauce ahead of time?

Absolutely! You can prepare the remoulade sauce up to 2 days in advance and refrigerate it. This actually helps the flavors deepen, making the sauce taste even better.

Final Thoughts

Making this Crispy Shrimp Po-Boy Sandwich Recipe at home is like bringing a little slice of Louisiana to your kitchen. The blend of crispy shrimp, creamy remoulade, fresh veggies, and crusty bread never fails to impress. It’s a recipe that’s fun to make, and even better to share with family and friends around the table. So go ahead, dive into these layers of crunch, spice, and zest—you’ve earned it!