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With my easy sandwich recipe guiding you along, the classic deli menu favorite of Shrimp Po’ Boy sandwiches can be on the table just 15 minutes from now.

Shrimp po' boy on a metal serving platter.

Yes, French bread sandwiches have been savored for centuries. But the “poor boy sandwich” itself has been credited to Martin Brothers’ Coffee Stand and Restaurant in the French Market of New Orleans circa 1929. Union railway employees frequented this hole-in-the-wall, and during a large streetcar strike, this budget-friendly menu item was renamed to a po’ boy sandwich.

Shrimp Po’ Boys and other styles of po’ boy sandwiches are still a staple across Louisiana and now worldwide. My homemade Shrimp Po’ Boy recipe can be yours far quicker than a trip to New Orleans, however; it takes just 15 minutes to make this easy sandwich recipe.

Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Recipe FAQs
  6. Shrimp Po’ Boy Recipe

Recipe ingredients

Labeled ingredients for shrimp po' boy.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Shrimp: Start with fresh shrimp or thaw frozen shrimp overnight in the refrigerator. If your fish counter or freezer aisle doesn’t offer the shrimp already peeled and deveined, here’s how to clean shrimp.
  • Homemade Creole Seasoning: In an airtight jar, add 3 tablespoons paprika, 2 tablespoons garlic powder, 2 tablespoons salt, 1 tablespoon freshly ground black pepper, 1 tablespoon onion powder, 1 tablespoon cayenne pepper, 1 tablespoon crushed dry oregano, and 1 tablespoon crushed dried thyme. Shake vigorously and store leftover seasoning in an airtight container in the pantry up to 6 months.
  • Oil: Choose a neutral cooking oil with a higher smoke point such as vegetable oil, canola oil, or avocado oil.
  • Remoulade: If you like, serve these po’ boys with remoulade instead of mayonnaise or mustard. To make a quick remoulade, in a small bowl whisk together ½ cup mayonnaise, 2 teaspoons dill relish, 1 ½ teaspoons Worcestershire sauce, 1 ½ teaspoon lemon juice, ½ teaspoon Dijon Mustard, and ½ teaspoon Tabasco sauce if desired. Add more Worcestershire, if desired and season to taste with salt and  freshly ground black pepper (I like 1 teaspoon salt and ½ teaspoon pepper.) Cover and place in refrigerator to blend flavors, at least 30 minutes. Store in an airtight container in the refrigerator for up to 4 days.

Step-by-step instructions

  1. Preheat oven to 200 degrees. Place French rolls on a baking sheet and warm in oven while preparing shrimp. In a shallow dish, combine creole seasoning and flour. In a second shallow dish, add eggs and whisk well. In a third shallow dish, add cornmeal. Prepare a rimmed baking sheet with a wire rack.
Three bowls with flour mixture, egg and cornmeal.
  1. Working in batches, dredge the shrimp in the flour mixture, then eggs. Roll shrimp in cornmeal and hold on prepared baking sheet.
Shrimp being breaded for Shrimp Po' Boy.
  1. In a large pot, Dutch oven, or deep fryer, bring 2 inches of oil to 350 degrees. Working in batches, add shrimp to the oil, stirring as necessary until golden brown all over, about 5 minutes.
Shrimp being fried for Shrimp Po' Boy.
  1. Drain on paper towels and sprinkle with salt. 
Shrimp resting on a paper towel lined cooling rack.
  1. Spread mayonnaise on the warmed buns and add fried shrimp. Top with shredded lettuce and tomato slices, and serve.
Shrimp po' boy sandwiches being assembled on a wooden cutting board.

Recipe tips and variations

  • Yield: My Shrimp Po’ Boy recipe creates four fully-loaded sandwiches.
  • Storage: Store leftovers covered in the refrigerator for up to 4 days.
  • Unfried: Not into deep-fried food? Substitute grilled shrimp for a lighter twist on this classic sandwich.
A Shrimp Po' Boy sandwich on a gray plate.

Recipe FAQs

Can I serve this breaded shrimp in other ways?

You bet. Skip the hoagie roll and dunk the shrimp straight into remoulade or cocktail sauce for a quick and easy party appetizer. Or enjoy it fish and chips style alongside a mountain of French Fries.

What other kinds of po’ boys are popular?

Fried oyster and fried chicken po’ boys are also greatest hits. Some creative recipe developers have even dreamed up renditions like Thanksgiving leftover po’ boys, pulled pork po’ boys, vegan cauliflower po’ boys, and grilled fish po’ boys. Feel free to use your imagination!

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More shrimp favorites

Shrimp Po' Boy Sandwiches on a platter.

Shrimp Po’ Boy

With my easy sandwich recipe guiding you along, the classic deli menu favorite of Shrimp Po' Boy sandwiches can be on the table just 15 minutes from now.
5 from 2 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 4 sandwiches
Course Main Course
Cuisine American
Calories 524

Ingredients 

  • 4 french rolls or hoagie rolls, split in half
  • 2 pounds medium raw shrimp peeled, deveined, and tail removed (16-20 size, see note 1)
  • Salt and freshly ground black pepper
  • 3/4 cup all-purpose flour
  • 2 tablespoons Creole seasoning (see note 2)
  • 2 whole eggs
  • 1/2 cup fine yellow cornmeal
  • 1 to 2 quarts vegetable oil for frying (see note 3)
  • mayonnaise or spicy brown mustard (see note 4)
  • 1 small head iceberg lettuce shredded
  • 1 medium tomato sliced

Instructions 

  • Preheat oven to 200 degrees. Place French rolls on a baking sheet and warm in oven while preparing shrimp.
  • In a shallow dish, combine creole seasoning and flour. In a second shallow dish, add eggs and whisk well. In a third shallow dish, add cornmeal. Prepare a rimmed baking sheet with a wire rack.
  • Working in batches, dredge the shrimp in the flour mixture, then eggs. Roll shrimp in cornmeal and hold on prepared baking sheet.
  • In a large pot, Dutch oven, or deep fryer, bring 2 inches of oil to 350 degrees. Working in batches, add shrimp to the oil, stirring as necessary until golden brown all over, about 5 minutes. Drain on paper towels and sprinkle with salt. 
  • Spread mayonnaise on the warmed buns and add fried shrimp. Top with shredded lettuce and tomato slices, and serve.

Notes

  1. Shrimp: Start with fresh shrimp or thaw frozen shrimp overnight in the refrigerator. If your fish counter or freezer aisle doesn’t offer the shrimp already peeled and deveined, here’s how to clean shrimp.
  2. Homemade Creole Seasoning: In an airtight jar, add 3 tablespoons paprika, 2 tablespoons garlic powder, 2 tablespoons salt, 1 tablespoon freshly ground black pepper, 1 tablespoon onion powder, 1 tablespoon cayenne pepper, 1 tablespoon crushed dry oregano, and 1 tablespoon crushed dried thyme. Shake vigorously and store leftover seasoning in an airtight container in the pantry up to 6 months.
  3. Oil: Choose a neutral cooking oil with a higher smoke point such as vegetable oil, canola oil, or avocado oil.
  4. Remoulade: If you like, serve these po’ boys with remoulade instead of mayonnaise or mustard. To make a quick remoulade, in a small bowl whisk together ½ cup mayonnaise, 2 teaspoons dill relish, 1 ½ teaspoons Worcestershire sauce, 1 ½ teaspoon lemon juice, ½ teaspoon Dijon Mustard, and ½ teaspoon Tabasco sauce if desired. Add more Worcestershire, if desired and season to taste with salt and  freshly ground black pepper (I like 1 teaspoon salt and ½ teaspoon pepper.) Cover and place in refrigerator to blend flavors, at least 30 minutes. Store in an airtight container in the refrigerator for up to 4 days.
  5. Yield: My Shrimp Po’ Boy recipe creates four fully-loaded sandwiches.
  6. Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition

Serving: 1sandwichCalories: 524kcalCarbohydrates: 72gProtein: 42gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 288mgSodium: 1589mgPotassium: 583mgFiber: 6gSugar: 7gVitamin A: 2114IUVitamin C: 8mgCalcium: 155mgIron: 13mg
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Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

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Comments

    1. Hi Sel, I’ve never tried this myself but I don’t see why this wouldn’t work. If you try it, let me know how it goes! – Meggan