Shrimp Po Boy Sandwich (Printable)

Crispy fried shrimp with fresh lettuce, tomatoes, and mayo on a soft French roll for a flavorful bite.

# What You'll Need:

→ Shrimp

01 - 1 lb large shrimp, peeled and deveined
02 - 1 cup all-purpose flour
03 - 1 cup cornmeal
04 - 2 large eggs
05 - 1/2 cup buttermilk
06 - 1 tsp Cajun seasoning
07 - 1/2 tsp paprika
08 - 1/2 tsp garlic powder
09 - 1/2 tsp kosher salt
10 - 1/4 tsp black pepper
11 - Vegetable oil for frying

→ Sandwich Assembly

12 - 4 soft French rolls or hoagie buns
13 - 1 cup shredded iceberg lettuce
14 - 2 medium tomatoes, sliced
15 - 1/2 cup mayonnaise
16 - 1 tbsp hot sauce (optional)
17 - 1 tbsp dill pickle slices (optional)
18 - Lemon wedges for serving

# Steps:

01 - Pat shrimp dry with paper towels. Whisk eggs and buttermilk in a bowl until combined.
02 - Combine flour, cornmeal, Cajun seasoning, paprika, garlic powder, salt, and black pepper in a separate bowl.
03 - Dip each shrimp into the egg mixture, then thoroughly dredge in the flour-cornmeal blend to coat evenly.
04 - Heat vegetable oil to 350°F in a deep skillet or Dutch oven, maintaining about 2 inches of oil depth.
05 - Fry shrimp in batches for 2 to 3 minutes until golden brown and cooked through. Drain on paper towels.
06 - Slice French rolls lengthwise, keeping a hinge intact for easy assembly.
07 - In a small bowl, mix mayonnaise with hot sauce if desired. Spread evenly on both sides of each roll.
08 - Layer shredded lettuce, tomato slices, fried shrimp, and pickle slices if using inside the rolls.
09 - Serve sandwiches immediately with lemon wedges on the side.

# Chef’s Tips:

01 -
  • The shrimp stays impossibly tender inside while the coating shatters like glass between your teeth.
  • You can have this on the table in under 40 minutes and still feel like you've treated yourself to something special.
  • It's forgiving enough for a weeknight dinner but impressive enough to make for guests who think you've lost your mind cooking something this delicious at home.
02 -
  • If your shrimp isn't completely dry before coating, the moisture turns to steam during frying and pushes the coating right off; this is the most common mistake and also completely preventable.
  • The oil temperature is not negotiable; anything below 340°F and your shrimp absorbs oil instead of getting crispy, anything above 360°F and the outside burns before the inside finishes cooking.
  • Don't assemble these more than a few minutes before eating or the bread starts drinking the mayo and tomato juice and becomes sad and limp.
03 -
  • Make a test shrimp first and taste it; if your seasoning blend needs more salt or spice, now's the time to adjust before you've coated everything.
  • Kettle chips or French fries on the side aren't side dishes; they're necessary extensions of the meal, soaking up all the joy that drips off the sandwich.
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