Shrimp Po Boy Louisiana Sandwich (Printable)

Golden fried shrimp with crisp vegetables and tangy mayo on soft French bread

# What You Need:

→ For the Shrimp

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→ For the Sandwich Assembly

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# Directions:

01 - Pat the shrimp dry with paper towels. In a bowl, whisk together the eggs and buttermilk.
02 - In another bowl, combine flour, cornmeal, Cajun seasoning, paprika, garlic powder, salt, and black pepper.
03 - Dip the shrimp into the egg mixture, then dredge in the flour-cornmeal mixture, coating well.
04 - Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F.
05 - Fry the shrimp in batches for 2–3 minutes until golden brown and cooked through. Drain on a paper towel-lined plate.
06 - Slice the French rolls open lengthwise, leaving a hinge.
07 - In a small bowl, mix mayonnaise with hot sauce, if using. Spread generously on both sides of the rolls.
08 - Layer with shredded lettuce, tomato slices, and fried shrimp. Add pickle slices if desired.
09 - Serve immediately with lemon wedges on the side.

# Expert Advice:

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  • The cornmeal crust gives you that perfect crunch while keeping the shrimp impossibly tender inside
  • Everything comes together in about 35 minutes but tastes like you waited in line for an hour at a famous spot
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  • Dont crowd the pan when frying or your oil temperature will drop and youll end up with soggy, greasy shrimp
  • Let the fried shrimp rest for about a minute on paper towels before piling them onto the bread or the bottom bun will get sad and soggy
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  • Double the coating mixture because youll want it, and it keeps in the pantry for months
  • If your buns feel a little stale, run them quickly under water and pop them in a 350°F oven for 5 minutes
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