If you’re craving something crunchy, spicy, and utterly satisfying, you’re in the right place. Our Crispy Shrimp Po-Boy Sandwich Recipe is a classic Louisiana delight that brings golden fried shrimp and tangy remoulade together on soft French bread—trust me, it’s irresistible!

The image shows three sandwiches placed side by side on white parchment paper over a white marbled surface. Each sandwich has a golden brown toasted bun that is soft and slightly shiny. Inside, there are several layers: crispy fried shrimp with a light golden crust, bright green lettuce leaves, thick red tomato slices, and rings of purple-red onion. Around the sandwiches, there are lemon wedges that are bright yellow with some small seeds visible. On the edges of the photo, small white bowls with sauces and seasonings sit on the white marbled background. The overall colors are warm and fresh with a mix of golden browns, greens, reds, and yellows. 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’ve made many fried shrimp sandwiches, but few come close to nailing that perfect crispiness paired with that signature tangy remoulade and fresh fixings. This recipe nails the balance every single time—and it’s surprisingly easy!

Classic Flavor Profile: Brings authentic Louisiana Creole spices and bold sauce that pop in every bite.
Perfect Crunch: The shrimp are dredged and fried to golden, crispy goodness that stays crispy until you’re done eating.
Fresh Ingredients: Crisp lettuce, juicy tomatoes, and zesty pickles add layers of freshness and texture.
Simple to Make: With clear steps and common pantry ingredients, it’s a feast you can whip up any day.

Ingredients & Why They Work

Gathering the right ingredients really makes a difference here. I always look for fresh shrimp (big ones if possible) and sturdy French bread that can hold all the fixings without falling apart. The remoulade sauce is where the magic starts, so don’t skimp on good-quality Creole mustard and horseradish.

Flat lay of a cluster of fresh colossal raw shrimp, a large uncut French bread baguette, a quarter head of crisp iceberg lettuce shredded, ripe red tomato sliced, a few thin slices of red onion, several dill pickle chips arranged neatly, whole brown eggs with clean shells, a small white ceramic bowl of pale creamy mayonnaise, a small white ceramic bowl of bright yellow Creole mustard, a small white ceramic bowl with smooth deep red ketchup, a small white ceramic bowl of smooth white prepared horseradish, a small white ceramic bowl of vibrant orange-red hot sauce, a small white ceramic bowl of rich dark Worcestershire sauce, a small white ceramic bowl of fresh lemon juice, a small white ceramic bowl of white all-purpose flour, a small white ceramic bowl of golden canola oil, small white ceramic bowls containing fiery red cayenne pepper, warm brown Cajun seasoning, fine black pepper and coarse salt crystals, all ingredients perfectly balanced and symmetrical, 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: Creates the creamy base for our remoulade sauce, giving it a rich, smooth texture.
Creole mustard: Adds a spicy tang that’s key to authentic flavor in the remoulade.
Prepared horseradish: Brings a subtle heat and sharpness to brighten the sauce.
Ketchup: Balances the tang with a hint of sweetness in the sauce.
Hot sauce: Provides that signature Louisiana kick, with Crystal or Tabasco recommended.
Worcestershire sauce: Deepens the umami profile in the remoulade.
Lemon juice: Adds brightness and a touch of acidity to offset the richness.
Salt, Cajun seasoning, and black pepper: Essential for seasoning everything perfectly.
Milk: Forms the base of the shrimp marinade, tenderizing and flavoring the shrimp.
Cayenne pepper: Kicks up the heat throughout the marinade and dredge.
Shrimp: Choose peeled and deveined shrimp—colossal size if you can find it, but any will work.
All-purpose flour: Coats the shrimp to create that irresistible crispy crust.
Canola oil: Perfect for frying because it can handle high heat without smoking.
French bread or hoagie rolls: Light and pillowy, these hold everything without sogginess.
Iceberg lettuce, tomato, red onion: Fresh and crisp veggies add crunch and balance.
Dill pickle chips: Give a tangy crunch that’s classic on po’ boys.
Lemon wedges (optional): For a fresh squeeze that brightens each bite before diving in.

📝

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 beauty of this Crispy Shrimp Po-Boy Sandwich Recipe is how easily it adapts to your personal taste buds and pantry. Whether you like it fiery hot, mild and creamy, or with a twist of extra freshness, there’s room to make it truly yours.

Spicy lover’s twist: I love adding an extra drizzle of my favorite hot sauce right before serving. It kicks up the heat without overpowering the crispy shrimp or tangy remoulade.
Healthier swap: For a lighter take, I sometimes swap the French bread for a whole wheat baguette and shallow-fry the shrimp instead of deep-frying. Still crispy and delicious!
Seasonal freshness: In summer, I add thin slices of ripe avocado for creaminess and a squeeze of fresh lime for brightness. It balances the rich fried shrimp perfectly.

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

A sandwich on a white plate with a crusty golden-brown sub roll sliced open to show three fried shrimp topped with creamy sauce sitting on a layer of red tomato slices, purple onion rings, and green shredded lettuce; next to the sandwich is a pile of ridged potato chips and two lemon wedges placed at the side. The plate is on a white marbled surface with small bowls containing salt and pepper, and a separate small bowl with extra sauce near the plate. The photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip Up the Remoulade Sauce

Start by mixing all your remoulade ingredients in a small bowl—mayonnaise, Creole mustard, horseradish, ketchup, hot sauce, Worcestershire sauce, lemon juice, salt, Cajun seasoning, and black pepper. Whisk until smooth and creamy. Cover and toss it in the fridge; this sauce is the tangy, spicy glue that holds the sandwich together.

Step 2: Marinate the Shrimp for Flavor and Tenderness

In a medium bowl, whisk together milk, hot sauce, cayenne pepper, and Cajun seasoning. Add your peeled and deveined shrimp, turning to fully submerge. Cover and refrigerate for at least 30 minutes but no longer than an hour—this step infuses flavor and keeps the shrimp tender without turning rubbery.

Step 3: Prep the Dredging Mixture

Combine all-purpose flour with Cajun seasoning and cayenne pepper in a shallow dish. This flavorful flour blend creates the perfect crispy crust on your shrimp. Set it aside—you’ll coat the shrimp just before frying.

Step 4: Heat Your Oil to Crispy Perfection

Pour canola oil into a large skillet to a depth of ¾ inch and heat over medium-high until it reaches a steady 350°F. Use a thermometer if you have one to maintain the perfect frying temperature—too hot and the shrimp burns, too cool and it gets greasy.

Step 5: Coat and Fry the Shrimp

Take shrimp from the marinade and let the excess drip off. Toss them in your seasoned flour until fully coated, shaking off any extra. Fry shrimp in batches—overcrowding cools the oil down—cooking each side for 2 to 4 minutes until golden brown, crispy, and opaque. Use a slotted spoon to transfer them onto paper towels to drain the excess oil.

Step 6: Toast the Bread to Bring Out Its Flavor

Arrange your French bread sections or hoagie rolls cut side up on a baking sheet. Slide them under your broiler for 1 to 3 minutes, watching closely, until the cut sides are beautifully golden brown and slightly crisp—it adds a lovely texture contrast.

Step 7: Assemble Your Po' Boy Masterpiece

Slather both bread halves generously with the remoulade sauce for that signature tang. On the bottom half, layer shredded iceberg lettuce, salt and pepper-seasoned tomato slices, thinly sliced red onion, and your crispy fried shrimp. Top with dill pickle chips for crunch and brine. Place the other half of the bread over the filling.

Step 8: Serve Immediately and Enjoy

Serve your Crispy Shrimp Po-Boy Sandwich right away with optional lemon wedges for squeezing. The fresh lemon juice brightens every bite, balancing the rich shrimp and creamy remoulade. Dig in and savor the classic Louisiana flavors!

Top Tip

Mastering the perfect Crispy Shrimp Po-Boy Sandwich Recipe takes a few key tricks. These tips will help you get that irresistible crunch, balanced flavor, and classic Louisiana vibe just right every time.

Temperature Control: Keeping the oil at a steady 350°F ensures the shrimp fry up crispy without absorbing too much oil. I use a candy or deep-fry thermometer to keep it spot on.
Marinating Time: I always keep the shrimp marinating between 30 and 40 minutes. Longer than that and the acid and dairy start to break down the texture too much, making the shrimp rubbery — definitely not what we want!
Flour Coating Technique: Tossing the shrimp thoroughly in the seasoned flour and shaking off excess helped me achieve that golden, even crust every time. It’s worth investing the extra patience here.
Watch the Broil: When toasting the bread, I stay close by and watch carefully for just 1-3 minutes under the broiler — that quick toasting adds crunch and flavor without drying out the roll.

How to Serve Crispy Shrimp Po-Boy Sandwich Recipe

The image shows four clear glass bowls on a white marbled surface, each with different ingredients. The top left bowl holds a light brown, smooth liquid mixture with small dark specks, and a metal whisk is placed inside. The top right bowl has the same light brown liquid but with many raw shrimp partially submerged in it. The bottom left bowl contains white flour with two piles of brown spices on top, one larger and lighter, the other smaller and darker. The bottom right bowl shows the same flour and spices now mixed together with a metal whisk resting inside. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

To really bring out the bold flavors, garnish your po' boy with fresh dill pickle chips and crisp shredded iceberg lettuce as described in the recipe. Adding a few thin slices of red onion and ripe tomato seasoned with salt and black pepper heightens the freshness. For an extra zesty touch, squeeze some fresh lemon wedges over the shrimp just before biting in.

Side Dishes

This Louisiana classic is deliciously complemented by traditional Southern sides. Think crispy French fries or golden hush puppies for a comforting combo. You might also enjoy a tangy coleslaw or a light cucumber salad to balance the richness. For a true feast feel, serve it up with a cold glass of sweet tea or a crisp beer.

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftover shrimp or remoulade, store them separately in airtight containers in the refrigerator. The fried shrimp are best eaten within 1-2 days to keep their crispness and flavor fresh.

Freezing

While this sandwich is best fresh, you can freeze the cooked shrimp before assembling. Lay them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag for up to 1 month. Avoid freezing the bread or assembled sandwiches, as it affects texture and flavor.

Reheating

To revive the crispiness of leftover shrimp, reheat them in a preheated 350°F oven or air fryer for about 5-7 minutes until warmed through and crunchy again. Avoid microwaving as it tends to make the shrimp rubbery. Toast fresh bread separately and assemble just before serving to keep everything tasting fresh.

Frequently Asked Questions:

Can I use frozen shrimp for this recipe?

Absolutely! Just be sure to fully thaw and pat the shrimp dry before marinating and dredging. This ensures even coating and crispiness when frying.

What can I substitute if I don’t have Creole mustard?

You can substitute with spicy brown mustard if Creole mustard isn’t available. It adds a nice kick and depth to the remoulade sauce.

How spicy is the sandwich? Can I adjust the heat?

This sandwich has a pleasant Cajun-inspired heat, but feel free to adjust the hot sauce and cayenne pepper amounts in the marinade, dredge, and remoulade sauce to suit your personal spice tolerance.

Can I make the remoulade sauce ahead of time?

Yes! The remoulade sauce can be prepared a day ahead and refrigerated. The flavors actually deepen over time, making your Crispy Shrimp Po-Boy Sandwich Recipe even more delicious.

Final Thoughts

There’s something truly special about biting into a homemade Crispy Shrimp Po-Boy Sandwich — that satisfying crunch of the golden fried shrimp paired with tangy remoulade and fresh veggies, all nestled in soft, toasted French bread. It’s a delicious celebration of Louisiana’s bold flavors and a meal that brings guests together with joy. I hope these tips and serving suggestions inspire you to bring a little New Orleans charm into your kitchen. Happy cooking and enjoy every bite!