If you’re craving a sandwich that delivers a crunchy, spicy punch wrapped in pillowy bread, this Crispy Shrimp Po-Boy Sandwich Recipe is exactly what you need. It’s all about golden fried shrimp, tangy remoulade, and that classic Louisiana flair!

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 and devoured my fair share of po' boys, but this recipe always steals the show. It nails that perfect crunch and bold flavor combo that keeps me coming back for more, every time.

Perfectly Crispy Shrimp: The dredge and marinade combo creates a golden crust that’s just irresistible.
Classic Louisiana Flavors: Remoulade sauce brings that signature tang and spice that defines a true po' boy.
Easy to Customize: Adjust the heat level easily to suit your spice tolerance without losing balance.
Comfort Food at Its Best: Soft French bread meets crunchy pickles and fresh veggies for a sandwich everyone will love.

Ingredients & Why They Work

Getting the right ingredients here makes all the difference. Fresh shrimp, a sturdy yet soft French bread, and a bold remoulade really elevate this sandwich. When shopping, look for fresh seafood and good quality bread that can hold up to all those flavors and textures.

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: Forms the creamy base of the remoulade, adding richness and balance.
Creole Mustard: Offers a subtle tang and authentic Louisiana flavor.
Prepared Horseradish: Adds a sharp zip that cuts through the richness.
Ketchup: Brings a touch of sweetness and depth to the sauce.
Hot Sauce: Crystal or Tabasco give the remoulade and marinade that signature Cajun heat.
Worcestershire Sauce: Adds complexity and umami to the sauce.
Lemon Juice: Brightens the remoulade with fresh acidity.
Salt and Cajun Seasoning: Essential for seasoning throughout the recipe for well-rounded flavor.
Black Pepper and Cayenne: Amp up the heat and spice in the shrimp and dredge.
Milk: Tenderizes the shrimp in the marinade for juicy bites.
Shrimp: The star – peeled and deveined for convenience and perfect texture.
All-Purpose Flour: The base for the dredge that creates a crispy coating.
Canola Oil: Ideal for frying thanks to its high smoke point and neutral flavor.
French Bread or Hoagie Rolls: Light and pillowy with a crusty exterior, perfect for holding all the fillings.
Iceberg Lettuce, Tomato, Red Onion, Pickles: Provide fresh crunch and tang to complement the rich shrimp.
Lemon Wedges: Optional but refreshing—squeeze over before eating for extra brightness.

📝

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

One of the best things about this Crispy Shrimp Po-Boy Sandwich Recipe is how easy it is to personalize! Whether you want to dial up the heat, swap out ingredients for dietary needs, or add your own twist, this recipe is your canvas for delicious creativity.

Spice it up: I love adding extra cayenne pepper or a few dashes of my favorite hot sauce to the remoulade for an extra kick that warms up every layer of the sandwich.
Make it lighter: For a lighter version, try using Greek yogurt in place of mayonnaise in the remoulade sauce. It adds tang without sacrificing creaminess.
Gluten-free option: Swap the all-purpose flour with a gluten-free blend and choose gluten-free rolls or lettuce wraps for a fantastic po-boy experience without the gluten.
Seasonal freshness: In summer, I like adding sliced avocado or a handful of fresh herbs like parsley or cilantro for a bright, fresh touch that complements the crispy shrimp beautifully.

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 Tangy Remoulade Sauce

Start by combining the creamy mayonnaise, zesty Creole mustard, horseradish, ketchup, hot sauce, Worcestershire sauce, fresh lemon juice, and seasonings in a bowl. Whisk it all together until perfectly smooth. This sauce is the soul of your po-boy, so let it chill in the fridge while you prep the shrimp — the flavors marry wonderfully when given a bit of time to meld.

Step 2: Marinate the Shrimp for Flavor and Tenderness

Next, mix together milk, hot sauce, cayenne pepper, and Cajun seasoning in a bowl. Add your peeled and deveined shrimp, making sure they're fully coated. Cover and refrigerate for at least 30 minutes but no longer than an hour — this brief soak infuses the shrimp while keeping the texture tender and juicy, avoiding any rubberiness.

Step 3: Prepare Your Spicy Seasoned Flour Dredge

In a shallow dish, whisk together all-purpose flour, Cajun seasoning, and cayenne pepper. This mixture forms the flavorful crust that gives the shrimp that irresistible crispy texture. Keep this nearby for the next step — dredging the shrimp.

Step 4: Heat Your Oil to the Perfect Frying Temperature

Pour canola oil into a large skillet to a depth of ¾ inch and heat it over medium-high until it reaches 350°F (175°C). Using a thermometer is key here — the right temperature ensures the shrimp fry evenly to golden crispiness without absorbing too much oil or burning.

Step 5: Dredge the Shrimp and Prepare to Fry

Remove the shrimp from the marinade, allowing excess liquid to drip off. Toss them in the seasoned flour mixture, making sure each piece is fully coated for that satisfying crunch. Shake off any extra flour, then place them in a single layer on a baking sheet to keep them ready for frying without clumping.

Step 6: Fry Until Golden, Crispy, and Perfect

Carefully add the coated shrimp to the hot oil in small batches — overcrowding can lower the oil temperature and lead to soggy bites. Fry each side for 2 to 4 minutes, watching for a beautiful golden brown color and that satisfying crunch. Once done, transfer the shrimp to a paper towel-lined plate to drain excess oil.

Step 7: Toast the Bread for a Perfect Crunch

Lay your French bread sections or hoagie rolls cut side up on a baking sheet. Place them under a broiler for 1 to 3 minutes, watching carefully until the bread turns a gorgeous golden brown. This extra toastiness adds structure and a pleasant crunch to hold all the goodies without getting soggy.

Step 8: Assemble Your Ultimate Crispy Shrimp Po-Boy

Spread a generous layer of that luscious remoulade sauce on both halves of the toasted bread. On the bottom half, layer shredded iceberg lettuce, seasoned tomato slices, thinly sliced red onions, and plenty of dill pickle chips for crunch and tang. Pile on the hot, crispy shrimp, then close the sandwich with the top half of your bread.

Step 9: Serve Immediately with a Bright Lemon Twist

Enjoy your Crispy Shrimp Po-Boy Sandwich right away for the best texture and flavor. A squeeze of fresh lemon over the shrimp adds a lovely brightness that lifts all those rich, spicy flavors. Trust me — every bite is a little taste of Louisiana!

Top Tip

Mastering the Crispy Shrimp Po-Boy Sandwich Recipe is all about balancing textures and flavors. These tips come from my experience tinkering in the kitchen to get that perfect crunch and bold Southern flavor every time.

Marinate Just Right: I’ve learned that marinating the shrimp between 30 to 40 minutes is crucial—any longer and the acid and dairy start to make the shrimp rubbery, which we definitely want to avoid.
Oil Temperature Matters: Keeping the oil steady at 350°F (175°C) is key for that golden crispiness without greasy shrimp. I use a thermometer to keep the heat just right.
Don’t Overcrowd the Pan: Fry the shrimp in batches. Crowding cools the oil and leads to soggy shrimp instead of that satisfying crunch.
Toast the Bread Under the Broiler: Toasting the bread for just 1-3 minutes under the broiler adds the perfect crispy contrast to the soft interior—watch it closely so it doesn’t burn!

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

Adding a few fresh garnishes can amplify your po' boy. I love topping it with extra dill pickle chips for crunch and tang, a squeeze of lemon over the crispy shrimp for brightness, and if you’re feeling adventurous, a few dashes of hot sauce for extra heat. Don't forget a light sprinkle of freshly cracked black pepper on the tomato slices to bring out their sweetness.

Side Dishes

This sandwich pairs beautifully with classic Southern sides like crispy French fries, sweet potato fries, or a tangy coleslaw that helps cut through all the richness. For a lighter option, a simple cucumber and tomato salad with a drizzle of vinaigrette works well. And hey, if you want to get traditional, some Creole-spiced potato chips or even red beans and rice on the side hit the spot.

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftover Crispy Shrimp Po-Boy Sandwiches, wrap them tightly in foil or airtight containers and store in the refrigerator. They’ll stay good for up to 2 days, but I recommend eating them fresh if possible since the shrimp and bread are best enjoyed right after cooking.

Freezing

Freezing assembled po-boys isn’t ideal because of the bread and fresh toppings, but you can freeze the fried shrimp separately. Place them in a single layer on a baking sheet and freeze until firm, then transfer to a freezer-safe bag for up to 2 months. This way, you can quickly reheat the shrimp and assemble fresh sandwiches whenever the craving hits.

Reheating

To reheat leftover shrimp, bake them in a preheated 375°F oven for about 8-10 minutes to restore their crispy texture—or pop them in an air fryer for a few minutes. Avoid microwaving as it tends to make the shrimp rubbery and the bread soggy. Toast fresh bread and add new lettuce, tomato, and remoulade for the best experience.

Frequently Asked Questions:

Can I use frozen shrimp for this recipe?

Absolutely! Just make sure to thaw the shrimp completely and pat them dry before marinating and frying. This helps maintain the crispiness of the shrimp in your Crispy Shrimp Po-Boy Sandwich Recipe.

How spicy is this sandwich?

The spice level is customizable. The recipe includes hot sauce and cayenne pepper in the marinade, dredge, and remoulade, but you can adjust these amounts to suit your heat preference, making it as mild or fiery as you'd like.

Can I make the remoulade sauce ahead of time?

Yes! The remoulade sauce actually benefits from a bit of rest. Make it up to a day in advance and refrigerate—it will deepen in flavor and streamline your prep on sandwich day.

What if I don’t have Creole mustard?

No worries! You can substitute with spicy brown mustard, which will still give your remoulade that tangy, robust flavor essential for a great po' boy.

Final Thoughts

This Crispy Shrimp Po-Boy Sandwich Recipe captures the heart and soul of Louisiana’s rich culinary heritage in every bite. From the crunchy, spicy shrimp to the creamy remoulade and perfectly toasted bread, it’s a feast that warms the soul and delights the senses. I hope you enjoy making and sharing this iconic sandwich as much as I do—it’s a guaranteed way to bring a little Southern hospitality right to your table.