Shrimp Po’Boy

Shrimp Po’Boy

What started out as humble fare for the poor, quickly became a New Orleans staple. You’ll be hard-pressed to make a trip to the ‘Big Easy’ where you do not cross paths with one of these Cajun classics, and you’ll be ‘Jazzed’ when you do! The Shrimp Po’Boy can be made in many forms, from shrimp, oyster, crawfish, and even roast beef. Cook one up and laissez les bon temps rouler!

Shrimp Po'Boy

The Shrimp Po'Boy is a New Orleans staple!

Course Main Course
Cuisine American, Cajun, Creole, Southern
Keyword shrimp po'boy
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Calories 864 kcal
Author Chef Rhadia


Cajun Remoulade

  • ½ cup mayonnaise
  • 1 teaspoon lemon juice
  • 1 teaspoon Dijon mustard
  • 2 teaspoons Louisiana hot sauce
  • 1 tablespoon sweet relish
  • ½ teaspoon onion powder
  • ½ teaspoon minced fresh garlic
  • 1 teaspoon paprika
  • teaspoon cayenne pepper


  • 2 large eggs beaten
  • ¾ cup milk
  • 1 ½ cup self-rising flour
  • ½ cup cornmeal
  • 1 teaspoon kosher salt
  • ¼ teaspoon pepper
  • ½ teaspoon garlic powder
  • 1 ½ pounds large shrimp peeled and deveined
  • Vegetable oil for frying
  • 4 hoagie rolls or Italian rolls New Orleans style French Bread rolls are ideal if you can get your hands on them
  • 4 pieces Bibb lettuce
  • 1 beefsteak tomato thinly sliced


  1. In a one-quart bowl, combine remoulade spice mixture: mayonnaise, lemon juice, Dijon, hot sauce, relish, onion powder, garlic, paprika, and cayenne, and mix well with a fork. Refrigerate until ready to assemble the sandwiches.
  2. In a medium-sized bowl, combine eggs and milk, and mix well.
  3. Using a two-quart mixing bowl, add self-rising flour, cornmeal, salt, pepper, and garlic powder, and mix with a fork until evenly incorporated.
  4. Next, dip your peeled and deveined shrimp first into the egg mixture, then into the flour mixture until evenly coated throughout, and put on a plate when finished.
  5. Then, in a two-quart saucepan, pour in vegetable oil and heat until it reaches 360 degrees. While working in small batches, place the shrimp in the hot vegetable oil and fry until golden brown. About three minutes on each side. Drain and dry on a paper towel.
  6. Finally, open the rolls and spread the cut sides with the chilled remoulade. Top with lettuce and tomatoes, and pile on the shrimp. Then, as they say in New Orleans, “Pass a good time!”