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shrimp po'boys on a French roll

Shrimp Po'boy Recipe

Course Appetizer, Main Course, seafood
Cuisine American
Keyword shrimp-poboy-recipe, shrimp-poboys
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 servings
Calories 450kcal


  • 1 ½ lb large Gulf shrimp (About 36 total) peeled deveined, tails removed
  • 2 cups self-rising flour
  • ½ cup plain yellow cornmeal
  • 3 ½ tsp Cajun or Creole seasoning divided
  • ½ tsp garlic powder
  • ½ tsp onion power
  • ½ tsp ground cumin
  • 2 large eggs
  • 1 cup buttermilk
  • few dashes hot sauce
  • 6 cups vegetable or peanut oil for frying
  • 6 (8 inch) french rolls/baguettes halved, buttered and toasted
  • 2-3 cups shredded iceberg lettuce
  • 2 large beefsteak tomatoes sliced
  • 18 dill pickle slices
  • few rings thinly sliced purple onion optional
  • mayonnaise if not using remoulade
  • Remoulade: Omit if using mayonnaise
  • ½-2/3 cup real mayonnaise
  • 2 Tbsp Creole mustard
  • 2-4 Tbsp buttermilk for thinning, optional
  • 1 Tbsp dill pickle juice
  • 1 tsp Creole or Cajun seasoning
  • hot sauce to taste


  • Season the shrimp with ½ tsp Cajun seasoning. Set aside.
  • In a medium size mixing bowl, use a whisk to sift together flour, cornmeal, 3 tsp Cajun seasoning, garlic powder, onion powder, and ground cumin.
  • In a separate bowl, whisk together eggs and whole buttermilk with a few dashes hot sauce.
  • Toss the seasoned shrimp with ¼ cup seasoned flour-cornmeal breading.
  • Dip each shrimp in egg and buttermilk. Toss in seasoned flour-cornmeal breading shaking off any excess. Have nearby a platter to lay breaded shrimp in a single layer.
  • Heat oil in a medium size dutch oven or deep heavy bottomed pot to 350°F. Don't overfill the pot.
  • Fry breaded shrimp in batches for 2-3 minutes total, until golden and crispy. Adjust the heat periodically to maintain the temperature of the oil while frying.
  • Use a slotted spoon to remove to a paper towel lined pan to drain. Repeat until all shrimp is fried. Sprinkle with additional Cajun seasoning immediately after frying, if desired.
  • Remoulade: in a small bowl, whisk together mayonnaise, buttermilk (if using), mustard, pickle juice and Cajun seasoning until fully combined.
  • Toast rolls, then assemble: Starting with lettuce, tomatoes, pickles, onion, 6 fried shrimp then drizzle with remoulade. Alternately, dress the roll with mayonnaise.
  • Serve immediately with hot sauce on the side.


Serving: 1sandwich | Calories: 450kcal | Carbohydrates: 52g | Protein: 35g | Fat: 14g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 1386mg | Potassium: 635mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2026IU | Vitamin C: 21mg | Calcium: 267mg | Iron: 5mg