Crispy Fried Shrimp Po Boy

The first time I bit into a proper shrimp po' boy was at this tiny spot in New Orleans where the line wrapped around the corner. I watched the guy behind the counter pile fried shrimp so high they tumbled onto the wrapper. That mess, that crunch, that tangy mayo, it ruined me for any other sandwich. My version comes from years of trying to recreate that magic in my tiny Brooklyn apartment, usually on Tuesdays when I need something that feels like a vacation.

I made these for a Mardi Gras party back in 2019 and watched my friend James, who claims to hate fish, eat three in a row. He kept asking what was in the coating, like I'd tell him it was just cornmeal and patience. The next day he texted me from three different grocery stores looking for Cajun seasoning. Some friendships are built on shared secrets.

Ingredients

• Large shrimp: Peeled and deveined saves so much time and lets the coating stick better
• Cornmeal: This is what gives you that authentic crunch and golden color
• All-purpose flour: Lightens the coating so it is not too heavy
• Buttermilk: Makes the shrimp tender and helps the egg mixture cling to every piece
• Cajun seasoning: The real flavor engine here, do not skip or substitute
• Paprika and garlic powder: Build layers of smoky depth behind the Cajun heat
• Soft French rolls: Gotta be pillowy enough to yield but sturdy enough to hold everything together
• Shredded iceberg lettuce: The crunch is nonnegotiable, romaine will disappoint you
• Mayonnaise: Mix with hot sauce for the simplest perfect spread

Instructions

Prep the shrimp station:

Pat those shrimp completely dry with paper towels. Whisk the eggs and buttermilk in one bowl, then mix the flour, cornmeal, and all your spices in another.

Coat each piece:

Dip shrimp into the egg mixture, let excess drip off, then press them into the cornmeal blend until thoroughly coated.

Heat your oil:

Get about two inches of vegetable oil shimmering at 350°F, or until a pinch of flour sizzles immediately upon contact.

Fry in batches:

Cook the shrimp for 2 to 3 minutes until golden and opaque throughout. Drain on paper towels and sprinkle with a little extra salt while still hot.

Build your masterpiece:

Slather both sides of each roll with mayo, maybe spike it with hot sauce. Pile on lettuce, tomato, then stack those fried shrimp high.

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My sister came over last winter during that awful week when everything was gray and slushy. I made these po' boys and we ate them standing at the counter, too impatient to set the table, listening to old Louis Armstrong records. She said it tasted like sunshine and grease and better days. That is what good food does.

Getting That Perfect Crunch

The oil temperature is everything. Too cold and the breading gets oily and sad. Too hot and the shrimp overcook before the crust browns. I keep a thermometer clipped to the side of my pot now after ruining three batches by guessing. Also, do not shake off too much coating, those extra crispy bits are the best part.

The Bread Makes It or Breaks It

Real French bread has that thin, crackly crust and airy interior that lets you compress the sandwich without everything squishing out the back. I have used hoagie rolls in a pinch, but they are too dense. A day-old baguette works if you warm it first, but fresh is better. Toasting the cut side adds another layer of texture that nobody will complain about.

Make It Your Own

Remoulade sauce instead of plain mayo elevates this to restaurant status. Some people add pickles right on the sandwich, I serve them on the side so folks can choose. A squeeze of fresh lemon right before eating cuts through the richness. And if you want to go full Louisiana style, a little debris gravy or hot pepper vinegar on top changes everything.

• Set out extra napkins because these are gloriously messy
• Let people build their own if you are feeding a crowd
• Eat them the moment they are assembled for maximum crunch

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Some sandwiches are just food, but a po' boy is a whole mood. Make these on a Tuesday when you need New Orleans energy in your kitchen.

Recipe Questions & Answers

→ What makes a traditional Po Boy authentic?

Authentic Po Boys feature crispy fried seafood or meat inside French bread with crisp lettuce, tomatoes, and mayonnaise. The bread should be soft yet sturdy enough to hold the generous filling without falling apart.

→ Can I bake or air-fry the shrimp instead?

Yes! Air-fry at 400°F for 8-10 minutes or bake at 425°F for 12-15 minutes, flipping halfway. The coating won't be quite as crispy, but you'll still get delicious results with less oil.

→ What's the best oil temperature for frying shrimp?

Maintain oil at 350°F for optimal results. Too hot and the coating burns before the shrimp cook through; too cool and they absorb excess grease, becoming soggy rather than crispy.

→ How do I keep the bread from getting soggy?

Let fried shrimp drain thoroughly on paper towels before assembling. Toast the cut sides of the French rolls lightly for extra protection, and spread mayo to the edges creating a moisture barrier.

→ What sides pair well with shrimp Po Boys?

Classic accompaniments include kettle chips, crispy French fries, coleslaw, or potato salad. A side of gumbo or jambalaya makes it a full Louisiana feast. Dill pickles and hot sauce are traditional garnishes.

→ Can I prepare components ahead of time?

Mix the dry coating blend and chop vegetables up to 4 hours ahead. For best results, fry shrimp just before serving so they stay crispy. The mayo spread can be made a day in advance and refrigerated.