Classic Shrimp Po' Boys

Name: Classic Shrimp Po' Boys
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 lb medium shrimp, peeled and deveined; 1/2 cup all purpose flour; 1/2 cup fine cornmeal; 1 tablespoon Cajun seasoning; 1 egg, beaten; Oil for shallow frying; 4 crusty bread rolls; Shredded lettuce; Sliced tomatoes; Dill pickle slices; 1/2 cup mayonnaise; 1 tablespoon Dijon or yellow mustard; 1 teaspoon horseradish cream; 1 tablespoon pickle juice; 1/2 teaspoon hot sauce; 1 clove garlic, minced; 1/2 teaspoon paprika

These crispy Cajun shrimp sandwiches are loaded with fresh veggies and a tangy remoulade sauce for an authentic taste of New Orleans.

By Enzo81 Kitchen· American· October 24, 2026

enzo81.xyz

Prep

20 minutes

Cook

10 minutes

Total

30 minutes

Serves

There is something truly special about a classic Po' Boy sandwich. It is the perfect mix of crunchy, golden fried shrimp tucked into a soft, toasted roll with fresh lettuce, tomato, and pickles. I love making these at home because you get that restaurant quality experience without the hefty price tag.

My biggest tip is to make sure your shrimp are completely dry before you coat them. This helps the flour and cornmeal mixture stick perfectly, ensuring every bite has that satisfying crunch we all crave. You will find that shallow frying is much easier than deep frying and makes cleanup a breeze.

Ingredients

1 lb medium shrimp, peeled and deveined
1/2 cup all purpose flour
1/2 cup fine cornmeal
1 tablespoon Cajun seasoning
1 egg, beaten
Oil for shallow frying
4 crusty bread rolls
Shredded lettuce
Sliced tomatoes
Dill pickle slices
1/2 cup mayonnaise
1 tablespoon Dijon or yellow mustard
1 teaspoon horseradish cream
1 tablespoon pickle juice
1/2 teaspoon hot sauce
1 clove garlic, minced
1/2 teaspoon paprika

7Instructions

1
In a small bowl, whisk together the mayonnaise, mustard, horseradish cream, pickle juice, hot sauce, garlic, and paprika to make the remoulade sauce.
2
In a shallow dish, combine the flour, cornmeal, and Cajun seasoning.
3
Dip the dried shrimp into the beaten egg, then toss them in the flour mixture until well coated.
4
Heat a generous layer of oil in a skillet over medium high heat.
5
Fry the shrimp in batches for about 2 minutes per side until they are golden and crispy, then drain on a wire rack or paper towels.
6
Lightly toast your bread rolls and spread a generous amount of remoulade sauce on both sides.
7
Fill the rolls with the crispy shrimp, lettuce, tomato slices, and pickles, then serve immediately.

Tips

Serve these sandwiches immediately while the shrimp is hot and crispy. If you have leftovers, store the shrimp and the bread separately so the rolls do not get soggy, then reheat the shrimp in the oven or an air fryer before assembling.

#seafood #sandwich #classic #easy dinner

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