Fried Shrimp Po’ Boy with Cajun Remoulade

Shrimp po’ boys show up on my food truck menu whenever I can get my hands on good hoagie rolls or French bread. People love them, and since I make them to order, they go out hot and crispy with just the right hint of Cajun spice.

There are a lot of ways to make a po’boy sandwich, but on my truck, I usually run walleye po’boys or shrimp po’boys. Seafood cooks quickly, which is perfect when you’re serving hungry customers fast, and it delivers amazing flavor.

For my shrimp po’ boys, I skip the pre-breaded shrimp and buy extra-large shrimp that I batter fresh to order. They’re bigger, juicier, and have much better flavor. If you want your food to taste amazing, you have to start with good ingredients.

This shrimp po’ boy sandwich is simple, satisfying, and perfect for a quick dinner. The crispy fried shrimp paired with a spicy, tangy homemade Cajun remoulade sauce brings everything together.

And trust me — don’t skip the remoulade and use store-bought sauce. You’ll be missing out on a lot of flavor.

Ingredients Needed for Shrimp Po’ Boys

Breading the Shrimp

• Extra-large shrimp, peeled, deveined, and tails removed
• All-purpose flour
• Cornmeal
• Cajun seasoning
• Garlic powder
• Onion powder
• Salt and pepper
• Cayenne pepper
• Eggs
• Milk
• Vegetable oil (or peanut oil or beef tallow) for frying

Cajun Remoulade Sauce

• Heavy real mayonnaise (not Miracle Whip)
• Hot sauce (your favorite hot sauce, I used my fermented homemade)
• Capers
• Dill pickles (slices or spears)
• Green onions
• Lemon juice
• Cajun seasoning

For the Sandwich

• Hoagie rolls, French bread, or a French baguette
• Iceberg lettuce or finely shredded cabbage
• Sliced tomatoes
• Dill pickles (optional)

Equipment Needed

• Electric deep fryer or frying pan
• Thermometer (optional but helpful)
• Large bowl
• Medium bowl
• Small bowl
• Whisk
• Slotted spoon or tongs
• Bread knife
• Paper towels

Let’s Make These Shrimp Po’ Boys

Season the Breading

First, season your flour mixture.

When I teach my culinary arts students how to bread food, I always tell them: If you can’t taste the seasoning in your breading flour, you won’t taste it after frying. It’s odd tasting some seasoned flour, but I recommend it.

Your flour and cornmeal mixture should be well seasoned with Cajun seasoning, garlic powder, Onion powder, pepper, and a little cayenne. It should taste flavorful and slightly spicy, but not overpowering. Only add salt if needed! Most Cajun blends are fairly high in salt.

Remember, we’re adding Cajun remoulade sauce later, so that will add another layer of flavor and spice.

Prepare the Shrimp

In a medium bowl, whisk the eggs and milk, then season lightly with Cajun seasoning.

Add the shrimp and let them sit while you prepare the sauce.

Make the Cajun Remoulade Sauce

In a small bowl, combine:

• Mayonnaise
• Capers (chopped)
• Green onions (thinly sliced)
• Dill pickles (chopped)
• Hot sauce
• Cajun seasoning
• Lemon juice (1 lemon)

Stir everything together and taste.

The Cajun remoulade should be tangy, briny, and slightly spicy. If you like more heat, add extra hot sauce or cayenne.

Place the sauce in the refrigerator until ready to use.

Remoulade is often described as a spicy Louisiana version of tartar sauce and pairs well with crispy seafood.

Fry the Shrimp

Heat 3–4 inches of oil in your fryer or deep pan to 350°F.

Line a pan with paper towels to drain excess oil from cooked shrimp.

Remove shrimp from the milk mixture and coat them in the seasoned flour and cornmeal mixture. Press the breading gently so it sticks, then shake off excess flour.

Carefully place the shrimp into the hot oil and fry until golden brown and cooked through.

Remove using a slotted spoon or tongs and drain on paper towels.

Assemble the Shrimp Po’ Boy Sandwich

Slice your hoagie rolls or French baguette. Po’boy sandwiches are not traditionally toasted, but if you love toasted rolls and buns, you can toast them.

Sometimes the bread can be a little too thick, so I remove a bit of the inside so the filling fits better.

Layer the sandwich with:

• Lettuce on one side
• Sliced tomatoes on the other side
• Crispy fried shrimp
• A generous drizzle of Cajun remoulade sauce

Fold it up and enjoy.

Easy and Quick Version (Shortcut Method)

If you need a faster version of this recipe, try this shortcut:

• Use frozen breaded shrimp
• Mix store-bought tartar sauce or spicy mayo with Cajun seasoning and hot sauce
• Toast the bread lightly before assembling

You’ll still get an easy meal with much less prep time. But I still say spending the extra time creates a much superior sandwich.

Perfect Sides for Shrimp Po’ Boys

Serve your shrimp po’ boy sandwich with:

• Hushpuppies
• Fresh-fried French fries
• Cowboy chips (pictured, homemade potato chips)
• Potato chips
• Pasta salad
• Potato salad

Any crispy side works great.

Not a Fan of Shrimp?

If you’re not a fan of shrimp, you can turn this into a roast beef po’ boy instead.

Simply skip the breading and frying steps and pile thinly sliced roast beef onto the sandwich with the same toppings and remoulade sauce.

Bring a Taste of New Orleans Home

A good shrimp po’ boy sandwich is all about crispy seafood, fresh bread, and bold Cajun flavor. Whether you’re making these for dinner or adding them to your food truck menu, this recipe brings a little bit of New Orleans street food right into your kitchen.