A Fried Shrimp Po’ Boy is a classic New Orleans sandwich featuring crisp fried shrimp tucked into French bread and dressed with mayonnaise, shredded iceberg lettuce, sliced tomatoes, and dill pickles.
A Shrimp Po’ Boy is one of those staple meals my husband and I always order when we visit family in Louisiana. We usually split a po’ boy and each have a cup of seafood gumbo. I make roast beef debris po’ boys at home more often, but shrimp po’ boys take fresher shrimp and timing, so they’re a special treat.
After our recent trip to see family, I surprised my husband by making homemade po’ boys and developed the shrimp po’ boy method you’ll find here. The goal is a light, thin, crispy breading that highlights the shrimp rather than hiding them under a heavy coating.
Your shrimp po’ boy should be served fully dressed: a generous spread of mayonnaise, shredded iceberg lettuce, tomato slices, and dill pickle chips. Use shrimp small enough to bite comfortably in one piece, and pile them so some spill from the bread for that authentic look and satisfying bite.
Where did the po-boy sandwich originate?
The po-boy sandwich was created in New Orleans in 1929 by the Martin Brothers, Bennie and Clovis Martin, during a strike by streetcar workers and motormen. They served fried potatoes, gravy, and leftover roast beef on French bread to the striking workers; those roast beef versions are now known as Roast Beef Debris Po-Boys. The name “po’ boy” comes from “poor boy,” a reference to the striking workers who received the sandwiches.
Ingredients Needed
For Frying the Shrimp
- Fresh shrimp, peeled and deveined. Small or medium shrimp work best; 21–25 count per pound is a good size for po’ boys.
- Hot sauce (Crystal or your favorite) for a quick marinade.
- Self-rising flour to keep the breading light and crisp. Substitute: 1 cup all-purpose flour + 1½ tsp baking powder + ¼ tsp salt.
- Yellow cornmeal for texture.
- Kosher salt, black pepper, and Creole or Cajun seasoning for flavor.
- Peanut oil or another high smoke point oil for frying (vegetable or canola if avoiding peanuts).
For Assembling and Dressing the Sandwich
- French bread, cut into 6–8 inch pieces. Look for crusty outside and soft inside; Cuban bread or a Louisiana-style French bread are good alternatives.
- Mayonnaise (a generous smear on both sides of the bread).
- Tomato, thinly sliced.
- Dill pickle chips.
- Iceberg lettuce, shredded or thinly sliced.
Equipment Needed
- Deep fryer or a dutch oven/cast iron pot with several inches of oil and a thermometer.
- Two shallow bowls for marinating and dredging.
- Measuring cups and spoons, a baking sheet, paper towels, and a slotted spoon or frying basket.
How to Make Shrimp Po’ Boys
Peel and devein the shrimp, including removing the tails if preferred.
Peeling and Deveining
To peel, twist off heads (if present) and peel the shell away from the underside back to the tail. Devein by slicing along the back and removing the dark vein with the tip of a paring knife, then rinse and pat dry.
Cook the Shrimp
Heat oil to 350–375°F (I prefer 375°F knowing the oil will drop a bit when shrimp are added). If using a pot, monitor temperature with a thermometer.
Toss shrimp in hot sauce and let sit a few minutes. In another bowl, whisk together self-rising flour, cornmeal, kosher salt, black pepper, and Creole seasoning. Dredge shrimp in the seasoned flour, shake off excess, and place on a baking sheet while you finish breading the rest.
Fry a few shrimp at a time—do not crowd the oil—to keep the temperature steady and achieve crispness. Fry 1–2 minutes until golden. Drain on a paper towel-lined tray and sprinkle with a pinch of Creole or Cajun seasoning while hot.
Stovetop alternative: heat several inches of oil in a dutch oven to 375°F and fry in batches, removing with a slotted spoon to drain on paper towels.
How to Assemble Fully Dressed Po Boys
Slice the French bread into 6–8 inch pieces and split each loaf. Lightly toast if desired. Generously spread mayonnaise on both halves, layer shredded lettuce, add tomato slices, pile on the fried shrimp, and finish with dill pickle chips. Serve immediately.
Can You Bake or Air Fry Breaded Shrimp?
Baked: Arrange breaded shrimp on a sheet, spray lightly with oil-based spray, and bake at 425°F about 15 minutes until golden and crisp.
Air fryer: Preheat to 400°F, spray the breaded shrimp with oil spray, air fry 4 minutes, flip, spray again, and air fry 2–3 more minutes until crispy.
Recipe Yield
This recipe makes about four sandwiches, depending on how large you cut the loaves; it can serve 4–6 people.
Frequently Asked Questions
Keep the breading light and shake off excess before frying. Overly wet or frozen shrimp and thick clumpy batter are the main causes of falling breading.
Peanut oil is preferred for its mild flavor and high smoke point. Vegetable or canola oil are suitable alternatives for those with peanut allergies.
Defrost shrimp first and pat them dry. Frozen shrimp often stick together and release excess moisture, which prevents crisp breading.
You can, but it’s not recommended; precooked shrimp easily become rubbery and overcooked when fried again.
How to Store Leftover Po Boys
Wrap leftover assembled po boys in plastic wrap and refrigerate. Store leftover fried shrimp in an airtight container in the fridge and eat within a few days.
How to Reheat Leftover Fried Shrimp
The air fryer is the best reheating method to restore crispness—briefly heat the shrimp until the breading is crisp and warmed through. Avoid reheating lettuce and tomato; add fresh when serving.
Helpful Tips
- If cooking large batches, keep cooked shrimp warm on a wire rack set over a baking sheet in a low oven so they stay crispy.
- Offer a zesty remoulade or tartar sauce alongside the po’ boys for extra flavor, and serve fries or homemade chips for a complete meal.
What to Serve with Shrimp Po Boys
Classic sides include French fries or homemade chips, fried okra, or sweet potato fries. A bowl of seafood gumbo also pairs perfectly with a po’ boy for a hearty Louisiana meal.
Other Types of Po Boy Sandwiches
Po’ boys aren’t limited to shrimp. Popular variations include fried oysters, fried catfish, roast beef debris, fried chicken, crab salad, fried crawfish, and creative options like fried green tomato or vegetarian po’ boys. Get creative—if it fries well, it can be a po’ boy.
Enjoy making these iconic New Orleans sandwiches at home—light, crispy fried shrimp, good bread, and generous dressing make all the difference. If you try this recipe, adjust seasonings and bread size to match your taste and appetite.