Bring the taste of New Orleans home with this authentic Fried Shrimp Po-Boy, featuring crispy cornmeal-crusted shrimp piled high on legendary Gambino’s French bread. We’re skipping the toaster to keep it traditional, ensuring that signature “shatter” in every bite of this perfectly “dressed” sandwich. Slathered in our killer Cajun Remoulade, it’s the ultimate recipe to celebrate Mardi Gras like a local.
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🍤 The Ingredients
Every element of this sandwich, from the premium Gulf seafood and perfectly seasoned coating to the traditional bakery bread and zesty “dressed” toppings, is carefully selected to recreate the iconic flavor of a true Louisiana classic. Find ingredient notes (including substitutions and variations) below.
📝 Ingredient Notes and Substitutions
- Gulf Shrimp: For the most authentic flavor, use wild-caught Gulf shrimp. We recommend Extra-Large (26/30 count) so they stay juicy inside while the outside gets crispy; just be sure to peel, devein, and remove the tails before breading.
- Gambino’s French Bread: This is the “gold standard” for a reason—it has a thin, crackly crust and an airy center. If you can’t find it locally, look for a “soft” French bread loaf at your grocery store bakery, but avoid hard, chewy “artisan” baguettes, which can be difficult to bite through.
- Cajun Remoulade: Our homemade recipe is the ultimate flavor booster, offering a creamy, tangy, and zesty kick that perfectly complements the fried seafood. Mayonnaise is a great alternative and very traditional.
- Fine Yellow Cornmeal: Using a fine-grind cornmeal is crucial for that signature “shatter-crunch.” Avoid coarse or stone-ground cornmeal, which can feel gritty and won’t adhere as well to the shrimp.
- Peanut Oil: We prefer peanut oil for its high smoke point and clean finish, which allows the flavor of the Cajun spices to shine. If you have an allergy, Canola or Vegetable oil are excellent substitutes.
- Buttermilk: The acidity in the buttermilk helps tenderize the shrimp while acting as a “glue” for the dredge. If you’re out, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of whole milk and letting it sit for 5 minutes.
Refer to the recipe card (with video) below for a full list of ingredients and measurements.
🔥 Tips and Tricks for the Perfect Po-Boy
To ensure your Fried Shrimp Po-Boy is as authentic as a trip to the French Quarter, keep these expert tips and tricks in mind:
- Don’t Toast the Bread: Authentic Po-boy bread should be fresh and soft on the inside with a naturally crackly crust. If your bread feels a little soft, place the whole loaf in a 350°F oven for just 2–3 minutes to “wake up” the crust without hardening the interior.
- Hollow Out the Top: If your Gambino’s loaf is particularly fluffy, many locals like to “hollow out” some of the soft white bread from the top half. This creates a “cradle” for more shrimp and ensures the perfect ratio of bread to filling.
- Let the Breading Set: After dredging the shrimp in the cornmeal mixture, let them rest on a wire rack for about 5 to 10 minutes before frying. This allows the buttermilk and flour to form a “paste” that sticks to the shrimp, preventing the breading from falling off in the hot oil.
- Fry in Batches: Never overcrowd your pot. Adding too many shrimp at once will drop the oil temperature, resulting in greasy, soggy breading instead of a light, shatter-crisp finish.
- Drain on a Wire Rack: Instead of piling fried shrimp on paper towels (which can trap steam and make the bottom soggy), drain them on a metal wire cooling rack set over a baking sheet. This allows air to circulate all the way around the shrimp, keeping them crispy.
- The Final Flourish: Don’t skip the fresh lemon squeeze and extra dash of hot sauce right before closing the sandwich. The acidity cuts through the richness of the fried shrimp and creamy sauce, making all the flavors pop.
👩🏼🍳 How to Make Classic New Orleans Fried Shrimp Po-Boy
- Step 1: Place all of the Cajun Remoulade ingredients in a bowl and whisk to combine. Chill for at least 1 hour.
- Step 2: Combine the buttermilk and hot sauce in a bowl and add the shrimp (peeled and deveined).
- Step 3: In a shallow bowl or pan, whisk the cornmeal, flour, Cajun seasoning, garlic powder, and salt. Drain the shrimp and dredge until coated with the cornmeal/flour mixture.
- Step 4: Heat oil to 350°F and fry the shrimp until golden, about 3 minutes. Drain on a wire rack.
- Step 5: Add a generous layer of the romoulade over the bottom of the opened French bread.
- Step 6: Add layers of the shredded lettuce, sliced tomatoes, pickles, and then a pile of the fried shrimp. Serve at once with hot sauce and lemon wedges!
Why is it called a Po-Boy?
The iconic name dates back to the 1929 streetcar strike in New Orleans. Former streetcar conductors turned restaurant owners, Bennie and Clovis Martin, vowed to feed the striking workers for free at their coffee stand and restaurant. Whenever a hungry striker walked into their shop, the brothers would call out to the kitchen, “Here comes another poor boy!”
To make the sandwiches more filling and consistent, they even worked with a local baker to develop a uniform, 40-inch-long loaf of French bread. Over time, the local dialect shortened the name to “Po-boy,” and a legendary New Orleans staple was born.
🙋🏽♂️ Frequently Asked Questions
Look for a New Orleans-style French loaf, such as Gambino’s or Leidenheimer, which features a thin, crackly crust and a light, airy interior. If those aren’t available, a soft French bread from your local bakery is the next best choice.
This traditional term means your sandwich will come loaded with shredded iceberg lettuce, thin slices of tomato, pickles, and a generous amount of mayonnaise or remoulade sauce. It provides the perfect balance of cool, crisp textures against the hot seafood.
Yes, as long as you thaw it completely and pat it dry with paper towels before starting the breading process. Removing excess moisture is the key to ensuring the coating sticks and becomes perfectly golden brown in the fryer.
To restore the crunch without making the bread tough, place the seafood in an air fryer or a 350°F oven for a few minutes. It is best to remove the cold toppings like lettuce and tomatoes before warming the rest of the sandwich.
This specific oil has a high smoke point and a neutral flavor profile, allowing the Cajun spices in the breading to stand out. It also produces a cleaner, crispier finish compared to heavier fats.
😋 More Cajun and New Orleans Recipes
Ready to make the best sandwich this side of Bourbon Street? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Classic New Orleans Fried Shrimp Po-Boy
Video
Ingredients
For the Shrimp
- 1 cup buttermilk
- 2 tablespoon hot sauce ie, Louisiana hot sauce or Tabasco
- 1 lb large shrimp preferably Gulf, peeled, deveined, and tails removed
- peanut oil for frying, or canola or vegetable oil
- 1 cup cornmeal fine, not coarse or stone-ground
- 2 teaspoon Cajun seasoning see NOTES
- 1 teaspoon garlic powder
- 1 teaspoon Kosher salt
- ½ teaspoon cayenne pepper
For the Sandwich
- 2 French loaves split lengthwise, see NOTES
- 1 cup iceberg lettuce shredded
- 4 medium tomatoes sliced
- salt and pepper
- dill pickle chips
- lemon wedges for serving
- hot sauce for serving
Instructions
Do Ahead
- Make the Cajun Remoulade and chill (covered) for at least 1 hour, or even better, overnight. (Click the link in the Ingredients list)Cajun remoulade
Fry the Shrimp
- In a large bowl, add the buttermilk and hot sauce and whisk to combine. Add the shrimp and toss to completely coat and submerge. Cover with plastic wrap and chill for 20 to 30 minutes.1 cup buttermilk, 2 tablespoon hot sauce, 1 lb large shrimp
- Add 1 to 2 inches of oil to a heavy-duty skillet or pot. It shouldn't go more than about halfway up the side of the skillet. Heat the oil to 350°F.peanut oil
- In a shallow pan or dish, whisk the cornmeal, flour, Cajun seasoning, garlic powder, salt, and cayenne together until completely combined.1 cup cornmeal, 2 teaspoon Cajun seasoning, 1 teaspoon garlic powder, 1 teaspoon Kosher salt, ½ teaspoon cayenne pepper
- Working in batches, remove the shrimp from the buttermilk (let the excess drip off) and toss them into the cornmeal/flour mixture. Toss until completely coated. Let the shrimp rest on a wire rack while you coat the remaining shrimp.
- Working in batches, fry the shrimp until crispy and golden brown, only about 2 to 3 minutes. Don't overcook! Remove with a metal slotted spoon and drain on a wire rack (rather than paper towels) to keep them from getting soggy.
Assemble the Po-Boy
- Slather a generous layer of the Cajun Remoulade over the bottom half of each French loaf.2 French loaves
- Add a layer of lettuce, then tomatoes seasoned with a pinch of salt and pepper sprinkled over the tops of each one, pickles, and a pile of the fried shrimp. Serve immediately with lemon wedges and plenty of hot sauce.1 cup iceberg lettuce, 4 medium tomatoes, dill pickle chips, lemon wedges, hot sauce
Notes
- Cajun Seasoning Substitute: If you can’t find a pre-made Cajun or Creole seasoning blend, you can make a quick DIY version by mixing equal parts salt, black pepper, garlic powder, onion powder, and smoked paprika, adding cayenne pepper to your preferred heat level.
- Choosing the Right Bread: Look for “soft” French bread in your grocery store bakery. Unlike a traditional crusty baguette, which can be too tough to bite through, Po-Boy bread should have a very thin, crackly crust and a light, airy interior.
- Sizing and Preparation: A traditional New Orleans Po-Boy is typically about 9 to 10 inches long. To prepare your loaf, cut the crusty ends off, then slice the loaf in half lengthwise to create the top and bottom pieces.
- Serving Size: These are large, hearty sandwiches. Two 10-inch Po-Boys are quite substantial and can easily be cut in half to serve four guests.
- Shrimp Prep: Always ensure your shrimp are completely peeled and the tails are removed before breading. This ensures every bite of the sandwich is effortless and authentic.
Wesley says
Love this fried-shrimp po-boy! I thought it couldn’t get any better than the fried catfish version. Wrong!