Classic Shrimp Po Boy Sandwiches

Name: Classic Shrimp Po Boy Sandwiches
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; 1/4 cup fine cornmeal or cornstarch; 1 tablespoon Cajun seasoning; 1 teaspoon cayenne pepper, optional; 1 egg, beaten; Vegetable oil for shallow frying; 4 French bread rolls or sub sandwiches; 1/2 cup mayonnaise; 2 tablespoons yellow or Dijon mustard; 1 tablespoon horseradish cream; 1 tablespoon pickle juice; 1 teaspoon hot sauce; 1 clove garlic, minced; 1/2 teaspoon paprika; Shredded lettuce, sliced tomatoes, and pickles for serving

Crispy Cajun seasoned shrimp served on toasted rolls with crunchy vegetables and a tangy remoulade sauce.

By Enzo81 Kitchen· American· October 23, 2026

easy.enzo81.xyz

Prep

20 minutes

Cook

10 minutes

Total

30 minutes

Serves

There is nothing quite like a classic New Orleans Po Boy sandwich. It is messy, generous, and perfectly comforting with its combination of hot crispy seafood and cool, crunchy toppings on crusty bread.

I love making these at home because they are much more affordable than dining out and you can pile the shrimp as high as you like. My top tip is to make sure you dry the shrimp well after thawing so the seasoned coating sticks perfectly every time.

Ingredients

1 lb medium shrimp, peeled and deveined
1/2 cup all purpose flour
1/4 cup fine cornmeal or cornstarch
1 tablespoon Cajun seasoning
1 teaspoon cayenne pepper, optional
1 egg, beaten
Vegetable oil for shallow frying
4 French bread rolls or sub sandwiches
1/2 cup mayonnaise
2 tablespoons yellow or Dijon mustard
1 tablespoon horseradish cream
1 tablespoon pickle juice
1 teaspoon hot sauce
1 clove garlic, minced
1/2 teaspoon paprika
Shredded lettuce, sliced tomatoes, and pickles for serving

7Instructions

1
Whisk together the mayonnaise, mustard, horseradish, pickle juice, hot sauce, garlic, and paprika in a small bowl to make the remoulade sauce. Set aside in the fridge.
2
In a shallow dish, combine the flour, cornmeal, Cajun seasoning, and cayenne pepper.
3
Dip the dried shrimp into the beaten egg, then toss them into the flour mixture until well coated.
4
Heat about half an inch of oil in a large skillet over medium high heat.
5
Fry the shrimp in batches for about 2 to 3 minutes per side until golden and crispy. Transfer to a paper towel lined plate.
6
Lightly toast your bread rolls, then spread a generous amount of remoulade on both sides.
7
Stuff the rolls with the crispy shrimp, lettuce, sliced tomatoes, and pickles. Serve immediately.

Tips

Store any leftover remoulade in an airtight container in the fridge for up to a week. To keep the sandwiches fresh, assemble them right before you are ready to eat so the bread stays crusty and the shrimp stays crunchy.

#Dinner #Sandwich #Seafood #American

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