Save My cousin pulled up to our New Orleans rental with a paper bag of shrimp po boys from a neighborhood spot, and I watched everyone devour theirs in about three minutes flat. The way the bread gave way to that crispy, golden shrimp, the lettuce still cold and snapping between your teeth, the tomato juice running down to your wrist—I realized right then I needed to figure out how to make this at home. Turns out, the secret isn't in some fancy technique; it's just about respecting each ingredient and not overthinking it.
I made these for my partner on a random Tuesday evening, and they came home to the smell of hot oil and Cajun spices filling the whole apartment. The look on their face when I slid that first sandwich across the counter, lettuce and tomato already glistening—that's when I knew this recipe was going to become our thing.
Ingredients
- Large shrimp, peeled and deveined (1 lb / 450 g): Look for shrimp that feel firm and smell like the ocean, not fishy. Patting them completely dry is the difference between a coating that sticks and one that slides right off.
- All-purpose flour (1 cup / 125 g) and cornmeal (1 cup / 120 g): The cornmeal is what gives you that authentic crispy crust with a slight graininess—don't skip it or substitute cornstarch.
- Eggs (2 large) and buttermilk (1/2 cup / 120 ml): This combination creates a custard-like binding that holds your coating perfectly while frying.
- Cajun seasoning (1 tsp), paprika (1/2 tsp), garlic powder (1/2 tsp), kosher salt (1/2 tsp), black pepper (1/4 tsp): These proportions hit that sweet spot between bold and balanced; you're tasting the spice, not choking on it.
- Vegetable oil for frying: You need a neutral oil with a high smoke point—vegetable or canola work best, and yes, you need a full 2 inches of it.
- Soft French rolls or hoagie buns (4): The bread has to have some give but still hold up to moisture; a stale roll will fall apart, so use something fresh.
- Shredded iceberg lettuce (1 cup / 60 g), tomato slices (2 medium), and mayonnaise (1/2 cup / 120 g): These are your fresh counterpoint to the heat and richness, so don't use tired-looking tomatoes.
- Hot sauce (1 tbsp) and dill pickle slices (optional): These are the secret weapons that turn a good sandwich into something you dream about.
- Lemon wedges: A squeeze right before eating brightens everything up.
Instructions
- Get your shrimp ready:
- Pat each shrimp dry with paper towels—this step genuinely matters because moisture prevents the coating from crisping. Whisk your eggs and buttermilk together in one bowl until smooth, then combine all your dry ingredients (flour, cornmeal, and spices) in another, making sure the spices are distributed evenly.
- Coat and dredge:
- Working in batches so you don't crowd the bowl, dip each shrimp into the egg mixture, letting excess drip off, then roll it through the flour mixture. The coating should be visible and somewhat thick; don't be timid here.
- Heat your oil to the right temperature:
- Use a thermometer and aim for 350°F—this is the one moment where precision pays off. Too cool and your shrimp absorbs oil; too hot and the coating burns before the shrimp cooks through.
- Fry until golden:
- Working in batches, slide the shrimp into the hot oil and listen for that immediate, purposeful sizzle. After 2 to 3 minutes, they'll turn golden brown and float slightly—that's your cue to fish them out with a slotted spoon and drain them on paper towels.
- Toast and dress your bread:
- Slice your rolls open lengthwise, leaving a small hinge, then if you want to get fancy, you can toast the insides briefly in a skillet. Mix your mayonnaise with hot sauce if you're using it, then spread it generously on both sides.
- Build your sandwich:
- Layer lettuce first, then tomato, then the still-warm shrimp. Add pickle slices if you're into them, close it up, and don't wait around—eat it while the shrimp is still hot and the lettuce is still cold.
Save There's something almost ceremonial about biting into a fresh po boy, the way everything cooperates for just those few perfect bites before it inevitably gets messy. My kitchen now smells like New Orleans on fry days, and I can't imagine a summer without making at least a dozen of these.
Why This Recipe Works Every Time
The cornmeal in the coating isn't just for flavor—it creates air pockets that trap heat and give you a shrimp that's crispy outside but never rubbery. The buttermilk tenderizes the shrimp while the egg acts as an adhesive, and together they create this light, stable coating that respects the delicate meat inside. It's a formula that comes from people who've been making this sandwich for generations, so you're not reinventing anything here—just following the blueprint that works.
Beyond the Classic
Once you've nailed the basic version, you start seeing possibilities everywhere. I've added remoulade sauce instead of mayo, mixed Creole mustard into the spread, even tucked in some pickled onions on nights when I wanted something sharper. The beauty of this sandwich is that it's sturdy enough to handle your additions without falling apart, so it welcomes creativity without demanding it.
Serving and Storage
These are best eaten immediately, when the shrimp is still hot and the lettuce is still cold and crisp. If you somehow have leftovers, store the shrimp separately from the bread; reheating the shrimp in a 350°F oven for a few minutes will restore some of its crispiness.
- Serve these with something cold to drink—a crisp beer or an icy lemonade both feel right.
- Kettle chips or French fries alongside turn it into something celebratory, not just lunch.
- Don't skip the lemon wedges; a squeeze at the end is like a final note that brings everything into focus.
Save This sandwich is proof that sometimes the most memorable meals don't require complicated techniques or rare ingredients. It's just about starting with something good and treating it with respect.
Recipe FAQ
- → What type of shrimp works best?
Use large, peeled, and deveined shrimp for optimal texture and flavor when frying.
- → Can I bake the shrimp instead of frying?
Yes, for a lighter alternative. Oven-baking or air-frying the coated shrimp provides a crispy exterior with less oil.
- → What seasoning is key to authentic flavor?
Cajun seasoning combined with paprika and garlic powder creates the classic Louisiana taste.
- → What bread is preferred for this sandwich?
Soft French rolls or hoagie buns hold the fillings well while adding a mild, tender bite.
- → How can I add extra zest to the spread?
Mixing Creole mustard or hot sauce into the mayonnaise adds tang and depth to the sandwich.
- → Are there common allergens to consider?
This dish contains shellfish, eggs, wheat (gluten), and may have soy from mayonnaise. Check ingredients if allergies apply.