Shrimp Po’ Boy Sandwich

Shrimp Po Boy

A shrimp po’ boy is a classic sandwich that originated in Louisiana, particularly in New Orleans, and is now popular throughout the southern United States. It is made with fried shrimp served on a French-style baguette, also known as a po’ boy roll, that has been dressed with lettuce, tomato, pickles, and mayonnaise.

To make a shrimp po’ boy, shrimp are first seasoned with a blend of spices, then coated in a mixture of flour and cornmeal before being deep-fried until crispy and golden brown. The baguette is typically toasted or lightly buttered, then dressed with lettuce, tomato, pickles, and mayonnaise before being filled with the fried shrimp.

Shrimp po’ boys are often served with a side of fries or potato chips, and can be found on the menus of many seafood restaurants and casual dining establishments in the southern United States. They are a popular dish for lunch or dinner, and are often enjoyed during outdoor events such as festivals, fairs, and picnics.


PREPARATION TIME: 40 minutes (including 30 minutes frying time)


  • 1 pound large shrimp, peeled and deveined
  • 2 cups all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup buttermilk
  • Vegetable oil for frying
  • 4 sub rolls or baguette
  • Shredded lettuce
  • Sliced tomatoes
  • Tartar sauce


  1. In a large bowl, mix together the flour, garlic powder, paprika, cayenne pepper, salt, and black pepper to make the coating.
  2. In a separate bowl, pour the buttermilk.
  3. Dip each shrimp in the buttermilk, making sure it is fully coated.
  4. Then, coat each shrimp in the flour mixture, pressing firmly to adhere.
  5. Heat 2 inches of oil in a heavy-bottomed pot or Dutch oven to 375°F.
  6. Fry the coated shrimp in batches for 2-3 minutes, or until golden brown and crispy.
  7. Remove the shrimp from the oil and place it on a paper towel-lined plate to drain excess oil.
  8. Cut the sub rolls or baguette in half and spread tartar sauce on both halves.
  9. Layer shredded lettuce and sliced tomatoes on the bottom half of the roll.
  10. Place the crispy shrimp on top of the lettuce and tomatoes.
  11. Close the sandwich and serve.


  • Serve the sandwich with a side of fries or coleslaw.
  • To make the sandwich spicier, add more cayenne pepper to the coating mixture.
  • To make the sandwich milder, reduce the amount of cayenne pepper in the coating mixture.

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