fried shrimp on bread on a white plate with potato chips

Fried Shrimp Po'Boy

Fried Shrimp Po' Boy

A fried shrimp po' boy is a satisfying Louisiana classic. Crispy shrimp, fresh vegetables, and a creamy remoulade come together in a way that feels simple but delivers big flavor.

Recipe Summary

  • Serves: 3–4
  • Prep Time: 20 Mins
  • Cook Time: 12-15 Mins
  • Key Flavor: Crispy, Savory, Spicy
  • Best For: Weeknight dinners, Comfort Food

Ingredients

  • 2 cups vegetable oil
  • 1 pound large Gulf shrimp, peeled and deveined
  • 2 tsp Dap’s Cajun Blackened Seasoning
  • 1 tbsp minced fresh thyme
  • 1 tbsp minced fresh oregano
  • 1 cup buttermilk
  • 1/2 cup all-purpose flour
  • 3/4 cup fine cornmeal
  • 1 cup shredded romaine lettuce
  • 1 cup sliced tomatoes
  • 4 hero rolls

For the Remoulade Sauce

  • 1 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp prepared horseradish
  • 1 tbsp lemon juice
  • 1/8 tsp cayenne pepper
  • 1 tsp paprika
  • 1 tsp hot sauce
  • 1 tsp Worcestershire sauce
  • 1/3 cup peeled and grated celeriac
  • 1 tsp minced garlic
  • 1 scallion, thinly sliced (green part only)

Directions

  1. Make the remoulade sauce by mixing all ingredients in a bowl. Chill until ready to use. For a smoother texture, blend in a food processor.
  2. Heat about 2 inches of oil in a Dutch oven to 350°F.
  3. Set up a dredging station. In one bowl, combine seasoning with shrimp. In a second bowl, add buttermilk. In a third bowl, mix flour and cornmeal.
  4. Dip shrimp into buttermilk, then coat in the flour mixture.
  5. Fry in batches (about 5–6 shrimp) for around 3 minutes, until golden brown.
  6. Transfer to a wire rack over a baking sheet and maintain oil temperature between batches.
  7. Assemble sandwiches with shrimp, lettuce, tomato, and remoulade on hero rolls.

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