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Louisiana Shrimp Po Boy Sandwich


A po' boy is a traditional sandwich from Louisiana. It almost always consists of meat or fried seafood, this one features shrimp. The shrimp is served on baguette-like New Orleans French bread that is known for its crisp crust and fluffy center or in a basket. Enjoy!

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  • Po' Boys:
  • 1 cup mayonnaise
  • 5 tablespoons dill pickles. finely chopped
  • 3 green onions, finely chopped
  • 3 tablespoons fresh squeezed lemon juice
  • 2 tablespoons whole grain mustard
  • 1 teaspoon fresh dill, chopped or 1/3 teaspoon dried dill
  • 1 teaspoon fresh tarragon, chopped or 1/3 teaspoon dried tarragon
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Sriracha or Tabasco (or 1/2 teaspoon for less spice)
  • 1/2 teaspoon each sea salt and freshly ground black pepper
  • 1 1/2 pound large shrimp (16/20 count), peeled and deveined
  • 1 1/4 cup flour
  • 1 cup yellow cornmeal
  • 1 tablespoon granulated garlic powder
  • 1 tablespoon granulated onion powder
  • 1 teaspoon sea, Kosher or other salt
  • 1 teaspoon freshly ground black pepper
  • 3/4 teaspoons cayenne
  • 2 eggs
  • 4 tablespoons milk
  • Peanut or vegetable oil for frying
  • 4 crusty French or Italian rolls
  • Butter
  • 3 cups iceberg lettuce, finely shredded
  • 2 firm, red, ripe tomatoes, sliced and splashed with a bit of Tabasco and a sprinkling of sea salt


Servings 4


Step 1

For tartar sauce: Blend mayonnaise, pickles, onions, lemon juice, mustard, dried dill, tarragon, Worcestershire sauce, Sriracha and salt together in a bowl. Cover and refrigerate at least 2 hours, (but it's better for 4), so all the flavors have a chance to get to know one another.

Heat at least 1/4-inch oil in a large skillet or preheat deep fryer or oil in wok to approximately 360°F.

In a bowl, whisk flour, cornmeal, garlic powder, onion powder, salt, pepper and cayenne.

In another small bowl, whisk together eggs and milk.

Working with a few at a time, dredge the shrimp in the seasoned flour, then into the egg wash, then back into the seasoned flour, coating the shrimp completely. Fry the shrimp in batches until golden and crispy, about 2-4 minutes. Remove from oil and drain on paper towels.

Slice the French loaves or rolls in half and butter both cut sides. I quickly grilled my rolls in a non-stick skillet, but this extra step is optional. Slather both cut sides of bread or rolls with tartar sauce. Divide the shrimp evenly between the 4 sandwiches and top with the tomato slices and shredded lettuce. Press the sandwich together a bit and serve your "c'est magnifique" shrimp po' boys with icy cold beer, Tabasco and a side of Zydeco music.

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