Easy Shrimp Po’ Boy Recipe

This Fried Shrimp Po’ Boy Sandwich Recipe originates from Louisiana and is served on a French bread baguette with lettuce and tomatoes. No need to venture out to Nola or to Popeyes for this Cajun and Creole treat!

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This post was originally published in 2017. It has since been updated.

What is a Po’ Boy? What’s on the Sandwich?

A po boy is a traditional sandwich from Louisiana. I have always enjoyed them while visiting New Orleans. It usually includes fried seafood like shrimp, crawfish, or crab. I have also seen it with roast beef.  It’s served on French bread along with tomatoes, lettuce, and remoulade sauce.

You can pan/deep fry these or for a healthy option, you can throw the shrimp in the air fryer!

Why Do They Call it a Po’ Boy?

Some theories say it comes from a 1929 strike in Louisiana against a street car company. The street car company fed their colleagues free sandwiches, referred to as poor boys, spoken a “po” taking into account the dialect.

What Type of Shrimp to Use

Shrimp can be found at the grocery store in a few different ways. There is raw, pre-cooked, raw and frozen, deveined, tails on, tails off, etc.

I never use pre-cooked shrimp. There is an obvious difference in taste due to the lack of quality. The shrimp is cooked and then frozen and you have to cook it/warm it up again. This usually overcooks the shrimp. Raw shrimp only takes minutes to make, just buy it raw.

Always look for deveined, that’s my preference. The black vein that runs along the back of the shrimp is the digestive intestinal tract. Is this shrimp poop, yes.

You can buy it with the vein and remove it using a sharp paring knife to make a slit along the back and lift out the vein with the tip of the knife.

I like to buy large shrimp, that’s my preference. If you want to bite into the sandwich and grab an entire shrimp, go for medium-sized.

What Type of Bread to Use

The fried goodness is usually served on French bread or a baguette. The bread is usually toasted and crunchy. Trust me. Prepared correctly, the sandwich is everything and more! 

Why Buttermilk

The key to tasty shrimp lies in the marinade. I always marinate my shrimp in advance. Because the shrimp in this recipe is fried, you will want to marinate the shrimp in buttermilk or whatever you prefer to use as a brine, in addition to your seasoning.

The buttermilk will then adhere to the fish fry that is used to create crunchy shrimp. 

How to Substitute Buttermilk

You can use a beaten egg instead. Skip the marinating steps.

Remoulade Sauce

What is remoulade sauce? The sauce is mayo-based. Let me stop here. If you are one of those people who hate mayo, I encourage you to try it anyway! It has garlic, a dash of Worcestershire sauce, and a few other things that you will see below. The sauce pairs perfectly with seafood.

More Creole and Cajun Recipes

Instant Pot Gumbo
Shrimp Etouffee
Cajun Shrimp Pasta
Instant Pot Red Beans and Rice
Instant Pot Shrimp and Grits
Blackened Fish Tacos

More Shrimp Recipes

Shrimp Egg Rolls
Shrimp Parmesan (Parmigiana)
Grilled Cedar Plank Shrimp
Shrimp Avocado Salad
Air Fryer Bang Bang Shrimp
Jerk Shrimp Recipe
Instant Pot Shrimp Risotto
Red Lobster Shrimp Scampi