Shrimp Po Boy Sandwich

The first time I bit into a proper shrimp po'boy was on a sweltering New Orleans afternoon, standing at a counter with paper towels already sticking to my elbows. Something about that crunch against the soft bread, the way the sauce mingled with lettuce cooling everything down just made complete sense. I've been chasing that perfect sandwich ever since, tweaking the cornmeal ratio and arguing with myself about remoulade versus spicy mayo. Now it's become my go-to when I want to bring a little Gulf Coast energy to my kitchen table, no matter what the weather's doing outside.

My cousin came over last summer skeptical about fried anything, let me tell you. She stood in the doorway watching me dredge shrimp in that cornmeal mix, arms crossed, practically daring me to change her mind. Three sandwiches later she was licking sauce off her thumb and asking if I could teach her the secret. Now she texts me every few weeks with photos of her attempts, each one getting closer to the version she couldn't stop talking about that afternoon.

Ingredients

• Large shrimp: Fresh peeled shrimp transform this sandwich entirely, and I've learned the hard way that frozen just doesn't crisp the same way
• Cornmeal and flour combo: The cornmeal gives you that signature crunch while flour keeps the coating light enough not to overwhelm the delicate shrimp
• Buttermilk: This creates the most tender shrimp I've found, something about the acidity works magic with the coating
• Cajun seasoning: Don't skip this even if you're heat-averse because it brings that authentic Louisiana depth
• Soft French rolls: The bread needs to give under pressure but hold everything together, nothing worse than a sandwich falling apart mid-bite

Instructions

Prep your dipping station:

Pat those shrimp completely dry because water is the enemy of crispy coating, then whisk your buttermilk and eggs until smooth

Mix the coating:

Combine flour, cornmeal, and all your spices in a shallow bowl where you can really press the shrimp in

Dredge like you mean it:

Dip each shrimp in the egg mixture, then press firmly into the cornmeal blend until every surface is covered

Get that oil ready:

Heat about two inches of oil until it reaches 350 degrees, or until a tiny piece of batter sizzles immediately

Fry in batches:

Cook the shrimp for just 2 to 3 minutes until they're golden and floating, then let them drain on paper towels

Build your sandwich:

Spread that spicy mayo on both sides of your bread, then layer lettuce, tomatoes, and shrimp while everything's still hot

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These sandwiches have become my way of bringing people together, something about the casual messy perfection of them breaks down walls. Last winter my neighbor was going through a rough patch and I brought over a batch, watched her shoulders actually drop as she took that first bite. Food's funny that way sometimes.

Making It Your Own

I've experimented with adding Creole mustard to the mayo and honestly, it's become my personal favorite twist. The tang cuts through the fried coating in this way that hot sauce alone never quite achieves.

The Bread Situation

Not all French rolls are created equal here, I learned this after too many sandwiches where the bread tore apart under the weight of the toppings. You want something with a thin crust and soft interior, sturdy enough to hold everything but gentle on your teeth.

Perfect Sides

Some things just belong together, and po'boys have their natural partners. I've found these sides complete the whole experience.

• Crispy kettle chips add another layer of crunch without overwhelming the sandwich
• A simple coleslaw brings extra cool and acidity that balances everything beautifully
• Cold beer or sparkling water helps cut through the richness of each bite

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There's something deeply satisfying about eating with your hands, getting a little messy, and letting a sandwich remind you that good food doesn't have to be complicated to be perfect.

Frequently Asked Questions

→ What makes a Po Boy authentic?

A traditional Po Boy uses French bread that's crispy outside with a soft interior, filled with fried seafood or meat, and dressed with lettuce, tomato, and mayonnaise. The shrimp should be lightly coated in cornmeal batter for that signature crunch.

→ Can I bake the shrimp instead of frying?

Yes! Arrange the coated shrimp on a baking sheet and bake at 400°F for 12-15 minutes, flipping halfway through. The texture won't be quite as crispy, but it's a lighter alternative.

→ What's the best oil for frying shrimp?

Vegetable, canola, or peanut oil work best because they have high smoke points and neutral flavors that won't overpower the delicate shrimp taste.

→ How do I keep the sandwich from getting soggy?

Drain the fried shrimp well on paper towels, toast the cut sides of the bread lightly, and layer ingredients with mayo on both sides to create a barrier against moisture.

→ What can I serve with Po Boys?

Classic sides include French fries, kettle chips, coleslaw, or potato salad. A light remoulade sauce on the side adds extra tangy flavor.

→ Can I make the coating ahead of time?

The dry flour-cornmeal mixture can be prepared up to a week in advance and stored in an airtight container. The egg-buttermilk wash should be made fresh.