Classic NOLA Recipes

Easy Shrimp Po Boy — New Orleans Fried Sandwich is basically my answer to those nights when you want something crispy, messy, and totally worth the napkin pile. You know the feeling when you are craving takeout, but you also want it hot and fresh right now, not after a long delivery wait. This sandwich hits that sweet spot because it feels like a treat, but it is surprisingly doable at home. The best part is that you can make it as simple or as loaded as you want. If you have ever had a po boy in New Orleans (or you just wish you were there), this gets you pretty darn close.

How to Make a Shrimp Po Boy Sandwich

I am going to walk you through it like I would if you were hanging out in my kitchen. No fancy steps, just a solid method that gives you crunchy shrimp and a sandwich that does not taste sad.

Quick step by step (the way I actually do it)

• Pat the shrimp dry with paper towels. This helps the coating stick and fry up crisp.
• Set up two bowls: one with buttermilk (or milk plus a splash of hot sauce), and one with flour plus seasoning.
• Dip shrimp in the wet bowl, then toss in the flour mix. Press lightly so the coating sticks.
• Heat oil in a skillet until shimmering. Fry shrimp in batches so you do not crowd the pan.
• Drain on a wire rack or paper towels and sprinkle with a pinch of salt right away.
• Toast your bread if you want, then build with sauce, lettuce, tomato, pickles, and the hot shrimp.

My biggest advice is to fry in batches. When you crowd the shrimp, the oil temperature drops and you end up with coating that is more soggy than crisp. Also, do not skip draining. Even a minute on a rack makes a difference.

If you want a slightly more guided version with extra visuals and a little more hand holding, I like this one too: easy po boy sandwich new orleans fried shrimp. I peek at it when I am reminding myself about sauce ratios.

Shrimp Po Boy Ingredients

This is one of those recipes where the ingredient list looks longer than it feels. Most of it is pantry seasoning, and you can absolutely simplify if you are low on stuff.

What you will need

• Shrimp: peeled and deveined. Tails off makes it easier to eat in a sandwich.
• Buttermilk (or milk): helps the coating stick and gives a nice flavor.
• Flour: all purpose is perfect.
• Seasoning: salt, pepper, paprika, garlic powder, onion powder, and a pinch of cayenne if you like heat.
• Oil for frying: something like canola or vegetable oil.
• Bread: a soft French roll is classic. You want it fluffy inside with a little crust.
• Toppings: shredded lettuce, sliced tomato, pickles.
• Sauce: mayo based is the usual move. I like mayo plus hot sauce plus a little pickle juice or lemon.

One quick note on shrimp size: medium to large shrimp work great. Tiny shrimp are harder to fry without overcooking, and jumbo shrimp can be a little awkward to bite through in a sandwich. If you only have frozen shrimp, no stress. Just thaw in the fridge overnight or run under cold water, then dry them really well.

And if you are in the mood for another crispy shrimp situation (because honestly, same), check out easy coconut shrimp crispy fried dipping sauce. Totally different vibe, but that crunchy shrimp craving is real.

Authentic New Orleans Shrimp Po Boys

Let us talk about the “authentic” part without getting weird about it. A real New Orleans style po boy is all about the bread, the crispy seafood, and that cool, creamy bite from the toppings. It is not meant to be dainty. It is meant to drip a little.

The bread matters more than people think. If you can find a legit French roll that is light inside and not too tough, you are winning. If all you have is a hoagie roll, toast it lightly and do not overstuff it so it does not turn into a jaw workout.

For the shrimp, seasoning is the whole game. This is where you get that classic flavor. I always season the flour, not just the shrimp, because the coating is what you taste first. And yes, a little hot sauce in the milk or buttermilk is a nice touch even if you are not a spicy person.

Now toppings. People argue about tomatoes, pickles, all that stuff. My opinion is simple: build it how you will actually enjoy eating it. I do shredded lettuce for crunch, tomato for freshness, and pickles because that tang cuts through the fried shrimp. If you want to go full New Orleans sandwich night, it is fun to pair this with something like easy muffuletta sandwich new orleans olive salad another classic that is messy in the best way.

“I made this for my family and everyone went quiet for a minute, like the good kind of quiet. The shrimp stayed crispy and the sauce was perfect. Definitely going in our repeat dinner list.”

Make-Ahead and Storage

I will be honest, a Shrimp Po Boy Sandwich is best right after frying. That is when the shrimp are at peak crunch and the bread is still holding up. But you can still make it easier on yourself if you want to prep ahead.

Here is what actually works in real life:

Make ahead ideas:

Mix your flour seasoning in advance and keep it in a container. You can also mix the sauce earlier in the day and keep it in the fridge. If you want to prep toppings, shred the lettuce and slice tomatoes, then store them separately so they stay fresh.

Storing leftovers:

Store fried shrimp separate from the bread and toppings. Put shrimp in an airtight container in the fridge for up to 2 days. Reheat in an oven or air fryer to bring back some crisp. A microwave will warm it, but it will not stay crunchy, so do that only if you do not care about texture.

Can you freeze it?

I do not love freezing fully fried shrimp because the coating can get a little sad. If you want to freeze, freeze raw shrimp and just fry fresh later. That is the better payoff.

For another make ahead friendly sandwich that is different but still super comforting, I am weirdly obsessed with easy fried bologna sandwiches. It is nostalgic in the best way and takes almost no effort.

Chef Notes + Tips

I am not a chef, but I have made enough fried shrimp in my life to have opinions. These are the little things that keep this sandwich from being “fine” and make it “wow, I am making this again.”

Tip 1: Dry shrimp equals crispy shrimp. If the shrimp are wet, your coating gets clumpy and can slide off. Pat them dry and you are already ahead.

Tip 2: Season like you mean it. Flour needs salt. Sauce needs acid. Toppings need crunch. This sandwich is simple, so every layer counts.

Tip 3: Keep the oil hot, not smoking. If the oil is not hot enough, the shrimp soak it up. If it is too hot, the coating burns before the shrimp are done. I like a steady medium high heat and small batches.

Tip 4: Sauce is not optional. A dry po boy is a bummer. Even just mayo and hot sauce works. If you have lemon, use it. If you have pickles, a tiny splash of pickle juice in the sauce is magic.

Tip 5: Build smart. I spread sauce on both sides of the bread, then lettuce first, then shrimp, then tomatoes and pickles. The lettuce acts like a little barrier so the bread does not get soggy as fast.

If you are doing a full sandwich night spread, it is fun to throw in something pressed and cheesy too. This easy cuban sandwich pressed mojo pork is a great one for sharing, and it makes your kitchen smell amazing.

Common Questions

What is the best bread for a Shrimp Po Boy Sandwich?
A soft French roll is the classic choice. You want something light inside that can still hold the fillings. If your roll is very crusty, lightly toast the inside so it does not shred your mouth.

Can I make this without buttermilk?
Yes. Use regular milk and add a splash of hot sauce or a squeeze of lemon. It will still help the coating stick.

How do I keep fried shrimp crispy?
Fry in small batches, drain on a rack, and do not cover them with foil. Trapped steam makes them soft fast.

What sauce goes on a shrimp po boy?
Most people use a mayo based sauce. I like mayo, hot sauce, lemon, and a tiny bit of pickle juice. If you love remoulade, that also works great.

Can I use an air fryer instead of deep frying?
You can, but the texture will be a little different. Spray the coated shrimp well with oil and cook in a single layer. It will still be tasty, just not quite the same crunch as frying.

Grab some napkins and make it happen

If you want a dinner that feels like a mini vacation, this Easy Shrimp Po Boy — New Orleans Fried Sandwich is the move. Keep your shrimp dry, season the flour, and do not skimp on the sauce, and you will get that crunchy, tangy bite that makes po boys so addictive. If you feel like comparing styles, I have borrowed ideas from this Authentic NOLA Shrimp Po’ Boy Recipe – Grandbaby Cakes and I also love the lighter take from Shrimp Po Boy Sandwiches (not fried) – Dinners for Two when I am not frying. Try it once, tweak it to your taste, and I promise you will start craving it on random weekdays.