Shrimp Po Boy (Easy, Crispy, Better Than Restaurant)

A crispy shrimp po boy on a soft roll with lettuce, tomatoes, pickles, and creamy Cajun sauce, shot in natural light.

This Shrimp Po Boy is crunchy, saucy, and totally crave-worthy. Crispy shrimp cook fast,
then get tucked into soft bread with cool lettuce and tangy pickles. A quick Cajun-style
sauce pulls it all together for a sandwich that tastes better than restaurant takeout.

Introduction

If you love a sandwich with crunch, this Shrimp Po Boy is about to be your new favorite.
It’s a quick dinner or weekend lunch that feels like a treat without being complicated.

The key is a crisp coating and hot oil. Fry the shrimp in small batches so the crust stays
golden, not soggy. Then you build your Shrimp Po Boy with cool toppings and a creamy sauce
for that perfect hot-and-cold bite.

People go crazy for this one because it’s fast, fun, and tastes like a copycat restaurant
dish. Trust me—make extra sauce.

Why You’ll Love This Shrimp Po Boy

• Better than restaurant: Super crispy shrimp with fresh toppings and a creamy sauce.
• Quick and satisfying: The shrimp cook in minutes for an easy weeknight dinner.
• Crunchy, creamy, tangy: You get all the textures in every bite.
• Customizable heat: Keep it mild or add hot sauce and extra Cajun seasoning.
• Fun for sharing: Perfect for game day plates or casual gatherings.

Ingredients for the Best Shrimp Po Boy

For the Shrimp

• Raw shrimp, peeled and deveined (1 lb): Cooks quickly and stays juicy inside a crisp coating. Substitutions: Use larger shrimp for fewer flips.
• All-purpose flour (3/4 cup): Helps the coating stick and adds crunch. Substitutions: Use a gluten-free 1:1 flour blend.
• Cornmeal (3/4 cup): Adds extra crisp texture. Substitutions: Use panko for a crunchier coating.
• Cajun seasoning (1 1/2 teaspoons): Adds bold flavor right in the breading. Substitutions: Use Creole seasoning; start smaller if salty.
• Eggs (2): Helps the coating cling. Substitutions: Use 1/2 cup buttermilk instead.
• Milk (1/4 cup): Loosens the egg wash so it coats evenly. Substitutions: Use buttermilk for extra tang.
• Oil for frying (about 1 inch in skillet): Creates fast, even crisping. Substitutions: Use canola or vegetable oil.

Cajun Sauce

• Mayonnaise (1/2 cup): Creamy base for the sauce. Substitutions: Use plain Greek yogurt for a lighter option.
• Lemon juice (1 tablespoon): Brightens and balances richness. Substitutions: Use pickle juice for tang.
• Cajun seasoning (1 teaspoon): Adds zesty flavor. Substitutions: Add more to taste.
• Hot sauce (1 teaspoon (optional)): Adds heat and tang. Substitutions: Skip for mild.

For Assembling

• Soft sandwich rolls (4): Easy to bite through and holds the filling. Substitutions: Use a soft French-style roll.
• Shredded lettuce (as needed): Adds cool crunch. Substitutions: Use shredded cabbage.
• Sliced tomatoes (as needed): Adds juicy freshness. Substitutions: Skip if out of season.
• Pickle slices (as needed): Adds tang and bite. Substitutions: Use pickled jalapeños for heat.

Shrimp Po Boy Recipe Step-by-Step

• 1. Whisk the sauce: mayonnaise, lemon juice, Cajun seasoning, and hot sauce (if using). Chill while you cook so it stays thick.

• 2. Set up breading bowls: one with flour + cornmeal + Cajun seasoning, one with eggs + milk whisked together.

• 3. Heat oil in a skillet over medium-high heat until shimmering. A tiny pinch of breading should sizzle right away.

• 4. Dip shrimp into egg mixture, then press into the flour-cornmeal mix until well coated. Shake off excess so it fries crisp, not heavy.

• 5. Fry shrimp in batches for about 2 minutes per side, until golden and crisp. Don’t overcrowd the pan—crowding cools the oil and makes the coating soggy.

• 6. Drain shrimp on paper towels (or a wire rack) and sprinkle with a tiny pinch of salt while hot.

• 7. Spread sauce on rolls, then layer lettuce, tomatoes, and pickles. Pile on crispy shrimp and add extra sauce if you want.

• 8. Serve immediately while everything is crisp and fresh.

Tips for Perfect Shrimp Po Boy

• Fry in small batches so the shrimp stays crispy.
• Keep the sauce cold for the best contrast with hot shrimp.
• If the coating looks pale, your oil is likely too cool—let it heat before the next batch.
• Use soft rolls so the sandwich is easy to bite through.
• Toast the rolls lightly for extra structure.

Tips and Variations for Shrimp Po Boy

• Air fryer option: Spray breaded shrimp lightly with oil and cook at 400°F, flipping halfway, until crisp.
• Extra spicy: Add more hot sauce or a pinch of cayenne to the breading.
• Fish version: Swap shrimp for crispy fish fillets and build the same way.
• Slaw style: Use a quick vinegar slaw instead of lettuce for extra tang.
• Leftover idea: Turn crispy shrimp into tacos with the same sauce.

Make-Ahead & Freezing

For best texture, store components separately. Refrigerate cooked shrimp for up to 2 days
and re-crisp in the oven at 375°F for about 10 minutes. Sauce keeps 4–5 days in the fridge.
Assembled sandwiches don’t store well because the bread softens.

Serving Suggestions & Pairings

• Serve with fries, sweet potato fries, or kettle chips.
• Add a simple slaw or cucumber salad for freshness.
• Offer extra pickles and lemon wedges on the side.
• Great for game day or casual weekend lunches.
• Pair with iced tea or sparkling water with citrus.

Reader Review: This shrimp po boy was unbelievably crispy and the sauce was so good we used it on everything. Total repeat recipe in our house!

If you make this Shrimp Po Boy, I’d love to hear how it went. Leave a rating, drop a
comment, and share it with a friend who loves cozy comfort food. How would you customize
your Shrimp Po Boy—milder, spicier, or loaded with extra veggies?