Classic Louisiana Shrimp Sandwich

The first time I bit into a proper shrimp po' boy was on a sweltering New Orleans afternoon, beads of sweat forming on my forehead while paper napkins stuck to my elbows. I'd been walking the French Quarter for hours, and that sandwich stopped me dead in my tracks with its perfect mess of crispy shrimp and tangy mayo. Now whenever I make these at home, I transport right back to that sidewalk counter, the smell of frying oil hanging thick in the humid air.

Last summer I made a batch for my brother's birthday, and the way his eyes lit up after that first bite told me everything. We ended up standing around the kitchen island, all four of us eating with paper towels draped across our chests like bibs, shrimp falling onto plates while hot sauce dripped down our wrists. Sometimes the best meals are the ones you can't quite eat gracefully.

Ingredients

• Large shrimp: I've learned that size matters here, nothing smaller than large will give you that satisfying meat-to-bite ratio that makes a po' boy feel substantial
• Cornmeal: This is what creates that signature crunch, and fine cornmeal works better than stone-ground for getting that delicate crispy crust
• Buttermilk: The tang in buttermilk tenderizes the shrimp while helping the coating cling, and regular milk just doesn't deliver the same results
• Soft French rolls: You want bread with some give that won't shatter when you bite through, preferably baked same-day from a local bakery
• Iceberg lettuce: Don't substitute, the crispness and water content in iceberg are essential for balancing the fried heaviness

Instructions

Prep your shrimp:

Pat those shrimp completely dry with paper towels, because any moisture will make your coating slide right off into the hot oil.

Set up your dredging station:

Whisk eggs and buttermilk in one bowl, then mix flour, cornmeal, Cajun seasoning, paprika, garlic powder, salt, and pepper in another shallow dish.

Coat the shrimp:

Dip each shrimp into the egg mixture, letting excess drip off, then press firmly into the cornmeal blend until thoroughly coated.

Heat your oil:

Pour about 2 inches of vegetable oil into a deep skillet and bring it to 350°F, using a thermometer if you have one because guessing leads to greasy shrimp.

Fry in batches:

Cook the shrimp for 2 to 3 minutes until golden, then transfer to a paper towel-lined plate and sprinkle with a pinch of salt while hot.

Prep the bread:

Slice your French rolls lengthwise without cutting all the way through, leaving that hinge so all the fillings stay put.

Make the sauce:

Stir together mayonnaise and hot sauce until combined, then spread generously on both sides of each roll.

Build your sandwich:

Pile on shredded lettuce, tomato slices, and that hot fried shrimp, adding pickles if you like that extra brine punch.

Serve it up:

Squeeze a little fresh lemon over everything and serve immediately while the shrimp is still audibly crispy.

Save

My neighbor Katrina came over once while I was frying shrimp and ended up staying for dinner, teaching me that po' boys are meant to be shared. We sat on the back porch steps listening to summer crickets, passing lemon wedges back and forth, sticky fingers and all. That's the magic of this sandwich, it turns a regular Tuesday into something worth lingering over.

Getting That Perfect Crunch

The secret restaurant kitchens use is letting the coated shrimp rest on a wire rack for about 10 minutes before frying. This step gives the cornmeal coating time to set so it doesn't fall off in the oil, and I've found it makes a huge difference in how well that crust stays put.

Sauce Variations Worth Trying

Sometimes I mix Creole mustard into the mayonnaise for a sharp kick, or swap in remoulade when I want something with more depth and a little sweetness. A friend from Baton Rouge swears by adding a splash of pickle juice to the mayo blend, and honestly, she's onto something brilliant.

Make It Your Own

The beauty of a po' boy is how it adapts to whatever you're craving or have on hand. I've made these with catfish, oysters, and even roast beef leftovers, all following the same crispy-creamy-crunchy formula that makes the sandwich work.

• Air fry at 400°F for 8 to 10 minutes if you want to skip the deep frying, shaking the basket halfway through
• Pile on extra hot sauce if you like heat, because the creamy mayo balances it beautifully
• Toast the cut sides of your bread for 30 seconds before assembling if you want to prevent sogginess

Save

There's something about a po' boy that feels like a hug from New Orleans itself, messy and wonderful and impossible to forget. Make these for people you love, and watch how a sandwich can turn an ordinary dinner into a memory.

Recipe FAQs

→ What type of shrimp is best for this sandwich?

Large, peeled, and deveined shrimp are ideal as they hold up well to frying and provide a satisfying bite.

→ How is the shrimp coated before frying?

The shrimp is dipped in an egg and buttermilk mixture, then dredged in a seasoned blend of flour and cornmeal for a crispy crust.

→ What kind of bread works well for this preparation?

Soft French rolls or hoagie buns are preferred to complement the crunchy shrimp without overpowering the flavors.

→ Can the sandwich be made spicier?

Yes, mixing hot sauce into the mayonnaise adds a pleasant spicy kick to the sandwich.

→ Are there alternative cooking methods for the shrimp?

For a lighter option, the shrimp can be air-fried or oven-baked instead of deep-fried, though frying produces the crispiest texture.