Fried Shrimp Po' Boy Sandwiches

Fried shrimp po boy sandwiches

​The Spruce Eats / Diana Chistruga

Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 4 servings
Nutrition Facts (per serving)
1599 Calories
112g Fat
93g Carbs
57g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 1599
% Daily Value*
Total Fat 112g 143%
Saturated Fat 12g 62%
Cholesterol 424mg 141%
Sodium 3225mg 140%
Total Carbohydrate 93g 34%
Dietary Fiber 6g 22%
Total Sugars 11g
Protein 57g
Vitamin C 18mg 88%
Calcium 420mg 32%
Iron 7mg 37%
Potassium 1026mg 22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A staple of New Orleans cuisine, the po' boy sandwich harkens back to 1920s and was supposedly named for the men who were on strike from the railroad companies—the "poor boys." The sandwich features some sort of meat, though the type ranges from roast beef to fried seafood to sausage, that's served on French bread, usually a crusty baguette with a soft center.


Click Play to See This Classic Fried Shrimp Po Boy Sandwich Recipe Come Together


  • 1 1/2 pounds medium-large shrimp (36 to 40 per pound)

  • 1 1/2 cups vegetable oil

  • 1 1/2 cups milk

  • 1/2 cup hot sauce

  • 1 large egg

  • 1 cup all-purpose flour

  • 1 cup cornmeal

  • 1 teaspoon baking powder

  • 1 teaspoon Cajun or Creole seasoning

  • 1/2 teaspoon salt

  • Freshly ground black pepper, to taste

  • 4 small loaves French bread, or 2 large loaves, halved

  • 1/2 cup mayonnaise

  • 1 large tomato, sliced

  • 2 cups shredded lettuce

  • 1 cup dill pickle chips

Steps to Make It

  1. Gather the ingredients.

    Ingredients for fried shrimp po boy
    ​The Spruce Eats / Diana Chistruga
  2. Peel the shrimp, but leave the tails on, if desired.

    Peel shrimp
    ​The Spruce Eats / Diana Chistruga
  3. With a sharp knife, make a shallow cut along the length of the back of a shrimp. Pull the dark vein out or scrape it out with the knife. Repeat with the remaining shrimp.

    Make cut along shrimp
    ​The Spruce Eats / Diana Chistruga
  4. Rinse the shrimp under cold running water; pat dry.

    Rinse shrimp
    ​The Spruce Eats / Diana Chistruga 
  5. Heat the oil to 375 F in a deep, heavy saucepan or deep fryer. Line a baking sheet or pan with a double layer of paper towels.

    Line a baking sheet
    ​The Spruce Eats / Diana Chistruga
  6. In a large bowl, combine the milk, hot sauce, and egg and whisk to blend.

    Combine milk and hot sauce
    ​The Spruce Eats / Diana Chistruga
  7. Add the shrimp to the mixture and let stand for 3 to 4 minutes.

    Add shrimp
    ​The Spruce Eats / Diana Chistruga
  8. In another bowl, combine the flour and cornmeal with the baking powder, Cajun or Creole seasoning, salt, and pepper.

    Combine cornmeal
    ​The Spruce Eats / Diana Chistruga
  9. Take the shrimp out of the milk and egg mixture and roll in the flour and cornmeal mixture. Coat the shrimp thoroughly.

    Take shrimp out of milk and egg
    ​The Spruce Eats / Diana Chistruga
  10. Drop several coated shrimp in the oil and fry until golden brown, about 2 to 3 minutes. Do not overcrowd the shrimp or the oil will take longer to return to temperature and the coating will absorb more oil. 

    Drop shrimp in oil
    ​The Spruce Eats / Diana Chistruga
  11. With a slotted metal spoon, transfer the cooked shrimp to the paper towel-lined pan and repeat with the remaining shrimp.

    Transfer shrimp to pan
    ​The Spruce Eats / Diana Chistruga 
  12. Slice the baguettes into serving lengths and split.

    Slice baguettes
    ​The Spruce Eats / Diana Chistruga
  13. Spread with mayonnaise and arrange the fried shrimp on the bread and top with tomato slices and shredded lettuce.

    Spread mayo
    ​The Spruce Eats / Diana Chistruga
  14. Serve with a side of the dill pickle chips and enjoy.

    Serve with chips
    ​The Spruce Eats / Diana Chistruga


  • "Dress" your po' boy with the traditional lettuce, tomatoes, pickles, and mayonnaise. Hot sauce is optional. 
  • Instead of dressing the po' boy with regular mayonnaise, make a remoulade. Combine 2/3 cups mayonnaise, 1/3 cup parsley, 2 tablespoons mustard, 1 teaspoon hot sauce, the juice of one lemon, and two chopped green onions in a food processor or blender. Whizz until a smooth consistency is reached, and then season to taste with salt and pepper. 

Recipe Variations

  • Oyster Po' Boy: Replace the shrimp with around 16 medium-sized oysters, shucked, with the liquid reserved. Add the liquid to the milk, hot sauce, and egg mixture. Bread the oysters with the milk mixture and flour, cornmeal, and seasoning blend. 
  • Sausage Po' Boy: Replace the fried shrimp with 1 pound of andouille sausage cut into half-inch rounds. Instead of mayonnaise, serve with Creole-style or whole-grain mustard.