Shrimp Po’ Boy Sandwich

Crunchy fried shrimp seasoned with Creole spices and served on toasted baguette. No need to take a trip to New Orleans -- you can create this tasty (and easy!) dish right at home! Best of all? It's ready and on the table in under 30 minutes!

Shrimp Po' Boy Sandwich

No ratings yet
Print Rate
Total Time: 25 minutes
Servings: 4


  • Vegetable oil, for frying
  • pounds  large shrimp, peeled, and deveined
  • tablespoons  Creole seasoning  (see recipe below)
  • teaspoons  salt
  • 1 1/4  teaspoons  cayenne
  • cups  all-purpose flour
  • cups  yellow cornmeal  (you can also substitute Panko or unseasoned breadcrumbs, but I highly recommend using cornmeal)
  • small  French bread loaves
  • tablespoons  melted butter
  • Remoulade sauce  (see recipe below)
  • Shredded lettuce  (you can also use coleslaw mix)
  • Tomato, sliced thin
  • Dill pickle slices
  • Hot Sauce
  • Creole Seasoning
  • 2 ½  tablespoons  paprika
  • 2 tablespoons  salt
  • tablespoons  garlic powder
  • tablespoon  black pepper
  • tablespoon  onion powder
  • tablespoon  cayenne pepper
  • tablespoon  dried oregano
  • 1 tablespoon  dried thyme

Remoulade Sauce:

  • 1/4  cup  fresh lemon juice
  • 3/4  cup  vegetable oil
  • 1/2  cup  chopped yellow onion
  • 1/2  cup  chopped green onions
  • 1/4  cup  chopped celery2 tablespoons chopped garlic
  • tablespoons  prepared horseradish
  • tablespoons  whole-grain mustard
  • tablespoons  yellow mustard
  • tablespoons  ketchup
  • tablespoons  chopped Italian flat leaf parsley
  • teaspoon  salt
  • 1/4  teaspoon  cayenne pepper
  • 1/8  teaspoon  freshly ground black pepper


  • Season the shrimp with tablespoon of the Essence, 1 teaspoon of the salt and 1/2 teaspoon of the cayenne. In a medium mixing bowl combine the flour and cornmeal and season with the remaining 2 tablespoons of the Essence, 2 teaspoons salt and 1 teaspoon cayenne.
  • Dredge the shrimp in the seasoned flour mixture; making sure the shrimp is well coated on both sides. Fry the shrimp, in batches, until golden brown on both sides, about 2 minutes per side. Remove the shrimp from the oil and drain on a paper-lined plate. Season with salt and a drizzle of your favorite hot sauce.
  • Split the French bread loaves in half and brush both cut sides of the bread with some of the melted butter. Place the halved and buttered loaves on a baking sheet and broil in the oven until lightly golden brown.
  • Remove the bread from the oven and spread some of the Remoulade on each half. Drizzle with hot sauce, and divide the shrimp evenly among the 4 sandwiches. Garnish with lettuce, tomato and pickles. Serve with potato chips for an added treat.
  • Inspired by Emeril Lagasse
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

No Comments

Leave a Reply

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.