Mardi Gras Shrimp Po Boy

The first time I bit into a proper shrimp po boy in New Orleans, I was standing on a street corner with paper towels in hand. The shrimp were impossibly crisp, the remoulade had this addictive zing, and the bread held everything together without getting soggy. I knew right then I had to figure out how to recreate that magic at home, even if I was a thousand miles from the French Quarter.

I made these for a Mardi Gras party a few years back and honestly, they disappeared faster than anything else on the table. My friend Sarah, whos notoriously picky about fried seafood, went back for thirds. Thats when I knew this recipe was a keeper worth sharing.

Ingredients

• 1 lb large shrimp, peeled and deveined: Size matters here, go for large so they dont shrink too much during frying
• 1 cup buttermilk: The tanginess tenderizes the shrimp while helping the coating adhere
• 1 teaspoon hot sauce: Pick your favorite brand, it adds subtle heat to the background
• 1 cup all-purpose flour: Creates the base for that signature crispy crust
• 1/2 cup cornmeal: The secret to extra crunch and a beautiful golden color
• 1 teaspoon paprika: Sweet paprika gives the coating that inviting warm hue
• 1/2 teaspoon cayenne pepper: Brings the gentle heat without overwhelming
• 1/2 teaspoon garlic powder: Adds savory depth to every bite
• 1/2 teaspoon salt: Essential for bringing all the flavors together
• 1/2 teaspoon black pepper: Freshly ground makes a noticeable difference
• Vegetable oil: You need enough for two inches of frying depth
• 1/2 cup mayonnaise: The creamy foundation for the remoulade
• 2 tablespoons Dijon mustard: Provides that sharp, sophisticated tang
• 1 tablespoon prepared horseradish: Dont skip this, its the backbone of the sauce
• 2 teaspoons hot sauce: Adjust to your heat preference
• 2 teaspoons sweet paprika: Gives the sauce its classic pinkish-orange color
• 1 teaspoon lemon juice: Fresh lemon brightens everything beautifully
• 1 tablespoon chopped parsley: Adds fresh color and mild herbal notes
• 1 tablespoon chopped capers: Little bursts of briny goodness throughout
• 1 garlic clove, minced: Fresh garlic is non-negotiable here
• Salt and black pepper: Taste and adjust until it sings
• 4 crusty French baguette rolls: Look for rolls with a substantial crust that can handle the toppings
• 2 cups shredded iceberg lettuce: The crunch is essential and traditional
• 2 ripe tomatoes, sliced: Choose tomatoes that give slightly when pressed
• 1/2 small red onion, thinly sliced: Soak in ice water for 10 minutes if you want them milder
• Dill pickle slices: Optional but highly recommended for that extra acid kick

Instructions

Marinate the shrimp:

Whisk together buttermilk and hot sauce in a bowl. Toss in the shrimp and let them soak up the goodness for about 15 minutes while you prep everything else.

Mix the coating:

Combine flour, cornmeal, paprika, cayenne, garlic powder, salt, and black pepper in a shallow dish. I like to use a pie plate for easy dipping.

Heat the oil:

Pour two inches of vegetable oil into a heavy skillet and bring it to 350°F. A thermometer is your best friend here, but you can test by dropping in a pinch of flour, it should sizzle immediately.

Coat the shrimp:

Lift shrimp from the marinade, letting excess drip off, then press them into the flour mixture. Really get the coating into all the nooks and crannies.

Fry to perfection:

Working in batches so you dont crowd the pan, fry shrimp for 2 to 3 minutes until theyre golden brown and sound crispy when you tap them. Drain on paper towels.

Make the remoulade:

Stir together mayonnaise, Dijon, horseradish, hot sauce, paprika, lemon juice, parsley, capers, and garlic. Taste and adjust seasoning until it makes you want to eat it with a spoon.

Build your masterpiece:

Slather remoulade on both sides of each roll. Layer on lettuce, tomato, onion, and a generous pile of those beautiful fried shrimp.

Enjoy immediately:

These are best eaten right away while the shrimp are still hot and the bread is holding strong.

Save

My dad called me after trying these, asking what restaurant I ordered them from. When I told him I made them myself, he demanded the recipe immediately. Now he makes them for every family gathering.

Getting the Crispiest Shrimp

I learned the hard way that patting the shrimp dry before marinating makes a huge difference. Excess moisture creates steam during frying, which prevents that perfect crunch we are after. Also, dont be afraid to really press the coating onto the shrimp, it should cling thoroughly.

Bread Selection Secrets

The bread can make or break a po boy. Look for baguettes with a thin, crackly crust and a light, airy interior. Dense bread will overwhelm the delicate shrimp, while soft sandwich rolls will turn to mush. I found a local bakery that makes the perfect loaves and I never go anywhere else.

Make-Ahead Mastery

You can mix up the remoulade a day ahead, actually the flavors meld together beautifully overnight. The shrimp can be prepped and marinated a few hours before cooking, just keep them chilled. I like to slice all my vegetables in the morning so assembling is a breeze at dinner time.

• Wrap your fried shrimp loosely in foil if you need to keep them warm for a few minutes
• Serve extra remoulade on the side for dipping, everyone wants more sauce
• Have plenty of napkins ready, eating a proper po boy is gloriously messy

Save

There is something deeply satisfying about biting into a sandwich that crunches, drips, and makes you pause between bites. These po boys bring a little bit of New Orleans joy right to your kitchen table.

Recipe Questions & Answers

→ What type of shrimp works best?

Large peeled and deveined shrimp provide ideal texture and flavor for frying evenly.

→ How is the remoulade sauce made?

It's a blend of mayonnaise, Dijon mustard, horseradish, hot sauce, paprika, lemon juice, parsley, capers, and garlic for a zesty and creamy finish.

→ Can other seafood be used instead of shrimp?

Yes, catfish or oysters make excellent alternatives while maintaining Southern flair.

→ What’s the best way to fry the shrimp?

Heat vegetable oil to 350°F and fry shrimp in small batches for 2–3 minutes until golden and crisp.

→ What sides pair well with this sandwich?

Cajun fries, coleslaw, or crisp white wine complement the bold flavors nicely.