How to Make a Perfect Shrimp Po-Boy with Remoulade Sauce

Shrimp Po-Boy sandwiches have always been one of my family’s favorite meals. There’s just something about that crispy fried shrimp, paired with the tangy remoulade sauce, that makes every bite so irresistible. It’s one of those dishes that bring everyone to the table, and before you know it, the sandwiches are gone! I love that it’s so easy to make at home, and with a few simple ingredients, I can create a meal that’s as satisfying as anything we’d get at a restaurant.

I’ve been making this recipe for years, and I’ve learned a few tricks along the way. One of my favorite parts is the remoulade sauce – it’s the perfect balance of creamy, spicy, and tangy, and really takes this sandwich to the next level. My kids absolutely love it, and they’re always asking for extra sauce to dip their fries in. It’s a great way to add a little extra flavor to the meal without being too complicated. Plus, who doesn’t love a good fry dip?

Making Shrimp Po-Boy sandwiches is also a fun way to get the whole family involved in the kitchen. The kids love helping with the shrimp and assembling the sandwiches, and it’s such a great bonding experience. If you haven’t made these before, I can’t recommend it enough – it’s a quick, easy, and delicious meal that’ll definitely be a hit at your house too!

Ingredients

For the remoulade sauce:

• ¼ cup (60 ml) mayonnaise – A creamy base that gives the sauce its rich texture and smooth consistency.
• ½ tbsp mustard – Adds a tangy kick that balances the richness of the mayo.
• ½ tbsp capers, finely chopped – A briny pop that enhances the overall flavor with a little zing.
• ½ tbsp finely chopped dill pickle – Provides a crunchy, vinegary bite that cuts through the creaminess.
• ½ tsp lemon juice – A touch of freshness that brightens up the sauce.
• ½ tsp hot sauce – Gives the sauce just the right amount of heat to complement the shrimp.
• ½ tsp paprika – Adds a mild smokiness that deepens the flavor profile of the sauce.
• Salt and pepper to taste – Season to perfection, enhancing all the flavors in the sauce.

For the shrimp:

• 8.8 oz (about ½ lb) medium shrimp, peeled and deveined – The star of the dish, tender shrimp that crisp up beautifully when fried.
• ½ cup (120 ml) buttermilk – Soaks into the shrimp, helping the breading adhere while adding a subtle tang.
• ½ large egg (beat the egg and use half) – Acts as a binder to help the flour mixture stick to the shrimp.
• ½ tbsp hot sauce (e.g., Tabasco) – Adds a bit of spice and heat to the shrimp coating.
• ½ tsp black pepper – A touch of spice to season the shrimp and balance out the flavors.
• ½ tsp salt – Enhances the shrimp’s natural flavor and brings the seasoning together.
• ½ cup (60 g) corn flour – Helps create a light and crispy coating on the shrimp.
• ½ cup (60 g) all-purpose flour – Provides structure and crispiness to the shrimp coating.
• ½ tsp paprika – Adds a mild smokiness and depth to the fried shrimp.
• ½ tsp garlic powder – Offers a hint of savory flavor that complements the shrimp perfectly.
• Oil for frying – To fry the shrimp to golden, crispy perfection.

For the sandwich:

• 4 long rolls – The perfect vessel for holding all the crispy shrimp and fresh toppings.
• ½ cup shredded iceberg lettuce – Adds a cool, crunchy layer of freshness to balance the heat and richness.
• ½ large tomato, thinly sliced, or a few cherry tomatoes, halved – Provides juiciness and a sweet contrast to the crispy shrimp.
• ½ small red onion, thinly sliced – Adds a sharp bite and a bit of sweetness to the sandwich.
• ½ small cucumber, thinly sliced – Brings a refreshing crunch that complements the other ingredients.

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

1. In a bowl, mix mayonnaise, mustard, capers, dill pickle, lemon juice, hot sauce, and paprika.

2. Add salt and pepper to taste, then stir until smooth and refrigerate until ready to use.

3. In a large bowl, whisk together buttermilk, egg, hot sauce, black pepper, and salt.

4. In another bowl, combine corn flour, all-purpose flour, paprika, and garlic powder.

5. Dip the shrimp into the buttermilk mixture, then coat them in the flour mixture.

6. Heat oil in a large skillet or deep fryer to 350°F (175°C).

7. Fry the shrimp in batches for 2–3 minutes, until golden brown.

8. Transfer the cooked shrimp to a paper towel-lined plate to drain excess oil.

9. Slice the baguettes or rolls lengthwise, keeping them attached at the bottom to form a pocket.

10. Spread remoulade sauce on one side of each roll (or both if you like a lot of sauce).

11. Layer shredded lettuce, sliced tomato, red onion, and cucumber on the bottom half of each roll.

12. Add the fried shrimp on top of the vegetables.

13. Close the sandwiches with the top half of the rolls.

14. Serve hot, with French fries or other sides if desired.

Top Tips

• Don’t Skip the Buttermilk: Soaking the shrimp in buttermilk not only helps the breading stick but also tenderizes the shrimp, making them juicier and more flavorful. If you don’t have buttermilk, you can make a quick substitute by adding a tablespoon of vinegar or lemon juice to regular milk.

• Fry in Batches: Frying the shrimp in small batches prevents overcrowding the pan, which can lead to soggy shrimp. It also helps maintain the oil temperature, ensuring the shrimp stay crispy.

• Keep the Remoulade Chilled: Letting the remoulade sauce sit in the fridge for at least 30 minutes before serving enhances the flavor as the ingredients have time to meld together. It can also be made ahead of time!

• Customize the Heat: Adjust the amount of hot sauce in both the shrimp coating and the remoulade sauce to suit your spice preference. For extra heat, you can add a little more hot sauce or even some cayenne pepper to the shrimp batter.

• Use Fresh Shrimp: Fresh shrimp (or properly thawed frozen shrimp) will give the sandwich the best texture and flavor. Be sure to pat the shrimp dry with paper towels before dipping them in the batter to ensure a crispy crust.

• Toast the Rolls: Lightly toasting the rolls in the oven or on a griddle gives them an extra bit of crunch and helps them hold up better to the juicy shrimp and sauce without getting soggy.

• Serve with Sides: To make your meal more complete, serve the Shrimp Po-Boy with a side of crispy fries, coleslaw, or a fresh green salad. The crunchy sides complement the tender shrimp and creamy sauce beautifully.

• Get Creative with Toppings: Feel free to swap out or add to the traditional sandwich toppings. Sliced avocado, pickled jalapeños, or a slice of cheese can all give the Po-Boy a fun twist!

My Favorite Ways to Enjoy It

• Classic Style with Fries: There’s something so comforting about pairing a Shrimp Po-Boy with crispy French fries. The hot, crunchy shrimp and creamy remoulade sauce are perfectly balanced by the salty, crispy fries on the side. It’s the ultimate indulgence!

• With a Side of Coleslaw: For a refreshing, tangy contrast to the rich shrimp, I love serving my Po-Boy with a side of creamy coleslaw. The crunch and creaminess of the slaw complement the sandwich perfectly, making each bite a little bit more satisfying.

• On a Warm Summer Day: There’s just something about enjoying a Shrimp Po-Boy outside on a warm, sunny day that makes the meal even better. Whether it’s a picnic in the park or a backyard BBQ, this sandwich is perfect for outdoor gatherings.

• With a Cold Drink: A cold beverage, like an iced tea or a cold beer, pairs wonderfully with the spicy and savory shrimp. It cools down the heat of the hot sauce and complements the flavors in the remoulade sauce.

• As a Quick Weeknight Dinner: Despite the deep frying, this sandwich is surprisingly quick to make! When I’m looking for a fast and satisfying dinner, I love whipping up a Shrimp Po-Boy. The prep and cook time is minimal, so it’s perfect for those busy evenings when you still want something flavorful.

• In a Wrap for a Light Lunch: If I’m in the mood for something a little lighter, I’ll swap the long rolls for soft tortillas and make a shrimp Po-Boy wrap. It’s a fun and portable way to enjoy the flavors, especially for lunches or picnics.

• With Extra Hot Sauce: When I’m feeling adventurous, I add a few extra dashes of hot sauce to my sandwich. The heat makes it even more exciting and gives it an extra kick without overwhelming the other flavors.

• As Leftovers: Believe it or not, Shrimp Po-Boys are great as leftovers the next day! Just reheat the shrimp in a hot skillet for a few minutes to restore their crispiness, and you’ve got a delicious meal ready to go again.