Unforgettable Crispy Fried Shrimp Sandwich with Legendary Creole Remoulade Sauce

If comfort food had a personality, this Fried Shrimp Sandwich would be loud, crispy, unapologetically messy, and proudly wearing Mardi Gras beads. One bite in, and you’re no longer standing in your kitchen—you’re on a noisy corner in New Orleans, surrounded by jazz, laughter, and the unmistakable smell of hot oil and good decisions.

This isn’t just another shrimp sandwich. This is a full-on Louisiana Po Boy Sandwich experience. Crispy fried shrimp. Fluffy-on-the-inside, crackly-on-the-outside French bread. Cool lettuce, juicy tomatoes, sharp pickles. And then—boom—the legendary Creole remoulade that ties it all together. IMO, that sauce alone deserves its own fan club.

Let’s break it all down, step by step, so you can recreate a sandwich that honestly rivals anything you’d order in NOLA.

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Why You’ll Love This Fried Shrimp Sandwich Recipe

Let’s not overthink it. This sandwich delivers on every level.

First, the texture game is elite. You get crunchy shrimp, soft bread, crisp veggies, and creamy sauce all in one bite. That’s balance.

Second, it’s authentic. This recipe pulls straight from the soul of New Orleans Food Recipes Dinners—no shortcuts, no weird substitutions, no sad frozen shrimp energy.

Third, it’s versatile. Serve it as a casual weeknight dinner, a game-day showstopper, or a “look what I made” weekend flex.

And finally, it’s fun. Frying shrimp feels a little rebellious. Building a po boy feels like art. Eating one feels like winning.

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The Story Behind This Shrimp Poboys Recipe

I’ve been to New Orleans more times than I can reasonably justify. At this point, TSA should probably just give me a loyalty card.

Some trips were for food. Some were for music. All were for po boys.

After eating shrimp po boys from corner shops, dive bars, white-tablecloth restaurants, and places that look like they might also sell bait, patterns started to emerge. The best ones always nailed three things: shrimp size, oil temperature, and sauce.

This Shrimp Poboys Recipe is the result of trial, error, and an alarming amount of fried seafood. Every step here has a purpose. Nothing is accidental. And yes, I absolutely tested this more times than necessary “just to be sure.”

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Ingredient Breakdown for the Ultimate Fried Shrimp Sandwich

This sandwich doesn’t rely on fancy ingredients. It relies on smart ones.

Shrimp

Go for 16/20 shrimp. They’re big enough to feel substantial but small enough to bite through without dragging the whole shrimp out of the sandwich. Peel, devein, tails off. Always.

Buttermilk + Hot Sauce

This combo tenderizes the shrimp and adds subtle tang and heat. It’s the foundation for that perfect crust.

Flour + Cornmeal

This is where the crunch magic happens. Flour gives structure. Cornmeal gives texture. Together? Crispy perfection.

Spices

Salt, paprika, garlic powder, cayenne, black pepper. Simple, classic, effective. Don’t skip seasoning the shrimp itself. That’s a rookie mistake.

Oil

Neutral oil with a high smoke point. Peanut or vegetable oil works best. And yes, temperature matters. More on that soon.

French Bread

A proper po boy loaf is light inside with a crisp crust. If you can’t find authentic New Orleans French bread, choose the closest thing—never soft sandwich rolls.

Fixins

Shredded lettuce, sliced tomatoes, pickles. Classic, cooling, and necessary.

The Sauce

The heart and soul. This Sauce For Po Boy is creamy, tangy, slightly spicy, and impossible to ignore.

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Let’s Talk About How To Make Po Boy Sauce

A po boy lives or dies by its sauce. Period.

Creole remoulade isn’t just mayo with stuff mixed in. It’s layered. It’s bold. It has opinions.

When you make this sauce ahead of time—and you should—the flavors deepen. The heat mellows. The acidity balances. FYI, it tastes even better the next day.

This sauce works on shrimp, oysters, catfish, fries, burgers…honestly, it’s dangerous to have in your fridge.

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Step-by-Step: How to Make the Best Fried Shrimp Sandwich

Step 1: Make the Remoulade First

Combine all sauce ingredients in a bowl. Stir until smooth. Taste it. Adjust if needed. Then chill. Cold sauce on hot shrimp = magic.

Step 2: Mix the Seasoning

Combine salt, paprika, garlic powder, cayenne, and black pepper. Split it in half.

Step 3: Season the Shrimp

Toss shrimp with half the spice mix. Every shrimp should be coated. No naked spots.

Step 4: Build the Breading Station

In one bowl: flour, cornmeal, and remaining spices.
In another bowl: buttermilk and hot sauce.

Step 5: Bread the Shrimp

Dip shrimp into buttermilk, then dredge in the cornmeal mixture. Shake off excess. Want extra crunch? Double dip.

Step 6: Rest the Shrimp

This step matters. Chill breaded shrimp for 20 minutes. This helps the coating stick during frying.

Step 7: Heat the Oil

Bring oil to 350°F. Use a thermometer. Guessing leads to soggy shrimp or burnt regret.

Step 8: Fry in Batches

Fry shrimp for 3–4 minutes until golden brown. Don’t crowd the pot. Let them drain on paper towels.

Step 9: Build the Sandwich

Spread remoulade on both sides of the bread. Add lettuce, tomato, pickles. Pile on shrimp. Close it up and admire your work.

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Pro Tips for Perfect Fried Shrimp Sandwich Recipes

Oil temperature is non-negotiable.
Too low = greasy shrimp. Too high = burnt coating.

Season every layer.
Shrimp, breading, sauce. Flavor compounds.

Rest the breaded shrimp.
This one step separates pros from amateurs.

Don’t overbuild.
A po boy should be generous, not impossible to eat.

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Variations You’ll Want to Try

Feeling adventurous? Let’s remix.

Spicy Version

Add extra cayenne to the breading and hot sauce to the remoulade.

Cajun Twist

Swap Creole seasoning for Cajun seasoning for a smokier profile.

Surf Upgrade

Love indulgence? Take inspiration from a Lobster Po Boy Recipe and add a few chunks of buttery lobster alongside the shrimp.

Fried Everything Energy

Use this same method for oysters, catfish, or even soft-shell crab. Welcome to the world of Fried Sandwich Ideas.

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Best Ways to Serve This Louisiana Po Boy Sandwich

This sandwich shines on its own, but sides don’t hurt.

Serve it with crispy fries, sweet potato fries, or potato chips. Add coleslaw for crunch. Ice-cold beer or sweet tea is basically mandatory.

Hosting friends? Set up a build-your-own po boy bar. It’s interactive, messy, and wildly popular.

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Storage and Leftover Tips

Let’s be honest—leftovers are unlikely. But just in case:

Store fried shrimp separately from bread and sauce. Reheat shrimp in the oven or air fryer to bring back the crunch. Never microwave unless you enjoy sadness.

Sauce keeps well in the fridge for several days and only gets better.

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FAQs About Fried Shrimp Sandwich Recipes

Can I use frozen shrimp?
Yes, but thaw completely and pat dry. Moisture kills crispiness.

What if I don’t have buttermilk?
Mix milk with a splash of lemon juice or vinegar. Let it sit five minutes.

Can I bake the shrimp?
You can, but it won’t be the same. This sandwich earns its crunch through frying.

Is this kid-friendly?
Absolutely. Reduce the cayenne if needed.

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Final Thoughts on This Fried Shrimp Sandwich

This sandwich isn’t subtle. It’s bold, crunchy, saucy, and proud of it. It represents everything great about New Orleans Food Recipes Dinners—big flavors, simple techniques, and food meant to be shared.

Once you master this, you’ll understand why po boys inspire loyalty. Why people argue about bread. Why sauce recipes get guarded like family secrets.

Make it once, and it won’t be your last. Make it twice, and you’ll start tweaking it. Make it often, and congratulations—you’ve officially joined the po boy obsessed.

Now grab some shrimp, heat that oil, and let’s get frying. Print