Tulo

Shrimp Po Boy Recipe

Double-dredging the shrimp in seasoned buttermilk and a cornmeal-flour mix gives them a thin, craggy crust that stays crisp under the sauce and toppings, and toasting the roll's cut sides in butter keeps the bread from turning soggy the moment it meets the mayo.

Prep
25 min
Cook
15 min
Total
40 min
Servings
4

Ingredients

Servings4
  • 1 lb large shrimp, peeled and deveined
  • 3/4 cup buttermilk
  • 1 tbsp hot sauce
  • 3/4 cup cornmeal
  • 1/2 cup all-purpose flour
  • 2 tsp Cajun seasoning
  • 3 cups vegetable oil, for frying
  • 1/2 cup mayonnaise
  • 1 tbsp Creole mustard
  • 1 tbsp lemon juice
  • 4 rolls French sandwich rolls (po boy or sub rolls)
  • 1 1/2 cups shredded iceberg lettuce
  • 1 large tomato, thinly sliced
  • 1/3 cup dill pickle chips
  • 2 tbsp unsalted butter, softened

Nutrition per serving

Calories
1990
Protein
35g
Carbs
71g
Fat
176g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1In a medium bowl, whisk together the buttermilk and hot sauce. Add the shrimp, toss to coat, and let sit at room temperature for 15 minutes while you prep everything else.
  2. 2Meanwhile, stir together the mayonnaise, Creole mustard, and lemon juice in a small bowl for the sauce. Set aside.
  3. 3In a shallow dish, whisk together the cornmeal, flour, and Cajun seasoning.
  4. 4Pour the oil into a heavy pot or Dutch oven to a depth of about 2 inches and heat over medium-high heat to 350°F (175°C).
  5. 5Lift the shrimp from the buttermilk a few at a time, letting excess drip off, and dredge in the cornmeal mixture, pressing gently so the coating sticks. Set the coated shrimp on a plate or tray in a single layer.
  6. 6Fry the shrimp in batches of 8 to 10, without crowding the pot, for 2 to 3 minutes, turning once, until golden brown and just opaque through the center. Transfer to a wire rack set over a baking sheet.
  7. 7Let the oil return to 350°F (175°C) between batches before adding more shrimp.
  8. 8Split the rolls lengthwise without cutting all the way through, and spread the cut sides with softened butter. Toast, buttered side down, in a dry skillet over medium heat for 1 to 2 minutes, until golden.
  9. 9Spread both cut sides of each roll generously with the sauce. Layer in shredded lettuce, tomato slices, and pickle chips, then pile in the hot fried shrimp. Close and serve immediately.

Tips & variations

  • Use large or extra-large shrimp (26/30 count or bigger); smaller shrimp overcook in the time it takes the crust to brown.
  • For a spicier sandwich, add a few extra dashes of hot sauce directly into the mayo sauce instead of only in the buttermilk.
  • No deep-fry thermometer? Drop a pinch of the cornmeal mix into the oil; it should sizzle and float within a couple of seconds at the right temperature.
  • Swap the shredded lettuce for thinly sliced cabbage tossed with a splash of vinegar for extra crunch and tang.

Storage & reheating

Fried shrimp are best eaten right away, since the crust softens quickly once assembled. Store leftover fried shrimp separately from the bread and toppings in the refrigerator for up to 2 days, and reheat in a 400°F (200°C) oven on a wire rack for 6 to 8 minutes to recrisp; microwaving will make them soggy. Assemble sandwiches fresh with reheated shrimp.

Tips from the Tulo kitchen

  • Salt the shrimp lightly right after frying, while the crust is still hot; salt applied later doesn't stick as well.
  • A wire rack over a baking sheet keeps the underside of fried shrimp from steaming and going soft, unlike draining on paper towels alone.

FAQ

What makes a po boy different from a regular shrimp sandwich?

A true po boy uses a light, crackly-crusted French-style roll (New Orleans po boy bread has a thin crust and airy interior) and is traditionally 'dressed' with lettuce, tomato, pickles, and mayo, distinguishing it from a plain fried shrimp roll.

Can I bake the shrimp instead of frying?

Yes, though the crust will be thinner and less crisp. Arrange coated shrimp on a wire rack over a baking sheet, spray lightly with oil, and bake at 425°F (220°C) for 8 to 10 minutes, flipping halfway.

What oil is best for frying the shrimp?

A neutral, high-smoke-point oil like vegetable, canola, or peanut oil works best; all hold up well at 350°F (175°C) without breaking down or adding flavor.

Can I make the sauce ahead of time?

Yes, the mayo sauce keeps well covered in the refrigerator for up to 5 days and actually improves in flavor after a few hours as the mustard and lemon juice meld in.