Easy Shrimp Po’Boys

Shrimp po’boys are everything you want in a sandwich: crisp, juicy, tangy, and piled high on warm French bread.

A loaded shrimp po'boy dripping with sauce in a basket with fries next to a jar of pickles and tray of fried shrimp.

This Southern staple is the kind of sandwich that sticks with you. Especially when the shrimp are hot from the fryer and slathered with housemade remoulade. We use our popcorn shrimp method to deliver ultra-crispy bites that hold up to the sauce and toppings without losing their crunch.

A pan full of popcorn shrimp, lemons and parsley.

Originally from Louisiana, the po’boy started as a humble lunch for streetcar workers. It’s since grown into one of the most iconic sandwiches in the South. While roast beef, catfish, and oysters are traditional fillings, fried shrimp is arguably the crowd favorite. Our version leans on 71/90 Key West pink shrimp, dredged in a Cajun-seasoned flour and cornstarch mix, and fried until golden and crispy. Tucked into crusty French rolls and dressed with lettuce, tomato, pickles, and plenty of remoulade, it’s hard to beat.

What makes this recipe stand out is the triple layering of flavor: spice on the shrimp, seasoning in the dredge, and punchy remoulade to tie it all together. It’s easy to scale up and prep ahead. Just fry the shrimp fresh and assemble when ready. Serve these sandwiches with kettle chips, coleslaw, or a simple cucumber salad. Whether you’re hosting friends, cooking for family, or just craving a killer sandwich, these shrimp po’boys deliver bold flavor and satisfying texture every time.

Main Ingredients

All of the batter ingredients for popcorn shrimp.

Shrimp – Go with 71/90 count Key West pink shrimp. They’re the perfect size for sandwiches. Small enough to get crispy but big enough to hold their own in a bite. Peel, de-vein, and remove heads and tails before using. If using frozen shrimp, choose IQF (individually quick frozen) for the best texture and thaw fully before cooking.

Flour – All-purpose flour forms the base of the breading. It browns well in oil and provides structure for the cornstarch to cling to. Skip self-rising flour. It’ll puff too much and throw off the crunch.

Cornstarch – Essential for that crisp, clean bite. Cornstarch doesn’t absorb as much oil as flour, which keeps the shrimp light and crunchy. It also helps prevent sogginess once they’re in the sandwich.

Cajun Dry Spice – A bold blend of paprika, garlic powder, black pepper, and salt. This flavors every step, from the shrimp to the dredge, and brings that signature Southern kick.

Buttermilk – Adds tang and helps the flour adhere. It also tenderizes the shrimp slightly and adds richness to the crust. Whole milk can sub in, but the flavor won’t be quite as deep.

Egg – Acts as a binder in the wet mix. It helps the dredge cling tightly to the shrimp so the coating stays on in the fryer.

Remoulade – This creamy, zippy sauce brings acid, fat, and spice to balance the shrimp. It’s the signature condiment on a po’boy. Store-bought works, but our homemade version is worth it.

French Bread – Look for crusty, not-too-soft French rolls or hoagie buns. You want a sturdy roll that holds together when loaded with shrimp and sauce.

Lettuce, Tomato, Pickles – These classic po’boy toppings bring crunch, freshness, and acidity. Iceberg or shredded romaine both work well.