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Close up photo of hands holding a New Orleans Shrimp Po' Boy
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4.60 from 137 votes

Authentic New Orleans Shrimp Po' Boy with Creole Remoulade Sauce

Crispy cajun fried shrimp are piled on a french baguette and topped with a creole inspired creamy remoulade sauce creating the most delicious and authentic po'boy you will ever taste outside of NOLA! 
Prep Time40 minutes
Cook Time20 minutes
Total Time1 hour
Course: Main Course
Cuisine: Cajun/Creole, Southern
Servings: 4 servings
Calories: 1147kcal


For the Remoulade Sauce

  • 1 cup mayonnaise
  • 2 tbsp dill pickle relish
  • 1 tbsp fresh lemon juice
  • 2 tsp hot sauce
  • 2 tsp capers, roughly chopped
  • 1 1/2 tsp paprika
  • 1 tsp Creole or Dijon mustard
  • 1 tsp Worcestershire sauce
  • 2 garlic cloves, minced

For the Fried Shrimp

  • 3 tsp kosher salt
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp black pepper
  • 2 lbs raw medium shrimp (about 45), peeled, deveined and tail off
  • Canola or Vegetable oil for frying
  • 1 1/2 cup all purpose flour
  • 1 cup cornmeal
  • 1 cup buttermilk
  • 3 tbsp hot sauce

For the Po'Boy Assembly

  • 4 8 inch long French loaves split horizontally
  • Dill pickles for garnish
  • Shredded iceberg lettuce
  • Sliced tomatoes


For the Remoulade Sauce

  • Mix everything together and chill in the refrigerator until you are finished frying the shrimp

For the Fried Shrimp

  • Mix the salt, paprika, garlic powder, cayenne pepper, and black pepper together then divide the spice mixture in half
  • Season the shrimp with half of the spice mixture
  • Mix the flour, cornmeal and the rest of the spice mixture together in a bowl
  • In a separate bowl, mix the buttermilk and hot sauce together
  • Dip seasoned shrimp in the buttermilk, then coat with flour mixture shaking off any excess. If you like a thicker coating you can repeat this step. Chill the shrimp in the refrigerator for 20 minutes.
  • Pour the oil into a deep, wide pot to the depth of about 2 inches. Heat the oil to 350° Fahrenheit
  • Working in batches, fry shrimp until golden brown about 3-4 minutes per batch. Transfer to paper towels to drain.

To Assemble Po'Boy

  • Build your sandwich with on the French bread with mayonnaise or Remoulade, dress your sandwich with lettuce, tomato, and pickles then pile on the shrimp.


Calories: 1147kcal | Carbohydrates: 299g | Protein: 105g | Fat: 58g | Saturated Fat: 11g | Cholesterol: 602mg | Sodium: 6440mg | Potassium: 1045mg | Fiber: 16g | Sugar: 16g | Vitamin A: 1236IU | Vitamin C: 21mg | Calcium: 591mg | Iron: 23mg