Few sandwiches capture the spirit of New Orleans like a Cajun Shrimp Po’ Boy. It’s bold, messy in the best way, and absolutely bursting with flavor. You’ve got crispy shrimp, cool slaw, spicy sauce, and a crusty French roll that ties it all together. One bite, and you’re practically dancing down Bourbon Street.
Whether you’re craving a southern comfort classic or simply want a sandwich that feels like a celebration, this recipe delivers. And no, you don’t need to book a flight to Louisiana — your kitchen is about to get spicy.
What Is a Po’ Boy, Anyway?
A Po’ Boy (short for “poor boy”) is a traditional Louisiana sandwich. Its roots go back to the 1920s, when streetcar workers on strike were fed hearty sandwiches by local brothers Bennie and Clovis Martin. These sandwiches were filled with inexpensive ingredients like fried potatoes, roast beef, or seafood — hence the name.
Today, Po’ Boys are a New Orleans staple, and shrimp versions reign supreme. Add Cajun spices, and you’ve got something special.
The Anatomy of a Perfect Cajun Shrimp Po’ Boy
Let’s break it down:
| Component | Why It Matters |
|---|---|
| Crispy Cajun Shrimp | Juicy, flavorful, and coated in spiced crunch |
| French bread or baguette | Crusty outside, soft inside — holds everything |
| Tangy sauce | Balances heat, adds creaminess |
| Shredded lettuce | Adds crunch and freshness |
| Tomato slices | Juicy, acidic balance to richness |
| Pickles (optional) | Adds zing and sharp contrast |
Now imagine biting into that. You see where we’re going.
Ingredients You’ll Need
Here’s your shopping list, broken into components:
🔥 For the Cajun Shrimp:
- 1 lb raw shrimp (peeled and deveined)
- ½ cup buttermilk (for soaking)
- ½ cup cornmeal
- ½ cup flour
- 1 tbsp Cajun seasoning
- ½ tsp paprika
- Salt and pepper to taste
- Oil for frying (vegetable or canola)
🥖 For the Sandwich:
- 4 French rolls or baguette sections
- 2 cups shredded lettuce
- 2–3 tomatoes, sliced
- Pickles (optional but tasty)
🍋 For the Cajun Remoulade Sauce:
- ½ cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp hot sauce (like Louisiana or Crystal)
- 1 tsp Cajun seasoning
- 1 garlic clove, minced
- 1 tbsp lemon juice
Feel free to adjust spice levels to your comfort zone. You’re in charge here.
Step-by-Step Instructions
You don’t need to be a chef — just bring a little southern spirit.
Step 1: Soak the Shrimp
Place the cleaned shrimp in a bowl with buttermilk. Let them sit while you prep everything else. This helps tenderize them and makes the coating stick better.
Step 2: Mix the Sauce
In a small bowl, whisk together:
- Mayonnaise
- Dijon mustard
- Lemon juice
- Hot sauce
- Cajun seasoning
- Minced garlic
Taste it. If it makes you want to dip a spoon in again, it’s ready. Chill it in the fridge while you fry.
Step 3: Coat the Shrimp
In a shallow bowl, mix:
- Cornmeal
- Flour
- Cajun seasoning
- Paprika
- Salt & pepper
Drain shrimp from the buttermilk and dredge in the dry mixture until well coated.
Step 4: Fry ‘Em Up
Heat oil (about 1 inch deep) in a skillet over medium-high heat. Once hot (around 350°F), fry shrimp in batches for 2–3 minutes per side, until golden and crispy.
Drain on paper towels and resist the urge to eat them all before assembling.
Step 5: Toast the Bread (Optional but Delicious)
Slice open your French rolls or baguettes and lightly toast them. This adds structure and keeps them from getting soggy.
Step 6: Assemble Your Po’ Boy
The fun part. Layer as follows:
- Spread a generous amount of Cajun remoulade on both sides of the bread.
- Add shredded lettuce, tomato slices, and pickles if using.
- Pile on the crispy shrimp.
- Top with more sauce if you’re feeling wild.
Serve with lemon wedges and plenty of napkins.
What Makes Cajun Seasoning Cajun?
Good question. Cajun spice blends vary, but they usually include:
- Paprika (smoked or sweet)
- Garlic powder
- Onion powder
- Black pepper
- Cayenne
- Thyme and oregano
- Salt
It’s bold, a little smoky, and always packs some heat. You can buy it or make your own — homemade blends let you control the spice.
Pro Tips for Shrimp Po’ Boy Success
✅ Use large or jumbo shrimp. They fry up juicier and have more presence in the sandwich.
✅ Don’t skip the buttermilk soak. It’s key for texture and flavor.
✅ Double-bread if you like ultra crunch. Dip shrimp in the buttermilk again, then recoat.
✅ Fry in small batches. Overcrowding the pan drops the oil temp = soggy shrimp.
✅ Sauce everything. The remoulade ties it all together.
Sides That Make It a Meal
Want to turn your Po’ Boy into a full-on southern feast? Serve it with one (or more) of these:
| Side Dish | Why It Works |
|---|---|
| Sweet potato fries | Adds sweet balance to spicy sandwich |
| Coleslaw | Refreshing and crunchy |
| Cajun potato wedges | Carry on the spice theme |
| Corn on the cob | Southern classic with buttery simplicity |
| Pickled okra | For the full bayou vibe |
Cold iced tea or lemonade? Absolutely.
Make-Ahead & Storage Tips
You can prep parts ahead to make assembly a breeze.
- Shrimp: Coat ahead of time and store in the fridge up to 2 hours before frying.
- Sauce: Keeps in the fridge for 3–4 days, sealed.
- Fried shrimp leftovers? Reheat in the oven or air fryer to crisp them back up.
Pro tip: Keep shrimp and bread separate until just before serving. This keeps the crunch intact.
Can You Make It Healthier?
Sure! Here’s how:
- Bake or air fry shrimp. Still crispy, less oil.
- Use Greek yogurt in the sauce. Or go half-and-half with mayo.
- Swap bread for lettuce wraps. For a low-carb twist.
- Add sliced avocado. Creamy texture + healthy fats.
But hey, sometimes the full indulgence is worth it — especially on a Saturday afternoon.
Flavor Variations Worth Trying
Once you fall in love with this sandwich, you’ll want to remix it. Here are some fun takes:
1. Buffalo Shrimp Po’ Boy
Toss fried shrimp in buffalo sauce and top with blue cheese dressing and celery slaw.
2. Creole Catfish Po’ Boy
Swap shrimp for crispy fried catfish, keep the Cajun flair.
3. Spicy Slaw Po’ Boy
Use spicy jalapeño coleslaw instead of plain lettuce for extra zing.
4. Remoulade Remix
Try adding capers, chopped pickles, or horseradish to your sauce for a tangy boost.
Nutritional Breakdown (Per Sandwich Approx.)
| Nutrient | Value Estimate |
|---|---|
| Calories | 450–600 kcal |
| Protein | 20–25g |
| Fat | 25–30g |
| Carbs | 35–45g |
| Fiber | 2–4g |
| Sodium | Varies by seasoning |
Want to lighten it up? Go easy on the bread and sauce, and opt for air frying.
Final Thoughts: A Sandwich Worth the Mess
A Cajun Shrimp Po’ Boy is messy, spicy, satisfying — and totally addictive. It’s one of those meals that hits every craving:
- Crunchy? Check.
- Creamy? Got it.
- Bold flavors? All over it.
- Satisfying? Absolutely.
Whether you’re hosting a game day get-together or treating yourself on a random Tuesday, this sandwich delivers serious flavor with surprisingly simple prep.
So go ahead. Get messy. Get spicy. Get Po’ Boi’d.
📌 Looking for more flavor-packed recipes like this? Visit bebup.org/food for more southern-inspired comfort dishes.
