A Los Angeles-style po’ boy puts crisp, seasoned shrimp in a soft French roll with lettuce, tomato, pickles, and a tangy rémoulade. This home-friendly version draws on the Louisiana sandwich tradition while using easy-to-find ingredients and a quick stovetop fry for a crunchy, generous meal.
Ingredients
- 1 lb (450 g) large raw shrimp, peeled and deveined, tails removed
- 1 cup (125 g) all-purpose flour
- 1/2 cup (60 g) yellow cornmeal
- 1 tsp (3 g) paprika
- 1/2 tsp (1 g) cayenne pepper, or less to taste
- 1 tsp (6 g) fine salt, divided
- 1/2 tsp (1 g) black pepper
- 2 large eggs (about 100 g without shells)
- 2 tbsp (30 ml) milk
- 2 cups (480 ml) neutral frying oil, such as canola or peanut oil; use enough for a depth of about 1 inch (2.5 cm)
- 4 soft French rolls, about 6 inches (15 cm) each
- 1/2 cup (120 g) mayonnaise
- 1 tbsp (15 g) Dijon mustard
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 ml) Louisiana-style hot sauce, plus more to serve
- 1 small garlic clove (3 g), finely grated
- 1/4 tsp (1 g) smoked paprika
- 2 cups (70 g) shredded iceberg lettuce
- 1 medium tomato (about 150 g), thinly sliced
- 1/3 cup (50 g) dill pickle chips, drained
- 1 tbsp (15 ml) lemon juice, for finishing
Instructions
- Pat the shrimp very dry with paper towels. In a shallow bowl, combine the flour, cornmeal, paprika, cayenne, 1/2 teaspoon (3 g) of the salt, and black pepper. In a second bowl, whisk the eggs with the milk. Keep the shrimp chilled until ready to coat.
- Make the rémoulade by stirring together the mayonnaise, Dijon, 1 tablespoon (15 ml) lemon juice, hot sauce, garlic, smoked paprika, and the remaining 1/2 teaspoon (3 g) salt. Taste and adjust the hot sauce if desired. Cover and refrigerate while you prepare the sandwiches.
- Set a wire rack over a rimmed baking sheet. Pour oil into a heavy skillet to a depth of about 1 inch (2.5 cm) and heat over medium to medium-high heat until it reaches 350°F (175°C). Use a thermometer to check the oil; keep it near that temperature between batches.
- Working in batches, dip shrimp in the egg mixture, let excess drip off, then press into the flour-cornmeal mixture until coated. Fry in a single layer without crowding for about 2 to 3 minutes, turning once, until deeply golden and opaque. Check the thickest shrimp with a food thermometer: the USDA FSIS safe minimum internal temperature for seafood is 145°F (63°C). Transfer to the rack and let excess oil drain. Repeat with remaining shrimp, allowing the oil to return to temperature between batches.
- Split the rolls lengthwise without cutting all the way through. If you like a lightly toasted interior, place them cut-side down in a dry skillet for about 1 minute. Spread rémoulade on both cut sides of each roll.
- Divide lettuce, tomato, and pickle chips among the rolls. Add the fried shrimp, drizzle with the final tablespoon (15 ml) of lemon juice, and serve right away with extra hot sauce.
Tips
- Dry shrimp thoroughly before breading. Surface moisture makes the coating slip and can cause oil to splatter.
- Fry in small batches. Adding too many shrimp lowers the oil temperature, leading to a greasy coating; use a thermometer rather than judging heat by appearance alone.
- Traditional po’ boys often use Louisiana French bread, which can be difficult to find outside the region. A soft French roll or hoagie roll is a practical stand-in; choose one with a tender crumb rather than a very hard crust.
- For a less spicy sandwich, leave out the cayenne and serve hot sauce at the table. Do not pour used frying oil down the drain; let it cool completely, then dispose of it according to local guidance.
Serving Suggestions
Serve the sandwiches as soon as they are assembled so the shrimp stay crisp and the bread does not soak up the sauce. A simple side of coleslaw, potato salad, kettle-cooked chips, or oven-roasted fries makes a satisfying plate. Lemon wedges and extra pickle chips are useful additions, and a crisp green salad can balance the richness.
Variations
For a fish po’ boy, replace the shrimp with 1 lb (450 g) of firm white fish cut into strips. Coat and fry until the center reaches 145°F (63°C) on a food thermometer. For an oyster version, use shucked oysters, drain and pat them dry, and fry in small batches until cooked through to 145°F (63°C).
You can also make a milder sandwich by replacing the cayenne with extra black pepper, or add thinly sliced red onion to the toppings. If you cannot find cornmeal, use an additional 1/2 cup (60 g) flour; the crust will be less coarse and crunchy. For a lighter, non-fried version, use cooked shrimp, toss with a little seasoning, and serve chilled—the result is a different, softer-style sandwich.
Storage and Reheating
For best texture, store the shrimp, sauce, and vegetables separately from the rolls. Refrigerate cooked shrimp within 2 hours of frying in a covered container; they keep for 3 to 4 days at 40°F (4°C) or colder. Refrigerate the rémoulade promptly and use within 3 to 4 days. Discard assembled sandwiches left at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).
Reheat shrimp in a single layer in a 375°F (190°C) oven or air fryer for about 5 to 8 minutes, until hot throughout and crisp again; check that leftovers reach 165°F (74°C). Microwaving is safe when heated to 165°F (74°C), but it softens the coating. Build fresh sandwiches after reheating, and do not freeze assembled po’ boys because the vegetables and bread become watery.
Frequently Asked Questions
What makes a po’ boy different from an ordinary shrimp sandwich?
A po’ boy is a Louisiana sandwich traditionally served on French bread, commonly filled with fried seafood or roast meat and dressed with toppings such as lettuce, tomato, pickles, and sauce. Recipes vary by cook and region; this version uses easy-to-find rolls and shrimp.
Can I use frozen shrimp?
Yes. Thaw frozen shrimp overnight in the refrigerator, or keep them in a sealed bag and submerge in cold water, changing the water every 30 minutes. Pat them dry before breading, and never thaw seafood on the counter.
Can I make the rémoulade ahead?
Yes. Mix it up to 2 days ahead, cover, and refrigerate. Stir before serving, and keep it chilled until you assemble the sandwiches.
How can I tell when the shrimp are done?
Use a food thermometer in the thickest shrimp; seafood has a USDA FSIS safe minimum temperature of 145°F (63°C). The shrimp should also be opaque and firm, but appearance alone is not a reliable temperature check.
Can I bake the breaded shrimp instead of frying?
Yes, though they will be less crisp. Arrange the coated shrimp on a lightly oiled rack set over a baking sheet and bake at 425°F (220°C), turning once, until golden and the thickest shrimp reach 145°F (63°C), usually about 8 to 12 minutes depending on size.
What if I do not have Louisiana hot sauce?
Use another vinegar-forward hot sauce, or combine a little cayenne with extra lemon juice. The flavor will vary, so add gradually and taste the rémoulade before serving.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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