Crispy Shrimp Po’ Boy Recipe with Creamy Cajun-Style Sauce
This homemade shrimp po’ boy is stacked with crispy seasoned shrimp, toasted hoagie bread, fresh lettuce, juicy tomato, onion, and a bold creamy sauce made with BeSureToCook Seasoning Blend. It is crunchy, saucy, flavorful, and perfect when you want a restaurant-style seafood sandwich at home.
Homemade Shrimp Po’ Boy That Tastes Better Than Takeout
A shrimp po’ boy is one of those sandwiches that needs the right balance: crispy shrimp, soft toasted bread, cool toppings, and a sauce that brings everything together. This version keeps that classic New Orleans-style feel but gives it the BeSureToCook touch with a flavorful seasoned batter and a creamy sauce that hits with tang, spice, and richness.
The key is drying the shrimp first, seasoning it before it ever touches the batter, then coating it in a buttermilk wet mix and a flour-cornmeal dry mix. The small amount of cornmeal helps give the shrimp a light crunch without making the coating too heavy. Once fried until golden, the shrimp gets layered onto toasted hoagie buns with lettuce, tomato, onion, and homemade sauce.
Ingredients
- 1 lb raw shrimp, peeled and deveined
- BeSureToCook Seasoning Blend, to taste
- 3/4 cup buttermilk
- 1 tbsp hot sauce
- 1 egg
- 1/4 tsp BeSureToCook Seasoning Blend for the wet mix
- 1 cup all-purpose flour
- 1/4 cup cornmeal
- 1 tsp BeSureToCook Seasoning Blend for the dry mix
- Hoagie buns
- Butter, for toasting
- Lettuce
- Tomato slices
- Onion, optional
- Oil, for frying
Creamy Po’ Boy Sauce
- 1 cup mayonnaise
- 2 tbsp ketchup
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp hot sauce
- 1 tsp lemon juice
- 1/2 tsp white vinegar
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp BeSureToCook Seasoning Blend
Instructions
- Pat the shrimp dry with paper towels, then season generously with BeSureToCook Seasoning Blend. Set aside so the seasoning can soak in.
- In a bowl, whisk together buttermilk, hot sauce, egg, and 1/4 teaspoon BeSureToCook Seasoning Blend.
- In a separate bowl, mix flour, cornmeal, and 1 teaspoon BeSureToCook Seasoning Blend.
- Dip the shrimp into the wet batter, then coat each piece in the dry flour mixture. Shake off the extra coating and place the shrimp on a plate.
- Make the sauce by mixing mayonnaise, ketchup, Dijon mustard, Worcestershire sauce, hot sauce, lemon juice, vinegar, smoked paprika, garlic powder, onion powder, and BeSureToCook Seasoning Blend. Cover and chill until ready to use.
- Heat oil in a pan for frying. Fry the shrimp in batches until golden, crispy, and cooked through.
- Butter the hoagie buns and toast them under the broiler until lightly golden. Watch closely so they do not burn.
- Build the sandwich with lettuce, tomato, onion, crispy shrimp, and the creamy po’ boy sauce.
- Serve hot and enjoy while the shrimp is still crispy.
Watch the Full Shrimp Po’ Boy Video
Follow along with the full BeSureToCook video tutorial below and see how the shrimp, sauce, toasted bread, and toppings come together step-by-step.
Recipe FAQs
What kind of shrimp should I use for a shrimp po’ boy?
Use raw shrimp that has already been peeled and deveined. Tail-off shrimp makes the sandwich easier to eat.
Why do you use buttermilk in the batter?
Buttermilk helps the coating stick to the shrimp and gives the fried shrimp a tender, flavorful bite.
Can I make the po’ boy sauce ahead of time?
Yes. The sauce can be mixed ahead of time and chilled in the refrigerator until you are ready to build the sandwiches.
What bread is best for a shrimp po’ boy?
French bread is traditional, but hoagie buns work great for an easy homemade version. Toasting the bread helps it hold up to the shrimp and sauce.
How do I keep fried shrimp crispy?
Pat the shrimp dry, avoid overcrowding the oil, and serve the sandwiches soon after frying.