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New Orlean’s introduced us to the shrimp po boy sandwich and it’s loaded with crispy cajun fried shrimp. This Southern classic is complete with soft French bread, tomatoes, cabbage, and smothered in a zesty sauce.

Everyone loves the crispy fried shrimp in this sandwich. Shrimp is comfort food to anyone who lives in the South and I am here for all the Southern cuisine I can get! For more shrimp-inspired dishes you should try this pasta, these tacos, or this easy one skillet dinner. They are all so yummy and your family will love them!

Close up side view of a hand holding a shrimp po boy sandwich.

What is Shrimp Po Boy?

In the late 1920’s, the term po boy came from feeding the “poor boys” who were New Orleans street car drivers on strike. A po-boy sandwich recipe is known for being a simple but hearty sandwich made with beef, chicken fingers, or fried seafood. Fresh veggies and cajun aioli are the perfect complement to fried shrimp and soft French bread.

Authentic shrimp po boy recipes are served with a creole remoulade sauce, but I kept all the flavors in this recipe cajun. I love cajun seasoning, and the cajun aioli in this sandwich is out of this world! I have you covered if you want more cajun recipes! This baked fish is one of my favorite cajun recipes, and I always use my homemade cajun seasoning, it’s amazing! And you should make this easy cajun shrimp as an appetizer for your next party.

Po Boy Ingredients

Shrimp po boy sandwiches can be made with a few simple ingredients, and most of them you have on hand. Simple is key when making this sandwich so it can be made fast for your hungry people. Check out the recipe card at the bottom of the post for exact measurements.

For the Shrimp

  • Raw Shrimp: Fresh large shrimp peeled and deveined with the tails off here.
  • All-Purpose: Flour for the light coating on the shrimp.
  • Cajun seasoning: My homemade version is amazing, but store-bought works too.
  • Milk: To help the coating stick to the shrimp.
  • Vegetable Oil: For frying.

Cajun Aioli

  • Mayonnaise: Creamy mayonnaise is the base of this aioli.
  • Lemon Juice: Fresh squeezed lemon juice always.
  • Cajun Seasoning: Follow my homemade seasoning link for the recipe!

Sandwich Ingredients

  • Hoagie Rolls: French bread or a baguette.
  • Cabbage: Thinly sliced cabbage or lettuce is the most authentic because it adds great crispiness to the sandwich.
  • Pickles: Sliced salty pickles are delicious on this sandwich.
  • Tomatoes: Sliced ripe juicy tomatoes!

Shrimp Po Boy Recipe

This easy shrimp po boy recipe comes together quickly! Frying shrimp is super fast. Make the cajun aioli sauce while your shrimp is cooking. Then all that’s left is assembling your sandwiches and you can serve these yummy sandwiches to your hungry family. Check out the recipe card at the bottom of the post for the full instructions.

  1. Prepare the Shrimp: Prepare the shrimp by peeling or deveining it if needed. Thaw frozen shrimp beforehand. Toss in ½ cup flour, coating evenly.
  2. Heat the Oil: In a large skillet over medium-high heat, heat the oil. Or use a deep fryer because that would be a lot easier!
  3. Prepare the Batter: To make the coating for the shrimp, combine 1 cup of flour, cajun seasoning, and milk. Stir to combine. This will create a thick batter.
  4. Dip and Fry the Shrimp: Dip each shrimp into the batter to coat completely then shake a few times for excess batter to drip off. Place the shrimp into the hot oil then fry for 4-5 minutes. Remove the cooked shrimp from the oil then place them on a paper towel-lined plate to absorb any excess oil.
  5. Make the Aioli: Add the mayonnaise, lemon juice, and cajun seasoning to a small bowl then whisk together to combine.
  6. To Assemble: To assemble the po’ boy, spread some cajun aioli on the buns. Sprinkle a bed of cabbage on the bottom bun, followed by a layer of pickles and tomatoes. Place a layer of cooked shrimp onto the sandwich then drizzle with additional aioli sauce to taste.
First photo of shrimp in a bowl. Second photo of dipping the shrimp in the batter. Third photo of shrimp frying in a pan. Fourth photo of cajun aioli mixed in a bowl.

Variations

A po boy doesn’t always have to be a shrimp po boy. Make a po boy sandwich to your liking and have fun with it! Switch up the sauces, the bread, or even the meat. Here are some suggestions for different variations of a po boy sandwich, but any way you make it will be so delicious!

  • Meat: Enjoy a po boy with any meat you like. Roast beef, chicken fingers, or any fried seafood would be yummy!
  • Bread: French bread is classic for a po boy sandwich, but any quality soft bread from the bakery will do. Make sure it has a crispy exterior but is fluffy and soft on the inside.
  • Sauce: Remoulade sauce is authentic for this sandwich, but I used a cajun aioli to set mine apart. Remoulade sauce has creole seasoning and is just as delicious!
  • Make it Spicy: Add sliced pepperoncini, banana peppers, or jalapenos for a little kick because spicy is the best!

Close up view of shrimp po boy on a wood board. Cajun aioli is in a bowl next to the sandwich with the sauce dripping off the knife.

How Long Do Po Boys Last?

I recommend eating your shrimp po boy sandwich as soon as possible for the best flavor. Store the leftover shrimp in the refrigerator and reassemble the sandwich if you want to enjoy it later.

  • In the Refrigerator: Store leftover shrimp in an airtight container in the refrigerator for 2-3 days.
  • To Reheat: Reheat the shrimp in the oven at 375 degrees Fahrenheit for 10 minutes. Or in the air fryer at 390 degrees Fahrenheit for 5 minutes. Cook until the shrimp is crispy and warmed through.

Close up view of a shrimp po boy sandwich being held up. Crispy fried shrimp, tomatoes, and cabbage are nestled in French bread.


  • Prepare the shrimp by peeling or deveining it if needed. If you have frozen shrimp, be sure it is thawed. Toss in ½ cup flour, coating evenly.

  • In a large skillet over medium-high heat, heat the oil.

  • To make the coating for the shrimp, combine 1 cup of flour, cajun seasoning, and milk. Stir to combine. This will create a thick batter.

  • Dip each shrimp into the batter to coat completely then shake a few times for excess batter to drip off. Place the shrimp into the hot oil then fry for about 4-5 minutes. Remove the cooked shrimp from the oil then place them on a paper towel-lined plate to absorb any excess oil.

  • To make the cajun aioli, whisk together the mayonnaise, lemon juice, and cajun seasoning in a small bowl until combined.

  • To assemble the po boy, spread some cajun aioli on the buns. Sprinkle a bed of cabbage on the bottom bun, followed by a layer of pickles and tomatoes. Place a layer of cooked shrimp onto the sandwich then drizzle with additional aioli sauce to taste.



Serves: 2

Serving1sandwichCalories1024kcal (51%)Carbohydrates118g (39%)Protein22g (44%)Fat52g (80%)Saturated Fat10g (50%)Polyunsaturated Fat26gMonounsaturated Fat11gTrans Fat0.1gCholesterol43mg (14%)Sodium719mg (30%)Potassium603mg (17%)Fiber7g (28%)Sugar14g (16%)Vitamin A5472IU (109%)Vitamin C3mg (4%)Calcium250mg (25%)Iron17mg (94%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.



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