Classic Louisiana Shrimp Sandwich

There's a particular magic to biting into a po boy when you're not expecting it—the kind of sandwich that makes you pause mid-chew because the textures are all speaking at once. I discovered this dish at a tiny sandwich shop in New Orleans where the owner's grandmother had been frying shrimp the same way since 1987, and watching that golden batch emerge from the oil, still crackling with heat, I understood why people get sentimental about food. When I finally got home and tried making it myself, that first crispy shrimp between soft bread and cool lettuce convinced me this wasn't just lunch—it was worth mastering.

I made these for my sister's birthday dinner last summer, and she took one bite then just closed her eyes—not in a fancy way, just the honest response of someone tasting something that reminds them why they love food. Her kids devoured theirs in minutes, and my brother asked for seconds before he'd even finished the first. That's when I realized this dish doesn't need to be fancy or complicated to matter; it just needs to be made with a little care and served with genuine enthusiasm.

Ingredients

• Large shrimp (1 lb, peeled and deveined): Pat them completely dry before coating—any moisture steals your crispness and makes the oil spatter like it's angry with you.
• All-purpose flour (1 cup): This is your base layer, providing structure for the coating to grip.
• Cornmeal (1 cup): This is the secret weapon that gives you that authentic crackling texture that separate po boys from regular fried shrimp sandwiches.
• Eggs and buttermilk (2 eggs, 1/2 cup): Together they create the glue that lets your coating stick and fry up golden instead of sliding off into the oil.
• Cajun seasoning, paprika, garlic powder (1 tsp, 1/2 tsp, 1/2 tsp): Don't skip these—they're doing the heavy lifting flavor-wise and making every bite taste like New Orleans decided to visit your kitchen.
• Kosher salt and black pepper (1/2 tsp, 1/4 tsp): Season as you taste; everyone's salt tolerance is different and that's completely fine.
• Vegetable oil for frying: Use enough that the shrimp will be half-submerged—anything less and you'll get uneven frying.
• Soft French rolls (4): Hunt down the ones that are actually soft; stale or crusty rolls will make you sad.
• Iceberg lettuce (1 cup, shredded): Yes, iceberg—it's crisp in a way fancy lettuces can't quite manage here, and it's what makes a po boy feel like a po boy.
• Fresh tomatoes (2 medium, sliced): Summer tomatoes are non-negotiable if you can find them; winter ones are acceptable but won't sing quite as loudly.
• Mayonnaise (1/2 cup): This is your binding element—it carries flavor and keeps everything from sliding around like you're holding wet soap.
• Hot sauce and dill pickle slices (optional but encouraged): These add brightness and kick; I've never regretted including them.
• Lemon wedges: Squeeze them over everything at the end for a final flavor lift.

Instructions

Prepare your shrimp:

Pat each shrimp dry with paper towels like you're being gentle with something precious—because you are. Any clinging moisture will cause angry oil splatters and steam away your golden coating.

Build your coating station:

Whisk eggs and buttermilk in one bowl until they're fully combined and look like a pale custard. In another, toss flour, cornmeal, Cajun seasoning, paprika, garlic powder, salt, and pepper together, making sure everything is evenly distributed so each shrimp gets the full flavor spectrum.

Coat the shrimp:

Dip each shrimp into the egg mixture first, letting excess drip back into the bowl, then immediately press it into the flour-cornmeal mixture, turning it a few times to make sure every part is covered. Think of it like giving each shrimp a little blanket before its hot bath.

Heat your oil:

Pour vegetable oil into a deep skillet until it's about 2 inches deep, then heat it to 350°F (175°C)—this is the temperature that separates crispy from greasy, so use a thermometer if you have one. If you don't, drop a tiny piece of bread in; if it browns in about 60 seconds, you're ready.

Fry in batches:

Don't overcrowd the pan—the shrimp need breathing room and space to brown evenly. Fry each batch for 2 to 3 minutes until they're golden brown and cooked through, which you'll know because they'll float a bit and feel firm when you nudge one with a fork.

Drain and rest:

Transfer the fried shrimp to a paper towel-lined plate and let them sit for a minute or two to lose their excess oil while staying hot.

Toast your rolls (optional but nice):

If your rolls are feeling soft or you want a little structural integrity, slice them open and quickly toast the inside surfaces in a dry pan or under the broiler for 30 seconds.

Assemble the sandwich:

Mix mayo with hot sauce if you're using it, then spread it generously on both sides of each roll. Layer lettuce first so it acts as a barrier between bread and moisture, then tomato slices, then pile on your hot fried shrimp.

Final touches:

Add pickle slices if you're feeling it, close the sandwich gently, and serve immediately with lemon wedges on the side.

Save

My neighbor came over one evening and ate one of these while we sat on the porch watching the light change, and afterward she said it tasted like a good decision. That's what I'm aiming for with this recipe—not restaurant perfection, but the kind of food that makes moments feel a little better than they were before you sat down.

Why Cornmeal Matters Here

Most fried shrimp recipes use flour alone, and you'll get a decent result, but the cornmeal adds something that regular flour can't deliver on its own—a texture that's distinctly crispy rather than just crunchy. It browns differently, fries differently, and tastes like it belongs in this particular sandwich. Once you've had shrimp with the cornmeal coating, going back to flour-only feels like settling, and I'm not about settling when you're this close to something special.

Getting Your Oil Temperature Right

I've made this recipe with a thermometer and without one, and while a thermometer takes the guessing out of it, you can also use the bread test—toss in a tiny cube of bread and if it browns in about 60 seconds, you're at the right temperature. The oil should shimmer a little and feel alive when you look at it, not lazy and thin. If you're frying and the shrimp seems to be taking forever to brown, your oil isn't hot enough; if it's browning too fast and dark, it's too hot.

Building Flavor at Every Layer

The sandwich only tastes as good as the sum of its parts, and that means thinking about what each component is bringing to the party. Cold, crisp lettuce against hot shrimp; bright tomato balanced by rich mayo; the seasoning in the coating echoed in the hot sauce—it's all meant to work together. Some people add Creole mustard to their mayo, which is a beautiful thing, and some use remoulade sauce instead, which is tangier and more vinegar-forward.

• Don't cheap out on the rolls—bad bread will sabotage everything else you've done.
• Taste your mayo-hot sauce mixture before you spread it; adjust the heat level to your preference because this is your sandwich.
• Serve with something cold on the side, whether that's a lemon wedge, coleslaw, or a cold drink, because the contrast is part of what makes this work.

Save

This sandwich is proof that sometimes the most satisfying food isn't fancy—it's just done right, made with attention, and shared with people you like. Make it and watch what happens.

Questions & Answers for Recipes

→ What type of shrimp works best?

Large peeled and deveined shrimp provide the ideal size and texture for a crispy coating and tender bite.

→ How do you get the shrimp coating crispy?

Dipping shrimp in an egg and buttermilk mixture before dredging in a seasoned flour and cornmeal blend helps achieve a crunchy crust when fried.

→ Can the shrimp be cooked without frying?

Yes, the shrimp can be air-fried or oven-baked for a lighter option while still maintaining a crispy texture.

→ What bread is recommended for assembling?

Soft French rolls or hoagie buns work well to hold all the sandwich components without overpowering the flavors.

→ What optional toppings enhance the flavor?

Hot sauce mixed into mayo adds spice, while dill pickle slices offer a tangy crunch to complement the shrimp.

→ How should the sandwich be served?

Serve immediately after assembly with lemon wedges on the side for squeezing over the shrimp, enhancing the overall brightness.