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Shrimp Po’Boy with Rémoulade Sauce

The Shrimp Po’Boy is the king of New Orleans sandwiches! Toasted French bread spilling over with shrimp, lettuce, tomato, and a homemade rémoulade sauce. The perfect family dinner to whisk you off to the Big Easy, without having to leave home.

How do you know that this Shrimp Po’Boy recipe is to die for? This post is a combination of THREE different times we made them. We like to call if “suffering for our craft”. But there is no suffering involved with eating these bad boys!

 A close up view of a Shrimp Po'Boy with Rémoulade Sauce. The shrimp on this sandwich has been deep fried.

The glorious Shrimp Po’Boy sandwich. People travel from far and wide just to get an authentic Shrimp Po’Boy from the great city of New Orleans because it is near impossible to find a decent one anywhere else. It is a thing of perfection.

For one reason, being so close to the Gulf of Mexico the shrimp are so fresh. They were probably out in the gulf that morning, and in your sandwich by the afternoon So if you can get your hands on these pink Gulf Shrimp, or Royal Reds as they are called in New Orleans, you are half way to the perfect Shrimp Po’Boy. So if you’ve never had one from New Orleans, you are missing out on what’s often called “the favorite sandwich of the south”.

A Parkway Bakery Shrimp Po'Boy with lettuce, tomato, and pickles on white butcher paper. In the background is a drink in a Parkway Bakery cup.

Now, living in the Midwest, I can’t even tell you how many times I’ve tried ordering a Shrimp Po’Boy sandwich. And every time I have been so disappointed. It is practically apples and oranges.

I don’t like to talk negatively about eating out, but when you pay good money for something you do tend to expect at least something good. Not tiny popcorn shrimp that are so overcooked it’s way past being able to chew.

A close up view of a Shrimp Po'Boy with Rémoulade Sauce. The shrimp have been air fried, and are sitting atop the tomato on the sandwich.

But you don’t want to complain. I’m sure everyone can relate. Now that’s motivation to learn how to make your own because you just can’t fly to New Orleans every time you crave a delicious Shrimp Po’Boy.

It’s time to learn to make what you love for your self, and quit with all this disappointment. So we began to explore our own technique to try to get as close to we could of the that awesome real deal Shrimp Po’Boy from the one and only Parkway Bakery and Tavern, right in the heart of New Orleans.

We did both deep fry and air fry versions. I did prefer the actual deep fry if your really wanting to match the real one. But I tell you what that air fryer one is still an excellent sandwich and probably at least a heart healthier version.

 

A Shrimp Po'Boy with Rémoulade Sauce, lettuce, and tomato on a blue plate. French fries are also on the plate. In the background is a similar plate, and two small cups of Rémoulade Sauce.


What can you serve with this Shrimp Po’Boy with Rémoulade Sauce?

  • We had air fryer fries, you could have a salad or coleslaw or just some chips.

Some tips:

  • heavy duty cast iron skillet or Dutch oven works great for this dish if you want deep fried shrimp.
  • I personally prefer the Ninja Foodi air fryer, but any brand would work as well.
  • Does shrimp size matter? That link is a nice visual of the different sizes and count per pound. I think it’s a matter of personal preference as long as your aware what to look for when the shrimp is done. It will turn pinkish and curl to tighten up.  Feel free to use fresh shrimp or frozen and safely thawed. Thawing instructions below)
  • How many shrimp to serve person: Allow about 4 ounces for each adult and about 2 ounces for small children.  Shrimp Servings By the Numbers
      • Medium and below, about 9 to 11 shrimp per person
      • Large to jumbo, about 5 to 7 shrimp per person
      • Extra jumbo and above, about 3 to 5 per person
  • Best method for thawing shrimp according to the Food and Drug Administration FDA: Thaw frozen seafood gradually by placing it in the refrigerator overnight. Use a bowl never trust just a baggie or butcher paper to not leak over other items in the refrigerator.  If you have to thaw seafood quickly, either seal it in a plastic bag and immerse it in cold water, or — if the food will be cooked immediately thereafter — microwave it on the “defrost” setting and stop the defrost cycle while the fish is still icy but pliable.
  • Plan ahead when we are shopping for seafood:  We keep an ice pack in the freezer to grab and and insulated bag so if your shopping at multiple stores your food is staying at a safe temperature.

A Fried Shrimp Po'Boy with Rémoulade Sauce. The sandwich also has lettuce, tomato, and pickles. In the background is a small white bowl with additional Rémoulade Sauce.

If you LOVE this Shrimp Po’Boy with Rémoulade Sauce recipe, try this absolutely delicious Classic Shrimp Rolls OR my all time favorite New Orleans Barbeque Shrimp!

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Shrimp Po'Boy with Remoulade-Sauce

Shrimp Po'Boy with Remoulade-Sauce

Yield: 2 Large Sandwiches

The Shrimp Po'Boy is the king of New Orleans sandwiches! French bread spilling over with shrimp, lettuce, tomato, and a homemade rémoulade sauce.

Ingredients

  • 1 pound large shrimp peeled and deveined
  • 1 cup flour
  • 1 tablespoon baking powder
  • salt & pepper
  • 1 1//2 tablespoon Cajun Seasoning like Tony Chachere's creole seasoning
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon onion powder
  • 2 large eggs beaten
  • 1 tablespoon Crystal's Louisiana Hot Sauce 
  • Canola oil, for frying or cooking spray (if using air fryer)
  • 2  French baguette
  • 1 cup shredded lettuce
  • 1 large tomato, sliced
  • sliced pickles

Rémoulade Sauce:

  • 1 cup Mayonnaise
  • 2 tablespoons Creole or whole-grain mustard
  • 2 tablespoons ketchup
  • 1/2 cup finely chopped green onions (green part only)
  • 2 tablespoons finely chopped fresh parsley leaves (optional)
  • 1 1/2 teaspoons chopped garlic
  • 1 teaspoon sweet paprika
  • 1 tablespoon Crystal Hot Sauce or the hot sauce of your choice
  • Salt and freshly ground black pepper to taste

Instructions

Instructions: for Rémoulade Sauce:

  1. In a medium-size mixing bowl, combine the mayonnaise, mustard, ketchup, green onions, parsley, garlic, paprika, and the hot sauce. Mix well, then season with salt and pepper.
  2. Cover and chill for at least 2 hours before serving. It's best used within 24 hours.

Instructions for Frying Shrimp:

  1. In a large Dutch oven, or deep frying skillet pour oil to a depth of 3-4 inches, and heat over medium heat until a deep-fry thermometer registers 350°. (One drop of water or a pinch of flour should give you a good sizzle).
  2. In a medium bowl, combine flour, baking powder, salt & pepper, and Creole seasoning. In a small bowl, whisk together eggs. In small batches, coat shrimp in egg mixture, and then dredge in flour mixture, coating completely. In batches, fry shrimp until golden brown, 3 to 4 minutes. Remove from oil, and let drain on paper towels.

Instruction for Air Fryer Shrimp:

  1. In a medium bowl, combine flour, baking powder, salt & pepper, and Creole seasoning. In a small bowl, whisk together eggs. In small batches, coat shrimp in egg mixture, and then dredge in flour mixture, coating completely.
    Preheat air fryer to 400°F for 5 minutes.
  2. Lightly spray shrimp with cooking spray.
  3. Add a single layer of shrimp to the air fryer basket. Cook 4 minutes.
  4. Flip shrimp over, spritz with cooking spray and cook an additional 4 minutes or just until cooked through and crispy.
  5. Repeat with remaining shrimp.

For the Po'Boy Assembly

  1. Spread Rémoulade on cut sides of each loaf. Add with shredded lettuce, sliced tomato and pickle. Top with fried shrimp, and pour an additional Rémoulade over shrimp in each sandwich. 
  2. Serve with Rémoulade sauce.

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A Shrimp Po'Boy Rémoulade Sauce and French fries on a blue plate. A small cup of remoulade sauce and a similar plate can be seen in the background.

Air fried shrimp on aluminum foil.

Ten uncooked "Royal Red" shrimp on a white plate.

A collage of three photos. The top is a bowl holding uncooked tiger shrimp. The lower left is the shrimp geing deep fried. The lower right is the finished shrimp draining on a paper towel.

An overhead view Shrimp Po'Boy with ribbons of Rémoulade Sauce on a blue plate. In the background is a small cup of extra remoulade sauce.

Two fried shrimp po'boys on aluminum foil.

Two shrimp po'boys on aluminum foil, covered in ribbon of remoulade sauce.

An overhead view of two shrimp po'boys on aluminum foil. The sandwiches are open up, and covered in ribbons of remoulade sauce.

An overhead view of two shrimp po'boys on aluminum foil. The sandwiches are open up, and covered in ribbons of remoulade sauce.

An overhead view a shrimp po'boy ona blue plate. The sandwich is opened up, and covered in ribbons of remoulade sauce.

Close up view of air fried shrimp on a po'boy. The shrimp are covered in reoulade sauce.

An overhead view of two shrimp po'boys on aluminum foil. The sandwiches are opened up, and covered in ribbons of remoulade sauce.

 

An overhead view a shrimp po'boy ona blue plate. The sandwich is opened up, and covered in ribbons of remoulade sauce. The bottom of the image has a small text banner that reads, "Shrimp Po'Boy Sandwiches (Deep Fried & Air Fried) SparklesOfYum.com".)

Shrimp Po\'Boy with Rémoulade Sauce
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