Frying at home is messy. There is no way around it—you will likely get a little flour on the floor and your kitchen might smell like oil for a few hours. But a proper shrimp po’ boy is one of the few things I think is genuinely worth the cleanup.
The key to this sandwich isn’t just the shrimp; it’s the texture of the breading. I use a mix of all-purpose flour and yellow corn flour (or fine cornmeal). The flour provides coverage, but the cornmeal gives it that specific grit and crunch you expect from a New Orleans-style fry. I made the mistake once of using only flour, and it just turned into tempura—good, but not a po’ boy.
Ingredients
- 1 pound medium shrimp (41/60 count), peeled, deveined, and tails removed
- 1 cup yellow corn flour (fine cornmeal works too)
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon sweet paprika
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon cayenne pepper (adjust based on your heat tolerance)
- 1/2 teaspoon freshly ground black pepper
- 3 large eggs
- Canola or vegetable oil (enough for 3 inches in your pot)
- 4 soft French rolls (about 6 inches long)
- Toppings: Tartar sauce, shredded iceberg lettuce, sliced tomatoes, dill pickles
Instructions
- Prep the shrimp: Rinse your shrimp and pat them very dry with paper towels. If there is excess water, the egg wash slides right off.
- Set up the station: In one bowl, beat the eggs. In a second bowl, combine the corn flour, AP flour, and all the spices (salt, paprika, basil, thyme, garlic, cayenne, pepper).
- Heat the oil: Use a Dutch oven or a heavy-bottomed pot. Pour in about 3 inches of oil and heat it to 350°F. If you don’t have a thermometer, you can test it with a wooden spoon handle—if bubbles form around it immediately, it’s ready.
- Warm the oven: Set your oven to 200°F. Place a wire rack over a baking sheet. This is the holding zone.
- Bread: Grab a handful of shrimp (about 5-6). Dip them in the egg, let the excess drip off, then toss them in the flour mixture. Shake them gently.
- Fry: Drop the shrimp into the oil. Don’t throw them all in at once or the oil temp will crash and they will get greasy. Fry for about 2 minutes, flipping them once so they brown evenly.
- Drain: Scoop them out with a slotted spoon or spider strainer and move them to the rack in the oven. Repeat until all shrimp are done.
- Assemble: Toast your rolls lightly. Slather tartar sauce on both sides of the bread. Add your lettuce, tomato, and pickles, and stuff the roll with as many shrimp as will fit.
Why You’ll Love This Recipe
- The Crunch: The corn flour adds a texture that stays crispy even after you add the sauce.
- Seasoning Control: Store-bought Cajun seasoning is fine, but making your own blend here lets you control the salt levels.
- Comfort: It’s a messy, two-handed sandwich that hits the spot when you need something substantial.
Chef’s Tips for Perfection
- The Bread Matters: If you can, find “French bread” that has a thin, crispy crust but a very light, airy interior. Heavy, dense baguettes make this sandwich hard to chew.
- Oil Temperature: Keep an eye on the heat. After the first batch, the oil temp will drop. Let it climb back up to 350°F before adding the second batch, otherwise, the breading will absorb oil and get soggy.
- Don’t Overcook: Shrimp cook incredibly fast. Two minutes is usually all it takes. If they curl into tight little O’s, they are likely overdone and rubbery. You want a loose C shape.
Storage and Reheating
Fried shrimp are really a “eat right now” food. If you put them in the fridge, the breading gets soft. If you absolutely must save leftovers, reheat them in an air fryer or a toaster oven to try to revive the crunch. Do not microwave them.
Nutritional Notes
This is a fried indulgence. The calorie count will vary depending on how much oil the breading absorbs and how generous you are with the tartar sauce.
