These Fried Shrimp Po’boys are a classic Louisiana sandwich! A hunk of French bread topped with Cajun fried shrimp, creamy remoulade sauce and shredded lettuce is hard to beat!
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Oh, but there’s one more place! Luigetta’s in Altoona, PA. This is one of my wife’s favorite hometown restaurants…and it’s all because of the salad dressing they make. Every time we go back to town, we stop by and pick up several mason jars of that dressing. Their “secret dressing” takes a normal hoagie and elevates it to something strangely delicious. We keep those jars in the basement so we can make our own version of Luigetta’s hoagies here in upstate New York (~6 hours from Laura’s hometown.)
Last summer, we were visiting Laura’s parents, and we were all sitting on the back deck eating crabs. (Well, they were eating crabs. Me? I prefer a good burger.) In true crab feast fashion, the table was covered with that morning’s newspaper. That’s when I looked down and saw a little ad for two restaurants for sale. And then I noticed which two restaurants. Luigetta’s! (Ignore the crab goop on the photo above. That just comes with the territory when eating crabs, right?)
I tried my best to convince Laura to buy the restaurants, but she wouldn’t go for it. We’ve always daydreamed that we would like to open a sandwich shop…so I told her this was our chance! She just looked at me with one of those “really!?” looks. Oh well. It was a fun thought. To be fair, she’s right about buying a sandwich shop. I don’t know the first thing about running a deli, hiring employees and stuff like that. But it’s still a fun thought!
Fried Shrimp Po’boys
If we did open a sandwich shop, I can assure you that these Fried Shrimp Po’boys would be on the menu. Granted, Fried Shrimp Po’boys might be a little odd for a sandwich shop located in central Pennsylvania. But then again, these sandwiches are just too good. They HAVE to be on the menu!
A po’boy is a common sandwich in Louisiana, and it’s often made with shrimp, crawfish or sliced roast beef. One of my favorite places in Baton Rouge made a soft shell crab po’boy that was amazing. The key to a good po’boy is not only the filling (in this case Cajun Fried Shrimp), but also the bread. French bread is the ideal type given its’ crispy crust and soft center. Slice that bread open and stuff it full of fried shrimp, shredded lettuce and a bit of remoulade sauce, and you’ve got one heck of a delicious sammich!
In fact, these Fried Shrimp Po’boys are the kind of sandwich that can put a sandwich shop on the map. Maybe we should’ve bought those restaurants after all! I hope you enjoy these po’boys as much as we do. Cheers!
Did you make these Fried Shrimp Po’boys at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog). I’d love to see your version!
Fried Shrimp Po'Boys
For the Remoulade Sauce
For the Shrimp
For the Breading
For the Po’ Boys
- 4 6”-8” loaves French bread or Cuban sandwich bread
- 2 cups Iceberg lettuce shredded
- ¼ cup thinly-sliced red onions
- Beefsteak tomatoes sliced
- Pickle slices
For the Remoulade Sauce
- Place all ingredients in a food processor or mini-chopper; blend until smooth. Set sauce aside.
For the Shrimp
- Using a large bowl, combine all ingredients for shrimp (buttermilk, eggs, hot sauce, mustard, Cajun seasoning, black pepper, garlic powder and onion powder). Add shrimp and toss until well coated; refrigerate shrimp for 30 minutes.
- In a separate bowl, combine all ingredients for breading except for oil and lemons (cornmeal, flour and Cajun seasoning).
- Working in batches of 4-5 shrimp, remove shrimp from buttermilk mixture and toss in breading mixture. Shake off any excess batter before frying.
- Using a deep frying pan, add oil and place over medium-high heat until it reaches 350°F. (Test oil by dropping a pinch of dry breading into oil. If it bubbles immediately, then oil is ready.)
- Working in batches of 13-15 shrimp at a time, fry for 1-2 minutes per side, or until golden brown. Transfer cooked shrimp to paper-towel (or brown paper grocery bag) lined plate. Repeat with remaining shrimp.
For the Po’Boys
- Slice loaves of bread lengthwise.
- Using a spatula, spread Remoulade Sauce over both cut-sides of each loaf.
- Layer lettuce, tomatoes, fried shrimp, red onions and pickles on bottom piece of bread; top with the remaining bread halves.
Looking for more tasty sandwich recipes? Check out these other favorites, too: