Shrimp Po Boy

This Shrimp Po Boy is the perfect summer sandwich, with shrimp that has a light, crispy crunch and a pillow soft center, and packs big flavor when served with a spicy remoulade sauce.

Shrimp Po Boy sandwich recipe - from

The days of summer have finally hit the Pacific Northwest, and at a balmy, beautiful and welcome 85 degrees, the biggest blessing is 0% chance of rain. I wasn’t sure that was even possible here! 🙂

I say we break out the BBQ, grab a festive beverage and head-out, no RUN, outside. Meet me there?

These longer, brighter and warmer days make me long for rest, relaxation and vacation days – and lighter, summertime recipes. I say we set aside the the comfort foods (hello meatloaf) and break out the seafood.

Shrimp Po Boy sandwich recipe - from

Now before I share about my undying love for seafood, let me tell you that I wasn’t born anywhere near Seattle. A city known for some of the freshest seafood, I have come to adore the fish of the Pacific Northwest! And shrimp happens to be one of my all-time favorites because of it’s versatility.

Yes, I’m the one in line at Costco where I’ve had people ask (as they stare at the 6 bags of shrimp in my cart) “what are you going to do with all that shrimp?” In which, I just smile and say “just about everything!”

Truth = shrimp is light, fantastic and super fast to cook. You can use it in tacos, sandwiches, stir-fries, on skewers, on the grill, the oven, or the stove top. See why it’s a family favorite?

Shrimp Po Boy sandwich recipe - from

You will love the layers of flavor in this sandwich, as you enjoy it on your deck, soaking in the sun. And if you don’t want to bother with a sandwich, sans the bread, this shrimp also makes a fantastic appetizer. Grab your toothpicks and enjoy!

Shrimp Po Boy

Yield: 4

Prep Time: 15 minutes

Cook Time: 15 minutes


Remoulade Sauce:

  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon horseradish
  • 1 tablespoon dill pickle relish
  • 1 teaspoon hot sauce*
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon Cajun seasoning


  • 4 French roll hoagie buns, split
  • 4 tablespoons butter, melted
  • 1 teaspoon minced garlic


  • 4 cups canola oil
  • 3/4 cup all-purpose white flour
  • 2 tablespoons Cajun seasoning
  • 3 large Eggland's Best eggs
  • 2 cups Italian seasoned Panko bread crumbs
  • 1 1/2 pounds raw shrimp, peeled, deveined, tails removed
  • 2 cups shredded lettuce
  • 2 Roma tomatoes, sliced
  • 12 dill pickle slices


  1. Mix all remoulade ingredients in a small bowl and refrigerate until ready to use.
  2. Add garlic to softened butter, and spread 1 tablespoon of butter on each hoagie roll. Toast rolls under a broiler for 2 to 3 minutes until browned and crispy. Remove from oven and set aside.
  3. Heat oil on medium-high heat until hot, then turn down to medium.
  4. Add flour and Cajun seasoning to a dredging bowl. Whisk eggs into a second dredging bowl. Add Panko bread crumbs to a third dredging bowl. Working in batches, toss shrimp in flour, egg, and then panko and add to hot oil, working in batches. Cook shrimp until golden brown, then remove with a fish spatula and place on a paper-towel lined plate.
  5. Spread remoulade on buns and layer sandwiches with shrimp, lettuce, tomato and top with pickles. Serve while hot!


  • Eggland’s Best provided the eggs for this recipe.


  • I used Frank's Red Hot sauce.

Here are a few more shrimp recipes you might enjoy: