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Shrimp Po'Boy

New Orleans style sandwich with crispy shrimp and all the fixings


Who’s ready for a New Orleans treat? Here’s the famous Shrimp Po’boy! Fried shrimp, lettuce, tomato and remoulade sauce all on a crusty baguette and it’s served up to perfection. This is a sandwich I love to eat when I go to New Orleans as it’s packed with loads of fresh seafood and endless flavor. You got the meat, the heat and the jazz beat. It's been several years since I was last in NOLA and I'm ready to go back. Now if someone can tell me where in NOLA I can find a gluten free po’boy that would be awesome.

Prep Time: 10 minutes

Cook Time: 20 minutes

Serves 4


4 gf baguettes toasted

1 lb shrimp peeled and deveined

1.5 c AP GF flour

Salt to taste

Pepper to taste

1 T paprika

1/2 T garlic powder

1/2 T onion powder

Dash of cayenne pepper

4 eggs

3/4 c cornstarch

Lettuce shredded

2 tomatoes sliced

Vegetable oil for frying

Remoulade Sauce

1/2 c mayo

1 T honey mustard

1 t horseradish

1/2 T garlic minced

2 T lemon juice

1 T Worcestershire

2 T hot sauce

2 scallions chopped

1 t parsley

Dash of paprika


1. Combine all ingredients for remoulade and set aside.

2. Place cornstarch, salt and pepper in one bowl. Place eggs in second bowl. Place flour, paprika, onion powder and garlic powder in third bowl.

3. Heat oil in deep pot over medium heat. Dip shrimp in cornstarch, egg, flour and repeat until all shrimp are breaded.

4. Fry in batches for 4-5 mins until golden brown and crispy.

5. Spread remoulade on both sides of baguette. Top with lettuce and sliced tomato. Add shrimp and serve.

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