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Crispy Shrimp Po’ Boy Sandwiches

Dinner 🍽️Lunch 🥪 Cajun and Creole 🇺🇸Southern Recipes 🇺🇸 High-Protein 💪Comfort-FoodPescatarian 🐟

Crispy Shrimp Po’ Boy Sandwiches deliver crackling panko-coated shrimp tucked into buttery toasted French rolls with cool shredded lettuce and a bold ponzu-horseradish rémoulade. The tangy citrus notes meet gentle heat and garlic for a balanced bite in every mouthful. Ideal for game day spreads, casual dinners, or a weekend treat when you want bright flavor and satisfying crunch.

  • Prep35 mins
  • Cook10 mins
  • Serves4
  • DifficultyMedium
Crispy Shrimp Po’ Boy Sandwiches
  1. 1

    Gather all ingredients.

  2. 2

    Preheat the oven to 350 degrees F (175 degrees C).

  3. 3

    Make the rémoulade: In a bowl, stir together mayonnaise, ponzu, horseradish, relish, garlic, and cayenne. Set aside.

  4. 4

    Make the sandwiches: In a small bowl, combine melted butter and garlic. Arrange the rolls, split-sides up, on a baking sheet. Brush the insides with the garlic butter.

  5. 5

    Bake in the preheated oven until toasted, 1 to 3 minutes. Remove from the oven and set aside.

  6. 6

    Heat oil in a deep fryer or large saucepan to 360 degrees F (182 degrees C).

  7. 7

    In one bowl, mix flour and Creole seasoning. Put the beaten eggs in a second bowl and the panko in a third bowl.

  8. 8

    Coat shrimp in the flour mixture and shake off the excess. Dip into the beaten egg, letting extra egg drip back into the bowl. Press into the bread crumbs to coat both sides. Arrange the breaded shrimp in a single layer on a plate.

  9. 9

    Fry the shrimp in batches in the preheated oil until the coating is golden brown and the meat is opaque, about 2 minutes per side.

  10. 10

    Spread the rémoulade on the rolls. Add the hot shrimp, then top with shredded lettuce.