shrimp poboy

Every time I see a Po’boy on a menu, I am always tempted to order it. I’ve been a huge fan of the Southern sandwich ever since I worked at a seafood restaurant that made Po’boys with fresh soft shell crab and homemade remoulade. The combination of piping hot, fried seafood with a creamy, tangy sauce is one that can never disappoint. The remoulade alone has so much flavor that even my incredibly health-conscious chef loved it! Fry up some fresh shrimp, oyster or soft shell and enjoy this po’boy with the best remoulade hands down.

shrimp poboy
shrimp poboy
shrimp poboy

Serves 4

Shrimp Po'Boy

45 minTotal Time

Save RecipeSave Recipe


  • 1/2 cup mayonnaise
  • 1 egg, boiled
  • 2 cornichons, minced
  • 1/4 cup red onion, minced
  • 1/2 tbsp capers, minced
  • 2 tbsp parsley, minced
  • 1 tbsp chives, minced
  • 1 tsp apple cider vinegar
  • juice of 1/2 lemon
  • 1 tsp tabasco
  • salt and pepper
  • Shrimp
  • 1/2 cup cornmeal
  • 1/2 cup all purpose flour
  • 1 tsp garlic salt
  • 1 tsp cayenne
  • 1 tsp granulated garlic
  • 1 tsp celery salt
  • 1 tbsp paprika
  • 1 tsp powdered onion
  • 2 tsp Old Bay
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 lb large shrimp, peeled, deveined
  • 2 eggs, beaten
  • oil for frying.
  • Remaining ingredients
  • 4 hoagies, toasted
  • 1 large beefsteak tomato, thinly sliced


  1. Prepare the remoulade. Separate the yolk from the whites of the boiled egg. Press the egg whites through a fine mesh sieve, followed by the egg yolk. Combine the sieved egg with the mayonnaise, cornichons - tabasco in a medium bowl. Season with salt and pepper. Let sit for at least 30 minutes.
  2. Heat oil for frying. Prepare the batter for the shrimp by combining the cornmeal - black pepper. Dip the shrimp in the beaten eggs then dredge in the seasoned flour mix. Drop carefully in the hot oil in batches and fry until golden brown, about 3-4 minutes. Remove shrimp with slotted spoon and drain excess oil on a paper-lined plate.
  3. Spread a layer of the remoulade on both sides of the toasted sandwich bread. Lay tomatoes on the bottom bun followed with the fried shrimp. Top with bread and spread extra remoulade on top of the shrimp. Serve.


Calories: 540 cal
Carbohydrates: 36 g
Fat: 28 g
Sodium: 2565 g
Cholesterol: 390 g
Protein: 35 g
Fiber: 3 g

**Helpful tips and common mistakes

This remoulade has more ingredients than other typical remoulade recipes I’ve seen, but every component helps to develop a flavorful sauce. Finely mince all of the ingredients and mix with the mayonnaise. Season with salt, pepper, apple cider vinegar, lemon juice, and Tabasco. You want the remoulade to be well-balanced, with a little tang and spice. As the remoulade sits, the ingredients will marry and produce a flavorful sauce. 
Initially, I prepared the shrimp for the po’boys using a beer batter but found that a cornmeal batter was more suitable. The cornmeal adds the needed crunch that the sandwich needs, especially with the creamy sauce. Use the same seasoning mix for whatever seafood you choose to use. 
I enjoyed my po’boy with fresh beefsteak tomatoes but you can also top the sandwich with sliced pickles and romaine lettuce. This sandwich is so tasty that it still tasted great the next day (although it’s best served immediately). Make this remoulade and trust me, you won’t go back to other recipes. 
shrimp poboy
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles