Shrimp Po’ Boys

My husband loves seafood – any kind, any place, any time.  He also loves any kind of sandwich, so I could think of nothing better to make him than Shrimp Po’ Boys with a homemade creole mayo to take it over the top.

There are several different versions of the origin of the New Orleans Po’ Boy.  Most stories credit Clovis and Benjamin Martin, brothers and street car drivers, who opened a restaurant on St. Claude Avenue in the 1920’s.  When street car drivers went on strike in 1929, the brothers created a cheaply made sandwich with leftover bits of beef and gravy on french bread and would serve it to the drivers from the back of their restaurant.  When an unemployed worker stopped by to get a sandwich, the kitchen help would yell, “Here comes another poor boy!”  And that’s how the Po’ Boy got it’s name.

The sandwich has come a long way since then and the majority of Po’ Boys are made with fried seafood.  But they can also be made with anything from smoked sausage to cheeseburgers.

And you thought you could only order a Shrimp Po’ Boy in a good seafood restaurant!  Wrong!  You can make it at home and according to my husband, mine are just as good (or better) than the ones he has eaten in top notch restaurants.

I sound like a broken record when I say that my recipes are easy.  It’s true.  Most of my recipes are super easy and this one is no exception.

These shrimp Po’ boys would also be perfect to make at half time while watching the big game.  Or anytime when you want to whip up something fast and tasty.  Your family and friends will be impressed.  I promise!

I don’t deep fry too much, but these shrimp are deep fried and need to be soaked in the buttermilk/hot sauce mixture for about 20 minutes before frying.  In my opinion, peanut oil is always the best oil to use when deep frying.

Shrimp Po' Boys

Shrimp Po’ Boys


  • 1-1/2 lbs. medium shrimp, peeled and deveined
  • 2 cups buttermilk
  • 2 Tablespoons hot sauce such as Franks, Texas Pete, Tabasco, etc.
  • 2 cups white cornmeal mix
  • 1-1/2 Tablespoons onion powder
  • 1-1/2 Tablespoons garlic powder
  • 1-1/2 tsp. paprika
  • Pinch of cayenne (optional, but we like spicy)
  • Oil for deep frying (I always use peanut oil)
  • 2 Hoagie rolls
  • Shredded lettuce
  • Sliced tomatoes
  • Creole Mayo (recipe follows)


  1. In a large bowl, soak shrimp in a mixture of buttermilk and hot sauce for 20-30 minutes. In a bowl, mix together cornmeal mix and all seasonings. In a deep fryer or dutch oven, heat enough oil to come about half way up the sides of the pot to 375 degrees. Drain shrimp and toss them in the seasoned corn meal mix. Working in batches, fry the shrimp for about 3 minutes or until golden and crispy, being careful not to crowd the deep fryer. Remove with a slotted spoon and let drain on paper towels. Season with salt. Split the rolls and slather with the Creole Mayo. Line with lettuce and tomatoes. Serve with hot sauce on the side.

Creole Mayo


  • 2 cups mayo (Dukes is the only kind of mayo I use)
  • 1 cup sour cream
  • 1/2 cup roughly chopped cornichons (or dill pickles if you can't find them)
  • 1 Tablespoon creole mustard
  • 2 Tablespoons hot sauce
  • 2 Tablespoons flat leaf parsley, chopped
  • 1/2 lemon, juiced
  • Salt and pepper


  1. Mix all ingredients together. Store in the fridge until ready to use.

If you love seafood, you’ll also enjoy:

Lobster Bites

Flamingo Grill Copycat Lobster Bites

Lobster Tacos with Lime Cilantro Coleslaw

Lobster Tacos

Family Fish Fry


Do you have a favorite Po’ Boy?


About Alli

Southern, Morning Person, Jesus Girl, Frugal Party Planner, Writer/Blogger, Mom, Nana, Wife, Beach Bum Wannabe - Let's Have a Party!


  1. Hi Alli! This sandwich sounds SO delicious! We love shrimp, too, and really just about any kind of seafood. I know my husband would love this! Thanks so much for sharing your recipe – hope you have a happy Monday!

  2. The first time I tried a Po Boy was in Biloxi, Ms. I was having trouble believing that they made a sandwich with fried shrimp on it! The ladies at the table next to ours begin to tell me just how wonderful it was so I gave it a try. I feel a little bit like Forest Gump when it comes to shrimp, you can eat them many, many ways!

  3. I am not a big seafood fan, but my hubby is. He would love these! I will have to have him test them out 🙂 I am sure he won’t object.

  4. I bet yours were better than the once from the top notch restaurants. I have never heard of peanut oil for deep frying, need to check it out.

  5. I’m allergic to shrimp, but this looks like something my husband would love! Especially that Mayo!

  6. Alli the sandwich looks awesome! I will definitely be trying this recipe.


  7. Alli,
    I’m featuring your post on #GetHimFed Fridays. Thanks for sharing.

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