Easy Shrimp Po' Boy ("dressed")

"Po' boys are supposed to be easy. I tried this at home and it comes pretty close to what I tasted on Decatur Street in the "Big Easy""
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Ready In:
4 Po' Boys


  • 1 lb peeled and deveined shrimp, 26-30/lb
  • 12 cup flour, in a gallon size baggie
  • 2 eggs, beaten with a fork
  • 34 - 1 cup cracker meal, enough to coat the shrimp
  • shredded lettuce, ... enough for 4 ten inch sandwiches (like very course cole slaw)
  • 2 tomatoes, thin sliced (12 slices total)
  • 4 small wide French baguettes, about 10-inch long
  • 14 cup mayonnaise
  • vegetable oil, to fry (or use a deep fryer)


  • Rinse shrimp and shake off excess water.
  • In small batches (7-8 at a time), shake shrimp in flour.
  • Wash in beaten eggs, remove excess.
  • Coat in cracker crumbs.
  • Heat oil (1/2" deep) in skillet to hot -- about 350 degrees.
  • Fry shrimp until medium brown -- about 8-10 minutes, turning once halfway. In a deep fryer, cut the time in half.
  • While shrimp are frying, spread 1 tbs mayo on both sides of the baguettes.
  • Drain shrimp on paper towels.
  • Assemble sandwich as follows:

  • On bottom of baguettes, arrange 7 shrimp.
  • Cover with lettuce.
  • Add 3 slices of tomato.
  • Put on the top part of the baguettes and slice in half.
  • Serves 4 -- including your 3 new best friends. Enjoy.
  • Note about the bread -- Ciabattas LOOK right, but they are too dry. Find a bakery that has subtantial, non-wimpy French baguettes -- about 3" across. Better yet, if you are a baker, make them yourself with square ends. If all you can find is "skinny" baguettes, just make more sandwiches with fewer shrimp.
  • Note on Roumalade sauce -- many recipes will call for Roumalade sauce instead of mayo. This is a trendy affectation that ignores the humble beginnings of the po' boy (a free sandwich for striking New Orleans transit workers). If you need a "kick" just add a tablepoon of cayenne (or less) to the flour.

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  1. This is a really great recipe and one the whole family will enjoy. It is easy to make and eat, the shrimp come out with a crispy crust and the combination of mayonaise, tomotoes lettuce are a perfect compliment. More like a gourmet sandwich. Love it!!!!!!


I am a former banker, now a lawyer. I have had a passion for cooking since the age of 12. I wouldn't call myself a gourmet cook, but rather someone who likes to make interesting and bold dishes that excite the pallate.
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