The Shrimp Po Boy Sandwich is one of New Orleans’s most iconic meals. It’s trendy among those who want an on-the-go option while sightseeing. No one can resist the lure of toasty bread, well-seasoned shrimp, and a traditional rémoulade sauce. 

Now, you can enjoy the best of Louisiana right from your patio with my Shrimp Po Boy Sandwich recipe. My version uses a few of my signature rubs to create a flavorful sandwich with plenty of Cajun flair. This recipe is ideal for warm summer nights or when you want to bring the deli to your doorstep. I know you’ll love it just as much as I do. 

Shrimp Po Boy | Heath Riles BBQ

Shrimp Po Boy, Shrimp Po-Boy, or Shrimp Poboy? All of the above variations (and more!) are correct. The Martin brothers created the first shrimp poboy sandwich recipe, inspired by streetcar workers on strike. Rumor has it that the Martin brothers were so inspired by the workers' bravery that they fed those “poor boys” sandwiches. 

The Ingredients

Here’s what you need to make a mouthwatering fried shrimp po boy. 

• Shrimp Po Boy Sandwich Fixings. With some savvy sandwich fixings, shrimp po boy sandwiches are taken to a whole new level! I used sliced red onion, sliced tomato, shredded lettuce, and pickles. My sandwich bread of choice was French bread, a hearty loaf that holds up under pressure. A garnish of Heath Riles BBQ Everyday Rub added that classic salt and pepper flair with a garlicky upgrade!
• Shrimp Po Boy Sauce. The shining star of this shrimp po boy sauce is Heath Riles BBQ Cajun Creole Garlic Butter Rub, which brings a taste of NOLA to anyone’s backyard. Use it on steak, burgers, veggies, or seafood. My signature shrimp po boy recipe includes mayonnaise, dill pickle juice, Crystal Hot Sauce, Bear & Burton W Sauce, Dijon mustard, smoked paprika, minced garlic, lemon juice, and Heath Riles BBQ Cajun Creole Garlic Butter Rub. This combination creates a zesty, decadent sauce that perfectly complements the flavors of the shrimp.
• Fried Shrimp Batter. Your fried shrimp batter can make or break the po boy sandwich recipe. As I always say, you want your batter to change colors..that’s how you know you added enough seasoning! My batter consisted of eggs, yellow mustard, Bear & Burton’s W Sauce - Fireshire, Crystal Hot Sauce, Heath Riles BBQ Cajun Creole Garlic Butter Rub, and buttermilk. These ingredients allow the batter to stick to the shrimp without overpowering its natural flavors. 

The Process for Making a Shrimp Po Boy Sandwich

The video and recipe card provide a detailed demonstration of this recipe. Here’s a quick rundown of how I created this fried shrimp po boy.

1. Prep the veggies. I like a lot of veggies on my shrimp po boy sandwich, so I thinly sliced red onion, tomato, and a wedge of lettuce. I placed the prepped veggies on a tray and added a few pickles. I dusted the vegetables with Heath Riles BBQ Everyday Rub and let them chill in the fridge while I made the rest of the sandwich. 
2. Make the shrimp po boy sauce. I made my own version of a rémoulade by combining mayonnaise, dill pickle juice, Crystal Hot Sauce, Bear & Burton W Sauce, mustard, smoked paprika, minced garlic, lemon juice, and Heath Riles BBQ Cajun Creole Garlic Butter Rub until smooth. I placed the shrimp po boy sauce in the fridge to let the flavors marinate. 
3. Prep the shrimp. I placed the thawed shrimp in a large bowl and cracked two eggs over the top. I added yellow mustard, Bear & Burton’s W Sauce - Fireshire, Crystal Hot Sauce, Heath Riles BBQ Cajun Creole Garlic Butter Rub, and buttermilk. Then, I used my gloved hand to mix the ingredients until homogenous. 
4. Start frying. I placed a YETI 12" Cast Iron Skillet on my induction burner and added some oil. Then, I poured some Cajun Land Seasoned Fish Fry and cornstarch into a large Ziploc bag and added the shrimp, shaking it until it was coated evenly. I removed the shrimp from the bag and shook off any excess coating. Once the oil reached 350℉, I laid the shrimp in it and let it cook until golden brown. I removed the shrimp from the oil and laid them on a cooling tray set over a baking tray. 
5. Assemble the shrimp po boy. I dusted the cooked shrimp with Heath Riles BBQ Everyday Rub. Then, I assembled the shrimp po boy sandwich by drizzling the shrimp po boy sauce over the French bread and topping it with the sliced veggies, fried shrimp, and a garnish of Heath Riles BBQ Cajun Creole Garlic Butter Rub. Now that’s a sandwich!

The Results

This Shrimp Po Boy was on point! The sandwich itself was packed to the max with flavorful, crisp shrimp, creamy shrimp Po Boy sauce, and juicy veggies. With every bite, I was transported to New Orleans..without leaving my kitchen! 

Storing Leftovers

You can store your shrimp po boy sauce and fried shrimp in the fridge for up to four days. For best results, I recommend assembling the sandwich right before eating. 

Equipment and Tools

Traeger Flatrock Flat Top Grill, induction burner, YETI 12" Cast Iron Skillet, ThermoWorks Hi-Temp Spatula, ThermoWorks Thermapen ONE, sheet pan, wire cooling racks, mixing bowls.