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New Orleans Shrimp Po’ Boy

New Orleans shrimp po' boy piles crisp cornmeal-coated prawns, lettuce, tomato, pickles, and spicy mayo into French bread.

Published and reviewed by Kitchgrow on 10 August 2026Updated

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New Orleans Shrimp Po’ Boy

40 mintotal

Prep 25 min · Cook 15 min

Serves
2
Difficulty
Medium
Spice
Medium
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

No inactive time; fry the prawns close to serving so the coating stays crisp.

Method

  1. Mix mayonnaise, hot sauce, lemon juice, a pinch of salt, and black pepper to make the dressing.

  2. Season the prawns with salt and black pepper. Mix all-purpose flour and maize meal in a shallow dish.

  3. Dip the prawns in beaten egg, then coat them in the flour-maize meal mixture.

  4. Heat the oil in a pan and fry the prawns in batches until golden and just cooked through.

  5. Spread dressing on the French bread rolls, then fill with lettuce, tomato, pickles, and hot fried prawns.

How to tell it's done

The sandwich should have crisp hot prawns, soft bread, cool lettuce, juicy tomato, and tangy pickles.

Getting it right

Tip

Do not overcook the prawns; remove them as soon as the coating is golden and the prawns are opaque.

What to serve it with

Serve with extra pickles, fries, or a simple slaw.

Common mistakes

The coating falls off the prawns in the oil.
Pat the prawns dry before the egg, and press the cornmeal mixture on firmly. Wet prawns cannot hold a coating, however well you dredge them.
The bread goes soggy under the filling.
Spread the dressing on both cut faces to seal the crumb, and add the prawns last, at the moment of serving. A po' boy built early is a wet sandwich.

Substitutions

  • French bread rolls give the closest po’ boy texture: crisp outside and soft inside.
  • Fry prawns in small batches so the coating stays crisp.
  • Adjust hot sauce in the dressing based on heat preference.
  • Serve immediately after frying because the shrimp coating softens as it sits.
  • Packaged rolls, mayonnaise, and hot sauce can vary by allergens, so verify labels for gluten, egg, dairy, soy, or other additives before changing allergen flags.

Storing and reheating

Eat immediately — fried prawns soften within twenty minutes and the bread follows. The spicy mayonnaise keeps five days in the fridge, so make that ahead and fry to order.