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Oven Fried Shrimp Po’ Boy

Indulge in a classic southern sandwich with this Oven Fried Shrimp Po’ Boy recipe. Crispy cornmeal coated shrimp are oven-baked and served on a baguette with a tangy remoulade sauce.

Warm weather always calls for sandwiches in my world. Often they’re cold cuts packed in a picnic basket with a salad or two, some pickles and chips, and maybe a few cold slices of watermelon for dessert.

Shrimp po' boy sandwich with onion rings and lemon wedges.

Sometimes they’re the leftovers of a rotisserie chicken dinner grabbed from the deli case on my way out of the grocery store. But sometimes…sometimes…they’re a grand southern treat.

A Po’ Boy – filled with delicately fried seafood, a piquant remoulade sauce, crispy lettuce, and tart tomatoes, the sandwich for which New Orleans is known – is my favorite version of this famous sandwich. There are many more versions including roast beef and fried chicken. Some even include french fries! Yeah, count me in on that one, too.

❤️ Why You’ll Love This Recipe


  • The shrimp are coated with cornmeal and Creole seasoning, giving them a crunchy texture with a spicy kick.
  • You’ll use light mayonnaise and multi-grain bread and bake rather than fry the shrimp, making this a healthier alternative to the classic sandwich.
  • The oven-fried technique eliminates the need for deep-frying, making cleanup a breeze.

🍳 Kitchen Tools You’ll Use


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🛒 Ingredient Notes


This recipe has three “components,” the sauce, the shrimp, and the bread. You’ll need a few more ingredients than you might for some recipes, but there’s nothing out of the ordinary here.

For the Remoulade:

  • Green Onion – Adds a mild onion flavor and a subtle sweetness to the sauce.
  • Capers Briny and tangy, capers provide a salty flavor and add texture to the sauce.
  • Light Mayonnaise – Serves as the base for the sauce and gives it a creamy texture. Of course, I always recommend Duke’s!
  • Lemon Juice – Provides a tangy and acidic flavor that balances the creaminess of the mayonnaise.
  • Coarse Grainy Mustard Adds a pungent and sharp flavor to the sauce.
  • Cayenne Pepper – Adds a spicy kick to the sauce.
  • Garlic Clove – Adds a pungent and savory flavor to the sauce.

For the Shrimp:

  • Medium Shrimp Peeled and deveined, they’re the star of the recipe.
  • All-Purpose Flour – Helps to evenly coat the shrimp and thicken the buttermilk.
  • Buttermilk Tenderizes the shrimp and helps the cornmeal coating stick.
  • Yellow Cornmeal Provides a crispy texture and a slightly sweet flavor to the shrimp.
  • Creole Seasoning A blend of spices commonly used in Louisiana cuisine, including paprika, garlic powder, onion powder, and cayenne pepper.

For Assembly:

  • Multi-Grain Baguette or French Loaf Provides the base for the sandwich and adds a nutty and slightly sweet flavor.
  • Iceberg Lettuce – Adds a refreshing crunch to the sandwich.
  • Tomato – Provides a juicy and sweet contrast to the savory shrimp and tangy remoulade sauce.

The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.

🤔 Where Did That Name Come From?


According to several sources, the term “Po’ Boy” originated with the Martin Brothers’ restaurant. Though the traditional submarine sandwich had long been served, the term “Po’ Boy” caught on during a prolonged streetcar workers’ strike in 1929.

The Martins, former streetcar workers themselves, pledged to support the strikers with a free meal to any members of Division 194. The brothers said, “We are with you till h–l freezes, and when it does, we will furnish blankets to keep you warm.” Bennie Martin said, “We fed those men free of charge until the strike ended. Whenever we saw one of the striking men coming, one of us would say, ‘Here comes another poor boy.’” Local dialect being what it is, you can easily imagine how that eventually came to be “Po’ Boy.”

https://mulates.com/2018/05/11/where-did-the-name-po-boy-come-from/

This Oven Fried Shrimp Po’ Boy recipe has been adapted to make it a little lighter and fresher than the traditional fried version. I know you may be a bit skeptical at first about the oven frying bit, but I really think you’ll be pleasantly surprised with the result! I can’t claim that it’s exactly the same as good old deep fried shrimp, but it runs a pretty close second.

🔪 How to Make Oven Fried Shrimp Po’ Boy


Make the Remoulade Sauce

Ingredients for the Remoulade sauce in a small bowl.
  1. First, prepare the remoulade sauce by simply combining all the ingredients in a small bowl. Cover and refrigerate while preparing the rest of the recipe.

Prepare the Shrimp

  1. Place a baking sheet in the oven and preheat to 450 degrees. Leave the baking sheet in the oven while prepping the shrimp.
Photo collage showing how to prep the shrimp for oven frying.
  1. Place the shrimp in a small bowl and sprinkle with flour and salt. Toss so that the shrimp is evenly coated.
  2. Pour the buttermilk over. Stir to coat all the shrimp with buttermilk. Drain briefly to remove excess buttermilk.
  3. In a zip-top bag, combine the cornmeal, Creole seasoning, and salt. Add the drained shrimp to the bag and shake to coat evenly with the cornmeal mixture.
Coated shrimp on baking pan ready for the oven.
  1. Carefully remove the hot baking sheet from oven. Drizzle with the oil.
  2. Remove the shrimp from the bag, shaking off any excess cornmeal mixture. Arrange the shrimp evenly spaced on the hot pan. Bake for 5 minutes.
  3. Turn the shrimp and bake for an additional 5 minutes or until done. They should feel slightly firm to the touch.

Assemble the Sandwich

Prepping the baguette for the sandwich.
  1. While the shrimp are cooking, prepare the bread. Cut the baguette or loaf in half and remove the excess interior of the bread.

👉 PRO TIP: You don’t have to remove the interior part of the bread, but I think it makes it a lot easier to keep the filling inside if you do.

Assembling the sandwich with baguette, lettuce, tomato, and Remoulade sauce.
  1. Spread the bottom half with half of the remoulade. Top with lettuce and sliced tomatoes. Place the cooked shrimp on top of the tomatoes and top with the remaining remoulade and the other half of the baguette.

🍽️ How to Serve


There are lots of ways to turn this classic New Orleans sandwich into a full meal. Here are some ideas:

❓ Questions About Oven Fried Shrimp Po’ Boys


Do I have to use medium shrimp for the recipe?

Of course not! You can certainly use larger or smaller shrimp. Just be aware that larger shrimp will be more expensive and you will need to adjust the cooking time for a different size.

Can I substitute the Creole seasoning with another spice blend?

You can substitute the Creole seasoning with another spice blend, such as Old Bay seasoning or Cajun seasoning.

Is it necessary to preheat the baking sheet?

Preheating the baking sheet causes the shrimp to start cooking immediately on contact and helps achieve a nice crispy texture on the coating.

What if I don’t have buttermilk?

No problem. You can make a buttermilk substitute by combining 1 tablespoon of vinegar or lemon juice with 1 cup of regular milk and letting it sit for 5-10 minutes.

Lana Stuart.

Questions? I’m happy to help!

If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!

Thanks so much for stopping by!

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Shrimp po' boy sandwich with onion rings and lemon wedges.

Oven Fried Shrimp Po’ Boy

Indulge in a classic southern sandwich with this Oven Fried Shrimp Po' Boy. Crispy shrimp served on a baguette with tangy remoulade sauce.
5 from 3 votes
Print It Rate It
Course: Main Dishes
Cuisine: Southern
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 583kcal
Author: Lana Stuart

Ingredients

For the remoulade:

  • 2 tablespoons green onion finely chopped
  • 1 tablespoon capers drained, finely chopped
  • 2 tablespoons light mayonnaise
  • Juice of half a lemon
  • 1 teaspoon coarse grainy mustard
  • Large pinch cayenne pepper
  • 1 small garlic clove very finely chopped

For the shrimp:

  • 1 pound medium shrimp peeled and deveined
  • 2 tablespoons all-purpose flour
  • ½ teaspoon salt
  • ½ cup buttermilk
  • 1 cup yellow cornmeal
  • 1 ½ teaspoons Creole seasoning
  • ½ teaspoon salt
  • 3 tablespoons canola or olive oil

For assembly:

  • 1 multi-grain baguette or French loaf
  • Iceberg lettuce
  • Thinly sliced tomato

Instructions

  • Prepare the remoulade – combine all ingredients in a small bowl. Cover and refrigerate while preparing the rest of the recipe.
  • Place a baking sheet in the oven and preheat to 450 degrees. Leave the baking sheet in the oven while prepping the shrimp.
  • Place the shrimp in a small bowl and sprinkle with flour and salt. Toss so that the shrimp is evenly coated.
  • Pour the buttermilk over the shrimp. Stir to coat all the shrimp with buttermilk. Drain briefly to remove excess buttermilk.
  • In a zip-top bag, combine the cornmeal, Creole seasoning and salt. Add the drained shrimp to the bag and shake to coat the shrimp evenly with the cornmeal mixture.
  • Carefully remove the hot baking sheet from oven. Drizzle with the oil.
  • Remove the shrimp from the bag, shaking off any excess cornmeal mixture. Arrange the shrimp evenly spaced on the hot pan. Bake for 5 minutes.
  • Turn the shrimp and bake for an additional 5 minutes or until done. The shrimp should feel slightly firm to the touch.
  • While the shrimp are cooking, prepare the bread. Cut the baguette or loaf in half and remove excess interior of the bread.
  • Spread the bottom half with half of the remoulade. Top with lettuce and sliced tomatoes. Place the cooked shrimp on top of the tomatoes and top with the remaining remoulade and the other half of the baguette.

Notes

  • Use a different size shrimp if you like. Be aware that larger shrimp will be more expensive and you will need to adjust the cooking time for a different size.
  • You can make a buttermilk substitute by combining 1 tablespoon of vinegar or lemon juice with 1 cup of regular milk and letting it sit for 5-10 minutes.

Nutrition Information

Serving 1 | Calories 583kcal | Carbohydrates 66g | Protein 34g | Fat 19g | Saturated Fat 3g | Polyunsaturated Fat 7g | Monounsaturated Fat 9g | Trans Fat 1g | Cholesterol 290mg | Sodium 2001mg | Potassium 363mg | Fiber 6g | Sugar 3g | Vitamin A 400IU | Vitamin C 6mg | Calcium 258mg | Iron 6mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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— This post was originally published on June 24, 2014. It has been updated with additional information.

5 from 3 votes (3 ratings without comment)

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14 Comments

  1. Carol at Wild Goose Tea says:

    Now THIS is a sandwich. OMG you did a fab job. Thank you for the oven fried aspect of the fixing the shrimp. Sauce in that sandwich is to die for. Yum!

    1. Lana Stuart says:

      You’re right, Carol, that remoulade sauce is so good!

  2. valmg @ From Val's Kitchen says:

    If I make these my hubby and mother will no doubt be shoving each other out of the way to get to them!

  3. Lauren Kelly Nutrition says:

    Yup, my hubby would go crazy for this! Awesome recipe! :)

  4. Marjory @ Dinner-Mom says:

    I’ve only had these once…in New Orleans…I’m ready to change that! Yum!

  5. Ashley @ Wishes and Dishes says:

    I’ve never heard of a po boy before!! But then again, I’ve never been to New Orleans. I love sandwiches in the summer, as well :) Looks good!

    1. Lana Stuart says:

      Now you know, Ashley!

  6. Ginny McMeans says:

    That looks like it worked great! Thanks!

  7. Jessica (Savory Experiments) says:

    My husband would LOVE these!!! I can’t want to make them!

    1. Lana Stuart says:

      My husband loves them, too, Jessica. Heck, *I* love them!

  8. Paula - bell'alimento says:

    Oh sweet goodness, how did you know I wanted one of these ; )

    1. Lana Stuart says:

      Must be that psychic bond we have, Paula ;-)

  9. Amanda @the_kitcheneer says:

    Love seeing healthier versions of my favorite foods! Thanks for sharing!

    1. Lana Stuart says:

      I was surprised that the lightened version was so good. Still loved the fried version, though :-)