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Oven Fried Shrimp Po' Boy - A classic New Orleans Shrimp Po' Boy made a little lighter by oven frying the shrimp. A grand Southern treat! From @NevrEnoughThyme https://www.lanascooking.com/oven-fried-shrimp-po-boy

Oven Fried Shrimp Po’ Boy

A bit healthier version of the traditional fried shrimp Po' Boy sandwich made famous in New Orleans. A baguette is topped with a lively remoulade sauce, lettuce, tomatoes, and oven "fried" shrimp.
Course Main Dishes
Cuisine Southern
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 servings
Calories 1592kcal
Author Lana Stuart


For the remoulade:

  • 2 tblsp. finely chopped green onion
  • 1 tblsp. drained finely chopped capers
  • 2 tblsp. light mayonnaise
  • Juice of half a lemon
  • 1 tsp. coarse grainy mustard
  • Large pinch cayenne pepper
  • 1 small garlic clove very finely chopped

For the shrimp:

  • 1 lb. medium shrimp peeled and deveined
  • 2 tblsp. all-purpose flour
  • 1/2 tsp. salt
  • 1/2 cup buttermilk
  • 1 cup yellow cornmeal
  • 1 1/2 tsp. Creole seasoning
  • 1/2 tsp. salt
  • 3 tblsp. canola or olive oil

For assembly:

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


  • 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.



Serving: 1g | Calories: 1592kcal | Carbohydrates: 255g | Protein: 90g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 15g | Cholesterol: 483mg | Sodium: 5565mg | Fiber: 13g | Sugar: 28g