# Crispy Shrimp Po' Boy > A crunchy, golden fried shrimp sandwich dressed with a tangy Cajun mayo for a Southern-inspired snack. Crisp breading and a bright, spicy sauce make this an easy showstopper for weeknight dinners, parties, or casual weekend lunches. Canonical URL: https://www.topshelf.recipes/recipes/crispy-shrimp-po-boy-cajun-mayo ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 24, 2026 Last Updated: September 3, 2026 ## About This Recipe This Crispy Shrimp Po' Boy takes the elements that make the New Orleans sandwich irresistible—hot, crunchy fried shrimp, a bright tang from lemon and pickles, and a bold, spiced mayo—and pares them down to a home cook’s fast, reliable method. The combination of all-purpose flour and fine cornmeal gives the crust a shatteringly crisp texture that still clings to each shrimp, while a quick buttermilk soak tenderizes the meat and helps the dredge adhere. The Cajun mayo, split between the coating and the sauce, layers heat and seasoning so every bite reads as a unified, slightly smoky, lemon-bright experience. This version is ideal for weeknight dinners that feel special, backyard gatherings where you want to feed a crowd quickly, or an easy indulgent lunch when you’re craving something playful and hands-on. What makes this recipe work is attention to a few small technical details: keep the oil at a steady 350°F, fry in small batches so the temperature doesn’t plummet, and keep finished shrimp on a wire rack to remain crisp. Use soft French rolls lightly toasted so they don’t soak through but still compress for the classic Po' Boy mouthfeel. If you want to scale up, the dredging and frying steps are perfectly batch-friendly, and the mayo can be made a day ahead so the flavors have time to marry. ## Recipe Information - Prep Time: 20 minutes - Cook Time: 20 minutes - Total Time: 40 minutes - Servings: 4 - Difficulty: Medium - Category: Snacks ## Ingredients ### Marinate the shrimp - 1 lb Large raw shrimp, peeled and deveined - 1 cup Buttermilk ### Prepare the dredge and egg wash - 1 cup All-purpose flour - 1/2 cup Fine cornmeal - 1 large Large egg ### Make the Cajun mayo - 2 tbsp Cajun seasoning (divided) - 1/2 cup Mayonnaise - 1 tbsp Fresh lemon juice (about 1 lemon) ### Fry the shrimp - 4 cups Vegetable oil (for frying) ### Assemble the po' boys - 4 count French rolls or small baguettes ## Instructions ### 1. Make the Cajun mayo Whisk together mayonnaise, 1 tablespoon of the Cajun seasoning, and the lemon juice until smooth. Taste and adjust—add a pinch more Cajun seasoning if you want extra heat—then refrigerate while you prepare the shrimp so flavors meld. ### 2. Marinate the shrimp Place the peeled, deveined shrimp in a bowl and pour the buttermilk over them, tossing to coat. Let sit 15–20 minutes refrigerated to tenderize and help the coating adhere; drain briefly before dredging. ### 3. Prepare the dredge and egg wash In a shallow bowl combine the flour, cornmeal and the remaining 1 tablespoon Cajun seasoning. In a separate bowl beat the egg. Working in batches, dip shrimp in the beaten egg, then dredge in the flour/cornmeal mixture, pressing to adhere a complete, even coating. ### 4. Fry the shrimp Heat oil in a heavy skillet or Dutch oven to 350°F (175°C). Fry shrimp in small batches 2–3 minutes until golden brown and cooked through, turning once. Transfer to a wire rack or paper towel-lined plate to drain and keep warm while you finish. ### 5. Assemble the po' boys Split and toast the rolls lightly, spread each with a generous smear of the Cajun mayo, and pile on the hot crispy shrimp. Serve immediately while shrimp are crisp—optionally squeeze extra lemon over sandwiches before serving. ## Nutrition Estimated nutrition per serving (about 1¾ cups): - Calories: 2794 kcal - Protein: 39 g - Carbohydrates: 101.2 g - Fat: 259 g - Saturated Fat: 37.3 g - Trans Fat: 0 g - Fiber: 5.7 g - Sugar: 3 g - Added Sugars: 0 g - Cholesterol: 243 mg - Sodium: 1517 mg - Potassium: 645 mg - Calcium: 241 mg - Iron: 7.5 mg - Vitamin D: 0.3 mcg ## Tips ### Keep oil temperature steady Use a thermometer and fry in small batches so the oil returns to 350°F quickly; overcrowding cools the oil and makes the coating soggy. ### Dry shrimp before dredging Pat shrimp dry after draining the buttermilk so the flour/cornmeal mixture adheres evenly and forms a thin, crunchy crust. ### Press coating to adhere After dipping in egg, press the flour-cornmeal mix onto each shrimp with your fingers to prevent bare spots and ensure uniform frying. ### Use a wire rack to drain Transfer fried shrimp to a wire rack over a tray instead of paper towels to keep air circulating and preserve crispness. ### Toast rolls lightly Briefly toast split rolls cut-side down to build a moisture barrier so the mayo and shrimp don’t make the bread soggy. ## Variations and Substitutions ### Panko-Cornmeal Mix Swap half the all-purpose flour for panko breadcrumbs for an extra airy, flaky crunch while retaining cornmeal for grit. ### Air-Fryer Option Toss dredged shrimp in a thin spray of oil and air-fry at 400°F for 6–8 minutes, flipping once, for a lighter crisp without deep frying. ### Gluten-Free Substitute Use a 1:1 gluten-free flour blend plus the fine cornmeal (or replace cornmeal with extra almond flour) to keep texture while avoiding gluten. ### Cajun-Less Version If you prefer milder flavors, halve the Cajun seasoning in the dredge and add smoked paprika and a pinch of cayenne to the mayo for aroma without intense heat. ## Notes This po' boy balances a super-crisp shrimp coating with a creamy, zesty Cajun mayo—perfect for casual entertaining or a comforting solo treat. Home cooks will appreciate the straightforward dredge-and-fry method that yields reliably crunchy results. ### Storage and Make-Ahead Leftover fried shrimp are best eaten the same day; refrigerate any unused shrimp and rolls separately in airtight containers for up to 24 hours. Reheat shrimp in a single layer at 375°F in the oven or toaster oven for 5–7 minutes to restore crispness—avoid the microwave. The Cajun mayo will keep 3–4 days refrigerated, so assemble sandwiches just before serving to prevent soggy bread. ### Serving Suggestions Serve these Po' Boys with dill pickles or quick refrigerator slaw to add crunch and a vinegar lift that cuts the richness. Classic Southern sides like kettle-cooked potato chips, seasoned fries, or a simple coleslaw work well, and a crisp lager or a lemony iced tea pairs perfectly. For a party, offer lemon wedges and extra hot sauce so guests can customize their heat level. ## Frequently Asked Questions ### Can I prep the shrimp ahead of time? You can soak the shrimp in buttermilk up to 2 hours ahead to save time, but dredge and fry them just before serving for the best texture. ### How do I know when shrimp are done frying? Shrimp cook quickly—2–3 minutes per batch—when they turn golden and the tails curl into a loose 'C' shape; overcooking makes them rubbery, so watch closely. ### My coating falls off during frying—what went wrong? Likely causes are wet shrimp, oil that’s too hot, or not pressing the dredge firmly; pat shrimp dry after buttermilk, press the coating on, and maintain a steady 350°F oil temperature. ### Can I use frozen shrimp? Yes—thaw completely, drain and pat very dry before marinating in buttermilk and dredging; excess moisture from partially frozen shrimp makes the coating slip off. ### How spicy is the Cajun mayo and can I adjust it? The recipe gives a medium kick from the Cajun seasoning, but you can tone it down by reducing the seasoning in the mayo or add heat with cayenne or hot sauce to increase it. ## Related Recipes and Guides - [Easy Peanut Butter Bars](https://www.topshelf.recipes/recipes/easy-peanut-butter-bars) - [Holiday Cranberry Maple Chex Mix](https://www.topshelf.recipes/recipes/holiday-cranberry-maple-chex-mix) - [Labor Day Grilled Lobster Rolls with Charred Scallion Brown Butter & Lemon‑Herb Aioli](https://www.topshelf.recipes/recipes/labour-day-grilled-lobster-rolls-charred-scallion-brown-butter-lemon-herb-aioli) - [Snake River Farms Beef Tallow Crispy Air Fryer Chicken Wings](https://www.topshelf.recipes/recipes/snake-river-farms-beef-tallow-crispy-air-fryer-chicken-wings) - [Strawberry Yogurt Bark](https://www.topshelf.recipes/recipes/strawberry-yogurt-bark) - [Buffalo Chicken Dip](https://www.topshelf.recipes/recipes/buffalo-chicken-dip) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Low-Fat Grill Swaps for Big Flavor](https://www.topshelf.recipes/articles/low-fat-grill-swaps-big-flavor) - [DIY Edible Monster Eyes Candy](https://www.topshelf.recipes/articles/diy-edible-monster-eyes-candy)