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This Baked Shrimp Po’ Boy recipe is such a tasty, classic New Orleans sandwich. Serve it withdelicious homemade Remoulade Sauce that is about as sassy as it gets.

There is so much flavor going on in this yummy sandwich. Take a trip south and try a great meal with this Baked Shrimp Po’ Boy with Remoulade Sauce.

A Po' Boy sandwich on a sandwich paper with french roll in the background
A great Baked Shrimp Po’ Boy Sandwich!

🥖 What makes this recipe special?

The food of Louisiana is definitely an American tradition and part of our national culture, so I wanted to honor that tradition by finding a delicious southern food recipe! 

We previously spent time in New Orleans drink classic, the Sazerac, but I also want to give some props to New Orleans food. Today, I am sharing the tasty po’ boy sandwich with baked shrimp and a perfect remoulade sauce.

A Po’ Boy is a sandwich of Louisiana origin. French Bread or a baguette is the bread of choice for this sandwich. Lettuce, tomato, pickles, and mayonnaise are added if wanted.

I decided to use a remoulade sauce as it looked really yummy and like something I really wanted to make! What a great sauce, and it went really well with the proteins I used.

Some other great sandwich recipes are this Bison Philly Cheesesteak and this Hawaiian Roll Baked Pizza Slider recipe. Some great coleslaw  would be great for this recipe.

🍤 Ingredients

There are quite a few ingredients in this sandwich, between the sauce, breading, and sandwich, but don’t let that scare you. This is an easy recipe. Here is what you will need:

  • French Bread
  • Shrimp
  • Lettuce
  • Tomato, Sliced
  • Breadcrumbs
  • Eggs
  • Cajun seasoning
  • Cayenne pepper powder
  • Mayonnaise
  • Garlic
  • Onion
  • Dijon Mustard
  • Lemon juice
  • Parsley
  • Hot Sauce
  • Capers
  • Tamari
  • Paprika
  • Salt

See the recipe card for quantities.

What Protein To Use In A Po’ Boy?

There are many different fillings for a traditional po’ boy. Items like fish, crawfish, oysters, roast beef, and crab are all good fillings. I decided to use shrimp for my sandwich and bake it instead of deep-fat fry it.

I am not a fan of all the mess and hubbub it takes to deep-fat fry most things. It sounds blasphemous, but I do think a person can get a great taste from most things when they are battered and baked instead of fried.

It saves calories and saturated fat and plenty of cleanup. So, I used shrimp and baked them instead of frying them.

Cajun Seasoning

I used this Louisiana Cajun Seasoning in my ingredients. We always have this stuff around, and we both like it on things. I list it as an optional ingredient, but this stuff tastes pretty good. Or, perhaps, you have a different Cajun seasoning you like around the house.

🍲 Instructions

The po’ boy sandwich is as simple as using a standard dredge with the shrimp. Coat the shrimp with a mixture of bread crumbs, Cajun seasoning, and cayenne pepper. 

Bake the shrimp for just a bit (8-12 minutes). Add French bread to the mix and toast that in the same oven for about 4 minutes. 

For the remoulade sauce, it as simple as mixing the sauce ingredients together. Then, put it in the fridge for a while. Preferably, this had been done a bit before you started the recipe.

🤷 Substitutions and variations

There are a few ways that this can be changed.

  • Vegetarian option – I made a vegetarian-friendly sandwich for my wife when making our po’ boys. Instead of shrimp, I cut up half a block of extra firm tofu and gave it the same treatment as the shrimp. She seemed to like it, which was a straightforward substitution.
  • Sauce – Remolaude sauce is excellent for this, but any creamy sauce with a bit of spice would probably work.
  • Bread – French bread is called for by the recipe, but any toastable, nice sandwich bread or hoagie could work. 

📦 Storage

These sandwiches can be stored in the refrigerator for a short period. However, it’s best to consume them soon after they’re made, as the ingredients can become soggy and lose their flavor over time.

To store a Shrimp Po’ Boy sandwich, wrap it tightly in aluminum foil or plastic wrap and place it in an airtight container in the refrigerator. It should last for about 1-2 days in the fridge. 

When you’re ready to eat the sandwich, remove it from the refrigerator and wrap it in foil or a paper towel. Place it in a 350°F oven for 5-10 minutes or until it’s heated through. You can also microwave it on high for 1-2 minutes.

It’s important to note that reheating the sandwich can also cause it to become soggy, so if you’re storing it for later consumption, it’s best to keep the ingredients separate until you’re ready to eat it.

🎓 History Tidbit

The legend goes that there was a long labor strike from the streetcar workers in New Orleans. Bennie and Clovis Martin, two brothers, who had opened a restaurant together, were once streetcar workers. 

The Martins were sympathetic to the striking workers and gave the ‘poor boys’ free sandwiches. Say ‘poor boys’ in the best Louisiana accent in your head, and you got a po’ boy.


What is a Shrimp Po’ Boy sandwich?

A Shrimp Po’ Boy sandwich is a type of sandwich originating from Louisiana that typically consists of fried or grilled shrimp, lettuce, tomato, and mayonnaise served on a French baguette or long roll.

Can shrimp be substituted for another type of seafood in a po’ boy sandwich?

Yes, other types of seafood such as oysters or catfish can be substituted for the shrimp in a Shrimp Po’ Boy sandwich.

Is a Shrimp Po’ Boy sandwich typically served hot or cold?

A Shrimp Po’ Boy sandwich is typically served hot, with the fried shrimp and sauce being heated before being added to the sandwich.

What type of bread is typically used for a Shrimp Po’ Boy sandwich?

A French baguette or a long, crusty roll is typically used for a Shrimp Po’ Boy sandwich. The bread should be soft and airy on the inside with a crisp crust.

📝 Tips and tricks

  • Deep-Fried Shrimp would also work well for this recipe. This baked recipe, however, is 100% delicious and cuts back on calories.
  • The bread you use matters. Find French bread you like and use that.
  • For a vegetarian recipe, use extra firm tofu and bread it like you would the shrimp. 
Finished po' boy sandwich with remoulade sauce on it. French bread in background wrapped in cloth.
Give this baked Shrimp Po’ Boy sandwich a try today!

🛠 Products used in this recipe

😋 Did you make this recipe?

That is awesome, and thank you so much for giving this Baked Shrimp Po’ Boy Recipe with Remoulade Sauce recipe a try. If you could leave a rating in the comment area below, it would be greatly appreciated. This lets me know how I am doing and also helps others decide if they want to make this recipe. Most of all, thanks for visiting Ramshackle Pantry.

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A Po' Boy sandwich on a sandwich paper with french roll in the background

Baked Shrimp Po’ Boy Recipe With Remoulade Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Ben Myhre
  • Prep Time: 10 hour
  • Sauce Resting Time: 1 hour
  • Cook Time: 20 Minutes
  • Total Time: 1 Hour 30 Minutes
  • Yield: 2 Sandwiches 1x
  • Category: Sandwich
  • Method: Baking
  • Cuisine: New Orleans
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This Baked Shrimp Po’ Boy Sandwich With Remoulade sauce is about as tasty as you can get! Everything from the sauce to the French bread to the shrimp are super tasty!


Units Scale
  • 2 pieces of French Bread, 8 Inches in length each
  • 1216 Prepared Shrimp (See Below)
  • Lettuce
  • Tomato, Sliced
  • Remoulade Sauce (See Below)

For Shrimp:

  • 1216 deveined, tail off raw shrimp
  • 1 cup plain breadcrumbs
  • 2 eggs, beat
  • 2 tablespoon Cajun seasoning (optional)
  • 1/4 teaspoon cayenne powder

For Remoulade Sauce:

  • 1/2 cups mayonnaise
  • 1 garlic clove, finely diced
  • 1 Tablespoons finely chopped onion
  • 1 Tablespoon Dijon Mustard
  • 2 Teaspoons freshly squeezed lemon juice
  • 1/2 Tablespoons finely chopped parsley
  • 1/2 Tablespoons Hot Sauce (I used Frank’s)
  • 1 teaspoon capers, chopped
  • 1/2 teaspoons Tamari
  • 1/8 teaspoon cayenne pepper powder
  • 1/8 teaspoon cajun seasoning
  • 1/8 teaspoon paprika
  • 1/8 teaspoon salt


For Remoulade Sauce:

  1. Add all ingredients to a bowl and stir
  2. Let sit in fridge for at least one hour, ideally, prior to starting to cook shrimp

For Shrimp:

  1. Preheat oven to 400° Fahrenheit
  2. Add breadcrumbs to one bowl
  3. Add eggs to another bowl
  4. Dunk each shrimp into the egg wash and then place in breadcrumbs to coat
  5. Lay on baking pan
  6. Once all are coated and oven is preheated, bake the shrimp for approximately 8-12 minutes, until shrimp are pink and coating is golden brown

For po’ Boy Sandwiches:

  1. Slice bread lengthwise if needed to give it a sandwich shape
  2. If you like your sandwiches toasted, toast bread in oven for a few minutes. I add it to the oven for 4 minutes while the shrimp is baking
  3. Add lettuce, tomato, and shrimp
  4. Top with Remoulade sauce
  5. Serve


  • Deep-Fried Shrimp would also work well for this recipe. This baked recipe, however, is 100% delicious and cuts back on the calories.
  • The bread you use matters. Find French bread you like and use that.
  • For a vegetarian recipe, use extra firm tofu and bread it like you would the shrimp.

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  1. That is one fantastic looking sandwich! ..and oh my gosh that sauce!! I am such a sauce lover, this will definitely be on my dinner table this week! 🙂

  2. I love that the shrimp are baked here! They look just perfect! Also, that remoulade sauce is seriously calling my name.

  3. The Po boy looks amazing! There is something about Southern food that has that spicy but not overdone edge to it. A comfort food that has that unique style. I visit family in South Carolina and one of my favorites is Shrimp and Grits – I love these

  4. I am so down with the baked shrimp in this po’ boy! It sounds so good, and I’m with ya – the hassle of deep frying makes me reconsider every time. Thanks for sharing!