Garlic Butter Po'Boy Shrimp Sandwiches

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Classic New Orleans po’boys filled with crispy shrimp tossed in garlic butter, served on crusty French bread with fresh lettuce and pickles. This Cajun-inspired sandwich and wrap recipe, ready in about 40 minutes, pairs large shrimp, all-purpose flour, cornmeal for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, peeled and deveined large shrimp
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 1 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup buttermilk
• for frying, about 4 cups vegetable oil
• 4 tbsp unsalted butter
• 4 minced garlic cloves
• 4 rolls (8-inch each) French bread rolls
• 2 cups shredded iceberg lettuce
• 1/2 cup sliced dill pickles
• 1/2 cup mayonnaise
• 1 tbsp hot sauce

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup cornmeal, 1 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper. Pour 1 cup buttermilk into a separate bowl.
2. Step 2: Dip 1 lb peeled and deveined large shrimp into the buttermilk, then dredge thoroughly in the flour mixture. Repeat for all shrimp and set aside.
3. Step 3: Heat 4 cups vegetable oil in a deep skillet or fryer to 350°F. Fry the shrimp in batches for 2-3 minutes until golden brown and crispy. Drain on paper towels.
4. Step 4: In a small saucepan over medium heat, melt 4 tbsp unsalted butter with 4 minced garlic cloves. Cook for 2 minutes until fragrant, then toss the fried shrimp in the garlic butter to coat evenly.
5. Step 5: Split and lightly toast 4 French bread rolls. Spread 1/8 cup mayonnaise mixed with 1 tbsp hot sauce evenly on each roll’s cut sides.
6. Step 6: Fill each roll with 1/2 cup shredded iceberg lettuce, 1/4 cup sliced dill pickles, and a quarter of the garlic butter shrimp. Serve immediately.