Easy Baked Shrimp Po’Boy

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This Easy Baked Shrimp Po’Boy is a spicy, classic New Orleans sandwich. We take our crispy shrimp and pile them in a french baguette with lettuce, tomato, pickles, mayo, and hot sauce. It’s so good, and I’m always happy I made them.

Easy Shrimp Po'Boy on a green plate

Po’boys are a famous Louisiana sandwich made with meat, lettuce, tomatoes, and pickles. I feel like fried shrimp po’boys are the ones I see the most, but they can be made with roast beef, crawfish, fish, oysters, or crab. In New Orleans, they serve these on New Orleans French baguette, but they are hard to find outside of Louisiana. So I use a regular french baguette with a crispy crust and a fluffy interior.

TRICKY BITS

Your fingers can get messy when you dipped the shrimp in the flour, eggs, and panko. An excellent tip to keep your hands as clean/ goopless as possible is to keep one hand the flour/egg hand and the other the panko hand. Meaning that once your dip the shrimp in the egg with your left hand, toss it onto the panko, and then coat it in panko with your right hand. This will keep the goop to a minimum.

Easy Shrimp Po'Boy on a green plate

OTHER VARIATIONS

I wanted to try every method of “frying” these shrimp to get the perfect po’boy. What I found out is each way had its pros and cons. Baking the shrimp is healthier, simpler, and only takes one batch, but the shrimp aren’t as crunchy and golden as they could be. They are still good, don’t get me wrong. Cooking them in the skillet creates a nice crispy and crust, but you have to cook the shrimp in batches, and you are adding quite a bit of butter to your sandwich. Air fryer seems to be an excellent middle ground, but not everyone has one.

I like baking the best in the end because of its simplicity. Thats why this recipe is called Easy Baked Shrimp Po Boy 🙂

I hope you love this Easy Baked Shrimp Po’Boy recipe! If you make it leave a comment! You can also share a photo on Instagram and tag #meganvskitchen. Enjoy!

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Easy Shrimp Po'Boy on a green plate

Easy Baked Shrimp Po’boy

  • Author: Megan
Print Recipe

Ingredients

Scale

Shrimp

  • 2 large egg beaten
  • 1 tablespoon hot sauce, vinegar base like Louisiana hot sauce
  • 1 1/4 cup dry unseasoned panko crumbs
  • 1.5 teaspoon salt
  • 2 teaspoon old bay
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/2 cup flour
  • 16 oz raw peeled and deveined jumbo shrimp, tails removed

 

Sandwich

  • French bread loaves with thin, crisp crusts and fluffy interiors. 
  • sliced tomato
  • shredded lettuce
  • dill pickles
  • mayo
  • hot sauce, vinegar base like Louisiana hot sauce

Instructions

Baked

  1. Heat oven to 400 degrees and coat a large baking sheet with a nonstick cooking spray.
  2. In a medium bowl, whisk together the eggs and hot sauce. 
  3. On a large plate, mix together panko crumbs, salt, old bay seasoning, paprika, garlic powder, and black pepper. On another large plate, add flour. 
  4. Using a fork, dredge shrimp in the flour, then place shrimp 1 at a time into the egg, then into the panko mixture. Press the shrimp into the panko to make sure they are well coated. Then Place the shrimp on your prepared baking sheet.
  5.  Bake for 8-12 minutes or until shrimp turn pink and coating is golden brown, turning once.
  6. Once the shrimp are done cooking, place in a crusty french baguette with tomatoes, lettuce, pickles, mayo, and hot sauce. 

 

Air Fryer

  1. Preheat air fryer to 400°F. Add a single layer of shrimp to the air fryer basket. Cook 4 minutes.
  2. Flip shrimp over, spray with cooking spray, and cook an additional 2-4 minutes or just until cooked through and crispy.
  3. Once the shrimp are done cooking, place in a crusty french baguette with tomatoes, lettuce, pickles, mayo, and hot sauce.

 

Pan Fry

  1. Heat 1 tbs butter over medium in a large skillet. Once the butter starts to bubble, add shrimp in a single layer, do not overcrowded. Work in batch if needed, wipe out the pan and add new butter in between batches. 
  2. Cook for 2-3 min on each side. Once they curl into a U shape, they are done. 
  3. Place shrimp on a plate lined with a paper towel while you cook the other batches. 
  4. Once the shrimp are done cooking, place in a crusty french baguette with tomatoes, lettuce, pickles, mayo, and hot sauce. 

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