A handheld, crunchy bite of Louisiana comfort—Shrimp Po’ Boy Sliders pile crispy, seasoned shrimp onto soft slider buns and finish with cool lettuce, tomato, pickles, and tangy remoulade. They come together fast, feed a crowd, and pack that satisfyingly spicy-salty contrast that keeps everyone reaching for one more. If you enjoy bold Cajun shrimp flavors, try a richer seafood side by pairing it with this Cajun shrimp and salmon in garlic cream sauce for a full coastal spread.
Why you’ll love this dish
This recipe gives you everything a Po’ Boy should be: crunchy fried shrimp, bold seasoning, and a creamy, slightly spicy sauce that tames the heat. It’s also:
- Fast: prep and cook in about 30 minutes.
- Budget-friendly: shrimp and sliders stretch to feed a crowd.
- Customizable: scale spice, swap breads, or turn sliders into full sandwiches.
"These sliders disappear faster than I can plate them—perfect for game day and lazy weekend parties."
Serve them when you want casual finger food that feels special: backyard gatherings, brunch buffets, or a quick weeknight family meal.
How this recipe comes together
Start by seasoning a dry breading that’s half flour, half cornmeal for the ideal crunch. Dredge peeled, deveined shrimp individually so each gets a crisp coating. Fry briefly—shrimp cook fast—until golden and slightly puffed. Build sliders with buns, fresh lettuce, tomato, pickles, and a generous smear of remoulade. The whole process is quick: dredge, fry, assemble, enjoy.
What you’ll need
- 1 pound shrimp, peeled and deveined (large, 21–25 count works great)
- 1 cup all-purpose flour
- ½ cup cornmeal (medium grind)
- 1 teaspoon paprika (smoked or sweet)
- ½ teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- Oil for frying (neutral oil with high smoke point: canola, vegetable, or peanut)
- Slider buns (12 small buns)
- Lettuce (butter or romaine), shredded
- Tomato, sliced
- Pickles, sliced
- Remoulade sauce (store-bought or homemade)
Ingredient notes and swaps:
- Cornmeal gives texture; if unavailable, use panko for extra crunch.
- For gluten-free, use a 1:1 gluten-free flour blend and gluten-free cornmeal.
- If you prefer milder flavors, reduce cayenne to 1/4 teaspoon.
Step-by-step instructions
- Mix the breading: in a bowl combine the flour, cornmeal, paprika, cayenne, and a good pinch of salt and pepper.
- Heat the oil: pour enough oil into a heavy skillet to reach about 1/3 inch depth. Heat over medium to medium-high—aim for roughly 325–350°F (a candy/thermometer helps). If you don’t have one, a small piece of bread should sizzle and brown in ~20–30 seconds.
- Dredge shrimp: pat shrimp dry with paper towels. One by one, coat in the flour mixture, pressing lightly so the mix adheres.
- Fry in batches: add shrimp to the hot oil without crowding. Fry about 2–3 minutes per side until golden and opaque. Don’t overcook—shrimp cook quickly and will toughen if left too long.
- Drain and rest: remove to a paper-towel-lined tray to drain. Keep fried shrimp warm in a low oven (200°F) if needed while you fry remaining batches.
- Assemble sliders: spread remoulade on toasted slider buns. Layer lettuce, a tomato slice, a pickle, and two or three shrimp per bun depending on size. Serve immediately.
Quick safety tip: never leave hot oil unattended. Cool and strain oil before storing or disposing.
Best ways to enjoy it
These sliders shine when served hot and slightly messy. Pairing ideas:
- Classic sides: fries, coleslaw, or potato salad.
- Lighter options: a crisp green salad or citrusy slaw to cut the richness.
- Drinks: cold beer, iced tea, or a crisp Sauvignon Blanc.
For a surf-and-turf buffet, match these sliders with a saucier seafood dish such as the Cajun shrimp and salmon in garlic cream sauce—the creamy sauce complements the crunchy sliders nicely.
Storage and reheating tips
- Refrigerate: Store fried shrimp in an airtight container separate from buns and veggies. Cooked shrimp keep 3–4 days in the fridge.
- Freeze: Flash-freeze shrimp on a tray, then transfer to a freezer-safe bag for up to 1 month. Texture will be best if reheated from frozen quickly in a hot oven.
- Reheating: For best crispness, reheat on a wire rack in a 375°F oven for 8–10 minutes. Microwaving will soften the coating.
- Safety: Cool cooked shrimp to room temperature within 2 hours and refrigerate promptly to avoid bacterial growth.
Pro chef tips
- Dry shrimp well: excess moisture prevents a crunchy crust.
- Small batches: avoid crowding the pan to keep oil temperature stable and coating crisp.
- Season after frying: a light sprinkle of flaky salt immediately after frying brightens the flavor.
- Toast the buns: a little butter and a hot skillet give structure and prevent sogginess from remoulade.
- Make remoulade ahead: flavors deepen overnight, making assembly faster.
Creative twists
- Baja-style: top with cabbage slaw and a squeeze of lime for a Mexican twist.
- Spicy crunch: add a pinch of cayenne or swap pickles for pickled jalapeños.
- Oven-baked option: coat shrimp in oil, bake at 425°F on a wire rack for 8–10 minutes, flipping once (less crisp than frying but lighter).
- Vegetarian swap: use thick slices of tempura-fried oyster mushrooms or battered cauliflower for a plant-forward slider.
Common questions
Q: How long does this take from start to finish?
A: About 25–35 minutes total: 10 minutes prep, 10–15 minutes frying, and a few minutes to assemble.
Q: Can I use frozen shrimp?
A: Yes—thaw completely, pat very dry, then proceed. Excess moisture will ruin the batter’s ability to crisp.
Q: Is it safe to fry at home?
A: Yes, if you follow basic safety: don’t overfill the pan with oil, use a thermometer if possible, keep a lid nearby for flare-ups, and never leave oil unattended.
Q: Can I make remoulade quickly?
A: Mix mayo, Dijon mustard, lemon juice, minced pickles or capers, smoked paprika, and hot sauce to taste for a fast remoulade.
Q: How many sliders does this recipe make?
A: Using standard small slider buns, 1 pound of shrimp typically makes 8–12 sliders depending on how many shrimp you stack per bun.
Q: Can I prepare anything ahead?
A: Yes—make remoulade and slice tomatoes and lettuce ahead. Keep fried shrimp warm in a low oven and assemble just before serving for best texture.
Enjoy the crunch and tang—the kind of slider that turns casual bites into conversation starters.
Print
Shrimp Po’ Boy Sliders
- Total Time: 30 minutes
- Yield: 8-12 sliders
- Diet: Seafood
Description
A handheld, crunchy bite of Louisiana comfort, these sliders are filled with crispy, seasoned shrimp and topped with lettuce, tomato, pickles, and tangy remoulade.
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 cup all-purpose flour
- ½ cup cornmeal
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- Salt and pepper to taste
- Oil for frying
- 12 slider buns
- Shredded lettuce
- 1 tomato, sliced
- Pickles, sliced
- Remoulade sauce
Instructions
- In a bowl, mix the flour, cornmeal, paprika, cayenne, salt, and pepper.
- Heat oil in a skillet to about 325-350°F.
- Pat shrimp dry and dredge in the flour mixture.
- Fry shrimp in batches for 2-3 minutes per side until golden and opaque.
- Remove and drain on paper towels; keep warm in a low oven if needed.
- Spread remoulade on toasted slider buns; assemble with lettuce, tomato, pickles, and shrimp.
- Serve immediately.
Notes
For gluten-free, use a gluten-free flour blend and cornmeal. Shrimp can be frozen for up to one month. Reheat in a hot oven for best crispness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Cajun