Shrimp Po’ Boy Sliders pack crunchy fried shrimp, tangy remoulade, and cool vegetables into soft little rolls. A light cornmeal crust gives the shrimp plenty of crunch without hiding their sweet flavor. Toast the bread first, then fill it just before serving. These small sandwiches fit a game-day spread or a casual seafood supper.
Why I Love This Recipe
These sliders bring together crisp, creamy, soft, and fresh textures in each bite. The sauce takes just a few minutes to stir together, and the shrimp cook quickly in small batches. Everything is ready to build as soon as the last batch comes out of the oil.
- Light, crunchy coating: Fine cornmeal adds texture while flour helps the crust hold together.
- Balanced heat: A little hot sauce perks up the shrimp and sauce without taking over.
- Easy portions: Make a dozen small sandwiches for sharing or serve two per person for dinner.
- Fresh finish: Lettuce, tomato, and pickles balance the fried filling.
What You’ll Need
- Servings: 6, with 2 sliders each; makes 12 sliders
- Prep Time: 25 minutes, including a 10-minute shrimp soak
- Cook Time: 20 minutes, with bread warming while the oil heats
- Total Time: 45 minutes
- Oven Temperature: 350°F (175°C), for warming the rolls only
- Pan Size: Bare, unlined 13×18-inch rimmed aluminum baking sheet for the rolls
For the remoulade
- 1/2 cup mayonnaise
- 1 tablespoon Creole mustard
- 1 tablespoon well-drained dill pickle relish
- 1 teaspoon fresh lemon juice
- 1 teaspoon Louisiana-style hot sauce
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
For the shrimp
- 1 1/2 pounds raw large shrimp, about 36 shrimp, peeled, deveined, and tails removed
- 3/4 cup buttermilk
- 2 teaspoons Louisiana-style hot sauce
- 3/4 cup all-purpose flour
- 1/2 cup finely ground yellow cornmeal
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 3/4 teaspoon fine salt
- 1/4 teaspoon ground black pepper
- 4 cups neutral vegetable oil, for frying in a 5-quart pot; most is not absorbed
For the sliders
- 12 Hawaiian slider rolls, separated and split horizontally
- 1 1/2 cups finely shredded iceberg lettuce, washed and dried well
- 2 medium Roma tomatoes, cut into 12 thin slices and blotted dry
- 24 thin dill pickle chips, drained
Tools You Need
- Heavy 5-quart Dutch oven
- Clip-on frying thermometer and instant-read food thermometer
- Bare 13×18-inch rimmed aluminum baking sheet
- Glass mixing bowls and a shallow glass dredging dish
- Slotted spoon or spider strainer
- Paper towels and a large draining plate
- Wooden board and serrated bread knife
How to Make Shrimp Po’ Boy Sliders
Get the sauce and toppings ready before you fry so the shrimp can go straight into the rolls.
Step 1: Stir the Remoulade
Stir 1/2 cup mayonnaise, 1 tablespoon Creole mustard, 1 tablespoon drained dill pickle relish, 1 teaspoon lemon juice, 1 teaspoon hot sauce, 1/2 teaspoon smoked paprika, and 1/4 teaspoon garlic powder in a small bowl.
The sauce should be thick, creamy, and pale pink-beige. Cover and refrigerate while you prepare the shrimp.
Step 2: Soak the Shrimp
Pat 1 1/2 pounds peeled, deveined, tail-off raw shrimp dry. If frozen, thaw them in the refrigerator first and drain well.
Mix 3/4 cup buttermilk with 2 teaspoons hot sauce in a glass bowl. Add the shrimp, turn to coat, and refrigerate for 10 minutes while you prepare the bread and dredge.
Step 3: Warm the Rolls
Heat the oven to 350°F (175°C). Set 12 separated, horizontally split Hawaiian slider rolls cut-side up on a bare, unlined 13×18-inch rimmed aluminum baking sheet.
Warm for 4–5 minutes, until the cut surfaces are lightly toasted and the bread is soft inside. Set aside; do not bake the assembled sandwiches.
Step 4: Dredge the Shrimp
Combine 3/4 cup all-purpose flour, 1/2 cup finely ground yellow cornmeal, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 3/4 teaspoon fine salt, and 1/4 teaspoon ground black pepper in a shallow dish.
Lift a few shrimp from the 1 1/2-pound batch and let excess buttermilk drip back into the bowl. Press them lightly into the dry mixture, turn to coat, and shake off loose flour.
Coat only the shrimp you will fry next. This is a dry dredge after a buttermilk dip, not a mixed wet batter. Discard the remaining raw-shrimp soak and dredge when done.
Step 5: Fry in Small Batches
Pour 4 cups vegetable oil into a heavy 5-quart Dutch oven. Use a pot that leaves plenty of headroom; the oil should be about 1 inch deep. Heat over medium heat to 350°F (175°C).
Lower the coated shrimp into the oil in 4 small batches, leaving space between them. Fry each batch for 2–3 minutes total, turning once, until the crust is golden and crisp and the flesh is pearly white and opaque. Check a thick shrimp for 145°F (63°C).
Let the oil return to 350°F (175°C) before adding the next batch. Keep the next shrimp cold until ready to dredge and fry.
Step 6: Drain the Shrimp
Transfer each cooked batch with a slotted spoon to a large paper-towel-lined plate in a single layer. Let it drain for 1 minute without covering or stacking.
Repeat until all 1 1/2 pounds shrimp are fried. Keep the crunchy coating dry; the remoulade goes on the bread rather than into a shrimp-tossing bowl.
Step 7: Fill and Serve
Spread all the chilled remoulade thinly over the cut faces of the 12 toasted rolls, dividing it evenly between tops and bottoms.
Divide 1 1/2 cups shredded iceberg lettuce, 12 tomato slices from 2 Roma tomatoes, and 24 drained pickle chips among the bottom halves. Add the fried shrimp from the 1 1/2-pound batch, about 3 shrimp per roll; divide evenly if the count varies.
Set each roll’s matching top half over its filling and press gently so the bread settles against the shrimp. Serve immediately, while the shrimp are crisp and the toppings are cool.
For dinner, serve two sliders per person with optional coleslaw or corn on the cob. For a party, arrange the sliders in loose rows for easy grabbing.
Why This Recipe Works (Quick Science)
The buttermilk leaves a thin film on the shrimp so the dry flour and cornmeal can stick. Flour helps form a light crust, while fine cornmeal adds tiny crisp edges. Letting excess buttermilk drip off keeps the coating thin instead of heavy.
Small batches help the oil stay near its cooking temperature. The coating firms quickly while the shrimp stay moist inside. Toasted cut faces slow down sogginess, and adding sauce to the bread keeps more of the shrimp crust exposed. Fresh toppings go in last so they stay cool and crisp.
Common Mistakes to Avoid
- Leaving tails on: Remove shells and tails so every bite is easy to eat.
- Using coarse cornmeal: Fine cornmeal makes a lighter, less gritty crust.
- Crowding the pot: Too many shrimp cool the oil and can leave the crust oily.
- Frying too long: Remove shrimp when cooked through; extra frying makes them firm and dry.
- Using wet toppings: Blot tomatoes and drain pickles so the bread holds up.
- Filling too early: Assemble just before serving for the best crunch.
What to Serve With Shrimp Po’ Boy Sliders
Creamy coleslaw makes a cool, crunchy side, while corn on the cob turns two sliders into a simple dinner. A crisp green salad also works well. Keep sides light so the fried shrimp stay the focus.
The remoulade is already inside each sandwich. No extra dipping sauce or bun-top garnish is needed.
Make-Ahead and Storage Tips
Stir the remoulade up to 2 days ahead and keep it covered in the refrigerator. Wash and dry the lettuce ahead, but slice and blot the tomatoes close to serving. Fry the shrimp and build the sliders just before eating.
Refrigerate leftover cooked shrimp within 2 hours and use within 3 days. Store shrimp, sauce, bread, and vegetables separately when possible. Reheat shrimp on a baking sheet at 375°F (190°C) until heated through to 165°F (74°C), checking after 5 minutes. They may lose some tenderness and crunch. Avoid reheating an assembled slider with its lettuce and tomato inside.
Substitutions and Variations
- Less sweet bread: Use soft mini French rolls of a similar size.
- Milder sauce: Replace the hot sauce in the remoulade with the same amount of lemon juice.
- Mustard swap: Use whole-grain or Dijon mustard if Creole mustard is unavailable.
- Different shrimp size: Adjust the number per roll and watch doneness closely; smaller shrimp cook faster.
Macros Information
Estimated per serving of 2 sliders, without optional sides. These numbers assume some dredge is discarded and about 3 tablespoons of frying oil are absorbed across the batch; actual values vary.
- Calories: 540
- Protein: 29 g
- Carbohydrates: 49 g
- Fat: 25 g
- Saturated Fat: 5 g
- Fiber: 2 g
- Sugar: 12 g
- Sodium: 1,100 mg
Frequently Asked Questions (FAQ)
Q: Can I use frozen shrimp?
A: Yes. Thaw them in the refrigerator, drain, and pat dry before the buttermilk soak. Use raw shrimp, not precooked shrimp.
Q: Are these sliders baked after assembly?
A: No. Only the rolls go in the oven. The shrimp are fried, then added with cool vegetables and sauce just before serving.
Q: Can I use regular milk instead of buttermilk?
A: For this recipe, mix 3/4 cup milk with 2 teaspoons lemon juice and let stand for 5 minutes. The flavor and thickness will be a little different.
Q: Do I need a deep fryer?
A: No. A heavy Dutch oven with a frying thermometer works well. Leave plenty of headroom and keep water away from the oil.
Q: Why did the coating slide off?
A: Too much liquid or very wet shrimp can make the coating slip. Drain excess buttermilk, press the dredge on lightly, and avoid moving the shrimp too much at first.
Q: Can I leave out the cornmeal?
A: You can replace it with the same volume of flour, but the crust will be smoother and less crunchy. Fine cornmeal gives this version its texture.
Q: Can I make them ahead for a party?
A: Make the sauce and prepare the toppings ahead. Fry and assemble near serving time; fully assembled sliders soften as they sit.
Q: How spicy are they?
A: They have gentle heat from the hot sauce and mustard. For more heat, pass extra hot sauce separately rather than soaking the crisp shrimp in it.
Final Thoughts
Shrimp Po’ Boy Sliders make a lively little sandwich with a crunchy seafood filling and a cool, tangy finish. Have the sauce and vegetables ready, fry in small batches, and bring them to the table right away. Leave a comment with your favorite side to serve alongside them. Happy cooking!