If you love bold, crispy, messy, delicious food, these Shrimp Po’ Boy Sliders are going to be your new favorite.
Crunchy fried shrimp, tangy remoulade sauce, and fresh toppings all packed into buttery slider buns.
These are big on flavor but small enough to eat with one hand.
Perfect for game day, casual get-togethers, or just because you’re craving something extra good.
Why I Love This Recipe
I had my first Po’ Boy in New Orleans, standing in line at a street cart, and I’ll never forget that first bite—crispy, spicy shrimp and creamy sauce in a soft roll. I wanted to bring that flavor home in a fun slider form, and now this is one of my go-to recipes for parties and weekend cravings.
- Bold Cajun flavor
- Crispy outside, juicy shrimp inside
- That remoulade sauce is the real MVP
- Easy to prep ahead and assemble fast
- Always gets rave reviews
What You’ll Need
- 1 lb medium shrimp, peeled and deveined
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 tsp Cajun seasoning
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Vegetable oil, for frying
- 6 slider buns, halved
- 1 cup shredded iceberg lettuce
- 1 tomato, thinly sliced
- 1/4 cup dill pickle chips
Remoulade Sauce:
- 1/2 cup mayo
- 1 tbsp Dijon mustard
- 1 tbsp ketchup
- 1 tsp hot sauce
- 1 tsp lemon juice
- 1/2 tsp paprika
- 1 clove garlic, finely minced
Servings & Time
Servings: Makes 6 sliders
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Macros (Per Slider – approximate)
- Calories: 370
- Protein: 17g
- Fat: 20g
- Carbs: 30g
- Fiber: 2g
- Sugar: 3g
Why This Recipe Works (Quick Science)
Buttermilk tenderizes the shrimp and helps the flour stick better. The combo of flour and cornmeal gives that perfect crispy crust. Cajun seasoning adds spice and depth without overpowering. Toasting the buns helps them hold up under all that juicy filling.
Common Mistakes
- Overcooking the shrimp – Shrimp cook fast, just 2–3 minutes is plenty. Overcooked shrimp get rubbery.
- Skipping the wire rack – Draining fried shrimp on paper towels makes them soggy. A wire rack keeps them crispy.
- Not drying the shrimp before coating – Too much moisture will make the coating fall off.
- Using cold oil – Make sure your oil is hot enough (350°F) before frying or they’ll turn out greasy.
What to Serve With
- Sweet potato fries or Cajun fries
- Coleslaw
- Pickled okra or spicy pickles
- Corn on the cob
- Ice cold sweet tea or lemonade
FAQ
Can I use frozen shrimp?
Yes, just thaw and pat them dry really well before using.
What if I don’t have buttermilk?
Mix 1 cup milk with 1 tbsp vinegar or lemon juice, let sit for 5 minutes.
Can I bake instead of fry?
You can, but they won’t be as crispy. Use a wire rack and bake at 425°F for about 12-15 mins.
Is this really spicy?
It has a kick, but not super hot. You can tone it down by using less hot sauce.
Make Ahead Tips
- Make the remoulade sauce up to 3 days ahead, store in the fridge.
- Shrimp can be marinated in buttermilk a few hours in advance.
- Prep all toppings and buns ahead for quick assembly.
Tools You’ll Need
- 2 mixing bowls
- Tongs
- Cast iron skillet
- Slotted spoon
- Sheet pan with wire rack
- Knife + cutting board
- Whisk
- Paper towels
Substitutions and Variations
- Use chicken tenders instead of shrimp
- Swap slider buns for mini baguette pieces
- Use Greek yogurt instead of mayo in the sauce
- Add sliced avocado or red onion for extra toppings
Step 1: Marinate the Shrimp
In a mixing bowl, combine 1 lb peeled and deveined medium shrimp with 1 cup buttermilk. Let it soak for 10 minutes to get tender and juicy.
Step 2: Prep the Breading
In another bowl, mix 1 cup all-purpose flour, 1 cup cornmeal, 2 tsp Cajun seasoning, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
Step 3: Dredge the Shrimp
Take the shrimp out of the buttermilk (shake off excess) and toss them in the seasoned flour-cornmeal mixture until fully coated.
Step 4: Fry the Shrimp
Heat vegetable oil (about 2 inches deep) in a cast iron skillet to 350°F. Fry shrimp in batches for 2–3 minutes until golden brown. Drain on a wire rack.
Step 5: Make the Remoulade
In a small bowl, whisk together 1/2 cup mayo, 1 tbsp Dijon mustard, 1 tbsp ketchup, 1 tsp hot sauce, 1 tsp lemon juice, 1/2 tsp paprika, and 1 finely minced garlic clove.
Step 6: Toast the Slider Buns
Split 6 slider buns and toast them in a dry skillet or in the oven until lightly golden.
Step 7: Assemble the Sliders
Spread remoulade sauce on the bottom bun, add 3-4 fried shrimp, shredded lettuce, a tomato slice, a couple pickle chips, and top bun.
Tips for Leftovers and Storage
- Store leftover shrimp in the fridge in an airtight container for up to 2 days
- Reheat in the oven or air fryer to keep crispy
- Store remoulade sauce separately in the fridge for up to 5 days
Final Thoughts
Shrimp Po’ Boy Sliders are the kind of food that brings people together. They’re crunchy, saucy, fresh, and full of flavor in every bite. I hope this becomes a go-to in your kitchen just like it is in mine. If you try it, let me know how it went and leave a comment—I’d love to hear from you!