Shrimp Po’Boys with Pineapple Slaw

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Shrimp Po’Boys with Pineapple Slaw

This is the kind of sandwich that feels indulgent yet familiar, comforting yet exciting. And in our house, Shrimp Po’Boys with Pineapple Slaw have become an absolute favorite. It all started when I wanted to recreate that perfect balance of crunch, zest, and freshness you find in the best seafood sandwiches. Fried shrimp are irresistible on their own, but tuck them into a toasty roll with creamy, tangy slaw, and suddenly, you’ve got something spectacular.

The pineapple slaw is what makes this recipe a standout. The bright sweetness of pineapple, paired with a creamy, slightly spicy dressing, adds the perfect contrast to the crispy shrimp. I first made these for a casual family dinner, thinking it would be a fun weekend treat, but it quickly became a request for weeknights, game days, and even small gatherings. My kids love the crispy shrimp, my husband can’t get enough of the slaw, and I adore how easy it is to make everything come together.

If you’re looking for a recipe that delivers bold flavors without a ton of effort, this Shrimp Po’Boy is it. It’s crispy, zesty, creamy, and just the right amount of messy—the kind of dish that makes you want to roll up your sleeves and dig in. Whether you’re making them for a casual lunch or a laid-back dinner, one thing’s for sure: there won’t be leftovers!

Questions I Often Get Asked About This Recipe

Can I use frozen shrimp?
Yes! Just make sure to thaw them completely and pat them dry before breading to ensure a crispy coating.

What type of bread should I use?
Traditional po’boys are served on French bread, but a soft hoagie roll works great too. Look for something with a slight chew that can hold up to the fillings.

Can I bake the shrimp instead of frying them?
Absolutely! For a lighter version, bake the breaded shrimp at 400°F for about 10-12 minutes, flipping halfway through. You can also air-fry them at 375°F for 8-10 minutes.

Can I make the slaw ahead of time?
Yes! The slaw actually tastes even better after chilling for a few hours, allowing the flavors to meld. Just store it in an airtight container in the fridge.

What can I serve with these po’boys?
They pair well with sweet potato fries, Cajun-seasoned fries, or a simple side salad. A cold glass of lemonade or sweet tea is the perfect drink companion!

What You Need to Make Shrimp Po’Boys with Pineapple Slaw

For the Shrimp:

1 lb large shrimp, peeled and deveined

1 cup buttermilk

1 cup panko breadcrumbs

1/2 cup cornmeal

1/2 teaspoon paprika

1/2 teaspoon garlic powder

Salt and pepper to taste

Vegetable oil for frying

For the Pineapple Slaw:

1 1/2 cups shredded cabbage

1/2 cup crushed pineapple, drained

1/4 cup mayonnaise

1 tablespoon apple cider vinegar

1 teaspoon honey

1/2 teaspoon Dijon mustard

Salt and pepper to taste

For Assembly:

4 hoagie rolls or French bread

Sliced tomatoes

Optional: hot sauce or remoulade for extra flavor

How to Make Shrimp Po’Boys with Pineapple Slaw

Prepare the shrimp: In a bowl, soak the shrimp in buttermilk for 15-20 minutes. This helps tenderize them and allows the breading to stick.

Bread the shrimp: In another bowl, mix the panko, cornmeal, paprika, garlic powder, salt, and pepper. Dredge each shrimp in the mixture, pressing lightly to coat.

Fry the shrimp: Heat about 1 inch of vegetable oil in a skillet over medium heat. Fry the shrimp in batches until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.

Make the slaw: In a bowl, combine the shredded cabbage, pineapple, mayo, vinegar, honey, mustard, salt, and pepper. Mix well and set aside.

Assemble the po’boys: Slice the rolls open and layer with sliced tomatoes, crispy shrimp, and a generous scoop of pineapple slaw. Add hot sauce or remoulade if desired.

Serve immediately and enjoy!

Tips for Making the Best Shrimp Po’Boys

Use fresh shrimp if possible. The taste and texture are superior, but frozen shrimp works in a pinch!

Don’t overcrowd the pan when frying. Frying in batches keeps the shrimp crispy.

For extra crunch, double-bread the shrimp. Dip them in the buttermilk twice before coating.

Make the slaw ahead of time to let the flavors meld together.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “These were absolutely delicious! The pineapple slaw added the perfect sweet and tangy touch. Will be making again!” – Amanda K.

⭐️⭐️⭐️⭐️ “Great recipe! I baked the shrimp instead of frying, and they still turned out crispy. Would love to try it with a spicier slaw next time.” – Mark T.

⭐️⭐️⭐️⭐️⭐️ “My whole family loved these! Even my picky eater went back for seconds. Super easy to make!” – Jessica P.

⭐️⭐️⭐️⭐️ “Tasty and simple. I added extra hot sauce for some heat, and it was perfect!” – Brian D.

⭐️⭐️⭐️⭐️⭐️ “A new favorite! The contrast between the crispy shrimp and juicy slaw is amazing. 10/10!” – Rachel S.

Printable Recipe

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