This easy recipe for a Keto Shrimp Po’ Boy brings crispy fried shrimp, cool veggies and a soft keto bun together in the ultimate sandwich. A quick drizzle of homemade remoulade adds color, creaminess and just the right amount of tang.

❤️ Why You’ll Love This Keto Shrimp Po’Boy Recipe

• Breaded and fried tender shrimp
• Crisp lettuce, juicy sweet tomatoes and tangy pickles
• Served on a fluffy Keto friendly hot dog bun
• Drizzled with homemade remoulade sauce
• Quick and easy to make in under 30 minutes

An old-fashioned New Orleans style shrimp po boy was always one of my favorite sandwiches before starting keto. It has that mix of crunchy shrimp, fresh toppings and plenty of sauce that makes every bite every bite a perfectly messy. This keto version keeps all the crunch, flavor and goodness of the original, just without the extra carbs.

I use a simple gluten free breading to keep the shrimp crisp, and a sugar free remoulade for that classic tangy finish. But what really makes this po boy work is the soft homemade keto bun that holds everything together. It is filling, delicious and always satisfies those po’boy cravings.

If you love fried shrimp but prefer to skip the bun, be sure to try my Keto Fried Shrimp with Cocktail Sauce!

🛒 Ingredients for Keto Shrimp Po’Boy

For the Shrimp

• Shrimp, peeled, deveined, tails removed: Medium shrimp cook quickly and stay tender inside the crisp coating.
• Almond flour: This keeps the breading light while helping it brown nicely.
• Pork panko: Adds crunch without weighing the shrimp down.
• Eggs, beaten: Helps the coating stick without getting thick or gummy.
• Cajun Seasoning: Just enough spice to give the shrimp a little kick.
• Avocado oil, for frying: A great choice for frying since it handles heat well.

For the Remoulade Sauce

• Mayonnaise: Creates a creamy base that holds all the flavors together.
• Garlic, grated: Fresh garlic gives the sauce a sharp, savory edge.
• Finely minced dill pickles: Adds tang and a bit of texture.
• Fresh lemon juice: Brightens the sauce and keeps it from tasting heavy.
• Dijon mustard: Brings a little zip without overpowering.
• Prepared horseradish: Gives subtle heat that lingers just enough.
• Hot sauce: Adds warmth and depth rather than straight heat.
• Worcestershire sauce: Rounds out the sauce with savory flavor.
• Cajun Seasoning: Ties the sauce back to the shrimp seasoning.
• Pinch of salt: Balances everything out.

For Assembly

• Keto friendly hot dog buns: Soft and sturdy enough to hold all the fillings.
• Campari tomatoes, sliced: Sweet and juicy without being watery.
• Iceberg lettuce, thinly shredded: Adds cool crunch that contrasts the hot shrimp.
• Dill pickle slices: Brings tang and snap to every bite.

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Mixing bowls
• Whisk
• Large nonstick skillet

🔪 How to Make Shrimp Po’Boy

To Make the Remoulade Sauce

Add all of the remoulade sauce ingredients to a mixing bowl.

Whisk until well combined, then set aside to allow the flavors to meld.

To Make the Shrimp

Wash, peel and devein your shrimp, then remove the tails and set them aside.  In a mixing bowl, add in the pork panko, almond flour and cajun seasoning. Then whisk to combine.

In a separate bowl, add in the eggs and beat.

Take the shrimp and dip in the egg, allowing any excess to drip off.

Dip it in the breading, without pressing it in, so you only get a thin coating.

Prepare all of the shrimp, then start frying them in a large skillet over medium heat in batches. Then drain on paper towels while you prepare the buns.

On each bun, add some of the shredded lettuce, then the sliced pickles on one side and tomatoes on the other.

Top with the shrimp and a drizzle of the remoulade sauce and serve.

☑️ Storage Instruction

Fridge: Store leftover shrimp and toppings separately for up to two days.

Freezer: Fried shrimp can be frozen in a single layer for up to one month.

🍴 What to Serve with Fried Shrimp Po’boys

• Fried Avocado Fries
• Halloumi Fries
• Zucchini Fries
• Eggplant Fries
• Coleslaw

💡 Tips

• Make sure the shrimp are fully dry before breading so the coating stays crisp.
• Fry in small batches to keep the oil temperature steady.
• Use a thermometer if you have one and aim for medium heat rather than high.
• Let the shrimp rest briefly on paper towels to remove excess oil.
• Slice the vegetables ahead of time so assembly is quick.

🔄 Substitutions and Additions

• Coleslaw: Add coleslaw for extra crunch alongside or instead of the lettuce.

• Tomatoes: Swap Campari tomatoes for cherry tomatoes if that is what you have.

• Herbs: Stir chopped fresh herbs into the remoulade for a different taste.

• Salad: Serve the shrimp over a salad if you want a bun free option.

• Avocado: Add sliced avocado for extra richness.

Why is My Coating Falling Off the Shrimp?

This usually means the shrimp were too wet or the coating was pressed on too firmly.

Can I Make the Remoulade Ahead of Time?

Yes, it can be made a day ahead and stored covered in the fridge.

What Oil Temperature Works Best for Frying?

Medium heat works best so the shrimp cook through without burning.

How Do I Reheat Leftover Shrimp Without Losing Crunch?

Reheat them in a hot skillet or air fryer rather than the microwave.

Can I Use Pre-cooked Shrimp?

Raw shrimp work best since pre-cooked shrimp can turn rubbery when fried again.

🍽️ More Shrimp Recipes

• Coconut Shrimp with Dipping Sauce
• Creamy Cajun Shrimp
• Buffalo Shrimp Lettuce Wraps
• Grilled Lime Cilantro Shrimp Skewers
• Creamy Shrimp Alfredo
• Shrimp Scampi with Cauliflower Rice
• Spicy Shrimp Lettuce Wraps
• Shrimp Alla Vodka
• Bang Bang Shrimp