Crispy Shrimp Po’ Boy
Grilled Cajun shrimp piled high on toasted French rolls with crisp lettuce, juicy tomatoes, and a zesty homemade remoulade. A protein-packed, flavorful sandwich ready in just 15 minutes, perfect for a quick lunch, casual dinner, or easy meal prep.
Equipment
- 1 grill or grill pan
- 1 large mixing bowl
- 1 whisk or food processor
- 1 medium knife
- 1 cutting board
- 1 spoon or spatula
Ingredients
For the Shrimp:
- 1 pound shrimp peeled and deveined
- 2 –3 teaspoons Cajun or Creole seasoning
- 1 tablespoon olive oil
- 4 French sandwich rolls or small baguettes
- 1 cup shredded lettuce
- 1 large tomato sliced
- 1 jalapeño thinly sliced (optional)
For the Remoulade:
- ½ cup mayonnaise
- 2 tablespoons sriracha or chili sauce
- 2 teaspoons spicy brown mustard or Creole mustard
- 1 teaspoon prepared horseradish
- 1 teaspoon Worcestershire sauce
- 1 jalapeño minced
- 1 small shallot minced
- 2 cloves garlic minced (or ½ teaspoon garlic powder)
- Juice from ½ lemon
- 1 teaspoon Creole seasoning
- Cayenne pepper to taste
- Hot sauce to taste
Instructions
- Prepare the Shrimp: Start by patting your shrimp dry with a paper towel to remove excess moisture. This helps them sear and develop a nice texture when cooked. Transfer the shrimp to a large mixing bowl and sprinkle evenly with 2–3 teaspoons of Cajun or Creole seasoning. Gently toss the shrimp until each piece is fully coated in the spices. This seasoning mix will infuse the shrimp with bold, smoky, and slightly spicy flavors that are key to an authentic Po’ Boy.
- Preheat the Grill or Pan: Set your grill to medium heat, or if using a stovetop, heat a large grill pan or skillet over medium heat. Lightly brush the grill grates or pan with olive oil to prevent the shrimp from sticking. Preheating ensures that the shrimp cook quickly and evenly, creating a slight char on the outside while remaining tender inside.
- Cook the Shrimp: Place the seasoned shrimp on the grill or in the preheated pan in a single layer, ensuring they have enough space to cook without overcrowding. Grill or sear the shrimp for about 2 minutes on one side, then carefully flip them over with tongs and cook for another 1–2 minutes, until they are pink, opaque, and slightly firm to the touch. Overcooking can make shrimp rubbery, so watch closely. Once cooked, remove the shrimp from the heat and set aside.
- Toast the Rolls: While the shrimp are cooking, slice your French rolls or baguettes horizontally, keeping a hinge if you prefer. Lightly brush the cut sides with a little olive oil or butter, and toast them on the grill, in a skillet, or in the oven until they are golden and crispy on the outside but still soft inside. This creates a satisfying crunch that balances the tender shrimp and creamy remoulade.
- Prepare the Remoulade Sauce: In a medium bowl, combine ½ cup mayonnaise, 2 tablespoons sriracha (or chili sauce), 2 teaspoons spicy brown mustard, 1 teaspoon prepared horseradish, 1 teaspoon Worcestershire sauce, 1 minced jalapeño, 1 minced shallot, 2 minced garlic cloves, juice from half a lemon, 1 teaspoon Creole seasoning, and cayenne pepper and hot sauce to taste. Whisk thoroughly until the mixture is smooth and well blended. Alternatively, pulse all ingredients in a food processor for a creamier, more emulsified sauce. The remoulade should be bold, zesty, and slightly spicy, adding the signature flavor that makes this sandwich unforgettable.
- Assemble the Sandwich – Base Layer: Place the toasted rolls on a clean surface. Start with a layer of shredded lettuce on the bottom half of each roll. The lettuce acts as a fresh, crisp barrier that keeps the sandwich from becoming soggy while adding a light, crunchy texture.
- Add the Shrimp Layer: Pile the grilled shrimp generously on top of the lettuce. Arrange them evenly so every bite has a good mix of shrimp and seasoning. For added heat, you can tuck a few thin slices of jalapeño among the shrimp. This step ensures the shrimp remain the star of the sandwich while staying juicy and flavorful.
- Top with Tomato and Optional Peppers: Layer sliced tomatoes on top of the shrimp. The tomato adds a juicy, slightly sweet contrast to the savory shrimp and spicy remoulade. If you enjoy extra spice, add more thinly sliced jalapeños or other peppers on top. This creates a vibrant, colorful presentation and enhances the flavor profile of the sandwich.
- Drizzle with Remoulade: Generously spoon or drizzle the prepared Cajun remoulade over the shrimp and vegetables. Be sure to cover the surface evenly so every bite carries the creamy, zesty, slightly spicy flavor that defines a Po’ Boy.
- Close and Serve: Gently fold the top half of the roll over the filling, pressing lightly to hold everything together. Serve immediately while the rolls are crisp and the shrimp are warm. Pair with a side of fries, coleslaw, or a light salad for a complete meal.
Notes
- Use fresh or high-quality frozen shrimp for the best flavor and texture. Thaw frozen shrimp completely before cooking and pat dry to prevent excess moisture.
- Adjust Cajun or Creole seasoning to taste; start with a small amount if you prefer mild heat, and increase gradually for a spicier kick.
- Toasting the rolls is essential—crispy on the outside and soft inside creates the perfect texture contrast with the tender shrimp.
- The remoulade can be made in advance and stored in the refrigerator for up to 3 days, making meal prep quick and effortless.
- For a lighter version, swap mayonnaise for Greek yogurt or use whole wheat rolls to increase fiber content.
