Shrimp Po' Boy Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
4 sandwiches
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Calories
534 kcal
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Course
Main Course
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Cuisine
American
Shrimp Po' Boy Recipe
Description
This sandwich is prepared by seasoning peeled and deveined shrimp with Cajun or Creole seasonings, then cooking them on a grill or stovetop until just done. French rolls or baguettes are lightly toasted until crisp outside but still soft inside to hold the filling without becoming soggy. Lettuce, tomato, and optional thin-sliced jalapenos add fresh crunch and some heat contrast.
The remoulade sauce includes mayonnaise mixed with sriracha, brown or Creole mustard, horseradish, Worcestershire sauce, minced jalapeno, shallot, garlic, lemon juice, Creole seasoning, cayenne, and hot sauce to taste. This creamy, spicy sauce ties the flavors together and adds moisture and zest to the sandwich.
The recipe yields two large sandwiches that can be easily split to serve more people with smaller portions. The balance between the seasoned shrimp, fresh vegetables, and bold remoulade contributes to a classic Louisiana-style po' boy experience.
Ingredients
- 1 pound Shrimp peeled and deveined
- 2-3 teaspoons Cajun seasoning or more to taste, or Creole seasoning blend
- 1 tablespoon olive oil
- 4 French sandwich rolls or use baguettes
- 1 cup lettuce shredded
- 1 tomato sliced, large
- 1 jalapeno pepper thinly sliced (optional for some spiciness)
FOR THE REMOULADE
- ½ cup mayonnaise
- 2 tablespoons sriracha or use chili sauce
- 2 teaspoons brown mustard or use Creole mustard, spicy
- 1 teaspoon horseradish I used HOT, prepared
- 1 teaspoon Worcestershire sauce
- 1 jalapeno pepper minced
- 1 shallot minced, small
- 2 cloves garlic minced (or use garlic powder)
- lemon lemon juice, juice from half
- 1 teaspoon Creole seasoning blend
- cayenne pepper to taste
- hot sauce to taste
Instructions
- First, season your shrimp with a good helping of Cajun or Creole Seasonings.
- Heat a grill to medium heat and lightly oil the grill grates. Grill the shrimp a couple minutes per side, until they are cooked through. Alternatively, cook the shrimp on the stove top in a grill pan, or saute them in a large oiled pan.
- While the shrimp is grilling, lightly toast your French rolls. They are best when they are crispy on the outside but nice and soft on the inside.
- Pile the grilled shrimp onto the buns along with shredded lettuce, sliced tomatoes, sliced peppers (optional, I like to include them).
- Finally, drizzle them with a creamy Cajun remoulade sauce that really nails the flavor. So delicious.
- FOR THE REMOULADE
- Whisk or mix all of the remoulade ingredients together in a medium bowl. Or, process them together in a blender or food processor. Use as needed.
Notes
- This recipe makes 2 large sandwiches but can be divided into 4 smaller portions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4sandwiches
Amount Per Serving
Calories 534 kcal
% Daily Value*
| Calories | 534kcal | 27% |
| Carbohydrates | 38g | 13% |
| Protein | 30g | 60% |
| Fat | 29g | 45% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 298mg | 99% |
| Sodium | 1577mg | 66% |
| Potassium | 287mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 1132IU | 23% |
| Vitamin C | 26mg | 29% |
| Calcium | 180mg | 18% |
| Iron | 14mg | 78% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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