This shrimp po' boy recipe is piled high with seasoned shrimp served on crispy toasted French rolls, topped with creamy Cajun remoulade sauce. So easy to make!
Shrimp Po' Boy Recipe
If you've never tried a Shrimp Po' Boy Sandwich, I'm glad you found this recipe because it's going to change your life. Dramatic, I know. But true!
I tried my first po' boy down in New Orleans just before Mardi Gras and frankly fell in love with it. It's a simple sandwich, really, nothing complicated about it. But it's the perfect bite.
Every ingredient works together perfectly. Crunchy. Flavorful. Satisfying.
One taste and it is obvious why the sandwich recipe has lasted so very long.
What is a Po' Boy?
A po' boy is a sandwich made popular in Louisiana. It is usually made with roast beef or seafood served on a baguette or crispy French bread. The name "po' boy" is the shortened version of "poor boy", a name attributed to a 1929 strike in New Orleans.
The story goes that restaurant owners, Benny and Clovis Martin, served up free sandwiches to striking streetcar workers. The restaurant staff jokingly referred to the sandwiches as "poor boys", a name which stuck and became shortened to "po' boys".
Some historians dispute this story, but it's the one I heard during my trip to New Orleans, so I'm sharing it here.
What Meats Go On a Po' Boy Sandwich?
Popular meats for po' boy sandwiches include roast beef, shrimp, oysters, crawfish, fish or crab. While the seafood is typically fried, the sandwiches can be made by blackening, grilling, or pan frying the meats.
My particular recipe calls for grilling, as my goal is to keep the sandwich on the lighter side, though you can certainly fry the shrimp if you'd like with a coating of flour and cornmeal until golden brown. It's great either way.
Shrimp is easy to grill and cooks up quickly, making this recipe one of our favorites.
Let's talk about how to make shrimp po boy sandwiches, shall we?
I got your grilled shrimp po' boy sandwich right here!
Shrimp Po Boy Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Shrimp. You can use frozen, thawed.
- Seasonings. Use a Cajun seasoning or Creole seasoning blend.
- Vegetable Oil.
- French Sandwich Rolls. Or use baguettes.
- Shredded Iceberg Lettuce.
- Tomato. Sliced.
- FOR THE REMOULADE / Po Boy Sauce
- Sriracha. Or use chili sauce.
- Mustard. I prefer spicy brown or Creole mustard.
- Prepared Horseradish.
- Worcestershire Sauce.
- Lemon Juice.
- Spices. Cajun or Creole seasonings, cayenne, salt and pepper.
- Hot Sauce. Use your favorite.
How to Make a Shrimp Po' Boy - the Recipe Method
Seasoning. First, season your shrimp with a good helping of Cajun or Creole Seasonings. You can usually find these at your local grocer in the seasonings aisle, or you can try either of my homemade Cajun seasoning recipe or homemade Creole seasoning recipe. You can also try my shrimp marinade recipe.
Cook the Shrimp. 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. You can also cook the shrimp on the stove in a grill pan or sauté them in a regular pan.
Toast the French Rolls. 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.
Make the Po' Boys. Pile the grilled shrimp onto the buns along with shredded lettuce, sliced tomatoes, sliced peppers (optional, I like to include them).
Sauce it Up. Finally, drizzle them with a creamy Cajun remoulade sauce that really nails the flavor. So delicious.
Add a bit of hot sauce, too! Crystal hot sauce preferred for Cajun cooking!
About the Cajun Remoulade Sauce
A good Cajun cream sauce is key to this recipe. You want that extra moisture and flavor to top it all off. I like to make my own Cajun remoulade, which consists of a base of mayo, sriracha, mustard and horseradish, along with a mixture of piquant spices.
You can whip it together in minutes by stirring or whisking all of the ingredients together in a small bowl. You can also customize it with extra sriracha, adding in hot sauce, different seasonings, etc. Go ahead and make it your own.
It is perfect for seafood like shrimp, fried oysters, crab cakes, white fish, and YES, po' boy sandwiches. Very versatile and easy to make your own.
That's it, my friends! I hope you enjoy your shrimp po' boy sandwich! Definitely one of my favorites! Enjoy!
- Seasonings. If you're unable to find Cajun or Creole seasonings, use a blackening seasoning blend. Or, use a simple blend of paprika and/or cayenne pepper, garlic powder, onion powder, salt and pepper, and oregano.
- Po' Boy Variations. As a variation, make this with grilled or smoked oysters. Talk about delicious. You can also make it with grilled, blackened or pan seared fish, particularly catfish, which is popular in Louisiana. There are many ways to adjust this shrimp po boy recipe.
Storage & Leftovers
Store any leftover shrimp in the refrigerator in a sealed container for up to 3 days. You can gently reheat in a pan on the stovetop to make more sandwiches with fresh toasted rolls.
Store any leftover remoulade for up to 1 month in a sealed container in the fridge.
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Shrimp Po' Boy Recipe
- 1 pound shrimp peeled and deveined
- 2-3 teaspoons Cajun seasoning or Creole seasoning blend (or more to taste)
- 1 tablespoon olive oil
- 4 French sandwich rolls or use baguettes
- 1 cup shredded lettuce
- 1 large tomato sliced
- 1 jalapeno pepper thinly sliced (optional for some spiciness)
FOR THE REMOULADE
- ½ cup mayonnaise
- 2 tablespoons sriracha or use chili sauce
- 2 teaspoons spicy brown mustard or use Creole mustard
- 1 teaspoon prepared horseradish I used HOT
- 1 teaspoon Worcestershire sauce
- 1 jalapeno pepper minced
- 1 small shallot minced
- 2 cloves garlic minced (or use garlic powder)
- Juice from half a lemon lemon juice
- 1 teaspoon Creole seasoning blend
- Cayenne pepper to taste
- Hot sauce to taste
- 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.
NOTE: This recipe was updated on 10/16/20 to include new information. It was originally published on 5/8/2019.