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!
2-3teaspoonsCajun seasoning or Creole seasoning blend(or more to taste)
1tablespoonolive oil
4French sandwich rollsor use baguettes
1cupshredded lettuce
1large tomatosliced
1jalapeno pepperthinly sliced (optional for some spiciness)
FOR THE REMOULADE
½cupmayonnaise
2tablespoonssrirachaor use chili sauce
2teaspoonsspicy brown mustardor use Creole mustard
1teaspoonprepared horseradishI used HOT
1teaspoonWorcestershire sauce
1jalapeno pepperminced
1small shallotminced
2clovesgarlicminced (or use garlic powder)
Juice from half a lemonlemon juice
1teaspoonCreole 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.
Video
Notes
This makes 2 large sandwiches. You can easily divide the ingredients to make 4 smaller sandwiches.