Cajun Shrimp Po' Boy Recipe Will Transport You to New Orleans (20 Minutes) Sandwiches Seafood Dinner Lunch
Hooked on our homemade remoulade sauce? Try it on this easy grilled shrimp po' boy sandwich recipe. So good! And it's the perfect sandwich for Sandwich Night, your Mardi Gras celebration or to enjoy during the big game this Sunday.
A po' boy is a sandwich that originated in Louisiana. The sandwich is made with meat, typically seafood or roast beef. The seafood – shrimp, crab, oyster, fish, crawfish – can be fried, boiled, grilled or blackened. Typically the bread of choice is French bread that's soft on the inside and crispy on the outside.
The shrimp (check out the health benefits of shrimp) are seasoned with Cajun seasoning and then cooked in a skillet in a little olive olive until cooked through. (You could also used seasoned boiled shrimp for this recipe.) Toasted hoagie rolls are spread with a generous amount of remoulade sauce, the the shrimp are piled on along with lettuce, tomato or your favorite sandwich toppings. So easy and delicious!
One bite of this flavor-packed sandwich and you'll feel like you're sitting on Bourbon St. in the French Quarter in New Orleans. It's Mardi Gras time, so be sure to wear some beads!
Cuisine: Cajun
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 1
Ingredients
- 6 - 8 shrimp, shelled and deveined
- Cajun seasoning, to taste
- olive oil
- 1 - 2 tablespoons remoulade sauce, or to taste
- lettuce
- tomatoes, sliced
- hoagie rolls or French bread
Recipe Notes
- Medium to large shrimp work best for this sandwich.
- If you don't like remoulade, you can use mayonnaise instead.
- To lower the salt in this recipe, use low- or no-sodium Cajun seasoning.
- Thinly sliced red onions would be a great addition to this sandwich.
- For some spice, add some hot peppers.
Here's how to make it:
- Lay the bread or rolls cut side up on a baking sheet. Broil until toasted. Set aside.
- Season the shrimp with Cajun seasoning. Add a little olive oil to a grill pan or hot skillet. Cook the shrimp until pink and cooked through.
- Spread a generous amount of remoulade sauce on the hoagie roll. Top with the shrimp, lettuce and tomato. Serve.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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