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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!
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.
Shrimp Po Boy Ingredients
- 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.
- Mayonnaise:
- Sriracha: Or use chili sauce.
- Mustard: I prefer spicy brown or Creole mustard.
- Prepared Horseradish:
- Worcestershire Sauce:
- Jalapeno:
- Shallot:
- Garlic:
- Lemon Juice:
- Spices: Cajun or Creole seasonings, cayenne, salt and pepper.
- Hot Sauce: Use your favorite.
How to Make a Shrimp Po' Boy
- 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.
- Optional:
- Add a bit of hot sauce, too! Crystal hot sauce preferred for Cajun cooking!
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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.
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Recipe Tips
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.
Frequently Asked Questions
- → What kind of bread is best for a po' boy?
Traditional po' boys use crispy French sandwich rolls or baguettes with a soft interior to complement the fillings.
- → Can I fry the shrimp instead of grilling?
Yes, shrimp can be fried with a coating of flour and cornmeal until golden brown for a classic version.
- → What goes in Cajun remoulade sauce?
The sauce includes mayonnaise, sriracha, mustard, horseradish, garlic, lemon juice, and Cajun spices.
- → Is this sandwich spicy?
It has a mild kick from Cajun seasoning and remoulade, but you can adjust the heat to taste with hot sauce or peppers.
- → How should I store leftovers?
Store shrimp in the fridge up to 3 days. The remoulade sauce lasts up to a month refrigerated in a sealed container.
- → Can I use other seafood in a po' boy?
Yes, you can use oysters, catfish, crab, or crawfish. Grilled, blackened, or fried options all work well.