shrimp po boy sandwich (Printer-Friendly)
Grilled shrimp and Cajun sauce on toasted French rolls with crisp toppings.
# What You’ll Need to Cook:
→ For the Sandwich
01 -
1 lb shrimp, peeled and deveined
02 -
2 tbsp Cajun or Creole seasoning
03 -
1 tbsp vegetable oil
04 -
4 French sandwich rolls or small baguettes
05 -
1 cup shredded iceberg lettuce
06 -
1 tomato, sliced
07 -
1 jalapeño, sliced (optional)
→ For the Cajun Remoulade Sauce
08 -
1/2 cup mayonnaise
09 -
1 tbsp sriracha or chili sauce
10 -
1 tbsp spicy brown or Creole mustard
11 -
1 tbsp prepared horseradish
12 -
1 tsp Worcestershire sauce
13 -
1 jalapeño, finely chopped
14 -
1 shallot, minced
15 -
1 clove garlic, minced
16 -
1 tbsp lemon juice
17 -
1 tsp Cajun seasoning
18 -
1/4 tsp cayenne pepper
19 -
Salt and pepper to taste
20 -
Hot sauce to taste
# Steps to Prepare:
01 -
Toss the shrimp in Cajun or Creole seasoning until well coated.
02 -
Heat grill to medium and oil the grates. Grill shrimp 2–3 minutes per side until cooked through.
03 -
While the shrimp cooks, lightly toast the sandwich rolls until crisp on the outside.
04 -
In a small bowl, whisk together mayonnaise, sriracha, mustard, horseradish, Worcestershire, jalapeño, shallot, garlic, lemon juice, seasonings, and hot sauce.
05 -
Layer shrimp on the toasted rolls, top with lettuce, tomato, optional peppers, and a generous spoon of remoulade sauce.
# Extra Cooking Tips:
01 -
Shrimp can also be sautéed or pan-fried as an alternative to grilling.
02 -
The remoulade sauce can be made in advance and stored in the refrigerator for up to a month.
03 -
For extra flavor, use Crystal hot sauce or another Cajun-style hot sauce.