There is nothing quite like the irresistible allure of Blackened Shrimp Po Boys. This sandwich perfectly captures the spirit of Southern comfort food with its spicy, smoky shrimp nestled in a crusty French roll, layered with crisp cabbage, tangy pickles, and a luscious, flavorful remoulade sauce. Every bite delivers a fiesta of textures and bold flavors that will make you fall in love with this Louisiana classic all over again.

Blackened Shrimp Po Boys Recipe - Recipe Image

Ingredients You’ll Need

The magic behind any great Blackened Shrimp Po Boys lies in its ingredients. Simple yet vibrant, each element plays a crucial role—from the smoky spices on the shrimp to the zesty remoulade that ties the whole sandwich together, crafting that perfect balance of spice, crunch, and creaminess.

1 lb jumbo shrimp, peeled and deveined: The star of the show, large shrimp provide a juicy and tender bite that stands up beautifully to bold seasoning.
1 teaspoon lemon juice: Adds a hint of brightness that enhances the seafood’s natural flavor.
2 tablespoons corn meal: Offers a slight crunch and helps the blackening seasoning adhere beautifully to the shrimp.
1 teaspoon smoked paprika: Provides a deep smoky taste essential to the blackened flavor profile.
1 teaspoon garlic powder: Brings in a warm, savory note that complements the shrimp.
1/2 teaspoon onion powder: Adds subtle sweetness and depth to the spice mix.
1 tablespoon Creole seasoning: This blend of herbs and spices delivers the authentic Southern heat and complexity.
2 French rolls, halved: Soft on the inside with a crisp crust, these rolls cradle the fillings perfectly.
Dill pickles (as many or as few as you want): Provide a bright, tangy contrast to the rich shrimp.
Tomato slices (3-4 per sandwich): Add freshness and juiciness that balances the spices.
2 cups shredded green cabbage: Offers a crunchy, refreshing layer that cuts through the richness.
Butter, for spreading: Used to toast the rolls, imparting a golden finish and added flavor.
2 tablespoons extra virgin olive oil: For cooking the shrimp evenly while enhancing flavor.
Remoulade sauce ingredients: Mayonnaise, mustard (preferably Creole), Creole seasoning, pickle juice, capers, garlic, hot sauce, lemon juice, chives, salt, and pepper—all blended together for a tangy, creamy kick that defines the sandwich.

How to Make Blackened Shrimp Po Boys

Step 1: Season and Coat the Shrimp

Start by patting your shrimp dry so the seasoning sticks perfectly. Toss them in a tantalizing blend of lemon juice, corn meal, smoked paprika, garlic powder, onion powder, and Creole seasoning until every shrimp is thoroughly coated. This step is the foundation for the iconic blackened crust you’ll soon savor.

Step 2: Whip Up the Remoulade Sauce

While the shrimp marinates in its spices, pulse together mayonnaise, Creole mustard, seasoning, pickle juice, capers, garlic, hot sauce, lemon juice, and chives in a food processor until smooth. Season with salt and pepper to taste, then chill to let the flavors meld into a zesty, creamy masterpiece that will elevate the sandwich.

Step 3: Cook the Shrimp to Perfection

Heat olive oil over medium-high heat in a skillet and arrange the shrimp in a single layer. Cook them for about 3 minutes on one side, then flip to cook for an additional 3 minutes, just until they turn pink and opaque. This quick sauté locks in juiciness while giving you that beautiful blackened color and smoky flavor.

Step 4: Toast and Butter the Rolls

While the shrimp sizzles, lightly toast your French rolls until crisp yet tender. Spread both sides with butter for richness, then add a generous spoonful of that homemade remoulade to each side of the roll. This adds an inviting creaminess and tang right from the start.

Step 5: Assemble Your Blackened Shrimp Po Boys

Layer each roll with fresh tomato slices and crunchy dill pickles—these fresh elements add brightness and texture. Pile on equal portions of the sizzling shrimp and shredded cabbage for crunch, then finish with a drizzle of the remaining remoulade sauce. Your sandwich is now ready to enjoy with all its vibrant flavors ready to delight!

How to Serve Blackened Shrimp Po Boys

Garnishes

Simple garnishes like extra chopped chives, a wedge of lemon, or even a sprinkle of fresh parsley can add a pop of color and hint of freshness to your Blackened Shrimp Po Boys. These small touches elevate presentation and bring a burst of brightness that complements the sandwich’s layers of flavor.

Side Dishes

Traditionally, these po boys pair beautifully with classic Southern sides like crispy fries, tangy coleslaw, or even a side of pickled vegetables. Each side adds a different texture and flavor play that enhances the overall meal without stealing the show from your star sandwich.

Creative Ways to Present

Feeling creative? Serve your Blackened Shrimp Po Boys on mini slider buns for a fun appetizer twist at your next gathering or deconstruct the sandwich into a vibrant salad featuring all the components for a lighter but equally satisfying experience. Either way, your guests will be impressed by your flair!

Make Ahead and Storage

Storing Leftovers

Keep leftover shrimp and remoulade stored separately in airtight containers in the refrigerator for up to two days. This maintains the texture and keeps components fresh, so when you’re ready, you can easily reassemble a sandwich almost as delicious as freshly made.

Freezing

It’s best to freeze only the cooked shrimp if needed, but note that the texture might change slightly after thawing. Wrap the shrimp tightly in plastic wrap and place them in a freezer-safe container or bag for up to one month. Avoid freezing the bread or remoulade for optimal taste.

Reheating

Gently reheat the shrimp in a skillet over medium heat until warmed through, taking care not to overcook and dry them out. Toast the bread fresh to regain that perfect crunch, and spread on chilled remoulade just before serving to keep the flavors bright and fresh.

FAQs

What makes a po boy different from a regular sandwich?

A po boy traditionally features a French-style bread with a soft interior and crisp crust filled with fried or blackened seafood or meats, plus fresh toppings and a zesty sauce. The blend of textures and Cajun-inspired flavors set it apart from everyday sandwiches.

Can I use regular shrimp instead of jumbo shrimp?

Absolutely, but keep in mind smaller shrimp cook faster and may not provide the same satisfying bite as jumbo shrimp do. Adjust your cooking time accordingly to avoid overcooking.

Is the remoulade sauce necessary?

The remoulade sauce is a key player in delivering that classic tang and creaminess which balances the spicy, smoky shrimp. While you could substitute with mayo or tartar sauce, the authentic remoulade truly elevates the dish.

How spicy is a Blackened Shrimp Po Boy?

The heat level depends largely on your Creole seasoning and hot sauce quantities. This recipe balances spice nicely but can be adjusted to your personal preference—from mild and smoky to fiery and bold.

Can I make these sandwiches vegetarian?

While traditionally made with shrimp, you can experiment with hearty grilled vegetables or fried green tomatoes using the same bread and remoulade setup for a delicious vegetarian twist.

Final Thoughts

If you’re craving a sandwich that captures soul, spice, and a touch of Southern charm, don’t hesitate to try making these Blackened Shrimp Po Boys at home. They bring all the excitement and comfort of your favorite po boy shop right to your kitchen, guaranteed to wow your taste buds and anyone you share them with!

Blackened Shrimp Po Boys Recipe

★★★★★

4.7 from 22 reviews

Author: Ethan
Total Time: 25 minutes
Yield: 2 Sandwiches 1x
Diet: Low Lactose

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Description

A flavorful Blackened Shrimp Po Boys recipe featuring jumbo shrimp coated in a spicy creole seasoning blend, cooked to perfection and served on toasted French rolls with tangy pickles, fresh tomato slices, shredded cabbage, and a creamy homemade remoulade sauce. This classic New Orleans-inspired sandwich delivers a perfect balance of spice, crunch, and zest in every bite.

Instructions

Prepare the shrimp: Pat the shrimp dry thoroughly with a paper towel. In a medium bowl, toss the shrimp with lemon juice, corn meal, smoked paprika, garlic powder, onion powder, and creole seasoning until they are well-coated. Allow the shrimp to marinate while preparing the remoulade sauce.
Make the remoulade sauce: Combine mayonnaise, mustard, creole seasoning, pickle juice, capers, garlic, hot sauce, lemon juice, and chives in a food processor. Pulse until smooth and well blended. Season with salt and pepper to taste. Chill the sauce until ready to use.
Cook the shrimp: Heat extra virgin olive oil in a large skillet over medium-high heat. Place shrimp in a single layer and cook for about 3 minutes on one side. Flip and cook for an additional 3 minutes, or until the shrimp turn pink and opaque throughout. Remove from heat.
Prepare the rolls: While the shrimp cooks, lightly toast the French rolls until golden. Spread a thin layer of butter on both sides of the toasted rolls, followed by a generous spoonful of the remoulade sauce on each side.
Assemble the Po Boys: Layer the bottom halves of the rolls with tomato slices and dill pickles. Divide the cooked shrimp evenly over the layers, then top with shredded green cabbage. Drizzle any remaining remoulade sauce over the fillings. Cover with the top halves of the rolls and serve immediately for best freshness and texture.

Notes

You can adjust the heat level of the shrimp and remoulade sauce by modifying the amount of hot sauce and creole seasoning used.
For best texture, use freshly peeled and deveined shrimp rather than frozen.
Toast the rolls just before assembling to keep them crisp and prevent sogginess.
This sandwich is best served immediately to maintain the crunchy cabbage and fresh tomato.
Substitute creole seasoning with Cajun seasoning if desired, but note that flavor profiles will vary slightly.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Sandwich
Method: Pan-frying and assembling
Cuisine: Creole / Cajun, American