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.
Ingredients
Scale
Shrimp and Seasoning
- 1 lb jumbo shrimp, peeled and deveined
- 1 teaspoon lemon juice
- 2 tablespoons corn meal
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon creole seasoning
Sandwich Base
- 2 french rolls, halved
- Dill pickles (as many or as few as desired)
- 3–4 tomato slices per sandwich
- 2 cups shredded green cabbage
- Butter, for spreading
- 2 tablespoons extra virgin olive oil
Remoulade Sauce
- 1/2 cup mayonnaise
- 1/2 teaspoon mustard (creole mustard preferred)
- 1 tablespoon creole seasoning
- 1/2 tablespoon pickle juice
- 1/2 tablespoon capers
- 1 clove garlic
- About 1/4 teaspoon hot sauce (adjust to taste)
- 1/2 teaspoon lemon juice
- 2–3 chives
- Salt and pepper to taste
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
Nutrition
- Serving Size: 1 sandwich
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 960 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 175 mg
Keywords: Blackened Shrimp, Po Boy, Cajun, Creole, Shrimp Sandwich, New Orleans, Remoulade Sauce, Spicy Sandwich
