Shrimp Po Boys with Creamy Cajun Sauce

Shrimp Po Boys with Creamy Cajun SauceThis is my favorite Shrimp Po Boy recipe ever– I love that the shrimp is buttery and spicy and that you don’t have to deal with breading anything! I love working with shrimp because it cooks up so FAST. We literally had these on the table in less than 15 minutes. They are SO easy– and oh mama they are DELICIOUS! I love the spicy kick of the Creole seasoning (our favorite to use is Tony Chahere’s Creole Seasoning) and the smooth, creaminess of the Cajun sauce. I love the crunch of the cabbage on these sandwiches but you can use lettuce or spinach if you would rather– it doesn’t make that big of a difference. Serve these up with some Baked Potato Wedges (They are SO good with the Cajun Sauce– trust me, it is like fry sauce… but way better).
(makes appx. 4 Po Boy Sandwiches)

Shrimp Po Boys with Creamy Cajun Sauce

Shrimp Po Boys with Creamy Cajun Sauce


    For the Creamy Cajun Sauce:
  • 1 c. Best Foods (or Hellmann's) Mayonnaise
  • 2/3 c. ketchup
  • 3-4 Tbsp. horseradish sauce
  • 1/2 Tbsp. to 1 Tbsp. Creole seasoning (depending on how spicy you like it)
  • 1/2 tsp. garlic powder
  • 1/2 tsp. paprika
  • 1 Tbsp. lemon juice
  • For the shrimp:
  • 4 Tbsp. butter
  • 2 cloves garlic, minced
  • 1 Lb. medium to large shrimp (uncooked, peeled and deveined)
  • Creole seasoning, to taste (see our favorite above)
  • 4 hoagie rolls (Bratwurst buns work great too)
  • shredded cabbage, lettuce, or spinach - to taste


  • Combine sauce ingredients in a mixing bowl until smooth and set aside.
  • In a large skillet over medium heat, add butter and garlic. When butter is hot and melted, add shrimp. Sprinkle Creole seasoning over the shrimp (remember it can be a little spicy so only sprinkle to your personal taste). When shrimp is pink all the way through (DO NOT OVERCOOK.. remove from heat as soon as it is just cooked through).
  • Split rolls open and divide shrimp evenly between each roll. Top with the creamy Cajun sauce and shredded cabbage, to taste. ENJOY!



  1. Kathy says:

    I made this last weekend and it was delicious! The sauce was great and can be used as a dipping sauce.

  2. Danette says:

    This was fabulous! We used the sauce for dipping and cut the bread! Was outstanding…definitely a keeper!

  3. Shannon says:

    Made these for my husband’s birthday last night. They were excellent! Thank you for sharing such a delicious recipe!

  4. Kayla says:

    I tried these tonight and they are beyond fantastic! My family loved the sauce! We paired them with homemade potato wedges and it was heaven! Earned an A from everybody! 🙂

    • Erica says:

      So happy to hear it!!!! Great idea to pair them with potato wedges! Thanks for the comment!

  5. Alistair says:

    I made this! Great sauce. It’s the good balance but I’ve also made it with half the amount of Mayo and it was just as good. Also the second time around I used more garlic in the pan on the shrimp and rolled the shrimp in breadcrumbs. Thanks for sharing this recipe!!

    • Echo says:

      Great tips! Thanks for sharing!

  6. Melody says:

    Made these for supper last night and my 20 year old son, who is my worst food critic, LOVED them and thought they were fantastic! Thanks for a great recipe, as my son said, this is a keeper.

    • Echo says:

      Thanks for sharing your success! That is quite a compliment!

  7. Chloe says:

    Thanks for this recipe…my family loved it, especially the sauce!!

    • Echo says:

      I’m so glad you liked it! Thank you for sharing your success with one of our recipes!

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