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Shrimp Po Boy sandwiches are the ultimate sandwich for seafood lovers! Tender shrimp drizzled in a creamy, spicy sauce and topped with crunchy cabbage on a soft roll, it’s the perfect balance of flavor, texture, and color.
Featured with this recipe
- Ingredients in this Shrimp Po Boy Recipe
- Where Did the Name Po Boy Come From?
- How Do I Prepare the Shrimp for a Po Boy Sandwich?
- The Secret’s in the Sauce
- Frequently Asked Questions about this Shrimp Po Boy Recipe
- Other Favorite Recipes from New Orleans
- How to Make this Shrimp Po Boy Recipe
- Shrimp Po Boy with Creamy Cajun Sauce Recipe
Do you want a quick and easy meal to add to your dinner rotation? Do you love seafood and Cajun flavors? Then look no further than this Shrimp Po Boy recipe. The spicy, buttery shrimp cooks up in just 20 minutes, then combined with a creamy Cajun sauce. It’s no wonder that shrimp sandwiches are so popular, because they’re super easy to make! You can serve them as an appetizer or main course, but either way, you’ll want to keep this recipe around for when you need a quick meal.
Ingredients in this Shrimp Po Boy Recipe
These sandwiches are so easy to put together and taste scrumptious! Here’s all you need:
For the shrimp:
- 4 tablespoons butter – start with 4 tbsp but add more if needed
- 2 cloves garlic – minced
- 1 pound shrimp – medium to large, uncooked, peeled and deveined
- Creole seasoning – to taste
- Hoagie rolls – Bratwurst buns work great too. This recipe makes four big sandwiches.
- Shredded cabbage – you can use shredded lettuce too.
- Sweet pickles, dill pickle chips, tomato slices, Dijon mustard – all optional toppings
For the Creamy Cajun Sauce:
- 1 cup mayonnaise – Best Foods or Hellmann’s. Don’t use Miracle Whip for this recipe.
- 2/3 cup ketchup
- 3 tablespoons horseradish sauce – this sauce has a kick to it, so ease up a little if you want it a little less spicy.
- 1 tablespoon lemon juice
- ½ to 1 tablespoon Creole seasoning depending on how spicy you like it
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Black pepper – optional
Where Did the Name Po Boy Come From?
This Southern favorite sandwich originated in Louisiana in the late 1920s. Streetcar workers who were on strike against a streetcar company were given free fried shrimp sandwiches by a local restaurant. The restaurant employees nicknamed the strikers “poor boys,” and so the name “shrimp po’boy” caught on. Traditionally, this shrimp po boy recipe is a classic sub sandwich served on a soft baguette roll with meat, usually fried seafood (oysters, shrimp, catfish, etc.). On occasion, you’ll find it served with roast beef or chicken.
How Do I Prepare the Shrimp for a Po Boy Sandwich?
There are three ways you can season and prepare shrimp for this sandwich recipe:
- For this recipe we just grilled up some shrimp using butter, garlic, and a spicy kick of Creole seasoning. If you don’t have Creole Seasoning in your kitchen – you are missing out! Our favorite is Tony Chahere’s Creole Seasoning.
- If you like breaded and deep fried shrimp, you can bread it in cornmeal and a flour mixture and cook in batches on medium-high heat, frying in hot vegetable oil until the shrimp is golden brown and dry on paper towels.
- You could also try seasoning your shrimp with a teaspoon of Worcestershire sauce, a little dash of hot sauce, cayenne pepper, kosher salt, Cajun seasoning, onion powder or spicy brown mustard.
The Secret’s in the Sauce
Smooth, creamy sauce atop the tender shrimp takes these sandwiches to the next level. Essentially, all it takes are just a few pantry staples including mayo, ketchup, and some spices. You won’t believe how delicious! Serve this sandwich hot or cold alongside some Baked Potato Wedges, and use the sauce as a dip. When I make this recipe, I first make the sauce. Then, I put it in the fridge while I make the rest of the meal. That way, the flavors have a chance to incorporate together. Top your sandwich with some crisp iceberg lettuce and fresh tomato too.
Frequently Asked Questions about this Shrimp Po Boy Recipe
Traditionally, the shrimp is piled high with lettuce, tomato slices, mayo and pickles served between two long pieces of French bread.
Our favorite is Tony Chahere’s Creole Seasoning. You can find it in any regular grocery store and it’s the best!
You may see the term remoulade sauce when it comes to making a po boy. Basically it’s a spicy sauce, made with mayo and savory herbs and condiments. You’ll love the sauce in this recipe, and you can use it for much more than just po boy sandwiches.
Other Favorite Recipes from New Orleans
As you can see from these Shrimp Po Boys, we are big fans of the delicious flavors in the deep South; so make sure to try some of our yummy copycat recipes from our visits there:
If you are looking for another shrimp recipe from the other side of the map, try our Shrimp Tempura Rolls!
How to Make this Shrimp Po Boy Recipe
Shrimp Po Boy with Creamy Cajun Sauce
Video
Ingredients
For the Creamy Cajun Sauce:
- 1 cup mayonnaise Best Foods or Hellmann’s
- 2/3 cup ketchup
- 3 tablespoons horseradish sauce
- 1 tablespoon lemon juice
- ½ to 1 tablespoon Creole seasoning depending on how spicy you like it
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
For the shrimp:
- 4 tablespoons butter
- 2 cloves garlic minced
- 1 pound shrimp medium to large, uncooked, peeled and deveined
- Creole seasoning to taste
- 4 hoagie rolls Bratwurst buns work great too
- shredded cabbage
Instructions
- Combine sauce ingredients in a mixing bowl until smooth. Set aside.
- Heat a large skillet to medium heat, add butter and garlic. When butter is hot and melted, add shrimp. Sprinkle Creole seasoning over the shrimp. It can be a little spicy so only sprinkle to your personal taste. When shrimp is pink all the way through, remove it from heat. Do not overcook.
- Split rolls open and divide shrimp evenly between each roll. Top with the creamy Cajun sauce and shredded cabbage, to taste. ENJOY!
Notes
- If you like breaded and deep fried shrimp, you can bread it in cornmeal and a flour mixture and cook in batches on medium-high heat, frying in hot vegetable oil until the shrimp is golden brown and dry on paper towels.
- You could also seasoning your shrimp with a teaspoon of Worcestershire sauce, a little dash of hot sauce, cayenne pepper, kosher salt, Cajun seasoning, onion powder or spicy brown mustard.
- Replace shrimp with catfish, oysters, or other types of seafood if desired.
Nutrition Information
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Great recipe but Japanese Kewpie mayonnaise is 1,000 times far superior than Hellmans. Creamier and far better flavour.
https://www.amazon.co.uk/Kewpie-Qp-Mayonnaise-450g/dp/B00G6AGBLA/ref=sr_1_3?crid=1A5W1LYTT5DND&keywords=kewpie+mayonnaise&qid=1675769713&rdc=1&sprefix=kewpie%2Caps%2C194&sr=8-3
Thanks for sharing. John M (in the UK)
I haven’t heard of that kind, I will have to try it!
Absolutely delicious and easy. Just made it and added Old Bay instead of Creole seasoning. Will definitely make again. Simple ingredients to make a good meal. Thanks.
This sounds great. Thanks for the idea and recipe.
Also, if you want to do this New Orleans style, definitely not cabbage…iceberg lettuce.
Recipe sounds delish & I will try it out. It seems like a healthier alternative from the typical fried shrimp po’boy recipe. My only disagreement is using Tony Chahere’s seasoning. In my opinion it is way, way too salty. I’m from New Orleans & I will never use that seasoning. I suggest: Google Emeril’s creole seasoning recipe, or buy another store bought brand that’s not overly salty.
I recently saw a Chef from NOLA (Kevin Belton) make these on TV, and he used Iceberg Lettuce NOT Cabbage, & he also added sliced tomatoes & thinly sliced Red Onion (separated into rings). He used used sub buns, which were crunchy on top. I don’t however, remember whether he used a special kind of sauce, or plain Mayo? Just sayin’……
Delicious. The whole family loved it. Question: can I freeze the extras? The recipe made too much for us. Thanks
I haven’t tried freezing the leftovers. Let me know how it goes if you try it!
Is it horseradish sauce or plain horseradish?
Horseradish sauce!
These are delicious! The creamy cajun sauce is so good on everything!
Really good on fries, too!
My husband could never turn down a delicious shrimp po boy! We both love this quick easy recipe!
Your recipe lists cabbage as an ingredient; however, your video shows you shredding iceberg lettuce. I would prefer lettuce.
Yummy! I love visiting the south and eating ALL the delicious foods. So glad I can have this authentic tasting meal at home… without the travel. IT’s SO good.
You say cabbage, but that sure looks like iceberg lettuce in the video!
I love the creamy Cajun sauce! Such a delicious po boy!
This was everything a gourmet sandwich should be, and then some! Easily, a new favorite recipe in my home!
This looks so yummy! I am not usually a fan of horseradish sauce at least by itself. I’m thinking the sauce would be missing some of its flavor without it. Well, of course it would! But do you think it would be okay to cut back on it just a bit?
Yes, if it’s not a taste you love, limit in the sauce or leave it out completely. You will still get a delicious Cajun flavor from the seasonings.
We loved it! The sauce is amazing! Will make this again.
YUM! Love a good Shrimp Po Boy and this one is complete perfection! You got all of the spices just right. Thanks so much for sharing!
Just looking at these pictures I am hungryyy!! I need to try this out today – off to the store!