Shrimp Po Boy

4.96 from 47 votes
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Shrimp Po Boy is the ultimate sandwich for seafood lovers! Tender shrimp drizzled in a creamy, spicy sauce and topped with crunchy cabbage on a soft roll, it is the perfect balance of flavor, texture, and color.

Shrimp Po'Boy Sandwich with cabbage and cajun sauce.

The first time I visited New Orleans I ordered a Shrimp Po Boy for my first meal. We had been walking around the French Quarter for hours and decided to pop into a popular local restaurant. I knew I had to have one as soon as I saw Po Boy on the menu. You can’t find a sandwich like this anywhere else in the world. The ingredients are so simple, but together, it makes the best sandwich ever.

Create the best sandwich with a spicy, buttery shrimp that cooks up in just 20 minutes, then combined with a creamy cajun sauce. It is no wonder that shrimp sandwiches are so popular because they are 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

These sandwiches are so easy to put together and taste scrumptious!

  • Butter – Start with 4 tbsp but add more if needed
  • Garlic – Fresh cloves, minced
  • Shrimp – Medium to large, uncooked, peeled and deveined
  • Creole seasoning –
  • Hoagie rolls or French bread – Bratwurst buns work great too. This recipe makes four big sandwiches.
  • Shredded cabbage You can use shredded lettuce too.
  • Toppings – Sweet pickles, dill pickle chips, tomato slices, and Dijon mustard – all optional toppings, see more topping ideas below.
Three Shrimp Po'Boy Sandwiches with a cajun sauce and fresh lemon wedges.


Po Boy Sauce (aka Remoulade)

Remoulade is a classic Cajun-style condiment made with mayo, ketchup, and horseradish that is perfect for Po Boy sandwiches. Deli mustard and other herbs and spices can also be added to the sauce to give it more of a depth of flavor. Our smooth, creamy remoulade sauce atop the tender shrimp takes these sandwiches to the next level.

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.

Bowl with sauce for Shrimp Po'Boy Sandwiches. Tony Chachere's creole seasoning on the side.

Preparing a Shrimp Po Boy

There are three ways you can season and prepare shrimp for this sandwich recipe. For any of these, start with fresh or frozen shrimp that have been peeled and deveined for convenience. After preparing the shrimp, cook the shrimp using one of these methods!

  1. Sautéed Shrimp For this recipe, we just sautéed up some shrimp using butter, garlic, and a spicy kick of Creole seasoning. If you don’t have creole seasoning in your kitchen try our favorite Tony Chahere’s Creole Seasoning.
  2. Breaded Shrimp 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. Season with Cajun or Creole spices for bold flavor.
  3. Grilled Shrimp – You could also grill your shrimp. 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. Grill the shrimp over medium-high heat on the grill until cooked through.
Tongs holding a cooked shrimp over the skillet of cooked shrimp.

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.

Po Boy Bread

French bread, specifically a soft and crusty French bread loaf, is the best choice for making authentic and delicious Po’ Boys. The texture and flavor of French bread perfectly complement the crispy shrimp and zesty toppings, creating a savory, mouthwatering sandwich. The bread’s light and airy interior provides a nice contrast to the crunchy shrimp, while its crusty exterior helps hold the fillings in place. A crusty hoagie roll or Bratwurst bun will work great too.

Cut hoagie rolls on a cutting board next to a knife.

Traditional Toppings

Traditional Po’ Boy toppings are an essential part of the sandwich’s flavor and texture profile. These toppings can be combined in various ways to create a personalized and delicious Po’ Boy that suits individual tastes.

  1. Shredded Lettuce or cabbage – Provides a refreshing and crunchy element to balance the richness of the shrimp.
  2. Sliced Tomatoes – Adds juiciness and a hint of sweetness to the Poboy.
  3. Pickles – Tangy and crunchy with a contrast to the savory flavors.
  4. Mayonnaise – Provides creaminess and enhances the overall taste.
  5. Hot sauce – Adds a spicy kick for those who enjoy a bit of heat.
  6. Sliced onions – Add a zesty and slightly pungent taste to the sandwich.
  7. Coleslaw – A creamy and refreshing topping that adds texture and a delicious crunch.
  8. Jalapeño peppers – For those who enjoy extra heat, jalapeño peppers can be added for a spicy kick.
Shrimp Po'Boy Sandwiches with cabbage, sauce and lemon wedges.

“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.”

-Sue

Frequently Asked Questions

What is the best Creole seasoning?

Our favorite is Tony Chahere’s Creole Seasoning. You can find it in any regular grocery store and it’s the best!

What is remoulade sauce?

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:

Shrimp Po'Boy Sandwiches with cabbage, sauce and lemon wedges.

Shrimp Po Boy

4.96 from 47 votes
A Shrimp Po Boy is the ultimate sandwich for seafood lovers! Tender shrimp drizzled with creamy, spicy sauce, topped with crunchy cabbage on a soft roll.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dinner, Lunch, Main Course
Cuisine Cajun/Creole
Servings 4

Video

Ingredients

For the Creamy Cajun Sauce:

  • 1 cup mayonnaise Best Foods or Hellmann’s
  • cup ketchup
  • 3 Tablespoons horseradish sauce
  • 1 Tablespoon lemon juice
  • ½ to 1 Tablespoon Creole seasoning depending on how spicy you like it
  • ½ teaspoon garlic powder
  • ½ 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 French-style hoagie rolls or French bread (Bratwurst buns or work great too)
  • shredded cabbage or lettuce

Instructions

  • Combine sauce ingredients in a mixing bowl until smooth. Set aside.
    Bowl with sauce for Shrimp Po'Boy Sandwiches. Tony Chachere's creole seasoning on the side.
  • Heat a large skillet to medium heat, add butter and garlic. When the butter is hot and melted, add shrimp. Sprinkle Creole seasoning over the shrimp. It can be a little spicy so only sprinkle it to your personal taste. When the shrimp is pink all the way through, remove it from heat. Do not overcook.
    Cooked shrimp in a skillet for Shrimp Po'Boy Sandwiches with tongs.
  • Split the rolls open and divide the shrimp evenly between each roll. Top with the creamy Cajun sauce and shredded cabbage, to taste.
    Three Shrimp Po'Boy Sandwiches with a cajun sauce and fresh lemon wedges.

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 be 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 fried catfish (or any other kind of white fish), oysters, soft-shell crab, lobster, or other types of seafood if desired.

Nutrition Information

Calories: 804kcalCarbohydrates: 47gProtein: 30gFat: 56gSaturated Fat: 14gPolyunsaturated Fat: 26gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 236mgSodium: 1284mgPotassium: 487mgFiber: 2gSugar: 14gVitamin A: 975IUVitamin C: 7mgCalcium: 104mgIron: 12mg

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her three beautiful girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

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Comments

  1. 5 stars
    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.

  2. 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.

  3. 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’……

    1. 5 stars
      Delicious. The whole family loved it. Question: can I freeze the extras? The recipe made too much for us. Thanks

  4. 4 stars
    Your recipe lists cabbage as an ingredient; however, your video shows you shredding iceberg lettuce. I would prefer lettuce.

  5. 5 stars
    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.

  6. 5 stars
    This was everything a gourmet sandwich should be, and then some! Easily, a new favorite recipe in my home!

  7. 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?

    1. 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.

  8. 5 stars
    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!

  9. 5 stars
    Just looking at these pictures I am hungryyy!! I need to try this out today – off to the store!

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