A Shrimp Po Boy is the ultimate sandwich for seafood lovers! Tender shrimp with a creamy sauce and crunchy cabbage on a soft roll. What’s not to love?
This is my favorite recipe for Shrimp Po Boys 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!
For those of you who may not be familiar with Po Boys or what they are, po boys (or poor boys) are a type of sub sandwich originating from Louisiana. They are usually served on a soft baguette roll (must be soft on the inside) and served with some kind of meat, typically fried seafood (oysters, shrimp, catfish..etc..) but sometimes served with beef or chicken. For this recipe the shrimp isn’t fried so if you want to make it more authentic, feel free to bread the shrimp and fry em’ up. Tastes amazing both ways 🙂 If you are interested in learning more about po boys and how they got their name, here is a great little history from the blog “Between the Bread” HERE (it’s a pretty cool story, actually, and it will only take you like 2 minutes to read).
Anyway, 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…Mmmmmm mmm! I love the crunch of the cabbage on these sandwiches but you can use lettuce or spinach if you would rather (but really, cabbage tastes the best in my humble opinion). Serve these up with some Baked Potato Wedges (they are SO good with the Cajun Sauce– trust me, it is like fry sauce… but better, especially paired with these shrimp po boys).
Serves 4
10 minPrep Time
5 minCook Time
15 minTotal Time
Save RecipeIngredients
- 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
- 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
Instructions
- 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!
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