If you love bold, spicy flavors wrapped up in a crispy, buttery roll, then you are in for a treat with these Blackened Shrimp Po Boys. This classic Louisiana-inspired sandwich showcases perfectly seasoned, blackened shrimp nestled between toasted French rolls with tangy pickles, fresh tomatoes, and a crunchy cabbage slaw, all elevated by a zesty remoulade sauce. It’s comfort food with a kick, and once you try these Blackened Shrimp Po Boys, they’ll quickly become one of your go-to recipes for easy yet impressive dinners or weekend gatherings.

Blackened Shrimp Po Boys Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this recipe plays a key role in bringing out the vibrant flavors and textures that make Blackened Shrimp Po Boys so irresistible. From the smoky spice blend to the cool crunch of cabbage, let’s break down what you’ll need and why.

1 lb jumbo shrimp, peeled and deveined: The star of the sandwich, succulent shrimp soak up the blackening spices beautifully and cook quickly.
1 teaspoon lemon juice: Adds brightness and helps tenderize the shrimp before seasoning.
2 tablespoons corn meal: Gives shrimp a delightful crispy coating when blackened.
1 teaspoon smoked paprika: Brings smoky depth without overpowering the shrimp.
1 teaspoon garlic powder: Essential for that savory, garlicky backbone in the spice rub.
1/2 teaspoon onion powder: Adds subtle sweetness to balance the spices.
1 tablespoon creole seasoning: The heart of the blackening flavor; spicy, savory, and a little bit herby.
2 French rolls, halved: Soft on the inside, sturdy enough to hold all the fillings.
Dill pickles (to taste): Provide a tangy contrast that cuts through the richness.
Tomato slices (about 3-4 per sandwich): Juicy, fresh, and cooling, balancing the spice perfectly.
2 cups shredded green cabbage: Gives crunch and a fresh bite to every mouthful.
Butter, for spreading: Adds richness that enhances the toast and flavors.
2 tablespoons extra virgin olive oil: For searing the shrimp and helping the blackened crust form.
Remoulade sauce ingredients: 1/2 cup mayonnaise, 1/2 teaspoon mustard (preferably creole), 1 tablespoon creole seasoning, 1/2 tablespoon pickle juice, 1/2 tablespoon capers, 1 clove garlic, 1/4 teaspoon hot sauce (adjustable), 1/2 teaspoon lemon juice, 2-3 chives, salt and pepper to taste; this sauce ties all the flavors together with creamy, tangy, and spicy notes.

How to Make Blackened Shrimp Po Boys

Step 1: Season and Prepare the Shrimp

Start by gently patting your jumbo shrimp dry with a paper towel so the seasoning sticks nicely. In a bowl, toss the shrimp with lemon juice, corn meal, smoked paprika, garlic powder, onion powder, and creole seasoning until each shrimp is coated evenly. This mix not only adds bold color but also creates that coveted blackened crust when cooked. Let the shrimp rest while you whip up the remoulade; the flavors need a moment to meld together.

Step 2: Make the Remoulade Sauce

The remoulade is what turns a regular sandwich into something extraordinary. Combine mayonnaise, creole mustard, creole seasoning, pickle juice, capers, garlic, hot sauce, lemon juice, and chives in a food processor or blender. Pulse until smooth and creamy, then season with salt and pepper to taste. Pop the sauce in the fridge to chill while you cook the shrimp; the flavors will deepen, and it’ll be perfectly cool to complement the warm filling.

Step 3: Cook the Shrimp

Heat up your extra virgin olive oil in a large skillet over medium-high heat. Arrange the shrimp in a single layer to ensure they cook evenly, then let them sear for about 3 minutes. Flip them gently and cook for another 3 minutes until they turn pink and opaque—this means they’re perfectly cooked without being rubbery. Remove the shrimp from the skillet and get ready to assemble the po boys.

Step 4: Toast and Butter the Rolls

While the shrimp cooks, lightly toast your French rolls so they have that golden crunch on the outside but stay soft inside. As soon as they’re warm, spread both toasted halves with butter followed by a generous spoonful of the chilled remoulade sauce. This step ensures every bite bursts with flavor and keeps the sandwich moist.

Step 5: Assemble Your Blackened Shrimp Po Boys

Now for the fun part. Layer each bottom roll half with juicy tomato slices and as many dill pickles as you prefer for that necessary tang. Add the seasoned shrimp and a mound of shredded green cabbage. Finish by drizzling extra remoulade on top before sandwiching the roll halves together. Serve immediately for the best textural contrast and vibrant taste experience.

How to Serve Blackened Shrimp Po Boys

Garnishes

A classic Blackened Shrimp Po Boys shines with simple yet thoughtful garnishes. Adding extra chives or fresh parsley on top not only brightens the plate but adds a lovely herbaceous note. You can also offer lemon wedges on the side for those who love an additional zesty squeeze.

Side Dishes

Pair these po boys with crispy fries, sweet potato wedges, or even a tangy coleslaw to keep with the Southern theme. A light side salad with a citrus vinaigrette can also complement the richness of the sandwich without competing with its bold flavors.

Creative Ways to Present

Thinking outside the traditional po boy? Try serving the blackened shrimp on toasted baguette slices as an appetizer, or slice the assembled sandwiches into sliders for a party platter. You can even wrap them up in parchment paper for a rustic picnic presentation that’s as charming as it is delicious.

Make Ahead and Storage

Storing Leftovers

If you happen to have any Blackened Shrimp Po Boys left (though they rarely last long), wrap them tightly in foil or plastic wrap and store in the refrigerator for up to 2 days. Keep any extra remoulade sauce separate to maintain the sandwich’s texture when reheated.

Freezing

While it’s best enjoyed fresh, you can freeze cooked blackened shrimp separately in an airtight container for up to 1 month. Avoid freezing assembled sandwiches as the bread will become soggy and the cabbage wilted.

Reheating

Reheat the shrimp gently in a skillet over medium heat or in the oven wrapped in foil to avoid drying out. Toast the bread fresh or warm it separately to retain that perfect contrast of crispy roll and juicy filling. Add fresh toppings and remoulade right before serving to enjoy the sandwiches at their peak.

FAQs

Can I use regular shrimp instead of jumbo shrimp?

Absolutely! While jumbo shrimp provide a nice size for po boys, smaller shrimp work just fine; adjust cooking time accordingly to avoid overcooking.

What can I substitute if I don’t have creole seasoning?

Mix together paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, and pepper to mimic that signature creole spice blend in your own kitchen.

Is there a vegetarian version of Blackened Shrimp Po Boys?

Try swapping shrimp for blackened portobello mushrooms or cauliflower florets for a vegetarian twist that still carries the smoky, spicy flavors.

Can I make the remoulade sauce ahead of time?

Yes! The remoulade actually tastes better when made a few hours in advance, allowing the flavors to meld perfectly in the refrigerator.

What type of bread works best for po boys?

Traditional French rolls or baguettes with a soft inside and slightly crusty exterior are ideal. They hold up well to the juicy fillings without getting soggy too quickly.

Final Thoughts

There’s nothing quite like the satisfying crunch and bold flavors of freshly made Blackened Shrimp Po Boys. They’re a perfect combination of spicy, tangy, and fresh that’ll have you craving more with every bite. Whether you’re cooking for friends, family, or just treating yourself, this recipe brings a little bit of New Orleans magic straight to your kitchen. I encourage you to give it a try and enjoy every delicious moment!

Blackened Shrimp Po Boys Recipe

★★★★★

5 from 25 reviews

Author: Sophie
Total Time: 25 minutes
Yield: 2 servings 1x
Diet: Halal

Print Recipe

Description

This Blackened Shrimp Po Boys recipe features jumbo shrimp seasoned with a smoky Creole blend, coated in cornmeal, and pan-seared to perfection. Served on toasted French rolls with a crisp green cabbage slaw, tangy dill pickles, fresh tomato slices, and a zesty homemade remoulade sauce, this classic New Orleans-style sandwich delivers bold flavors in every bite. Perfect for a satisfying lunch or dinner with a Southern twist.

Instructions

Prepare and Season Shrimp: Pat the shrimp dry with a paper towel to remove excess moisture. In a medium mixing bowl, toss the shrimp with lemon juice, cornmeal, smoked paprika, garlic powder, onion powder, and Creole seasoning until they are evenly coated. Let the shrimp sit while you prepare the remoulade sauce to allow flavors to meld.
Make the Remoulade Sauce: Combine mayonnaise, mustard, Creole seasoning, pickle juice, capers, garlic, hot sauce, lemon juice, and chopped chives in a food processor. Pulse until the sauce is smooth and well combined. Taste and add salt and pepper as desired. Chill in the refrigerator until ready to use.
Cook the Shrimp: Heat the olive oil in a large skillet over medium-high heat. Once hot, arrange the shrimp in a single layer to ensure even cooking. Cook for 3 minutes without disturbing, then flip and cook for another 3 minutes until the shrimp are pink, opaque, and cooked through. Remove from heat immediately to prevent overcooking.
Toast and Prepare Rolls: While the shrimp cooks, lightly toast the French rolls until golden brown. After toasting, spread both cut sides of each roll with a thin layer of butter, followed by a spoonful of the chilled remoulade sauce to add creaminess and flavor.
Assemble the Po Boys: Start by layering each roll with tomato slices and dill pickles according to your preference. Divide the cooked shrimp evenly among the rolls, then add the shredded green cabbage on top for a crunchy texture. Drizzle with additional remoulade sauce to finish, then serve immediately while the rolls are warm and the shrimp are fresh.

Notes

For extra heat, increase the amount of hot sauce in the remoulade or add sliced jalapeños to the sandwich.
Use Creole mustard if possible to maintain authentic flavor, but Dijon mustard is an acceptable substitute.
Pretossing shrimp with lemon juice before dredging helps tenderize and enhance flavor.
Make the remoulade sauce a few hours ahead to allow the flavors to fully develop.
Serve with a side of crispy fries or coleslaw for a complete traditional po boy meal.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Sandwich
Method: Pan-searing
Cuisine: Cajun / Creole