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.

Ingredients

Scale

Shrimp and Seasoning

1 lb jumbo shrimp, peeled and deveined
1 teaspoon lemon juice
2 tablespoons corn meal
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon Creole seasoning

Po Boy Sandwich

2 French rolls, halved
Dill pickles (as many or as few as you want)
3–4 tomato slices per sandwich
2 cups shredded green cabbage
Butter, for spreading
2 tablespoons extra virgin olive oil

Remoulade Sauce

1/2 cup mayonnaise
1/2 teaspoon mustard (Creole mustard if possible)
1 tablespoon Creole seasoning
1/2 tablespoon pickle juice
1/2 tablespoon capers
1 clove garlic
About 1/4 teaspoon hot sauce (less or more as desired)
1/2 teaspoon lemon juice
2–3 chives, chopped
Salt and pepper, to taste

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

Nutrition

Serving Size: 1 sandwich
Calories: 520
Sugar: 4 g
Sodium: 930 mg
Fat: 30 g
Saturated Fat: 6 g
Unsaturated Fat: 22 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 3 g
Protein: 28 g
Cholesterol: 220 mg

Keywords: Blackened shrimp, Po Boy sandwich, Creole seasoning, remoulade sauce, Cajun shrimp, New Orleans sandwich, seafood sandwich