Name: Cajun Blackened Shrimp Po’ Boy Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Cajun
Ingredients: 1 lb. 36/40 shrimp, peeled and deveined; 2 tablespoons blackened seasoning; Olive oil, as needed for cooking; 1 hot house tomato, sliced; 1 small bundle romaine lettuce, washed; 12 doux south pickles Angry Chukes; 2 tablespoons remoulade sauce; 2 loaves baguette bread, cut into sandwich hoagies

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Introduction

This Cajun Blackened Shrimp Po’ Boy is a flavorful twist on the classic Louisiana sandwich. With spicy blackened shrimp, fresh veggies, and creamy remoulade sauce on a crusty baguette, it’s a perfect meal for any seafood lover. Quick to prepare and packed with bold flavors!

A sandwich with a soft, light beige bread roll forms the base, opened and filled inside. On the bottom layer, there is a bed of bright green leafy lettuce. Above the lettuce, two thick slices of juicy red tomato are placed. On top of the tomatoes, there are several grilled shrimp that are orange with some dark grill marks, giving them a slightly crispy look. The shrimp are covered with a smooth, creamy, light orange sauce that drips slightly on the shrimp. The sandwich sits on a white plate placed over a black and white checkered cloth, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. 36/40 shrimp, peeled and deveined
2 tablespoons blackened seasoning
1 hot house tomato, sliced
1 small bundle romaine lettuce, washed
12 doux south pickles angry chukes
2 tablespoons remoulade sauce
2 loaves baguette bread, cut into sandwich hoagies
Olive oil, for the flat top or griddle

Instructions

Step 1: Warm the baguette bread according to the package instructions to make it soft inside but still crusty on the outside.
Step 2: Rinse the peeled and deveined shrimp, then pat dry. Toss them in the blackened seasoning to coat evenly.
Step 3: Slice the tomato and separate the romaine lettuce leaves. Set these aside for assembling the sandwiches.
Step 4: Heat your flat top or griddle to medium and brush with olive oil. When hot, place the shrimp on the surface. You should hear a sizzle, which means it’s ready.
Step 5: Cook the shrimp for about 2 minutes on each side until they have a lightly blackened edge. Remove from the heat.
Step 6: Slice the warmed baguettes lengthwise and layer with romaine lettuce, tomato slices, pickles, and the blackened shrimp. Drizzle remoulade sauce over the top before serving.

Tips & Variations

For extra spice, add a dash of hot sauce to the remoulade or sprinkle cayenne pepper onto the shrimp before cooking.
You can substitute romaine with shredded iceberg lettuce for a crunchier texture.
If you don’t have a flat top, a cast-iron skillet works well for blackening the shrimp.
Use a fresh baguette for best texture, or substitute with French rolls if preferred.

Storage

Store leftover shrimp and bread components separately in airtight containers in the refrigerator for up to 2 days. Reheat the shrimp gently in a skillet over low heat to avoid drying them out. Assemble sandwiches fresh before serving to maintain crispness of vegetables and bread.

How to Serve

A sandwich is shown on a white plate, which rests on a black and white checkered cloth on a white marbled surface. The sandwich has four visible layers: the base is a soft, slightly torn light beige bun with a porous texture; on top of the bun is bright green leafy lettuce, fresh and slightly curled; above the lettuce are two slices of red tomato, smooth and juicy; the top layer consists of grilled shrimp with a slightly charred texture, covered by a light orange creamy sauce that drips slightly over the shrimp. The background is softly blurred with a light tone. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works well. Just be sure to thaw them completely and pat dry before seasoning and cooking for best results.

What is remoulade sauce?

Remoulade is a tangy, creamy sauce often made with mayonnaise, mustard, pickles, herbs, and spices. It complements the blackened shrimp beautifully and adds a classic Southern flavor to the sandwich.