Introduction

Blackened Shrimp Po Boys are a vibrant twist on a classic Louisiana sandwich, featuring perfectly seasoned shrimp with a crunchy coating and a tangy remoulade sauce. This sandwich is packed with fresh veggies and bold flavors, making it a delicious and satisfying meal for any occasion.

Two open shrimp po'boy sandwiches rest on a white marbled surface, each layered with bright red tomato slices at the bottom, topped with a few green pickle slices, then a generous pile of blackened grilled shrimp with a slight char texture. Above the shrimp lies a layer of fresh, light green cabbage shreds, all drizzled with creamy, light brown, slightly spicy-looking sauce. Pieces of lemon wedges and scattered sauce drops surround the sandwiches, which sit in soft, golden-brown sandwich rolls with the inside bread visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb jumbo shrimp, peeled and deveined
1 teaspoon lemon juice
2 tablespoons corn meal
1 teaspoon smoked paprika
1 teaspoon garlic powder
½ teaspoon onion powder
1 tablespoon creole seasoning
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
For the Remoulade:
½ cup mayonnaise
½ teaspoon mustard (creole mustard if possible)
1 tablespoon creole seasoning
½ tablespoon pickle juice
½ tablespoon capers
1 clove garlic
About ¼ teaspoon hot sauce (adjust to taste)
½ teaspoon lemon juice
2-3 chives
Salt and pepper to taste

Instructions

Step 1: Pat shrimp dry with a paper towel. In a medium mixing bowl, toss the shrimp with lemon juice, corn meal, smoked paprika, garlic powder, onion powder, and creole seasoning until evenly coated. Let sit while you prepare the remoulade.
Step 2: In a food processor, pulse together mayonnaise, mustard, creole seasoning, pickle juice, capers, garlic, hot sauce, lemon juice, and chives until smooth. Add salt and pepper to taste, then chill until ready to use.
Step 3: Heat olive oil in a large skillet over medium-high heat. Arrange shrimp in a single layer and cook for 3 minutes. Flip and cook for another 3 minutes, or until shrimp are pink and opaque. Remove from heat.
Step 4: While shrimp cooks, lightly toast the French rolls. Spread both sides of each roll with butter and a spoonful of remoulade sauce.
Step 5: Assemble the po boys by layering tomato slices and pickles on the rolls. Divide shrimp and shredded cabbage evenly among the sandwiches. Drizzle with additional remoulade sauce and serve immediately.

Tips & Variations

For extra crunch, add a few pickle slices inside the sandwich or substitute green cabbage with shredded iceberg lettuce.
Adjust the hot sauce in the remoulade to suit your spice preference—start with less and add more for heat.
Use creole or Cajun seasoning based on your flavor preference; both add a nice kick to the shrimp.
If you don’t have a food processor, finely chop the capers, garlic, and chives and mix everything by hand for the remoulade.

Storage

Store any leftover shrimp and remoulade separately in airtight containers in the refrigerator for up to 2 days. Keep the rolls separate to prevent sogginess. Reheat shrimp gently in a skillet over medium heat to maintain texture. Assemble sandwiches fresh before serving for the best taste and crunch.

How to Serve

Two open shrimp po'boy sandwiches are placed on a white marbled surface. Each sandwich has a white hoagie bun with the top parts lifted, showing the layers inside. The first layer is slices of bright red tomato, followed by a layer of green pickle slices. Next, there are several grilled shrimp with a charred, dark brown color. On top of the shrimp, there is shredded pale green lettuce, drizzled with a creamy orange-brown sauce. Around the sandwiches, there are lemon wedges, pickle slices, and some extra shredded lettuce scattered on crumpled white paper. In the background, a bottle of red sauce is partially visible. 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 can be used. Just be sure to thaw them completely and pat dry before seasoning to ensure the coating sticks well and the shrimp cooks evenly.

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

If creole seasoning is unavailable, a mix of paprika, garlic powder, onion powder, cayenne pepper, and dried oregano can be combined to mimic its flavor profile.