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Blackened Shrimp Po Boys Recipe

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★★★★★

4.9 from 723 reviews

A flavorful Blackened Shrimp Po Boy sandwich featuring perfectly seasoned and pan-cooked jumbo shrimp, crisp cabbage, fresh tomato slices, and tangy pickles, all served on toasted French rolls with a homemade Creole remoulade sauce.

Ingredients

Scale

For the Po Boys

  • 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 desired)
  • 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 preferred)
  • 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

  1. Prepare the shrimp: Pat shrimp dry with a paper towel. In a medium mixing bowl, toss shrimp with lemon juice, corn meal, smoked paprika, garlic powder, onion powder, and Creole seasoning until evenly coated. Let sit while preparing the remoulade.
  2. Make the remoulade sauce: Pulse mayonnaise, mustard, Creole seasoning, pickle juice, capers, garlic, hot sauce, lemon juice, and chives in a food processor until smooth. Season with salt and pepper to taste. Chill until ready to use.
  3. Cook the shrimp: Heat olive oil in a large skillet over medium-high heat. Arrange shrimp in a single layer and cook for 3 minutes on one side. Flip and cook another 3 minutes or until shrimp turn pink and opaque, indicating they are fully cooked. Remove from heat.
  4. Toast the rolls: While shrimp are cooking, lightly toast the French rolls. After toasting, spread both sides with butter and a spoonful of remoulade sauce.
  5. Assemble the Po Boys: Layer each roll with tomato slices and dill pickles. Divide the cooked shrimp and shredded cabbage evenly among the rolls. Drizzle with remaining remoulade sauce. Serve immediately while warm.

Notes

  • Use fresh jumbo shrimp for best flavor and texture.
  • Adjust the hot sauce in the remoulade to your preferred spice level.
  • Toast the rolls just until lightly golden to add crispness without overpowering the sandwich.
  • Creole seasoning adds a distinctive flavor—if unavailable, use a Cajun seasoning blend.
  • This sandwich is best served immediately to enjoy the shrimp at their juiciest.

Keywords: Blackened Shrimp, Po Boy, Sandwich, Cajun, Creole, Shrimp Sandwich, Seafood Sandwich, Remoulade

Find it online: https://hannahdelgado.com/blackened-shrimp-po-boys-recipe/