Shrimp Po’ Boy Sandwich Recipe is easy, tasty, and a lighter version of the New Orleans popular sandwich recipe. It’s full of bold flavor and spice!
Savor the South with Our Flavorful Shrimp Po’ Boy Sandwich Recipe. If you’re craving a taste of the vibrant streets of New Orleans my Shrimp Po’ Boy Recipe is here to satisfy your taste buds. This delicious take on a NOLA classic is not only easy to prepare but also packs a punch of bold flavors and spices without the heaviness of traditional deep-fried versions.
Join me on this quick culinary journey and I’ll show you how to create this irresistible and lighter Shrimp Po’ Boy Sandwich.
Another shrimp recipe that we love are these garlic butter prawns.
WHY IS IT CALLED A PO’ BOY?
Po Boy Sandwich is also known as a Poor Boy sandwich. It originated in the French Market in 1922 during a streetcar strike. Restaurant workers serving the ‘Peacemaker’ sandwich jokingly referred to the strikers buying the sandwich as Poor Boys.
HELPFUL TIPS TO MAKE A SHRIMP PO’ BOY SANDWICH?
- Shrimp. You need peeled and deveined raw shrimp. Either fresh or frozen shrimp is okay to use. I typically buy frozen in a medium size.
- Cooking the shrimp. The two most important things to remember when cooking shrimp is don’t overcrowd the pan. They’ll steam instead of sear if they’re overcrowded. As well, watch shrimp closely. Shrimp cooks fast.
- Bread. While classic Po’ Boys use French bread, opt for hoagie rolls, whole wheat or ciabatta rolls for a healthier twist. These options provide a heartier texture and add a nutty flavor that complements the shrimp beautifully.
- Fresh lettuce, sliced tomatoes, and pickles are essential for adding freshness and crunch to your Shrimp Po’ Boy. A squeeze of lemon just before serving will brighten up the flavors and cut through the richness of the remoulade.
- Creole Seasoning. Creole Seasoning tends to be salty. However, I recently found this No Salt Creole Seasoning that I like. You can always add a shake of salt if needed.
- Homemade Remoulade Sauce is a crucial component of a Shrimp Po’ Boy. Instead of store-bought options loaded with preservatives, try making your own with ingredients like mayonnaise, ketchup, horseradish, and lemon juice. It’s a zesty, creamy addition that elevates the flavors of the sandwich.
ASSEMBLE AND SIDES
Assemble your shrimp po’ boy. Layer your seasoned and cooked shrimp on your choice of bread, generously spread with remoulade sauce, and top with fresh veggies and pickles. The result is a sandwich that’s a symphony of textures and flavors—a harmonious blend of crunchy, creamy, and spicy.
Pair your Shrimp Po’ Boy with classic southern sides like coleslaw, potato salad, or a side of crispy sweet potato fries. A glass of iced tea or a cold beer would be the ideal beverage accompaniment.
LOOKING FOR MORE SHRIMP RECIPES?
This lighter Shrimp Po’ Boy Sandwich Recipe allows you to savor the spirit of New Orleans without compromising on flavor or your waistline. It’s a culinary journey that showcases the history and flavors of the Big Easy in a satisfying and healthier package. So, roll up your sleeves and get ready to enjoy a Po’ Boy that’s truly a taste of Louisiana!
I updated this Shrimp Po’ Boy Sandwich Recipe from an earlier version. As well, I added new pictures and simplified the recipe instructions.
Shrimp Po’ Boy
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For the Remoulade
- 1 cup mayonnaise I like Blue Plate
- ⅔ cup ketchup
- 1 tablespoon horseradish
- 1 tablespoon lemon juice
- ½ tablespoon Creole seasoning Regular or No Salt Creole Seasoning (see post above)
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
For the Shrimp
- 3 to 4 tablespoons butter
- 2 cloves garlic minced
- 1 pound shrimp medium size, uncooked, peeled and deveined
- 1 tablespoon Creole seasoning
For the Sandwich
- 4 New Orleans French bread or Hoagie rolls
- 1.5-2 cups lettuce shredded
- 1 medium tomato sliced
- Combine sauce ingredients in a mixing bowl. Stir until smooth.
- Heat a large skillet to medium heat. Add butter and garlic. When butter melted, add shrimp.
- Sprinkle the Creole seasoning over the shrimp. (It's spicy or adjust to your liking.)
- Cook shrimp until they curl and form a 'C' and are cooked through. Remove them from heat. Take special care not to overcook.
- Split rolls open and evenly divide the shrimp between each roll. Top with the Remoulade sauce, lettuce, and tomato. Serve immediately.