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!
WHAT IS A PO’ BOY SANDWICH?
A po’boy is a traditional sandwich from Louisiana. It almost always consists of meat, which is usually roast beef or fried seafood, often shrimp, crawfish, fish, oysters, or crab served on New Orleans French bread.
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. Traditionally, New Orleans French bread is used. You can also use hoagie rolls.
- Lettuce. Use the bottom of Romaine or Iceberg lettuce for a nice crunch.
- 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.
LOOKING FOR MORE SHRIMP RECIPES?
- Sauteed Tequila Lime Shrimp
- Shrimp Pasta in Spicy New Orleans Tomato Cream Sauce
- New Orleans Sausage Shrimp Crawfish Pasta
- New Orleans Barbecue Shrimp Pasta
- Bang Bang Shrimp
- Sweet Corn Risotto with Shrimp
Please keep in mind that nutritional information is a rough estimate and can vary based on products used.
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
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.
- 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.