Cajun Shrimp Po’ Boy Sandwich

This Cajun shrimp po’ boy sandwich features crispy fried shrimp, spicy remoulade sauce, and classic toppings on toasted French bread. Made with seasoned shrimp, Creole mustard, lettuce, tomato, and pickles, this Louisiana-style sandwich is perfect for lunch or dinner and pairs well with fries or coleslaw.

Ingredients

Remoulade Sauce

• ½ cup mayonnaise
• 2 tablespoons Creole mustard
• 2 teaspoons prepared horseradish
• 1 tablespoon ketchup
• 2 teaspoons hot sauce (Crystal or Tabasco)
• 1½ teaspoons Worcestershire sauce
• 1 tablespoon lemon juice
• ½ teaspoon salt
• ½ teaspoon Cajun seasoning
• ¼ teaspoon black pepper

Shrimp

• 1 cup milk
• 2 tablespoons hot sauce
• ½ teaspoon cayenne pepper
• 1 tablespoon Cajun seasoning
• 1½ pounds shrimp, peeled and deveined (any size)

Dredge

• 1½ cups all-purpose flour
• 1 tablespoon Cajun seasoning
• 1 teaspoon cayenne pepper
• Canola or vegetable oil, for frying

For Assembling

• 1 large French loaf, cut into 4 sections, or 4 hoagie rolls
• ¼ head iceberg lettuce, finely shredded
• 1 tomato, sliced
• ½ red onion, thinly sliced
• Dill pickle chips (about 4–5 per sandwich)
• Salt and black pepper, for seasoning tomatoes
• Lemon wedges, optional

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Instructions

1. Prepare the Remoulade
   In a small bowl, whisk together all the remoulade ingredients until smooth. Cover and refrigerate until ready to use.
2. Marinate the Shrimp
   In a medium bowl, whisk together the milk, hot sauce, cayenne, and Cajun seasoning. Add the shrimp, making sure they are fully coated. Cover and refrigerate for 30 minutes, no longer than 1 hour.
3. Prepare the Dredge
   In a shallow dish, mix the flour, Cajun seasoning, and cayenne pepper.
4. Fry the Shrimp
   Heat oil in a large skillet to about 350°F (175°C), with the oil about 2 cm (¾ inch) deep.
   Remove shrimp from the marinade, letting excess drip off, then coat evenly in the seasoned flour. Shake off excess.
   Fry the shrimp in batches for 2–4 minutes per side, until golden, crispy, and cooked through. Transfer to paper towels to drain.
5. Assemble the Po’ Boys
   Toast the bread cut-side up under a broiler for 1–3 minutes until lightly golden.
   Spread a generous layer of remoulade on both sides of the bread.
   Layer lettuce, seasoned tomato slices, red onion, pickles, and fried shrimp. Close the sandwiches and serve immediately with lemon wedges if desired.

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Tips

• Keep the oil temperature steady for crisp, non-greasy shrimp.
• Fry shrimp in small batches to avoid overcrowding the pan.
• Chill the remoulade in advance to allow flavors to develop.

Variations and Substitutions

• Substitute shrimp with fried oysters, catfish, or chicken.
• Use Greek yogurt in place of some mayonnaise for a lighter sauce.
• Swap iceberg lettuce for shredded cabbage or romaine.

FAQs

Can I bake or air-fry the shrimp?
Yes, but the texture will be different. Lightly oil and cook until crisp and cooked through.

Can this be made ahead?
The remoulade can be made up to 2 days in advance. Fry shrimp just before serving.

What bread works best?
Soft French bread or hoagie rolls that are crisp on the outside and tender inside.

Serving Suggestions

• Serve with French fries, coleslaw, or potato chips.
• Pair with iced tea or lemonade for a classic touch.
• Add extra hot sauce on the side for more heat.

Why You’ll Love This Recipe

• Classic Louisiana-inspired flavors
• Crispy shrimp with a creamy, tangy sauce
• Perfect balance of spice, crunch, and freshness
• Great for casual dinners or gatherings