This Cajun Shrimp Po’Boy includes the full instructions for cornmeal crumbling and making the Remoulade sauce. Crispy-crusted shrimp is tucked into soft bread rolls and topped with a spicy sauce. The sandwich is topped off with shredded lettuce, sliced tomatoes, and pickles.
Cajun food is the Southern style of food based out of Louisiana and was founded by the 18th century settlers. This food style merges the cultures of French, Spanish, and West African influences.
The highlight of this dish is the shrimp and the homemade Remoulade sauce. They combine to create a spicy flavor and create many of the flavor profiles common with this cuisine. The sauce is mixed in a plastic bag which also serves as the sauce dispenser.
Cajun Shrimp Po Boy Recipe
- 6 tablespoons Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- Louisiana hot sauce to taste
- 1 1/4 cups mayonnaise
- 2 teaspoons horseradish sauce
- 1 teaspoon vinegar
- 1 clove garlic minced
- 2 teaspoons Cajun seasoning
- 3/4 cup fine cornmeal
- 3/4 cup all-purpose flour plain flour
- 1 tablespoon Cajun seasoning
- 1 teaspoon salt
- 2 eggs whisked
- peanut oil as needed
- 1 pound shrimp (prawns)
- 4 French rolls
- 1/2 head iceberg lettuce
- 2 tomatoes sliced
- sliced pickles
- In a plastic zip lock bag add the Dijon mustard, Worcestershire sauce, Louisiana sauce, mayonnaise, horseradish sauce, vinegar, garlic, and Cajun seasoning.
- Mix together by squeezing together in the bag then put aside until needed.
- In a shallow bowl add the cornmeal, flour, Cajun seasoning, and salt. Mix to combine evenly. In a second shallow dish add the whisked egg.
- Preheat a flat top grill, griddle, or skillet and generously oil.
- Dip the shrimp in the egg, then the seasoned cornmeal.
- Add more oil to the flat top grill then add the shrimp. Cook until the shrimp starts to brown then flip. Be careful to monitor the shrimp so it doesn’t overcook. When cooked remove from the grill.
- Toast each roll, if desired, then construct the sandwich with thinly sliced lettuce, sliced tomatoes, and pickles. Top with the cooked shrimp.
- Cut the tip off a bottom corner of the bag containing the Remoulade sauce and squeeze to pipe out decoratively over the Shrimp Po’Boy. Serve while the shrimp is still warm.