Name: Cajun Shrimp Po Boy
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 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

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.

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Looking down onto assembled shrimp po'boys with fried shrimp, pickles, tomatoes, and sauce drizzled on top.

Shrimp Po’Boys are a classic Southern sandwich that are perfect for an afternoon or evening picnic.

Battered raw shrimp are frying on a flat-top grill with bread rolls toasting in the background.

Cook the shrimp for just a few minutes on each side, so they are opaque through but not overcooked.

A hand holds a finished Cajun shrimp po'boy wrapped in a white paper napkin.

Make sure to have plenty of napkins on hand when eating these sandwiches – they can get a little messy!

Two white camping bowls sit on a table, one with raw shrimp and cornmeal the other with raw shrimp and egg.

The shrimp are dipped in egg then a flour and cornmeal seasoning, to get a crispy final texture.

A close up shot of a finished Cajun shrimp po'boy on a white serving platter.

Have all of your ingredients sliced ahead of time, so when the shrimp are cooked you can quickly assemble the sandwiches.

A hand is squeezing remoulade sauce from a plastic bag over two finished po'boy sandwiches on a white camping plate.

A plastic bag serves as both the mixing bowl and serving dish for the remoulade sauce.

Cajun Shrimp Po Boy Recipe

Pat Maddock

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This Cajun Shrimp Po’Boy includes the full instructions for cornmeal crumbling and making the Remoulade sauce.

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Preparation 20

Cook 20

Ready in 40

Servings Servings

CourseLunch

InfluenceNorth American

DifficultyExperienced

MethodFry

Similar RecipesSandwich

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Ingredients

Remoulade Sauce

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

Cajun Shrimp

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)

To serve

4 French rolls
1/2 head iceberg lettuce
2 tomatoes sliced
sliced pickles

Directions

Remoulade Sauce

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.

Cajun Shrimp

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.

To Serve

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.

Nutritional Information

Calories: 1007kcalCarbohydrates: 81gProtein: 32gFat: 61gSaturated Fat: 10gPolyunsaturated Fat: 33gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 254mgSodium: 2278mgPotassium: 643mgFiber: 8gSugar: 10gVitamin A: 2590IUVitamin C: 12mgCalcium: 132mgIron: 15mg