I’m going to be completely honest here, the first time I ever had a shrimp po boy was when I started developing this recipe. Southern food is definitely not my forte, but not because I don’t enjoy it.
I just haven’t had much experience with it (other than a few short months spent in Texas), and I’m slowly realizing that it may be time to book a visit to some of the southern states. And, I think New Orleans might be on the top of my list as far as food is concerned.
We’ll be celebrating Mardi Gras next week, so I teamed up with some of my favorite bloggers to celebrate the occasion. Since I’ve been baking quite a bit lately (hello, brownie sundaes and chocolate chocolate chip cookies), I thought it might be nice to have a little fun with a more savory Mardi Gras recipe.
And, while I would love to make an authentic gumbo or jambalaya, I just really wanted to try something a little different. Plus, this shrimp po boy recipe will be a perfect addition to my favorite Lent recipes.
Here’s what you’ll need to make this shrimp po boy recipe:
How to make a shrimp po boy
Make your cajun remoulade
You want to make your remoulade sauce first. This gets it done and out of the way so you can eat your shrimp po boy right away. It give the flavors in your cajun remoulade a chance to develop a bit. For my remoulade, I used canola oil mayonnaise, but if you can start with homemade mayonnaise, that would be even better.
Mix all of the ingredients in a medium-sized mixing bowl. I used a fork or a small whisk to mix mine, but no matter what you use be careful not to over mix. Over mixing could cause your mayonnaise to break, which results in a super running sauce.
Prepare your sandwich toppings and bread
I like to get all of my sandwich toppings and bread ready before I even start prepping the shrimp. Since the shrimp cooks so fast, I want to be ready to throw them into their sandwiches and get to the table as quickly as possible, so I slice my tomatoes – and lettuce if I need to, but I normally use shredded green lettuce – and warm my bread in the oven ahead of time.
Dairy free tip: Make sure you’re checking to see if your bread has milk listed in the ingredients. I like to buy the take and bake demi-baguettes when I’m going to this shrimp po boy recipe because I know they’re safe and they only take about 8 minutes to bake.
Fry the shrimp
In a large bowl, whisk together your flour and cajun seasoning. Add the shrimp to the bowl and toss them around in the bowl (or stir) until they are all evenly coated.
Heat a large skillet to high heat. Melt 2 – 3 tablespoons of vegan butter (or canola oil) in the pan. Add the shrimp and fry until golden brown on both sides. Depending on the size of your pan, you may have to work in batches. Place the fried shrimp on a paper towel lined plate while you fry the rest of the shrimp.
Assemble your po boy sandwich
Divide the shrimp evenly between the bread and top with cajun remoulade, shredded lettuce and sliced tomatoes. Serve immediately.
If you want a more authentic experience, try topping your shrimp po boy with shredded cabbage dressed with extra cajun remoulade instead of shredded lettuce.
More shrimp recipes:
What to serve with this:Print
For the shrimp:
- 16 ounces medium shrimp, peeled, deveined and tails off.
- 3 tablespoons all-purpose flour
- 1 tablespoon cajun seasoning
- 2 tablespoons canola oil or vegan butter
For the remoulade:
- 1 1/4 cup mayonnaise
- 2 tablespoons spicy brown mustard
- 2 tablespoons finely chopped green onion
- 1 tablespoon horseradish
- 1 tablespoons Cajun seasoning
- 1 teaspoon pickle juice
- 1 teaspoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1 garlic clove, minced
- Coarse salt, to taste
For the po boys:
- French bread
- Sliced tomatoes
- Shredded green lettuce
- Mix remoulade ingredients together in a mixing bowl. Set aside.
- In a large mixing bowl, whisk together flour and cajun seasoning. Add shrimp and toss until evenly coated.
- Heat a large non-stick skillet to high. Add canola oil and fry shrimp, working in batches, until crispy and golden on both sides.
- Assemble sandwiches and top with cajun remoulade.
- Serving Size:
- Calories: 453
- Sugar: 0.8 g
- Sodium: 758.5 mg
- Fat: 36.7 g
- Saturated Fat: 5.1 g
- Carbohydrates: 6.5 g
- Fiber: 0.6 g
- Protein: 24.3 g
- Cholesterol: 198.9 mg
More Mardi Gras recipes:
Dairy free tip: Not all of the recipes in this collaboration are dairy free, but if you need help making substitutes be sure to check out my dairy free substitutes guide. If you need help beyond that, email me! I’d be happy to help you out.
Hurricane Matthew (A Hurricane Drink Recipe) by Off the Eaten Path
Vieux Carre Cocktail by Feast + West
No Churn Mardi Gras King Cake Ice Cream by The Speckled Palate
Cajun Spicy Tomato Soup by Online Pastry Chef
Jambalaya Balls by Love & Flour
Shrimp Hush Puppies by Stetted
Traditional Polish Pączki by The Crumby Kitchen
King Cake Donut Holes by Cake ‘n Knife
Easy Jambalaya by The Secret Ingredient Is
Mardi Gras King Cake by Nancie’s Table
Homemade Beignets by Kudos Kitchen by Renee
Pecan Pralines by Stephie Cooks
Published: February 20, 2019. Updated: April 2, 2022.
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