Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. I tried my first po’ boy down in New Orleans just before Mardi Gras and frankly fell in love with it. It’s a simple sandwich, really, nothing complicated about it. But it’s the perfect bite. Every ingredient works together perfectly. Crunchy. Flavorful. Satisfying. One taste and it is obvious why the sandwich recipe has lasted so very long. The story goes that restaurant owners, Benny and Clovis Martin, served up free sandwiches to striking streetcar workers. The restaurant staff jokingly referred to the sandwiches as “poor boys”, a name which stuck and became shortened to “po’ boys”. Some historians dispute this story, but it’s the one I heard during my trip to New Orleans, so I’m sharing it here. My particular recipe calls for grilling, as my goal is to keep the sandwich on the lighter side, though you can certainly fry the shrimp if you’d like with a coating of flour and cornmeal until golden brown. It’s great either way. Shrimp is easy to grill and cooks up quickly, making this recipe one of our favorites. I got your grilled shrimp po’ boy sandwich right here!
Shrimp. You can use frozen, thawed. Seasonings. Use a Cajun seasoning or Creole seasoning blend. Vegetable Oil. French Sandwich Rolls. Or use baguettes. Shredded Iceberg Lettuce. Tomato. Sliced. FOR THE REMOULADE / Po Boy Sauce Mayonnaise. Sriracha. Or use chili sauce. Mustard. I prefer spicy brown or Creole mustard. Prepared Horseradish. Worcestershire Sauce. Jalapeno. Shallot. Garlic. Lemon Juice. Spices. Cajun or Creole seasonings, cayenne, salt and pepper. Hot Sauce. Use your favorite.
Cook the Shrimp. Heat a grill to medium heat and lightly oil the grill grates. Grill the shrimp a couple minutes per side, until they are cooked through. You can also cook the shrimp on the stove in a grill pan or sauté them in a regular pan. Toast the French Rolls. While the shrimp is grilling, lightly toast your French rolls. They are best when they are crispy on the outside but nice and soft on the inside. Sauce it Up. Finally, drizzle them with a creamy Cajun remoulade sauce that really nails the flavor. So delicious. Add a bit of hot sauce, too! Crystal hot sauce preferred for Cajun cooking! You can whip it together in minutes by stirring or whisking all of the ingredients together in a small bowl. You can also customize it with extra sriracha, adding in hot sauce, different seasonings, etc. Go ahead and make it your own. Check out my homemade Cajun remoulade sauce recipe or my homemade tartar sauce recipe. That’s it, my friends! I hope you enjoy your shrimp po’ boy sandwich! Definitely one of my favorites! Enjoy! Store any leftover remoulade for up to 1 month in a sealed container in the fridge. Need Cajun side dish ideas for your po’ boy sandwich? NOTE: This recipe was updated on 10/16/20 to include new information. It was originally published on 5/8/2019.
