Introduction
Oh, the humble Po’ Boy. Just saying the name brings back memories of sunny days, casual lunches, and that undeniable New Orleans charm. Growing up, a good Po’ Boy was always a treat, a flavor explosion that was both satisfying and delightfully messy. And you know what? You don’t need to be in the French Quarter to enjoy one! Today, I’m sharing a recipe that captures all that magic with super simple, pantry-friendly ingredients, making it a weeknight win and a total crowd-pleaser.
Why You’ll Love This Recipe
- Fast: Seriously, from start to finish, you’re looking at under 30 minutes. Perfect for those busy evenings!
- Easy: No fancy techniques required. If you can open a bag and stir a few things, you’ve got this.
- Giftable (sort of!): Okay, you can’t exactly gift the whole sandwich, but the remoulade sauce? Oh yeah, that’s a fantastic little jarred gift for a foodie friend.
- Crowd-Pleasing: From kids to adults, everyone adores a good Po’ Boy. It’s got that perfect balance of crispy, creamy, and fresh.
Ingredients
Gather ’round, friends! Here’s what you’ll need to bring this taste of New Orleans right into your kitchen:
- 18 oz SeaPak Popcorn Shrimp: My secret weapon for making this Po’ Boy ridiculously easy. You can use other brands, but SeaPak has that perfect crunch.
- 1 tbsp Creole seasoning: This is where all that signature flavor comes from!
- 1/3 cup mayonnaise: The creamy base of our amazing sauce.
- 2 tbsp horseradish sauce: For a little zip and zing!
- 1 tsp minced garlic: Because garlic makes everything better, right?
- 1 tsp sweet relish: Adds a touch of sweetness and texture.
- 1/2 tsp cayenne pepper: Just a whisper of heat to warm things up. Adjust to your liking!
- 1 tbsp soy sauce: Adds a lovely umami depth to the sauce.
- 1 tbsp fresh squeezed lime juice: A bright, fresh finish that cuts through the richness.
- 4 French rolls, split and hinged: The classic vessel for a Po’ Boy. Look for those slightly crusty ones.
- 4 tbsp melted butter: To get those rolls beautifully toasted.
- 1 tsp minced garlic: More garlic for the butter? Yes, please!
- 1 1/3 cups shredded lettuce: For that fresh, crisp crunch.
How to Make It
Alright, let’s get cooking! This is going to be a breeze.
Step 1: Whip Up That Dreamy Remoulade
First things first, let’s make our sauce. In a small bowl, combine the mayonnaise, horseradish sauce, minced garlic (the first portion!), sweet relish, cayenne pepper, soy sauce, and fresh lime juice. Give it a good stir until everything is blended into a beautiful, creamy sauce. Taste it and see if you want to add a tiny pinch more cayenne or a squeeze of lime. I always like to taste and adjust!
Step 2: Get That Shrimp Crispy
Now, for the star of the show! Cook your popcorn shrimp according to the package directions. Whether you’re baking them or air-frying them, just get them golden and perfectly crispy. I usually pop mine in the oven while I’m getting the rolls ready – it’s a great way to multitask.
Step 3: Toast Those Rolls to Perfection
While your shrimp are doing their thing, let’s get the bread ready. In a separate small bowl, melt your butter and stir in the second helping of minced garlic. Brush the cut sides of your French rolls generously with this garlicky butter. Pop them under the broiler for just a minute or two, or into the oven with the shrimp, until they’re lightly golden and toasted. Keep an eye on them – they can go from perfect to burnt in a blink!
Step 4: Assemble Your Masterpiece!
This is the fun part! Grab those toasted rolls. On the bottom half of each roll, pile on a generous amount of your hot, crispy popcorn shrimp. Don’t be shy – load ’em up! Then, add a nice helping of shredded lettuce right on top of the shrimp. Finally, give it all a good drizzle of that amazing remoulade sauce you made earlier. It’s that final touch that brings everything together.
Step 5: The Grand Finale
Place the top half of each roll over the delicious fillings. And there you have it! Your very own, incredibly easy, and absolutely delicious Shrimp Po’ Boy sandwiches, ready to be devoured.
Substitutions & Additions
Feeling creative? I love a good variation, and this recipe is super adaptable!
- Spice Level: If you’re not a fan of heat, you can totally skip the cayenne pepper. If you love it spicy, add a pinch of your favorite hot sauce to the remoulade!
- The Bread: While French rolls are traditional, crusty baguette halves or even sturdy hoagie rolls work wonderfully too.
- Get Fancy: Want to elevate it? Add some sliced tomato, a few thin slices of red onion, or even some crisp pickles. A little bit of chopped fresh parsley sprinkled on top always looks and tastes great.
- Shrimp Swap: If you can’t find popcorn shrimp, large cooked shrimp that you roughly chop can work in a pinch.
Tips for Success
A few little tricks to make sure your Po’ Boys are absolutely perfect every time:
- Don’t Overcook the Rolls: That garlicky butter is amazing, but burnt bread is no fun. Watch them closely when toasting!
- Prep Ahead: The remoulade sauce can be made a day or two in advance and stored in an airtight container in the fridge. The flavors actually meld even better!
- Drain Your Shrimp: Make sure any excess oil or moisture is drained from the cooked shrimp before piling them onto the rolls to prevent a soggy sandwich.
How to Store It
These sandwiches are definitely best enjoyed fresh, right out of the kitchen! If you happen to have any leftover remoulade sauce, it will keep in an airtight container in the refrigerator for up to a week. It’s perfect for dipping fries or as a sandwich spread.
FAQs
Got a question? I probably have an answer!
- Can I make the remoulade sauce ahead of time? Absolutely! It’s even better when the flavors have a chance to meld for a few hours or overnight in the fridge.
- What kind of shrimp should I use if I don’t have popcorn shrimp? You can use any pre-cooked shrimp. Just chop them into bite-sized pieces if they’re large.
- Can I bake the rolls instead of broiling them? Yes! You can toast them in the oven alongside the shrimp, usually for about 5-7 minutes at 375°F (190°C), or until lightly golden.
Shrimp Po' Boy Sandwich
Equipment
- Small bowl for remoulade sauce
- Small bowl for garlic butter
- Baking Sheet for shrimp and rolls
- Oven or air fryer for shrimp, or broiler for rolls
Ingredients
For the Shrimp
- 18 oz SeaPak Popcorn Shrimp or other brands
- 1 tbsp Creole seasoning
For the Remoulade Sauce
- 0.33 cup mayonnaise
- 2 tbsp horseradish sauce
- 1 tsp minced garlic for sauce
- 1 tsp sweet relish
- 0.5 tsp cayenne pepper adjust to liking
- 1 tbsp soy sauce
- 1 tbsp fresh squeezed lime juice
For the Rolls and Assembly
- 4 French rolls split and hinged
- 4 tbsp melted butter
- 1 tsp minced garlic for butter
- 1.33 cup shredded lettuce
Instructions
- First, make the remoulade sauce: In a small bowl, combine mayonnaise, horseradish sauce, minced garlic, sweet relish, cayenne pepper, soy sauce, and lime juice. Stir until blended. Taste and adjust seasoning.18 oz SeaPak Popcorn Shrimp
- Cook the popcorn shrimp according to package directions until golden and crispy.18 oz SeaPak Popcorn Shrimp
- While the shrimp cooks, melt butter and stir in minced garlic. Brush the cut sides of the French rolls with the garlic butter.18 oz SeaPak Popcorn Shrimp
- Toast the rolls under the broiler or in the oven until lightly golden. Watch them closely to prevent burning.
- Assemble the sandwiches: Pile the crispy shrimp onto the bottom half of each roll. Top with shredded lettuce.18 oz SeaPak Popcorn Shrimp
- Drizzle generously with the remoulade sauce.18 oz SeaPak Popcorn Shrimp
- Place the top half of each roll over the filling. Serve immediately.