Shrimp Po' Boy Sandwich
An incredibly easy and delicious Shrimp Po' Boy sandwich recipe, perfect for a quick weeknight meal or a crowd-pleasing lunch. Featuring crispy popcorn shrimp, a zesty remoulade sauce, and toasted French rolls.
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.
Notes
The remoulade sauce can be made up to two days in advance and stored in an airtight container in the refrigerator. Ensure cooked shrimp are drained of excess oil before assembling to prevent a soggy sandwich.