Shrimp Po Boy

Need a speedy lunch or dinner that will have your family praising you excitedly? Look no farther than these Shrimp Po Boys. The hot, rich shrimp concocts in only several minutes and the sauce couldn’t be less complex to combine. These sandwiches basically make themselves, yet they pack such a tasty punch they’re certain to turn into a family top choice!

What is a Shrimp Po Boy?

This Southern most loved began in Louisiana in the late 1920s. Laborers who were protesting against a trolley organization were sans given sandwiches by a nearby café. The eatery representatives nicknamed the strikers “poor boys”and the name “Po Boy” got on.

How Do I Prepare the Shrimp for a Po Boy Sandwich?

Customarily, this exemplary sub sandwich is served on a delicate loaf move with meat, generally seared fish (clams, shrimp, catfish, and so forth.) or once in a while hamburger or chicken. Ordinarily, the fish is breaded and southern style. For this formula in any case, we simply barbecued up some shrimp utilizing garlic and a fiery kick of Creole flavoring (our most loved is Tony Chahere’s Creole Seasoning). Flame broiled or singed, these hair-raising sandwiches rule!

Shrimp Po Boy

0 from 0 votes
Recipe by favfamilyrecipesCourse: Dinner, Lunch, Main CourseCuisine: Cajun, CreoleDifficulty: Easy


Prep time


Cooking time


Total time



In this shrimp po boy recipe, the paper-thin crust and pillowy crumb of a New Orleans–style French roll is essential—as is Crystal hot sauce.


  • For the Creamy Cajun Sauce:
  • 1 cup mayonnaise Best Foods or Hellmann’s

  • 2/3 cup ketchup

  • 3 tablespoons horseradish sauce

  • 1 tablespoon lemon juice

  • 1/2 to 1 tablespoon Creole seasoning depending on how spicy you like it

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon paprika

  • For the shrimp:
  • 4 tablespoons butter

  • 2 cloves garlic minced

  • 1 pound shrimp medium to large, uncooked, peeled and deveined

  • Creole seasoning to taste

  • 4 hoagie rolls Bratwurst buns work great too

  • shredded cabbage lettuce, or spinach – to taste


  • Combine sauce ingredients in a mixing bowl until smooth. Set aside.
  • Heat a large skillet to medium heat, add butter and garlic. When butter is hot and melted, add shrimp. 
  • Sprinkle Creole seasoning over the shrimp. It can be a little spicy so only sprinkle to your personal taste. 
  • When shrimp is pink all the way through, remove it from heat. Do not overcook.
  • Split rolls open and divide shrimp evenly between each roll. Top with the creamy Cajun sauce and shredded cabbage, to taste. ENJOY!


More like this?

Follow us @cafemedi on Pinterest

Leave a Comment