Cajun Shrimp Po’ Boy
with chips / pickles
There is something about a shrimp Po’ Boy that makes it feel like beach vacation food. Whether at the beach or around your kitchen table, this Cajun-spiced version of the sandwich with a creamy sauce is sure to please. We think it’s best served simply with pickles and chips on the side.
Cajun Shrimp Po’ Boy:
- Shrimp, peeled and deveined - 1 lb
- Cajun seasoning - 1 Tbsp
- Lettuce, romaine - 1 heart , leaves torn (sub green leaf lettuce)
- Tomatoes, medium - 1 , thinly sliced
- Lemons - 1 , wedges
- Oil, cooking - 1 Tbsp
- Sandwich buns - 4 (sub hotdog buns)
- Pickles, sliced or whole, for serving (opt) - 6 oz
- Chips, for serving - 4 cups
Creamy Cajun Sauce:
- Mayonnaise - 6 Tbsp
- Cajun seasoning - 1/2 tsp
- Garlic powder - 1/2 tsp
- Mustard, Dijon - 1/2 tsp
- Pickle juice (opt) - 1/2 tsp (from a jar of pickles)
- Hot sauce of choice (opt) - 1/2 tsp
- Shrimp - Defrost, rinse, and dry. Combine with Cajun seasoning (the portion for the shrimp) and some salt and pepper.
- Make creamy Cajun sauce - Combine mayonnaise, Cajun seasoning (the portion for the sauce), garlic powder, mustard, pickle juice and hot sauce. (Can be done up to 5 days ahead)
- Lettuce / Tomatoes / Lemons - Prep as directed.
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- Heat a skillet or wok over medium-high heat. Add oil and then shrimp. Saute until shrimp is opaque and cooked through, 2 to 4 minutes (depending on their size).
- Toast sandwich buns.
- Assemble sandwiches by brushing the insides of the rolls with half of the Creamy Cajun Sauce. Add lettuce, tomatoes, and then shrimp. Drizzle remaining sauce over top.
- Serve sandwiches with lemon wedges on the side to squeeze over top of the shrimp. Enjoy sandwiches with pickles and chips on the side.