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 version with Cajun spice and creamy sauce is sure to please. We think it’s best served simply with pickles and chips on the side.
Ingredients
- 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
- 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
Prep
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Shrimp - Defrost, rinse, and pat dry. Combine with Cajun seasoning (portion for shrimp). If your Cajun seasoning does not contain salt, sprinkle some over the shrimp.
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Make creamy Cajun sauce - Combine mayonnaise, Cajun seasoning (portion for sauce), garlic powder, mustard, pickle juice and hot sauce. (Can be done up to 5 days ahead)
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Lettuce / Tomatoes / Lemons - Prep as directed.
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Make
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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.
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Toast sandwich buns.
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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.
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Serve sandwiches with lemon wedges on the side to squeeze over top of the shrimp. Enjoy sandwiches with pickles and chips on the side.
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