I’ve been on a serious sandwich kick lately.  It seems as soon as the weather warmed up, I’ve just been all about them.  In fact, when planning my menu recently I almost decided to do a week’s worth of sandwiches just because I have so many I love and so many I would like to try.  I nixed that idea for the sake of diversity, but rest assured you’ll be seeing a lot of great sandwich ideas in the near future.  Now, let’s talk about how fabulous this sandwich is.  I’ve made spicy pork po’ boys before, which are a favorite and frequent repeater in our house.  This is the first time I’ve tried the shrimp version and oh, we devoured them.

The shrimp are spicy thanks to the Cajun seasoning and the spicy remoulade sauce is so good, I kind of want to slather it on everything.  I did think the mustard to mayo ratio was a little to strong for my preferences, so I added a few extra spoonfuls of mayo to balance it out.  I enjoyed these so thoroughly that I ate a leftover sandwich for lunch the following day at work, even though our department had provided free pizza for all employees.  (It probably also had something to do with the fact that the pizza was Donato’s – gag me.)  But really, I’d take this over free pizza just about any day.


For the remoulade sauce:
½ cup plus 2 tbsp. light mayonnaise
2 tbsp. stone ground mustard
1 clove garlic, minced
1½ tbsp. pickle juice
½ tsp. prepared horseradish
¼ tsp. cayenne pepper
¼ tsp. hot paprika
Dash of hot sauce

For the sandwiches:
1 lb. medium-large shrimp, peeled and deveined
1 tbsp. olive oil
2 tbsp. Cajun seasoning blend
1 baguette (or 4 sandwich rolls)
Shredded lettuce
Sliced tomato


  • 01

    To make the remoulade sauce, combine all of the sauce ingredients in a blender or food processor and process until smooth.  (If you don’t have a blender or food processor, you can just mix it in a small bowl with a spoon.)  Adjust seasonings to taste.  Chill until ready to use.



  • 02

    To prepare the sandwiches, combine the shrimp with the olive oil and cajun seasoning in a medium bowl.  Toss well to coat the shrimp.  Heat a grill pan to medium-high and grill the shrimp just until opaque, about 2 minutes per side.  Remove the shrimp from the pan and set aside.

  • 03

    Slice the baguette into 4 servings, and cut horizontally to open the bread.  Spread some of the remoulade sauce onto both pieces of the bread.   Layer the bottom slice of bread with shrimp, then top with lettuce and tomato as desired.  Top with the remaining piece of bread and serve immediately.

  • Lacey

    Wow, these look amazing! I grew up in Louisianan so I’ve had my fare share of po-boys, but these look unbelieveable. I can’t wait to try them out. thanks for sharing.

  • Yum! Beautiful & makes me hungry just thinking about the remodulate sauce!

  • Wahoo! Po’Boys! And even better, po’boys with remoulade.

    My grandma is obsessed with remoulade sauce. She always has some on hand to add to sandwiches, use as salad dressing, dip, etc.

    What type of cajun seasoning did you use for this (purely out of curiousity)?

  • smellslikehome

    if you’d take this sandwich over pizza, it must be good!

  • Annie

    Nifty Foodie,
    I’m not sure what kind it is. Just whatever I bought at the grocery store a few years ago!

  • what a great recipe for tasty meal! yummy!

  • Alison

    Yum! I love the pork po’ boys that you posted so I’ll have to try these as well. I’ve been on a sandwich kick lately as well and I just tried to search for some on your site but wasn’t sure where to look. Do you have some favorites? I’m trying to get some dinner ideas for the rest of the week.

  • I saw these on another blog as well…can’t remember which, but anyhow thanks for posting, they look awesome and will definitely be on my menu for June! Great idea for a quick weeknight dinner! May I ask, what side(s) did you decide to serve with this? I am thinking oven fries or simple chips would be great, I guess.

  • I don’t even like shrimp, actually I can’t stand any seafood….but that looks SO GOOOD!

  • Ooooo! My husband is going to LOVE this!

  • I just happened upon your spicy pork po’boy yesterday and planned to make it this weekend. Now this looks amazing and I’m torn! Yum!

  • This looks like the perfect thing for dinner tonight. thanks! :)

  • Annie

    I have a few sandwiches on the site and will definitely be posting more soon. I also plan to add “sandwiches” to the categories in the pull down bar but haven’t had a chance yet. Hopefully soon! My recommendation for now would be to just search “sandwich” in the search bar (though you’ll also get some sandwich cookies :) )

  • Annie

    Nicole, I think we just had a salad but any typical sandwich side like fries or chips would be good too.

  • Yum! I love the addition of pickle juice. I make shrimp po’ boys often in the summer, when shrimp are dirt cheap. But I usually bread and fry them. Will definitely be trying this for a change of pace!

  • That po boy looks rich! I hope shrimp don’t go sky high in price but have the feeling they will, courtesy of the Gulf oil spill.

  • Nice looking po boy!

  • julia

    good gracious! we made these last night and they were out of this world delish! the sauce is incredible. i’m wondering what i could use the extra sauce on. it was WAY to good to throw out!

  • This recipe is wonderful, thanks for sharing! We feasted on po’ boys while in Florida, and this will bring back some great memories!

  • We love shrimp po’boys, these look amazing, I’ve gotta try your recipe

  • What type of bread to you recommend with this recipe? I used French Bread, but it was so thick that it was hard to eat. My husband eventually cut out some of the middle of the bread to make it easier to eat. Overall, still delicious!

  • Annie

    That’s really up to you, just go for something softer next time :)

  • Maggielh1

    We made these sandwiches tonight– we couldn’t even eat them. The shrimp tasted like a spoonful of seasoning. They ended up going in the trash. I’m not sure if the amount of seasoning may have been a typo, but something definitely was NOT right.

  • annieseats

    Sorry they didn’t turn out for you. There is definitely no typo though, we make them all the time directly from the blog and love them!

  • Cyndirobertson

    This is the best non-fried Po Boy recipe out there! The sauce is outstanding. I serve it on a fresh warm baguette cut into 4s and my family loves it. Thanks for posting :)

  • Christine

    Me and my husband tried these and we loved them, although i do agree with posters below me about the seasoning being too much. A simple fix is to lessen the amount of seasoning for a milder taste. but overall im keeping this receipe. Thanks Annie.