Cajun Shrimp Po Boys

I have never been to New Orleans for Mardi Gras, but it is definitely on my travel to-do list! Mostly just to experience the food. These quick and easy Cajun Shrimp Po Boys are my play on a classic Louisiana Creole staple.

And with Lent just around the corner I am always looking for a simple way to use frozen seafood that I keep on hand for a quick meal whenever I’m in a pinch.

The recipe starts with a package of frozen, breaded, popcorn shrimp that gets dressed up with butter, garlic, and some Cajun seasoning.

Now the remoulade sauce that gets paired with the shrimp on the sandwich brings it all together in a sweet and spicy combo.

A classic po boy remoulade sauce is a few condiment staples that are already in your refrigerator: mayonnaise, hot sauce (you can decrease the amount if you usually shy away from spice), sweet pickle relish, and regular yellow mustard.

I don’t use a special bread for this recipe. Most of the time, I just end up pulling from what I have on hand in the pantry. This time I made these using leftover brat buns.

Sometimes ya gotta do what ya gotta do.

And these Cajun Shrimp Po Boys are something ya gotta do!

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Cajun Shrimp Po Boys

Course Main Course

Cuisine American

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 4

Author My Farmhouse Table

Ingredients

• 1 pkg (12 oz) Frozen Breaded Popcorn Shrimp
• 3 Tbsp Butter, melted
• 1 tsp Garlic Powder
• 1/2 tsp Cajun Seasoning
• 1/2 cup Mayonnaise
• 1 Tbsp Hot Sauce
• 1 tsp Pickle Relish
• 1/2 tsp Yellow Mustard
• 4 Hoagie or Brat Buns
• Shredded Lettuce optional
• Diced Tomatoes optional

Instructions

1. Place frozen popcorn shrimp in a large resealable plastic bag. In a small bowl combine melted butter, garlic powder, and Cajun seasoning. Pour seasoned butter over shrimp. Seal bag and gently shake to coat shrimp.

2. Place popcorn shrimp onto a large baking sheet and bake according to package instructions.

3. Meanwhile, in a small bowl combine mayonnaise, hot sauce, pickle relish, and mustard.

4. When shrimp is cooked, place a slather of the Cajun mayonnaise sauce onto the base of a hoagie bun (I like to toast mine with a little butter first). Add shrimp. Garnish with lettuce and tomatoes.