If you’re craving a southern classic, you need to make this shrimp po’ boy sandwich. The shrimp are extra crispy, tons of flavor from the homemade remoulade sauce, all stuffed in between a brioche bun. Everyone that tried these LOVED them!
This recipe is brought to you in partnership with Gorton’s Seafood.
A few months ago I published one of my favorite seafood recipes. The goal was to have a delicious homemade salmon option during the week for lunches. Since then all I’ve been thinking about is a po’ boy so I knew I had to make it and share it with you.
What is a Po’ Boy?
A po’ boy is a traditional sandwich that originated in Louisiana. it mainly always consists of meat, usually roast beef or fried seafood like shrimp or oysters. You often see the roast beef or seafood stuffed between French bread which is known for it’s crisp crust and fluffy center.
3 Parts to Po’ Boy Sandwiches
- Shrimp: This is the base of the po’ boy. You want plump shrimp that you can eat in one bite. If the shrimp is too big it makes eating your sandwich difficult.
- Remoulade Sauce: This sauce is heaven. It really makes the sandwich. Even if you don’t like mayonnaise, I promise you will love this sauce.
- Bread: Typically made with French bread, I prefer a brioche bun. For me it’s easier to eat.
What Shrimp Should You Use?
I’ve been a long time fan of Gorton’s Seafood— for it’s flavor and ease. Having Gorton’s Butterfly Shrimp in the freezer gives me the ability to make lunch or dinner quickly while knowing that I’m getting enough protein.
The goal is to use shrimp that are medium in size and can get crispy, I mean CRISPY. The crispier the better.
The Best Po’ Boy Sauce— Remoulade Sauce
Think of a remoulade sauce as a dressed-up mayonnaise with a slight kick. There’s not a ton of ingredients, but just enough to produce that perfect combination of flavor.
The ingredients are:
- Mayonnaise: This is the base of the sauce.
- Chili Garlic Sauce: Gives the sauce a little kick.
- Siracha: Just like the chili garlic sauce, it gives the sauce a little kick.
- Rice Wine Vinegar: This helps to balance out the heat.
- Parsley: Using fresh herbs makes a huge difference in the sauce.
- Salt: Just a touch of to balance out the flavors.
PS. This sauce gets better as it sits and the flavors develop AND also equally delicious on burgers!
Easy Shrimp Po’ Boy Sandwich
- 1 box Gorton's Seafood Butterfly Shrimp
- 2-3 brioche buns
- 1 cup mayonnaise
- 1/4 cup chili garlic sauce
- 2 Tablespoons siracha
- 1 Tablespoon rice wine vinegar
- 3 Tablespoons fresh parsley, chopped
- 1/4 teaspoon salt
- optional toppings: lettuce, tomato, onion
- Preheat the oven to 425°F.
- Line a baking sheet with foil. Arrange the shrimp onto the baking sheet. Bake for 20 minutes, flipping at the halfway mark. Once done, remove from the oven and cut off the tails.
- Make the sauce: In a small mixing bowl, whisk together the mayonnaise, chili garlic sauce, siracha, vinegar, parsley, and salt. Set aside.
- Assemble: Place the sauce on the bottom bun, then layer on 5 pieces of shrimp, and then another layer of sauce. Then, add toppings of your choice like lettuce, tomato, and/or onion. Serve immediately.
- Make Ahead Instructions: The remoulade sauce can be made up to 2 days in advance. It’s also perfect for burgers!
- Brioche Buns: For traditional po’ boy sandwiches French bread is used but I prefer brioche buns. Feel free to use either.