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    Easy Shrimp Po' Boy Sandwich

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    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!
    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!
    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!
    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!
    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!
    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!
    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!

    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.

    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!

    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.

    • 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!
    • 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!

    3 Parts to Po' Boy Sandwiches

    1. 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.
    2. 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.
    3. 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.

    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!

    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!

    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!
    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!

    Easy Shrimp Po' Boy Sandwich

    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Yield: 3 sandwiches
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    Description

    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!

    Ingredients

    • 1 box Gorton's Seafood Butterfly Shrimp
    • 2-3 brioche buns

    Remoulade Sauce

    • 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

    Instructions

    • 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.

    Notes

    1. Make Ahead Instructions: The remoulade sauce can be made up to 2 days in advance. It's also perfect for burgers!
    2. Brioche Buns: For traditional po' boy sandwiches French bread is used but I prefer brioche buns. Feel free to use either.
    Did you make this recipe?Mention @runlifteatrepeatblog or tag #runliftandeat!
    Tagged in: po' boy, pulled pork sandwich, seafood

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    Hi, I'm Christina! I’m a cook, baker, photographer, and fitness enthusiast. I started this space to share the truth, the fails, the struggles, and the triumphs about my weight loss journey. It later turned into a way to also share healthier recipes.

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