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!
Gorton's Seafood Butterfly Shrimp
chili garlic sauce
rice wine vinegar
fresh parsley, chopped
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.
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:
emoulade sauce can be made up to 2 days in advance. It's also perfect for burgers!
For traditional po' boy sandwiches French bread is used but I prefer brioche buns. Feel free to use either.
Did you make this recipe?
po' boy, pulled pork sandwich, seafood
Easy Shrimp Po' Boy Sandwich https://runlifteatrepeat.com/easy-shrimp-po-boy-sandwich/