Easy Shrimp Po' Boy Sandwich
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
- ¼ cup chili garlic sauce
- 2 Tablespoons siracha
- 1 Tablespoon rice wine vinegar
- 3 Tablespoons fresh parsley, chopped
- ¼ 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
- 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.
Tried this recipe?Let us know how it was!