This Baked Shrimp Po' Boy recipe is such a tasty, classic, New Orleans sandwich. It is served with a delicious homemade Remoulade Sauce that is about as sassy as it gets. There is so much flavor going on in this yummy sandwich. Take a trip down south and try a great meal with this Baked Shrimp Po' Boy with Remoulade Sauce
The food of Louisiana is definitely an American tradition and part of our national culture, so I wanted to honor that tradition by finding a delicious southern food recipe! We previously spent time looking at the New Orleans drink classic, the Sazerac, but I also want to give some props to New Orleans food. Today, we are going to be sharing a tasty po' boy sandwich with baked shrimp and a super tasty remoulade sauce.
Po' Boy and Remoulade Sauce Tastiness
What is a Po' Boy?
It is a sandwich of Louisiana origin. Usually, it contains a fried protein and is served on French bread. If it is dressed, it may have lettuce, tomato, pickles and mayonnaise. I decided to use a remoulade sauce as it looked really yummy and like something I really wanted to make! What a great sauce and it ends up going really well with the proteins I used.
In terms of the origin, the legend goes that there was a long labor strike from the streetcar workers in New Orleans. Two brothers, Bennie and Clovis Martin, who had opened a restaurant together were once streetcar workers. The Martins were sympathetic to the striking workers and gave the 'poor boys' free sandwiches. Say 'poor boys' in your best Louisiana accent in your head and you got a po' boy.
What Protein To Use In A Po' Boy?
After looking around the internet, it looks as though there are many different fillings for a traditional po' boy. Items like fish, crawfish, oysters, roast beef, and crab are all acceptable fillings. I decided to use shrimp for my sandwich and also decided to bake my shrimp instead of deep fat fry it.
Personally, I am not a fan of all the mess and hubbub it takes to deep fat fry most things. It sounds blasphemous, but I do think a person can get a great taste from most things when they are battered and baked instead of fried. It saves calories, saturated fat, and plenty of clean up. So, I used shrimp and baked them.
Po' Boy Vegetarian Option
Also, I made a vegetarian-friendly sandwich for my wife when making our po' boys. Instead of shrimp, I cut up half a block of extra firm tofu and gave it the same treatment as the shrimp. She seemed to like it and it was a very easy substitution to make.
Cajun Seasoning
As a final note, I used this Louisiana Cajun Seasoning in my ingredients. We always have this stuff around and we both like it on things. I list it as an optional ingredient, but this stuff is pretty good tasting. Or, perhaps, you have a different Cajun seasoning you like around the house.
Products I Used In This Recipe
Baked Shrimp Po' Boy Tips
- Deep-Fried Shrimp would also work well for this recipe. This baked recipe, however, is 100% delicious and cuts back on the calories.
- The bread you use matters. Find French bread you like and use that.
- For a vegetarian recipe, use extra firm tofu and bread it like you would the shrimp.
Did you make this recipe?
Thank you so much for giving it a try and I hope you like it as much as I do! If you liked it, it would be awesome if you left a review down in the comments area. If you shared it on Pinterest or Facebook, it would really help me out, plus you would be sharing a great recipe with your friends and family. This Po' Boy is delicious and I am happy that we were able to help bring a recipe to your dinner (or lunch) table.
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Baked Shrimp Po' Boy Recipe With Remoulade Sauce
- Prep Time: 1 hour
- Cook Time: 30 Minutes
- Total Time: 1 Hour 30 Minutes
- Yield: 2 Sandwiches 1x
- Category: Sandwich
- Method: Baking
- Cuisine: New Orleans
Description
This Baked Shrimp Po' Boy Sandwich With Remoulade sauce is about as tasty as you can get! Everything from the sauce to the French bread to the shrimp are super tasty!
Ingredients
For Po' Boy:
- 2 pieces of French Bread, 8 Inches in length each
- 12-16 Prepared Shrimp (enough to cover sandwiches) See Below
- Lettuce
- Tomato, Sliced
- Remoulade Sauce See Below
For Shrimp:
- 12-16 deveined, tail off raw shrimp
- 1 cup plain breadcrumbs
- 2 eggs, beat
- 2 tablespoon Cajun seasoning (optional)
- ¼ teaspoon cayenne powder
For Remoulade:
- ½ cups mayonnaise
- 1 garlic clove, finely diced
- 1 Tablespoons finely chopped onion
- 1 Tablespoon Dijon Mustard
- 2 Teaspoons freshly squeezed lemon juice
- ½ Tablespoons finely chopped parsley
- ½ Tablespoons Hot Sauce (I used Frank’s)
- 1 teaspoon capers, chopped
- ½ teaspoons Tamari
- ⅛ teaspoon cayenne pepper powder
- ⅛ teaspoon cajun seasoning
- ½ teaspoon paprika
- ⅛ teaspoon salt
Instructions
For Remoulade Sauce:
- Add all ingredients to a bowl and stir
- Let sit in fridge for at least one hour prior to starting to cook shrimp
For Shrimp:
- Preheat oven to 400° Fahrenheit
- Add breadcrumbs to one bowl
- Add eggs to another bowl
- Dunk each shrimp into the egg wash and then place in breadcrumbs to coat
- Lay on baking pan
- Once all are coated and oven is preheated, bake the shrimp for approximately 8-12 minutes, until shrimp are pink and coating is golden brown
For po' Boy Sandwiches:
- Slice bread lengthwise if needed to give it a sandwich shape
- If you like your sandwiches toasted, toast bread in oven for a few minutes. I add it to the oven for 4 minutes while the shrimp is baking
- Add lettuce, tomato, and shrimp
- Top with Remoulade sauce
- Serve
Notes
- Deep-Fried Shrimp would also work well for this recipe. This baked recipe, however, is 100% delicious and cuts back on the calories.
- The bread you use matters. Find French bread you like and use that.
- For a vegetarian recipe, use extra firm tofu and bread it like you would the shrimp.
Keywords: shrimp po boy
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Ashley @ Big Flavors from a Tiny Kitchen
I love a good po' boy sandwich! I tend to favor shrimp in mine, too, and I love that you've baked them here! Looks like the perfect balance of toppings, too. YUM!
Karyl | Karyl's Kulinary Krusade
This is making my mouth water!! I went to New Orleans in January, and finally tried my first po boy...I was absolutely sold! I swore I was gonna make one myself as soon as I got back...but of course never did. Your recipe inspires me! I definitely need to try it at home
Heather
Love Love Love this! New Orleans is one of my favorite places to be and this recipe brings back so many wonderful memories. I love that the shrimp is baked and that sauce is on point!!
Anne Murphy
That shrimp looks nice aned crunchy - and I agree about the mess of frying! Just not worth it for just a few people. The sandwich sounds great.
Amanda
We swoon for a good po' boy sandwich! What a great idea to bake the shrimp instead of frying them. Especially with that luscious remoulade on top.
Madi
This looks like such an awesome sandwich! I need to make this ASAP!
Ben
Hey! Yeah, it is really good.
debbye
Ben, you nailed this Po Boy. My dad used to make these when he was alive. Never with the sauce, though. Great post!
Ben
I love saucy things and this sauce really does add to the dish. Really, this was a great sammich.
Ben
Hey! Yeah, it is really good.
Jeff
Always love the info!
Lisa | Garlic & Zest
We were just in New Orleans last weekend celebrating our anniversary -- ate oyster po'boys (dressed) and shrimp remoulade. I need to try your shrimp po'boys soon to reminisce...
★★★★★