Baked Shrimp Po’ Boy Recipe With Remoulade Sauce

February 20, 2018 (Last Updated: August 15, 2020) - As an Amazon Associate I earn from qualifying purchases.

Such a tasty sandwich in this Baked Shrimp Po’ Boy recipe and that Remoulade Sauce is about as sassy as it gets. There is so much flavor going on in this yummy sandwich.

A Po' Boy sandwich on a sandwich paper with french roll in the background

We have been spending all this time covering the New Orlean’s classic, the Sazerac, but I also want to give some props to New Orleans food. The food of Louisiana is definitely an American tradition and part of our national culture, so let’s make a sandwich! 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.

raw shrimp in egg wash getting ready to be breaded for po' boy sandwich

breaded shrimp on baking sheet before going into oven

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.

slicing french bread, tomatoes and lettuce for New Orleans Po' Boy sandwich

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.

shrimp and french bread in oven baking

finished po' boy sandwich with remoulade sauce on it. French bread in background wrapped in cloth

Products I Used In This Recipe

  1. Louisiana Cajun Seasoning
  2. Mixing Bowl
  3. Baking Sheet

Baked Shrimp Po’ Boy Recipe With Remoulade Sauce

A Po' Boy sandwich on a sandwich paper with french roll in the background

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!

  • Author: Ben Myhre
  • 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


For Po’ Boy:

  • 2 pieces of French Bread, 8 Inches in length each
  • 1216 Prepared Shrimp (enough to cover sandwiches) See Below
  • Lettuce
  • Tomato, Sliced
  • Remoulade Sauce See Below

For Shrimp:

  • 1216 deveined, tail off raw shrimp
  • 1 cup plain breadcrumbs
  • 2 eggs, beat
  • 2 tablespoon Cajun seasoning (optional)
  • 1/4 teaspoon cayenne powder

For Remoulade:

  • .5 cups mayonnaise
  • 1 garlic clove, finely diced
  • 1 Tablespoons finely chopped onion
  • 1 Tablespoon Dijon Mustard
  • 2 Teaspoons freshly squeezed lemon juice
  • .5 Tablespoons finely chopped parsley
  • .5 Tablespoons Hot Sauce (I used Frank’s)
  • 1 teaspoon capers, chopped
  • .5 teaspoons Tamari
  • ⅛ teaspoon cayenne pepper powder
  • ⅛ teaspoon cajun seasoning
  • .5 teaspoon paprika
  • ⅛ teaspoon salt


For Remoulade Sauce:

  1. Add all ingredients to a bowl and stir
  2. Let sit in fridge for at least one hour prior to starting to cook shrimp

For Shrimp:

  1. Preheat oven to 400
  2. Make sure shrimp is deveined and tail off
  3. Add breadcrumbs to one bowl
  4. Add eggs to another bowl
  5. Dunk each shrimp into the egg wash and then place in breadcrumbs to coat
  6. Lay on baking pan
  7. 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:

  1. Slice bread lengthwise if needed to give it a sandwich shape
  2. 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
  3. Add lettuce
  4. Add tomato
  5. Add shrimp
  6. Top with Remoulade sauce
  7. Serve

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  • Reply
    February 20, 2018 at 1:11 pm

    Thank you for the vegetarian option! I have block of tofu and now i know what I am going to do with it tonight!

  • Reply
    February 20, 2018 at 1:15 pm

    That is one fantastic looking sandwich! ..and oh my gosh that sauce!! I am such a sauce lover, this will definitely be on my dinner table this week! 🙂

  • Reply
    February 20, 2018 at 1:16 pm

    Totally loving all those great spices. And the vegetarian version too! 🙂

    • Reply
      February 22, 2018 at 9:57 am

      Ashley liked it. The sauce really adds to this sammich.

  • Reply
    February 20, 2018 at 1:22 pm

    I’m drooling over this po boy! Your recipe looks amazing!

  • Reply
    February 20, 2018 at 1:28 pm

    Oh my gosh, I should not have looked at this when I was so hungry. I want it! It looks SO delicious!

  • Reply
    Dominique | Perchance to Cook
    February 22, 2018 at 8:22 am

    I love that the shrimp are baked here! They look just perfect! Also, that remoulade sauce is seriously calling my name.

  • Reply
    Kathryn @ FoodieGirlChicago
    February 22, 2018 at 8:33 am

    That is one good looking sandwich! I definitely want to try this for lunch one day soon!!

  • Reply
    Veena Azmanov
    February 23, 2018 at 4:16 pm

    I love that you baked these. They look so perfect. Love the color of that remoulade sauce. yum

  • Reply
    Analida @
    February 23, 2018 at 5:27 pm

    The Po boy looks amazing! There is something about Southern food that has that spicy but not overdone edge to it. A comfort food that has that unique style. I visit family in South Carolina and one of my favorites is Shrimp and Grits – I love these

  • Reply
    Amy Nash
    February 23, 2018 at 11:14 pm

    I am so down with the baked shrimp in this po’ boy! It sounds so good, and I’m with ya – the hassle of deep frying makes me reconsider every time. Thanks for sharing!

  • Reply
    Ashley @ Big Flavors from a Tiny Kitchen
    February 24, 2018 at 9:22 am

    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!

  • Reply
    Karyl | Karyl's Kulinary Krusade
    February 25, 2018 at 8:24 am

    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

  • Reply
    February 25, 2018 at 2:19 pm

    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!!

  • Reply
    Anne Murphy
    February 25, 2018 at 4:37 pm

    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.

  • Reply
    February 25, 2018 at 8:11 pm

    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.

  • Reply
    February 26, 2018 at 11:55 am

    This looks like such an awesome sandwich! I need to make this ASAP!

    • Reply
      March 8, 2018 at 3:13 pm

      Hey! Yeah, it is really good.

  • Reply
    March 4, 2018 at 1:24 am

    Ben, you nailed this Po Boy. My dad used to make these when he was alive. Never with the sauce, though. Great post!

    • Reply
      March 4, 2018 at 9:15 am

      I love saucy things and this sauce really does add to the dish. Really, this was a great sammich.

  • Reply
    March 8, 2018 at 3:13 pm

    Hey! Yeah, it is really good.

  • Reply
    April 20, 2018 at 3:59 pm

    Always love the info!

  • Reply
    Lisa | Garlic & Zest
    June 9, 2018 at 1:16 pm

    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…

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