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Square side shot of a baked shrimp po boy recipe.
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Easy Shrimp Po' Boy {Baked, Not Fried!}

This roasted shrimp po' boy is a quicker, easier version of the classic New Orleans sandwich. Cajun-seasoned shrimp roasts in minutes, then gets piled on crusty French bread with homemade remoulade, lettuce, tomato, and pickles.
Course Dinner, Lunch
Cuisine American, cajun, Southern
Keyword fried shrimp po boy, New Orleans shrimp po’ boy, shrimp po boy recipe, shrimp po boy sandwich, shrimp po boy with remoulade
Prep Time 10 minutes
Cook Time 5 minutes
Chilling Time 15 minutes
Total Time 30 minutes
Servings 4 sandwiches
Calories 588kcal
Author Blair Lonergan

Equipment

  • large rimmed baking sheet

Ingredients

For the Po' Boys:

  • 1 tablespoon Creole or Cajun seasoning
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • 1 lb. jumbo shrimp (16-20 count per pound), peeled and deveined
  • 4 pieces of French bread, halved lengthwise (about 4-5 inches each) and lightly toasted
  • 2 cups shredded iceberg lettuce
  • 2 sliced tomatoes
  • Sliced dill pickles
  • Hot sauce, for serving

For the Remoulade Sauce:

  • 1 cup mayonnaise (we prefer Duke's mayo)
  • 3 tablespoons Creole mustard (or substitute Dijon, spicy brown, or stone-ground mustard)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon sweet pickle relish
  • 1 teaspoon sweet paprika
  • 1 teaspoon Cajun or Creole seasoning
  • 1 teaspoon prepared horseradish
  • 1 teaspoon Worcestershire sauce
  • 1-2 teaspoons hot sauce
  • 1 clove garlic, grated (or ¼ teaspoon garlic powder)

Instructions

  • Preheat oven to 450°F. Spray a large, rimmed baking sheet with nonstick cooking spray and set aside.
  • In a large bowl, toss together the shrimp, Creole or Cajun seasoning, lemon juice, and olive oil. Cover and refrigerate for 15 to 20 minutes.
  • While the shrimp marinates, prepare the remoulade sauce. Whisk all of the sauce ingredients together in a medium bowl or large glass measuring cup. Cover and refrigerate until ready to use.
    Making the remoulade sauce for shrimp po boys.
  • Using a slotted spoon, remove the shrimp from the marinade and arrange them in a single layer on the prepared baking sheet.
  • Roast the shrimp until they're pink and firm, about 4 to 5 minutes.
    Process shot showing how to assemble shrimp po boy recipe after the shrimp are done baking.
  • Assemble the sandwiches by spreading remoulade sauce on each piece of lightly toasted bread. Add roasted shrimp and top with lettuce, tomato, and pickles. Serve with hot sauce on the side.
    Horizontal side shot of a shrimp po boy on a blue plate.

Notes

  • Don't over-marinate. 15 to 20 minutes is ideal. Marinating longer than 1 hour will give the shrimp a mushy texture.
  • Watch the cook time. Shrimp cook quickly and become tough when overdone. Pull them as soon as they're pink and firm. Smaller shrimp will cook faster.
  • Toast the bread with butter for extra flavor and to help prevent sogginess.
  • Season after roasting if needed. Cajun and Creole seasoning blends already contain salt, so taste before adding more.
  • Any size shrimp works. We like jumbo for their meaty texture, but adjust cooking time for smaller shrimp.
  • For fried shrimp po' boys, use this fried shrimp recipe or try fried oysters for a different take.
  • Sauce shortcuts: Use store-bought remoulade, plain mayo, or stir hot sauce into mayo for a quick spicy version.
  • Remoulade keeps in the refrigerator for at least 1 week.
  • Recipe slightly adapted from Louisiana Cookin' magazine.

Nutrition

Serving: 1sandwich with 2 tablespoons of remoulade | Calories: 588kcal | Carbohydrates: 52g | Protein: 34g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 194mg | Sodium: 875mg | Potassium: 634mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1231IU | Vitamin C: 10mg | Calcium: 137mg | Iron: 5mg