Recipes
Grilled Shrimp Po' Boys with Cajun Remoulade
Serves 4
| Prep Time: 15 mins
| Cook Time: 10 mins
| Total Time: 25 mins
You may need: Cajun Spice
Discover The Recipe
Jump on board the “second line”, a brassy, jazzy New Orleans street parade, as we wander the lively streets of New Orleans. Along the way, we’ll make some classic Grilled Shrimp Po' Boys with Cajun Remoulade. This iconic sandwich, born in the heart of Louisiana, has earned its place as a global delight for food enthusiasts. Legend has it that the Martin brothers, Bennie and Clovis, crafted these hearty and affordable sandwiches in the late 1920s to support striking streetcar workers. They stuffed french bread with meat or seafood, creating the "po' boy" – a name that harkens back to its noble purpose of feeding the less fortunate.
Our Chef's version is a revelation, with succulent grilled shrimp, crisp greens, and ripe tomatoes embraced by a zesty, creamy cajun remoulade sauce. A remoulade, a mayo-based sauce with fresh herbs and pungent spices, gains its fiery charm from our authentic Cajun spice. This versatile blend kicks up a little heat and a whole lotta’ flavor, infusing the shrimp with an authentic Cajun flair. Assemble your sandwich with love and finish it off with a generous drizzle of remoulade for that ultimate wow factor. Your backyard BBQ will never be the same once your guests indulge in these Grilled Shrimp Po' Boys with Cajun Remoulade. It's a ticket to the flavors of Cajun and creole cooking that will leave everyone craving more. So, fire up the grill and treat your taste buds to a taste of New Orleans. Use our Cajun Blend to blacken fish, rub on meats, dust over stews, soups or typical Cajun dishes, or sprinkle on any veggies.
Ingredients
Cajun Remoulade
½ cup mayonnaise
3 Tbsp dijon mustard (yellow mustard works as well)
2 stalks green onions, thinly sliced
¼ cup sweet relish
1 clove garlic, grated or finely minced
1 Tbsp lemon juice plus 1 tsp of lemon zest
1 tsp Piquant Post Cajun Spice
Salt, to taste
Grilled Shrimp Po’Boy
1 lb shrimp, peeled and deveined, tails removed
1 Tbsp vegetable (or avocado or canola) oil, plus more for hoagie rolls
1 tsp Piquant Post Cajun Spice
½ tsp salt or to taste
To serve: hoagie rolls, shredded lettuce, sliced tomatoes, potato chips
Notes
Shrimp cooks very quickly so be sure not to cook it past the recommended time stated in the recipe.
Try dressing the lettuce with the cajun remoulade before adding it to your sandwich.
Instructions
Prepare the cajun remoulade. In a small bowl, mix the mayonnaise, dijon mustard, green onions, sweet relish, garlic, lemon juice and zest and Piquant Post Cajun Blend. Add a pinch of salt (or to taste) then set aside.
Preheat your grill. Coat the shrimp with oil, 1 tsp Piquant Post Cajun Blend and salt then set aside. Once the grill gets hot, cook the shrimp on each side for 2-3 minutes until they turn pink and develop a nice char.
Meanwhile, slice the hoagie rolls in half and brush both halves with some oil. Place the rolls cut side down onto the grill and toast until golden brown.
Assemble your po’boys by layering the hoagie roll with shredded lettuce, sliced tomatoes, grilled shrimp and drizzle with cajun remoulade.
Alternatives & Substitutions
A Po’Boy sandwich is a classic Southern sandwich that originated in New Orleans. It features fried seafood, lettuce, tomatoes, and a tangy, creamy mayo-based sauce known as a “remoulade”.
Our Cajun Blend is a versatile “blackening” seasoning that adds a piquant kick and deep flavor to any recipe. When tossed with the succulent shrimp, our proprietary blend adds a complex, aromatic and distinctly Cajun flair.
A remoulade is a versatile creamy sauce that is often used to dress fried foods in Creole cuisine. Try adding other complimentary ingredients like capers, chopped celery or hot sauce for extra flavor.
Check out other flaming hot Cajun recipes like Cajun Blackened Salmon or Vegan Jambalaya.
Interested in sides for your Grilled Po’ Boy Sandwich? Then try our recipes for Elote Corn Salad with Chipotle Crema or Tomato Mango Ceviche
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Grilled Shrimp Po' Boys with Cajun Remoulade
Serves
4
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Piquant Post spice you'll need: Cajun Spice
Ingredients
Cajun Remoulade
½ cup mayonnaise
3 Tbsp dijon mustard (yellow mustard works as well)
2 stalks green onions, thinly sliced
¼ cup sweet relish
1 clove garlic, grated or finely minced
1 Tbsp lemon juice plus 1 tsp of lemon zest
1 tsp Piquant Post Cajun Spice
Salt, to taste
Grilled Shrimp Po’Boy
1 lb shrimp, peeled and deveined, tails removed
1 Tbsp vegetable (or avocado or canola) oil, plus more for hoagie rolls
1 tsp Piquant Post Cajun Spice
½ tsp salt or to taste
To serve: hoagie rolls, shredded lettuce, sliced tomatoes, potato chips
Instructions
Prepare the cajun remoulade. In a small bowl, mix the mayonnaise, dijon mustard, green onions, sweet relish, garlic, lemon juice and zest and Piquant Post Cajun Blend. Add a pinch of salt (or to taste) then set aside.
Preheat your grill. Coat the shrimp with oil, 1 tsp Piquant Post Cajun Blend and salt then set aside. Once the grill gets hot, cook the shrimp on each side for 2-3 minutes until they turn pink and develop a nice char.
Meanwhile, slice the hoagie rolls in half and brush both halves with some oil. Place the rolls cut side down onto the grill and toast until golden brown.
Assemble your po’boys by layering the hoagie roll with shredded lettuce, sliced tomatoes, grilled shrimp and drizzle with cajun remoulade.
Notes
Shrimp cooks very quickly so be sure not to cook it past the recommended time stated in the recipe.
Try dressing the lettuce with the cajun remoulade before adding it to your sandwich.
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