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Cajun Shrimp Po-Boys with Sweet Slaw and Spicy Remoulade

Makes 2 Po-Boys


For the Poboy:

  • 1 lb medium or large shrimp peeled, deveined, and tails removed
  • Loaf of thin French bread split lengthwise and then cut in half
  • 2 1/2 tbsp blackened seasoning
  • 1 tbsp oil
  • 4 tbsp butter 2 tbsp melted
  • 4 leaves of lettuce
  • 1/2 large tomato sliced
  • 1 tsp garlic powder or to taste

For the Cajun Remoulade:

  • 1/2 cup mayo
  • 1 tbsp hot sauce
  • 1 tbsp horseradish
  • 1 tbsp dijon mustard
  • 1 tbsp pickle relish
  • 1 dash cayenne

For the sweet slaw:

  • 1 bag coleslaw salad mix
  • 1/2 cup mayo
  • 1/3 cup sugar
  • 1/4 cup buttermilk
  • 2 1/2 tbs lemon juice
  • 1 1/2 tbs apple cider vinegar
  • salt/pepper to taste


For the poboy:

  • Preheat oven to 350 degrees. Place sliced bread on a baking sheet, face up.
  • Brush with melted butter and sprinkle with garlic powder. Bake until toasted about 5 minutes.
  • In a large bowl add peeled shrimp, toss with oil, and add blackened seasoning.¬† Mix well.
  • In a skillet (I like to use my cast iron) melted 2 tbsp butter over med high heat and add shrimp.
  • Cook for about 2 minutes.
  • Stir shrimp and cook the other sides for another minute or two until cooked through.
  • To assemble the sandwich:
  • lay two leaves of lettuce on toasted bread and top with two or three slices on tomato.
  • Add a few scoops of shrimp, piling high.
  • Top with a few heaping spoonfuls of coleslaw (you will have extra slaw- I like to serve on the side too!)
  • Top with remoulade and toasted top of bread. Repeat with remaining bread.

For the slaw:

  • Whisk together all slaw sauce ingredients in a bowl and pour on top of coleslaw mix.
  • Taste and add additional salt and pepper, if needed.
  • Refrigerate until ready to serve.

For the remoulade:

  • Prepare the remoulade by mixing the sauce ingredients together in a bowl.
  • Refrigerate until ready to serve.


Remoulade recipe from Yummly.
Coleslaw adapted from LivelaughandlovewithLana.