With the help of frozen, breaded shrimp and an easy homemade remoulade sauce, you can whip up these delicious sandwiches in no time.
When it comes to sandwiches, these Shortcut Shrimp Po’Boy Sandwiches, filled with crispy shrimp, fresh lettuce and sliced tomatoes, and homemade remoulade sauce, are on of my all time favorites!
Living in the West, this isn’t the kind of sandwich that’s served often in local restaurants, so when the craving strikes, I usually end up making these savory shrimp sandwiches at home.
Of course, the most difficult, time-consuming part of making a shrimp po’boy is frying the shrimp. And that’s where the shortcut come in!
To save time–and the mess of frying food in my home kitchen–I just use breaded frozen shrimp from my supermarket’s freezer aisle. Easy peasy!
My entire family loves these sandwiches, even the ones who say they don’t like shrimp. There’s just something about the combination of ingredients that is so satisfying.
What to Serve with Shortcut Shrimp Po'Boy Sandwiches
Chili Cheese Fritos Corn Salad
This unique, creamy corn salad is loaded with shredded cheddar cheese and Chili Cheese Fritos!
Classic Deviled Eggs
This recipe for traditional deviled eggs is always a hit at potlucks and Easter celebrations. Hard boiled yolks are mixed with mayo, mustard, vinegar and spices for a delicious deviled egg filling everyone will love.
Cajun Roasted Potatoes with Creole Dipping Sauce
Potato wedges are coated in a mixture of Cajun spices, then dipped in a creamy Creole-style dipping sauce in this spicy side dish everyone will love!
Red Beans and Rice (Slow Cooker)
Red beans and andouille sausage, slow cooked and served over hot cooked rice, with a green onion garnish.
One of the most important components of a good shrimp po’boy is the remoulade sauce. It’s not something that’s usually available pre-made in the grocery store here, so I always make my own.
Don’t worry, it’s a super simple sauce that comes together in minutes. And it’s great for so many things, like burgers, or as a dipping sauce for French fries.
Toasting your sandwich buns may seem like an unnecessary extra step, but trust me, it’s a must! Crusty bread is a big part of the whole shrimp po’boy experience.
Fun fact: po’boy sandwiches originated in New Orleans at the Martin Brothers’ French Market Restaurant and Coffee Stand during the 1929 streetcar strike.
You’ll definitely be glad these Shortcut Shrimp Po’Boy Sandwiches are still around today for your enjoyment. I hope you love them as much as we do.
Be sure to save this recipe for Shortcut Shrimp Po’Boy Sandwiches to your favorite Pinterest board for later.
Here’s what you’ll need to make Shortcut Shrimp Po’Boy Sandwiches
- French rolls or hoagie buns
- Remoulade sauce
- Frozen breaded shrimp
- Produce: lettuce, tomatoes
Shortcut Shrimp Po’Boy Sandwiches
Ingredients
- 1 lb. frozen breaded shrimp
- 4 French rolls or hoagie buns
- 2 cups shredded lettuce
- 1-2 tomatoes sliced
- 1 cup remoulade sauce
Instructions
- Preheat oven to 350 degrees. Cook shrimp according to packages instructions.
- Meanwhile, split the sandwich rolls and place them cut side up on a large baking sheet. Bake until toasty, about 10 minutes
- Layer the shredded lettuce and sliced tomatoes in the toasted buns, followed by the cooked shrimp.
- Spoon desired amount of remoulade sauce over the sandwiches and serve immediately.
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Nutrition
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Who Dished It Up First: This is an original recipe
