Serves 4
10 min
Shrimp Po'boy
Recipe GLPR1a6e6c72b82135
A classic New Orleans-style sandwich featuring crispy popcorn shrimp piled onto soft rolls with a Cajun-seasoned mayo spread, fresh lettuce, tomatoes, and tangy dill pickles. Quick to assemble and bursting with flavor.
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Ingredients
1 cup light mayonnaise
1/2 teaspoon Cajun seasoning
4 po'boy rolls or submarine rolls
1/2 small head iceberg lettuce, shredded
2 medium tomatoes, sliced
2 large orders popcorn shrimp (about 1 pound), warm
1 cup sliced dill pickles
Directions
Prepare the Cajun mayo by mixing the light mayonnaise with Cajun seasoning in a small bowl until well combined.
Slice the tomatoes into thin rounds. Shred the iceberg lettuce into bite-sized pieces.
Ensure the popcorn shrimp are warm before assembly (if prepared ahead, warm them briefly in a 350°F oven for 2–3 minutes until heated through).
Split each roll lengthwise and spread the Cajun mayo generously on both cut sides.
Layer the bottom half of each roll with shredded lettuce, followed by sliced tomatoes.
Divide the warm popcorn shrimp evenly among the four rolls, placing them on top of the tomatoes.
Top the shrimp with a quarter of the sliced dill pickles on each sandwich.
Close each sandwich with the top half of the roll and serve immediately while the shrimp are still warm.
