Already thinking about Mardi Gras? Blackened shrimp po boys with remoulade sauce for the win!
TBH: It's another one of those days where writing just escapes me. No amount of caffeine seems to be helping either. I just keep staring out the window zoning out with my keyboard in front of me. Midweek blues?? Maybe these blackened shrimp po boys will help, they do add some festive flair to this gray, sodden time of year!
As much as I love the rain, this time of year always gets me. It's just muddy and wet and cold. All the time. Plus, I've had about all I can eat of winter root veggies and citruses. So ready for that spring produce! While I'm waiting for the seasons to catch up with me, let's do a little Mardi Gras celebrating!
I'll be making these blackened shrimp po boys this year on Fat Tuesday, complete with their own homemade remoulade sauce. Traditional po boys usually include deep fried shrimp but I'm tryyyyyying to be healthy so blackened shrimp it is!
I also find them more flavorful that way so win win!
Oh and PS. These blackened shrimp po boys take less than 20 minutes from start to finish. The shrimp cooks up in just 6 minutes! Other than that, pulse the remoulade in a food processor and lightly toast the rolls.
That's it!
Well, my Mardi Gras dinner is taken care of. Quick and easy (and healthier!) blackened shrimp po boys 👍🏻. Unless I feel like a bowl of jambalaya or a one pot shrimp boil that day 🤣. Recipe in 3..2..
Blackened Shrimp Po Boys
- Total Time: 16 minutes
- Yield: 2 1x
Description
Try a true taste of New Orleans with a slightly healthier version of the classic southern style shrimp po boys! Drizzled with homemade remoulade of course.
Ingredients
For the Po Boys
- 1 lb jumbo shrimp, peeled and deveined
- 1 teaspoon lemon juice
- 2 tablespoons corn meal
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon creole seasoning
- 2 french rolls, halved
- Dill pickles (as many or as few as you want)
- Tomato slices (I used about 3-4 per sandwich)
- 2 cups shredded green cabbage
- Butter, for spreading
- 2 tablespoons extra virgin olive oil
For the Remoulade
- ½ cup mayonnaise
- ½ teaspoon mustard (creole mustard if possible)
- 1 tablespoon creole seasoning
- ½ tablespoon pickle juice
- ½ tablespoon capers
- 1 clove garlic
- About ¼ teaspoon hot sauce (less or more as desired)
- ½ teaspoon lemon juice
- 2-3 chives
- Salt and pepper to taste
Get Recipe Ingredients
Instructions
- Pat shrimp dry with a paper towel. In a medium mixing bowl, toss shrimp with the lemon juice, corn meal, paprika, garlic powder, onion powder, and creole seasoning, until coated. Let sit while making the remoulade.
- Pulse all ingredients for the remoulade in a food processor. Add salt and pepper as desired. Chill until ready to use.
- In a large skillet, heat olive oil over medium high heat. Arrange the shrimp in a single layer and cook for 3 minutes. Flip and cook another 3 minutes, until shrimp is cooked through (pink with no opaque spots). Remove from heat.
- While shrimp is cooking, lightly toast rolls. Once toasted, spread both sides with a little butter and a spoonful of remoulade sauce.
- Assemble po boys: Layer rolls with tomato slices and pickles. Divide shrimp and cabbage evenly among the rolls. Drizzle with remaining remoulade sauce. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
Janel Barthe says
I don't have any Creole seasoning...can you suggest a homemade recipe ?
Aberdeen says
I don't have one but if you do a quick google search there's a ton of options. I might try the Martha Stewart one just for kicks. Hope that helps!