Name: Cajun Grilled Shrimp Po’ Boy Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Cajun
Ingredients: 2 Tbsp. mayonnaise; 1/2 tsp Creole seasoning; French Bread (cut in half for two sandwiches); butter; garlic; 1 pound large shrimp (peeled and deveined); 1 teaspoon Creole seasoning; 2 teaspoons olive oil; 1/2 cup yellow onion (sliced); 1/2 cup shredded lettuce; 1/2 cup diced tomatoes; lemon juice (if desired)

Jump to Recipe

If you’re craving a sandwich that’s bursting with Southern flavor, the Cajun Grilled Shrimp Po’ Boy will absolutely hit the spot. Plump, spiced shrimp nestled in a crusty French loaf with cool, creamy Cajun aioli, crisp lettuce, juicy tomatoes, and sautéed onions is the kind of meal that makes you sit back and savor every bite. The layers of texture and heat, with just a hint of zesty lemon, come together to deliver a true Louisiana street food experience right at home.

Cajun Grilled Shrimp Po’ Boy Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about a Cajun Grilled Shrimp Po’ Boy is that the ingredients are simple but so vital. Each component from the spicy shrimp to the fresh toppings builds that signature flavor and mouthwatering texture that make this sandwich addictive.

Mayonnaise: The creamy base for your Cajun aioli, essential for balancing out all that spice and juicy shrimp.
Creole seasoning: Packs a punch of robust, peppery flavor that brings the true Cajun spirit to your po’ boy.
French Bread: Crusty on the outside, fluffy on the inside, it’s the perfect vessel for catching every last bit of flavor.
Butter: For brushing on the bread before toasting, adding richness and helping that garlic flavor really stick.
Garlic: Minced fresh or in powder form, gives a savory bite and makes the bread absolutely irresistible.
Large shrimp (peeled and deveined): The star of the show—juicy, sweet, and quick to cook.
Olive oil: Adds richness when sautéing the onion and keeps the shrimp moist.
Yellow onion (sliced): Sautéed until sweet and golden, these give a mellow, caramelized depth to your sandwich.
Shredded lettuce: Adds a fresh, crisp texture that contrasts beautifully with the warm shrimp and toasty bread.
Diced tomatoes: For bursts of juiciness and color in every bite.
Lemon juice (if desired): A squeeze of fresh lemon brightens all the Cajun flavors and accentuates the shrimp.

How to Make Cajun Grilled Shrimp Po’ Boy

Step 1: Prepare the Cajun Aioli

Start things off by stirring together your mayonnaise and Creole seasoning in a small bowl. Cover this spicy, creamy mixture and let it chill in the fridge while you prepare everything else. Seriously, don’t skip letting it sit—the flavors melt together into a luscious spread that’ll lay down the perfect foundation for the rest of your Cajun Grilled Shrimp Po’ Boy.

Step 2: Toast the French Bread

Good bread can make or break your po’ boy, so give it the love it deserves! Preheat your oven and slice your French loaf lengthwise, but don’t slice all the way through. Slather both cut sides with butter, sprinkle on your minced garlic (or garlic powder in a pinch), and toast on a baking sheet for five minutes. The result is golden, just-crispy bread with a soft interior that soaks up every bit of flavor.

Step 3: Season the Shrimp

Drop your peeled and deveined shrimp into a bowl, sprinkle over a generous hit of Creole seasoning, and toss them until coated. This ensures every bite of shrimp brings that signature kick of heat and spice, which is essential for any authentic Cajun Grilled Shrimp Po’ Boy.

Step 4: Sauté the Onions and Shrimp

Heat up some olive oil in a large skillet, then toss in your sliced onions. Keep them moving in the pan—this keeps them from charring and helps them go soft and sweet. Once they’re turning translucent, add in your shrimp. Sauté both together a few more minutes until the shrimp curl up and turn opaque. For an extra flavor pop, squeeze on some fresh lemon juice right before taking them off the heat.

Step 5: Assemble the Sandwich

Now comes the moment of truth! Spread that bold Cajun aioli generously onto both sides of your toasted bread. Layer in the shredded lettuce and tomatoes—this keeps things crisp and fresh. Pile high with the hot shrimp and sautéed onions. Don’t shy away from letting some of that savory, spicy cooking liquid soak into the bread; it’s what makes a Cajun Grilled Shrimp Po’ Boy so satisfying. Serve up immediately and watch it disappear!

How to Serve Cajun Grilled Shrimp Po’ Boy

Garnishes

Go wild with garnishes if you want to add a little extra flair to your Cajun Grilled Shrimp Po’ Boy. A sprinkle of chopped parsley not only looks pretty but gives a fresh, herbal lift. If you’re feeling spicy, a few dashes of hot sauce can heat things up, or add thinly sliced pickles for a tangy crunch that cuts through the richness.

Side Dishes

This sandwich shines alongside classic Southern sides. Think crispy potato chips, homemade coleslaw, or oven fries served with extra aioli. For a cool, refreshing bite, a simple cucumber salad or creamy potato salad balances out the bold Cajun flavors wonderfully.

Creative Ways to Present

For parties, slice the po’ boys into mini sliders using small rolls or split baguettes. Or arrange the sandwich ingredients buffet-style so guests can build their own Cajun Grilled Shrimp Po’ Boy just the way they like. Add colorful napkins and serve on a platter lined with parchment for an easy, eye-catching presentation.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover shrimp or toppings, store each element separately in airtight containers in the fridge. The aioli will keep for several days, and shrimp are best used within two days for optimal freshness.

Freezing

The shrimp themselves can be frozen after cooking; let them cool completely first, then place in a freezer-safe bag. The bread and toppings don’t freeze as well and are best made fresh, but having a stash of Cajun shrimp in the freezer means you can whip up a po’ boy at a moment’s notice.

Reheating

To reheat your shrimp, lay them out on a baking sheet and warm in a 300-degree oven for about 5 minutes until just hot. Avoid the microwave if you can—that can make them rubbery. Assemble your sandwich fresh for the best texture and flavor.

FAQs

Can I use frozen shrimp for my Cajun Grilled Shrimp Po’ Boy?

Absolutely! Just make sure to thaw them thoroughly and pat them dry before seasoning to avoid excess moisture in your skillet. Frozen shrimp are super convenient and work perfectly in this sandwich.

Is Creole seasoning the same as Cajun seasoning?

They share many similarities and both will work here. Creole seasoning typically features more herbs, while Cajun blends focus more on ground peppers. Either will deliver the punchy Southern flavor that makes a Cajun Grilled Shrimp Po’ Boy irresistible.

What other breads can I use if I can’t find French bread?

If French bread isn’t available, try using a crusty hoagie roll, ciabatta roll, or even a sturdy baguette. The key is to choose a bread that’s soft enough to bite through but sturdy enough to absorb all those wonderful juices.

Can I grill the shrimp instead of cooking in a skillet?

Yes! Thread seasoned shrimp onto skewers and grill over medium-high heat for about 2 minutes per side. It adds a smoky flavor and authentic char that makes your Cajun Grilled Shrimp Po’ Boy feel like a backyard barbecue treat.

How spicy is this sandwich?

The spice level depends on your Creole seasoning and how much you use. For a milder sandwich, reduce the amount or pair with extra lettuce and tomato to mellow the heat. For spice lovers, add hot sauce or extra seasoning for an even bigger kick!

Final Thoughts

The Cajun Grilled Shrimp Po’ Boy is the kind of recipe that turns a regular night into a flavor-packed celebration. Don’t let the simple method fool you: every bite bursts with authentic Southern taste, and it’s so easy to make at home. Give it a try—you might just find yourself making it again and again!

Cajun Grilled Shrimp Po’ Boy Recipe

★★★★★

5.3 from 14 reviews

Author: Noah
Total Time: 30 minutes
Yield: 2 sandwiches 1x
Diet: Gluten Free

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Description

This Cajun Grilled Shrimp Po’ Boy recipe combines bold Creole flavors with succulent shrimp, crispy French bread, and a zesty aioli for a delicious sandwich experience.

Instructions

To Prepare the Cajun Aioli – Combine the mayonnaise with 1/2 teaspoon of Creole seasoning in a small bowl; Cover and keep cold in the refrigerator until ready to use. The longer it sits, the more the flavors mix together.
To Prepare the Bread – Preheat oven to 375°. Split the French bread in half, slicing only one side, not all the way through. Spread butter on each side of the bread and add some minced garlic. Place on a cookie sheet and bake at 375° for about 5 minutes or until lightly toasted. Set aside.
To Prepare the Shrimp – Put the shrimp in a bowl and sprinkle with the Creole seasoning and set aside. To Grill in a Skillet: In a large skillet, heat the olive oil over medium-high heat. Add your sliced onion and sauté in olive oil for a few minutes, keep them moving often so they don’t burn. When onions are starting to turn translucent, about 4 minutes or so, add the shrimp and sauté the onions and shrimp together for about 5 more minutes. Squeeze with a little fresh lemon juice if desired.
To Assemble the Sandwich – Spread the Cajun Aioli over both sides of your bread. Add some shredded lettuce and diced or sliced tomatoes. Spoon the shrimp and onions on the sandwich. Serve immediately.