Street Food

Cajun Shrimp Po'Boy

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Cajun Shrimp Po'Boy
Cruncy Cajun shrimp nestled in a soft French bread roll, topped with tangy coleslaw.

Dive into the heart of New Orleans from your own kitchen with this delectable Cajun Shrimp Po’Boy. This iconic street food is a must-try for anyone who loves bold flavors and satisfying textures. With its perfectly seasoned shrimp, crunchy lettuce, and tangy coleslaw, each bite transports you to bustling Louisiana streets.

“A true taste of New Orleans in every bite.”

Highlights

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Servings: 4 sandwiches
  • Calories: 600kcal

Ingredients

For the Shrimp:
  • 1 pound large shrimp, peeled and deveined (tails on)
  • 2 cups all-purpose flour
  • Salt and pepper, to taste
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon garlic powder
  • 1/4 cup buttermilk
  • Vegetable oil for frying
For the Coleslaw:
  • 4 cups shredded cabbage
  • 1 large carrot, grated
  • 1/4 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sugar
  • Salt and pepper, to taste
Sandwich Assembly:
  • 4 French bread rolls, split
  • Lettuce leaves
  • Tomato slices (optional)
  • Hot sauce or Louisiana-style remoulade, for serving

Instructions

  1. Prepare the Shrimp: In a large bowl, toss the shrimp with Cajun seasoning and garlic powder until evenly coated.

  2. Set Up Breading Station: Place flour in one shallow dish. Whisk together buttermilk, salt, and pepper in another shallow dish.

  3. Bread the Shrimp: Dredge each shrimp first in the seasoned flour, then dip into the buttermilk mixture, and finally coat again with flour. Set aside on a plate.

  4. Fry the Shrimp: Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C). Fry the breaded shrimp in batches for about 2-3 minutes per side or until golden brown and cooked through. Drain on paper towels.

  5. Make the Coleslaw: In a bowl, combine shredded cabbage and grated carrot. Mix mayonnaise, apple cider vinegar, sugar, salt, and pepper in another bowl. Pour over the cabbage mixture and toss to coat evenly. Refrigerate until serving.

  6. Assemble the Po’Boys: Spread coleslaw on the bottom half of each French bread roll. Add lettuce leaves and tomato slices if desired. Top with fried shrimp and serve immediately with hot sauce or remoulade on the side.

Nutrition

Estimated nutrition for this recipe, keep in mind that it may vary based on ingredients selected or substituted:

  • Serving: 1 sandwich
  • Calories: 600kcal
  • Carbohydrates: 50g
  • Protein: 30g
  • Fat: 35g
  • Cholesterol: 180mg
  • Sodium: 1500mg
  • Fiber: 3g
  • Sugar: 4g

Indulge in this mouthwatering Cajun Shrimp Po’Boy, perfect for a quick lunch or as part of a larger feast. Whether you’re channeling your inner chef at home or recreating the spirit of Mardi Gras, these sandwiches are sure to delight with their authentic flavors and satisfying crunch. Pair them with a cold beer or sweet tea for an even more enjoyable experience!

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