Roasted Shrimp Po’ Boys

Roasted Shrimp Po' Boys

Pair this quick-fix po’ boy with some spicy kettle-cooked potato chips for the ultimate Louisiana lunch.

Roasted Shrimp Po' Boys
Makes 4
  • 1 tablespoon Creole seasoning*
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • 1 pound peeled and deveined large fresh shrimp
  • Spicy Mayonnaise (recipe follows)
  • 4 (6- to 8-inch) pieces French bread, split lengthwise
  • 2 cups shredded iceberg lettuce
  • 3 plum tomatoes, sliced ¼ inch thick
  • ½ cup dill pickle chips
  • Hot sauce, to serve
Spicy Mayonnaise
  • ¾ cup mayonnaise*
  • 1 tablespoon plus 1 teaspoon hot sauce
  • ¼ teaspoon salt-free Creole seasoning*
  1. Preheat oven to 450°. Spray a large rimmed baking sheet with cooking spray.
  2. In a large bowl, combine Creole seasoning, lemon juice, and oil. Add shrimp, tossing to coat. Cover and refrigerate for 15 to 20 minutes.
  3. Remove shrimp from marinade, and place on prepared pan.
  4. Bake until pink and firm, 7 to 9 minutes, turning shrimp halfway through baking.
  5. Using a spatula, spread 3 tablespoons Spicy Mayonnaise on cut sides of each bread piece. Divide shrimp evenly among bread. Top with lettuce, tomato, and pickles. Serve with hot sauce and Spicy Mayonnaise.
Spicy Mayonnaise
  1. In a small bowl, combine all ingredients. Cover and refrigerate until ready to use.
*We used Blue Plate Mayonnaise and Tony Chachere’s No Salt Seasoning Blend.


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