Blackened Shrimp Po’ Boy

A lighter version of a New Orleans favorite, this Blackened Shrimp Po’ Boy is full of flavor and spice!

Tomorrow is Fat Tuesday, the last big hoorah of Mardi Gras, so I’m bringing you a healthier twist on a NOLA favorite, the Shrimp Po’ Boy. Instead of fried shrimp, this sandwich has blackened shrimp sautéed in olive oil, and a Greek yogurt and mustard remoulade in place of the usual mayonnaise-based spread.

At the end of January, I visited New Orleans for a work trip and indulged in as much of the local cuisine as possible. I’m talking beignets, Po’ boy sandwiches, seafood, and King cake! During one of our events, we had a chance to visit Mardi Gras World, an operational warehouse and museum, to see some past floats and sculptures used in the parades. So cool!

How to Make Blackened Shrimp Po’ Boys

Let’s get back to these Po’ Boys. Traditionally, a po’ boy sandwich is served on French bread, but this version is served on a hearty multigrain loaf. The important thing to keep in mind when choosing bread for a po’ boy sandwich is finding a loaf that can stand up to all of the fillings and remoulade!

I used a spice blend from a local spice company, the Streamside Angler from J.M. Thomason, to season the shrimp. This spice blend has become my go-to when cooking seafood. The Streamside Angler is a blend of paprika, red pepper, garlic, onion, salt, thyme, oregano, fennel, rosemary, and black pepper, and it works so well when making blackened shrimp, salmon, or tilapia. Everything you could want for seafood all in one blend!

Kitchen Tip: Allow frozen shrimp to thaw in refrigerator or thaw under cool, running water before peeling. 

This sandwich is pretty filling with the whole grain bread and protein-packed shrimp but if you’re looking for something to serve it with, try a side of sweet potato fries or maybe a side of cooked okra & tomatoes.

Supplies you may need for this recipe: 

Print

Yum

Blackened Shrimp Po’ Boy

Prep Time: 5 minutes

Cook Time: 6 minutes

Total Time: 11 minutes

Yield: 2 servings

Serving Size: 1 sandwich

Ingredients

1/2 cup plain Greek yogurt

1 tablespoon Dijon mustard

1/2 teaspoon sriracha

1/4 teaspoon black pepper

1/2 tablespoon olive oil

1/2 pound 41/50 (medium) shrimp, thawed, peeled and deveined

1 tablespoon Streamside Angler spice (or Old Bay seasoning)

Dash of cayenne pepper

4 slices roma tomato

2 pieces leaf lettuce

1 small loaf multigrain bread (enough for 2 sandwiches)

1. In a small bowl, combine the yogurt, mustard, sriracha and black pepper until smooth to make the remoulade.

2. Heat olive oil in a large skillet over medium heat. Place shrimp on a plate and sprinkle with Streamside Angler spice and cayenne pepper, covering each shrimp well. Once oil is hot, add shrimp to skillet in an even layer. Cook on each side for 2-3 minutes.

3. Cut bread in half and spread a layer of remoulade on the bottom piece of bread for each sandwich. Divide shrimp between the sandwiches and top with tomato slices and lettuce.

0.1

https://thenutritionadventure.com/blackened-shrimp-po-boy/

If you enjoy this recipe (or any of my recipes!), please leave a comment below and follow me on Facebook or Instagram and tag #thenutritionadventure with a photo of your recipe creation. I love hearing from you & seeing how you use the recipes!

Want more seafood recipes? You might like these:

• Grapefruit Salmon Salad
• Shrimp & Bok Choy Noodle Soup
• Zesty Tuna Lettuce Wraps
• Scallop & Shrimp Soup

Pin for later!