This overstuffed avocado and shrimp sandwich is dripping with homemade avocado remoulade - a Southern classic that's perfect for game day and casual weekends!
Table of Contents
🗝️ Key takeaways
Skip the line at your local restaurant and make this fried shrimp po boy sandwich recipe is the ultimate casual dining or game-day food! It's sure to make any party complete.
- Using frozen crispy shrimp helps you save time in the kitchen and make this an easy meal in your dinner rotation.
- Perfect for game day or those casual weekend meals!
- A spicy, homemade remoulade sauce gives just the right, creamy kick to this updated Southern classic.
🧾 Ingredients
For this recipe you'll need:
📖 Variations
- Grilled shrimp can be used and make this huge sandwich a little healthier.
- Fried oysters or clams work well.
- Make it luxurious with some cooked lobster.
- OR, make it exotic with some crispy fried alligator meat.
- Fried catfish or other fish fillets can be substituted in this recipe, too.
- Fresh tomatoes, and green onions would taste amazing on this New Orleans style sandwich.
- Add a dash of Worcestershire sauce to your sauce for a savory zing.
- Use creole seasoning in our homemade sauce for an added kick.
Instructions
Note: This is an overview of the instructions. The full instructions are in the green recipe card below.
- Split the baguette. spread with homemade remoulade and sliced avocado.
- Add the shredded lettuce and cabbage.
- Add a layer of candied jalapeños.
- Pile on the hot, crispy shrimp.
Avocado Remoulade Recipe
I'm telling y'all, this is the best shrimp po’boy sauce, ever!
- Combine mayonnaise with the other remoulade ingredients in the bowl of a food processor and blend until smooth.
- Spoon into a canning jar or small bowl and cover tightly with a screw on lid or plastic wrap.
- Refrigerate for at least an hour.
- Serve extra remoulade along with the po boy sandwiches.
🥫 Storage
Wondering how you can store this shrimp po boy recipe? I'm here to help you with that!
If your sandwiches are assembled they are best served fresh. However, you can store the shrimp and sandwich toppings separately in the fridge for up to three days.
It's the perfect addition to your game day menu!
Expert Tip:
You can make the remoulade up to 5 days ahead of time and just keep it in an airtight container in the refrigerator. In fact, the remoulade is best if you give it at least a few hours to mellow out.
💭 Things to know
The perfect party is always as easy as family, friends, food, and football! This Shrimp Po-Boy sandwich is so quick and easy you'll be out of the kitchen in no time at all.
- I chose to use frozen breaded shrimp baked until crispy because it's a time saver but you could use your favorite shrimp recipe.
- Po' boys are messy! Pile the ingredients sky high on the soft sandwich roll.
- Although I often make remoulade from scratch I wanted to keep the prep time to a minimum so I started with my favorite prepared plain mayonnaise and added my remoulade ingredients from there.
- You could certainly make homemade baguettes rather than purchase them.
- I wouldn't suggest making this ahead of time - it's best with the contrasts between the chewy bread, hot shrimp, creamy avocado remoulade, and spicy-sweet candied jalapeños.
- I used hot sauce to add zing to the zesty avocado remoulade as well as passing it with the shrimp sandwich so that guests could add it to their own tastes.
- You can also heat it up cajun style with a sprinkle of Tony Chachere's Cajun Seasoning.
- You'll definitely want to try this more traditional fried chicken po boy!
- Toast enough bread for several sandiwches by using a baking sheet in the oven.
👩🍳 FAQs
Here are the questions I am most frequently asked about this recipe.
The best is New Orleans French bread but if you can't get that use any good baguette. I like sourdough, personally.
A Po' Boy shrimp sandwich is traditionally served with a hot sauce alongside and beer. We've upped the game a bit by choosing and Lime-A-Ritas!
Lots of crispy fried shrimp, lettuce, cabbage, avocado, pickled jalapenos, and remolaude sauce.
Po' Boy sauce is just remoulade - a creamy sauce made with a mayonnaise base. It's super easy!
📚 Related recipes
More perfect game day recipes!
🍽️ Serve with...
- Make your own French Baguette in under two hours with this easy recipe.
- Sweet Potato fries always pair well with your favorite sandwiches from the southern states.
- Make this an easy meal by serving this Homemade Potato Salad recipe.
- Rich and fudgy this Coca Cola Cake is the perfect way to end a southern meal.
Game day food
Where I live we're pretty serious about the big game. Bustling shopping centers turn into ghost towns as everyone takes their favorite spot in front of the TV to cheer their team on to victory.
It doesn't even matter if it's jr. high, high school, college, or pro football as long as there's tackles and scores involved!
Of course, no game day party is complete without food - and I'm telling you preparations for the big day start days ahead of time.
It's kind of like Thanksgiving but with hearty finger foods rather than feast foods. I like to make those preparations as simple as possible because who wants to spend hours alone in the kitchen when everyone else is yelling at the television?
📞 The last word
This fried shrimp sandwich with spicy avocado remoulade is so quick and easy - just add the ingredients generously to a baguette and cut in pieces!
This crave-worthy sandwich is bound to be a favorite among the seafood lovers in the family. Just be sure to serve the shrimp hot on the sandwich - whether you use grilled or fried.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Shrimp Po' Boy with Avocado Remoulade
Print Pin Recipe Save Recipe Rate RecipeIngredients
Shrimp Po' Boy Sandwich
- 1 baguette, I like sourdough
- ½ cup avocado remoulade, recipe follows
- 1 avocado, pitted, peeled, & sliced
- 1 cup lettuce, shredded
- ½ cup red cabbage, shredded
- ¼ cup candied jalapenos
- 1 pound shrimp, grilled or fried
- 1 lime
- Creole Seasoning (Tony Chachere’s), Optional - to sprinkle over the sandwich
Avocado Remoulade
- 1 avocado , very ripe - peeled and pitted
- ¾ cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 1 tablespoon dijon mustard
- 1 tablespoon juice from candied jalapeños
- 1 dash hot sauce, plus more for serving with sandwiches
Instructions
Shrimp Po' Boy
- Toast the baguette and split open.
- Spread with the avocado remoulade.
- Place the sliced avocado over the remoulade.
- Add the shredded lettuce and cabbage.
- Add a layer of candied jalapeños.
- Pile on the hot shrimp.
- Cover with the top of the baguette and press down gently. Cut in 4 or more pieces.
Spicy Avocado Remoulade
- Add all remoulade ingredients to a food processor.
- Process until smooth and well blended.
- Spoon into a canning jar and cover tightly. Refrigerate for at least an hour to blend flavors.
- Serve extra remoulade along with the sandwiches.
Notes
- I chose to use frozen breaded shrimp baked until crispy but you could use your favorite shrimp recipe.
- You can make the remoulade up to 5 days ahead of time and just keep it in an airtight container in the refrigerator. In fact the remoulade is best if you give it at least a few hours to mellow out.
- Although I often make remoulade from scratch I wanted to keep the prep time to a minimum so I started with my favorite prepared mayonnaise and added my remoulade ingredients from there.
- You could certainly make homemade baguettes rather than purchase them.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
First published January 28, 2019. Last updated February 15, 2024 for editorial improvements.
Willa Dunn says
Is this recipe Keto?
Marye says
No, not at all.