Shrimp Po' Boy with Avocado Remoulade

Close up of a shrimp sandwich with avocado.

Shrimp Po' Boy with Avocado Remoulade

Get ready to fall in love with this awesome Louisiana Po' Boy sandwich, stuffed with crispy fried shrimp, fresh lettuce, spicy pickled jalapenos, and a killer homemade avocado remoulade sauce. Perfect for lunch or dinner, it's insanely tasty!

Course Main Course

Cuisine American - Southern

Prep Time 10

Total Time 10

Servings

Calories 746kcal

Author Marye Audet-White

Equipment

Food Processor

Ingredients

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

Tips

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.

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