New Orleans-Inspired Cajun Shrimp Po’Boy Sandwich

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

A flavorful sandwich featuring spicy Cajun-seasoned shrimp on a crusty baguette, topped with crisp lettuce, tomato, and tangy remoulade sauce. This American-inspired sandwich and wrap recipe, ready in about 20 minutes, pairs large shrimp, peeled and deveined, Cajun seasoning, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp Cajun seasoning
• 2 tbsp vegetable oil
• 1, about 12 inches French baguette
• 1/3 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp prepared horseradish
• 1 tsp Worcestershire sauce
• 1 tsp hot sauce
• 1 cup shredded iceberg lettuce
• 1 medium ripe tomato, sliced
• 1/2 tsp salt
• 1/4 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Toss 1 lb peeled and deveined large shrimp with 2 tbsp Cajun seasoning, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side until opaque and slightly charred. Remove from heat.
3. Step 3: In a small bowl, whisk together 1/3 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp prepared horseradish, 1 tsp Worcestershire sauce, and 1 tsp hot sauce to make the remoulade.
4. Step 4: Slice the 12-inch French baguette lengthwise, leaving a hinge. Toast the bread lightly under a broiler for 1-2 minutes until golden.
5. Step 5: Spread the remoulade sauce generously on both sides of the baguette. Layer 1 cup shredded iceberg lettuce and 1 sliced medium tomato evenly inside.
6. Step 6: Arrange the cooked Cajun shrimp on top of the lettuce and tomato, then close the sandwich and cut into 3-4 portions. Serve immediately.