Sheet Pan Cajun-Spiced Po’Boys with Remoulade Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

A vibrant New Orleans-inspired sandwich featuring sheet pan roasted shrimp seasoned with Cajun spices, topped with crunchy slaw and tangy remoulade on a soft hoagie roll. This southern-inspired sandwiches & wraps ready in about 25 minutes blends large shrimp, peeled and deveined, olive oil, Cajun seasoning into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 olive oil
• 1 tbsp Cajun seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 hoagie rolls
• 2 cups green cabbage, thinly sliced
• 1 cup red cabbage, thinly sliced
• 1/2 cup carrot, julienned
• 1/3 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tsp Worcestershire sauce
• 1/2 tsp garlic powder
• 1 tsp hot sauce
• 2 tbsp scallions, thinly sliced

Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 lb large shrimp with 2 tbsp olive oil, 1 tbsp Cajun seasoning, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated. Spread shrimp on a sheet pan in a single layer.
2. Step 2: Roast shrimp on the middle rack for 8-10 minutes until pink and opaque, flipping halfway through for even cooking.
3. Step 3: In a medium bowl, combine 2 cups thinly sliced green cabbage, 1 cup thinly sliced red cabbage, and 1/2 cup julienned carrot.
4. Step 4: In a small bowl, whisk together 1/3 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp lemon juice, 1 tsp Worcestershire sauce, 1/2 tsp garlic powder, 1 tsp hot sauce, and 2 tbsp thinly sliced scallions to create remoulade sauce.
5. Step 5: Toss the cabbage and carrot mixture with half of the remoulade sauce until coated and crisp.
6. Step 6: Slice 4 hoagie rolls lengthwise without cutting all the way through and toast lightly if desired.
7. Step 7: Assemble each sandwich by layering a generous handful of remoulade-dressed slaw, then topping with 1/4 of the roasted Cajun shrimp. Drizzle remaining remoulade sauce on top before serving.