Sheet Pan Cajun-Spiced Po’Boy Sandwiches

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

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender shrimp coated in a bold Cajun spice blend roasted on a sheet pan, served in crusty rolls with a tangy remoulade and crisp lettuce for a classic New Orleans-inspired po’boy. This American-inspired sandwich and wrap recipe, ready in about 22 minutes, pairs shrimp, olive oil, Cajun seasoning for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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.

Prep: 10 min Cook: 12 min Serves 4 American cuisine 420 cal/serving

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Ingredients

1 lb, peeled and deveined shrimp
2 tbsp olive oil
1 tbsp Cajun seasoning
1 tsp garlic powder
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
4, split lengthwise French rolls
1/2 cup mayonnaise
1 tbsp Dijon mustard
1 tbsp, fresh lemon juice
1 tsp hot sauce
1 cup, shredded romaine lettuce
1 medium, sliced tomato

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Instructions

Step 1: Preheat oven to 425°F. In a large bowl, toss 1 lb peeled and deveined shrimp with 2 tbsp olive oil, 1 tbsp Cajun seasoning, 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper until shrimp are evenly coated.
Step 2: Spread the shrimp in a single layer on a rimmed sheet pan and roast for 8-10 minutes, flipping halfway through, until shrimp are opaque and slightly charred at edges.
Step 3: Meanwhile, mix 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp fresh lemon juice, and 1 tsp hot sauce in a small bowl to make remoulade sauce.
Step 4: Toast 4 French rolls cut side up in the oven for 3 minutes until lightly crisp.
Step 5: To assemble, spread remoulade on both sides of each roll, layer with 1 cup shredded romaine lettuce, roasted shrimp, and sliced tomato from 1 medium tomato. Serve immediately.