The Best Easy Blackened Shrimp Po' Boy

Po boy sandwich on a brown cutting board with chips and corn and hot sauce in the background.

5 from 9 votes

The Best Easy Blackened Shrimp Po' Boy

You can't have summer weather without a delicious, flavorful Po' Boy and this Blackened Shrimp Po' Boy is the absolute best thing you'll ever make!

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Keyword: baked, blackened, brioche, cajun, classic, dinner, easy, food, herbs, holidays, homemade, indulge, lunch, po' boy, recipe, sandwich, savory, shrimp, southern, spicy, summer, weeknight meals

Servings: servings

Calories: 825kcal

Author: Shanika

Ingredients

SHRIMP:

2-3 lbs. wild-caught Jumbo or Colossal shrimp (Deveined, De-shelled, Marinated Overnight, preferrably)
2 Tbsps unsalted butter
2 Tbsps blackened seasoning, homemade or store-bought
2 Tbsps cornmeal
½ lemon, freshly-squeezed

SANDWICHES:

4 Brioche rolls
Softened butter, for spreading
Tomato slices
Roasted corn
Dill pickles

PO' BOY SAUCE [DAIRY-FREE]:

1 cup vegan mayonnaise
2 garlic cloves, minced
1 tablespoon cajun or creole seasoning
1 teaspoon mustard powder
2 tsps sweet relish
hot sauce, a few drops (optional)
1 teaspoon freshly-squeezed lemon juice
2 Tbsps Almond milk (You can use your fave plant-based milk)
splash of Worcestershire sauce

US Customary - Metric

Instructions

SEASON + COOK THE SHRIMP:

In a bowl, add the shrimp along with the lemon juice, cornmeal and blackened seasoning, mixing everything together until shrimp are coated.
In a medium 10-inch skillet over medium-high heat, add the butter until melted. Add in the shrimp and cook on both sides (about 3-4 minutes), until pink, charred, and cooked through. Once done, remove from skillet and set aside on a plate.

TOAST THE ROLLS:

Preheat your oven to 400 degrees Fahrenheit.
On a baking sheet lined with parchment paper, add your brioche rolls and spread the softened butter on each side on the side. Bake in the oven until the edges are golden and the rolls are crisp. Remove and set aside.

MAKE THE PO' BOY SAUCE:

In a bowl, add the mayo, mustard powder, cajun or creole seasoning, sweet relish, milk, Worcestershire sauce, minced garlic, lemon juice, and hot sauce, and whisk together until combined and smooth.

ASSEMBLE SANDWICHES:

On each roll, add a few slices of tomato, the shrimp, roasted corn, dill pickles, and spoonfuls of po' boy sauce. Repeat until all po' boys are made.
Bon Appetit!

Notes

STORAGE: Best if sandwiches are consumed within the same day. However, individual ingredients (shrimp + roasted corn) can be stored separately in air-tight containers in the refrigerator for up to 3 days.
PO' BOY SAUCE (STORAGE): Add leftover sauce to your favorite mason jar or tightly sealed container and refrigerate for 3-4 days for optimal freshness.

Nutrition