Servings: 2 giant sandwiches | Prep Time: 10 minutes | Cook Time: 5 minutes
This shrimp po’ boy recipe is bold, buttery, and packed with flavor without any frying. It’s inspired by a blackened shrimp po’ boy I recently had at a restaurant just a couple of blocks off the Gulf in Mississippi. Juicy, fresh shrimp are coated in my homemade blackened seasoning, finished with butter and a splash of beer, and piled into crusty bread with crisp lettuce, tomatoes, pickles, and a generous spread of mayo.
I create small batch recipes, so this makes two generous sandwiches and comes together in about 20 minutes. I know it doesn’t have fried shrimp like a traditional po’ boy, but it’s perfect for a laid-back date night, a cozy seafood dinner at home, or when you want something that feels special and comes together super quick!
Ingredients
For the Sandwiches:
- 1/2 lb. (8 oz.) Raw Shrimp, peeled and deveined, + tails removed
- 1 tbsp. store-bought or homemade Blackened Seasoning (see below for homemade version)
- 1/4 tsp. Cajun Seasoning
- 2 tsp. Olive Oil
- 1 tbsp. Unsalted Butter
- 2-3 tbsp. Light Beer
- 2 French Sub Rolls (or any sub rolls you can find)
- good Mayonnaise, to your preference (I use a lot!)
- 1 cup Shredded Lettuce
- 1 large Sliced Tomato
- 8 slices Dill Pickles
- Hot Sauce (optional, for serving)
For the Small Batch Blackened Seasoning:
- ½ tsp. Smoked Paprika
- ½ tsp. Kosher Salt
- ¼ tsp. Onion Powder
- ¼ tsp Garlic Powder
- ¼ tsp. dried Thyme
- ¼ tsp. Cayenne Pepper
- ¼ tsp. freshly cracked Black Pepper
- 1/4 tsp. Cumin
- 1/4 tsp. dried Oregano
So the restaurant that inspired this recipe was just a couple blocks off the Gulf in southern Mississippi, about an hour away from New Orleans, Louisiana, where the seafood is fresh, and their dishes were ALL really great without trying too hard. I have literally thought about that sandwich more than I should admit: I just loved the simplicity of it! No heavy slaw, no complicated sauces, and no batter and vegetable oil mess. Just balance, flavor, and texture done right.
This version keeps that same spirit while making it totally doable at home. The shrimp cook in just a few minutes with my homemade blackened seasoning and a tiny bit of Cajun seasoning. At the end, a tablespoon (or two) of butter and a splash of beer make a quick pan sauce that gets spooned right over the shrimp once they’re stuffed into the sandwiches.
Ingredient Notes & FAQs
Shrimp Size
Large shrimp (16–20 count) are what I used in these sandwiches. They stay juicy and give you that classic po’ boy bite. The sandwich I had in Mississippi used extra small shrimp (61-70), and it worked perfectly. Use whatever size shrimp you love or have available, just be sure they’re peeled, deveined, and the tails are removed.
Italian Sub Rolls vs. French Bread
Traditional po’ boys are served on French bread, but Italian sub rolls are easy to find and work great (they’re what I used). Look for something with a slightly crusty outside and soft inside. Alternatively, a French baguette sliced into 6″ pieces then cut in half would work!
Can I Skip the Beer?
Yes! Swap in a splash of chicken broth and a squeeze of lemon juice. You’ll still get great flavor!
Is Remoulade More Traditional?
Yes, but this version keeps it simple with mayo, just like the one that inspired it. If you love remoulade, feel free to use it instead of mayo!
Directions
Step One: Season the Shrimp. Pat the shrimp very dry and toss with blackened seasoning and Cajun seasoning until evenly coated.
Step Two: Cook the Shrimp. Heat olive oil a skillet over medium heat. Add shrimp in a single layer and cook 1–2 minutes per side until mostly cooked through.
Step Three: Add Butter + Beer. Reduce the heat to medium-low. Add butter and beer to the pan. Let the butter melt and bubble for 30–60 seconds, then toss or spoon the buttery beer juices over the shrimp and turn the heat off from beneath the pan.
Step Four: Make the Sandwiches. Split each roll in half, keeping one long side intact. Spread mayo all over the inside of each roll, then stuff with shredded lettuce, sliced tomatoes, sliced dill pickles, and shrimp. Drizzle any remaining pan juices over the shrimp, then top with hot sauce (if using), and serve!
Recipe Tips & Tricks
- Pat the shrimp really dry before seasoning so the spices stick well.
- Don’t overcrowd the pan; cook the shrimp in a single layer.
- Shrimp cook really fast, so try not to overcook them! As soon as they turn pink and opaque, they’re done!
- Let the butter and beer bubble for 30–60 seconds before spooning over the shrimp.
- Lightly toast the inside of your rolls if you want extra texture.
Ways to Customize This Recipe
- Add Remoulade: Mix mayo with Dijon mustard, lemon juice, chopped pickles, capers, paprika, and a dash of hot sauce.
- Make It Spicier: Increase the amount of cayenne pepper, or cook the shrimp with thinly sliced fresh jalapeños.
- Add Slaw: A light vinegar slaw adds crunch and brightness, or a creamy slaw adds great texture!
- Make It Lighter: Serve the shrimp over some chopped romaine instead of on bread. Mix the remoulade with some greek yogurt and a squeeze of lemon juice to make a light “dressing”.
- Add more Toppings: Thinly sliced red onion, white onion, or jalapeños would all add more flavor!
This recipe is designed to make two giant sandwiches, but you can always double or triple it if needed. There’s a slider bar located in the recipe card (by “servings”) that can be adjusted to the amount of servings you’re looking for! If you’re into small batch recipes, be sure to sign up for my weekly newsletter. You’ll get four fresh recipes delivered to your inbox every week!
How to Store & Reheat Leftovers
In the Fridge: These sandwiches are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
To Reheat: Reheat gently the shrimp in a skillet over low heat. Assemble sandwiches just before serving to keep the bread from getting soggy.
If you make these Blackened Shrimp Po’ Boys for Two, tag me on Instagram so I can see and cheer you on! And as always, reach out if you have questions; I’m always happy to help!
xx Sara
Blackened Shrimp Po’ Boy Recipe for Two
Ingredients
For the Sandwiches:
- 8 oz. fresh, large Shrimp peeled and deveined
- 1 tbsp. Blackened Seasoning homemade or store-bought
- 1/2 tsp. Cajun Seasoning
- 2 tsp. Olive Oil
- 1 tbsp. Unsalted Butter
- 2-3 tbsp. Light Beer plus more for drinking 🙂
- 2 Sub Rolls like hoagies, Italian loaves, etc.
- Mayonnaise to taste (I do a lot!)
- 1 cup Shredded Lettuce
- 1 large Tomato sliced
- 8 slices Dill Pickles
- Hot Sauce optional, for serving
For Homemade Blackened Seasoning:
- 1/2 tsp. Smoked Paprika
- 1/2 tsp. Kosher Salt
- 1/4 tsp. Onion Powder
- 1/4 tsp. Garlic Powder
- 1/4 tsp. Dried Thyme
- 1/4 tsp. Cayenne Pepper
- 1/4 tsp. freshly cracked Black Pepper
- 1/4 tsp. Ground Cumin
- 1/4 tsp. Dried Oregano
Instructions
- Make the Seasoning: If making homemade blackened seasoning, add 1/2 tsp. Smoked Paprika, 1/2 tsp. Kosher Salt, 1/4 tsp. Onion Powder, 1/4 tsp. Garlic Powder, 1/4 tsp. Dried Thyme ,1/4 tsp. Cayenne Pepper ,1/4 tsp. freshly cracked Black Pepper ,1/4 tsp. Ground Cumin ,1/4 tsp. Dried Oregano together in a small bowl and stir until combined.
- Season the Shrimp: Pat 8 oz. fresh, large Shrimp very dry and toss with 1 tbsp. Blackened Seasoning and 1/2 tsp. Cajun Seasoning until evenly coated.
- Cook the Shrimp: Heat 2 tsp. Olive Oil a skillet over medium heat. Add shrimp in a single layer and cook 1–2 minutes per side until mostly cooked through.
- Reduce the heat to medium-low. Add 1 tbsp. Unsalted Butter and 2-3 tbsp. Light Beer to the pan. Let the butter melt and bubble for 30–60 seconds, then toss or spoon the buttery beer juices over the shrimp and turn the heat off from beneath the pan.Add Butter + Beer:
- Make the Sandwiches. Split each roll in half, keeping one long side intact. Spread Mayonnaise all over the inside of each roll, then divide 1 cup Shredded Lettuce, 1 large Tomato (sliced), 8 slices Dill Pickles, and the shrimp between the sandwiches. Drizzle any remaining pan juices over the shrimp, then top with Hot Sauce (if using), and serve!
Notes
Nutrition
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Comments & Reviews
Messy to eat, but oh, so tasty! I used small shrimp and went easy on the blackening spices.
Oh-oh, can’t find my review! These were tasty, but oh so messy! I used small shrimp and went somewhat easy on the blackening spices.
I’m so glad you found them tasty! Po boys can definitely be messy – I usually have to use an extra napkin (or three! 😂). Comments come through and have to be accepted (so no spam comments get thrown onto the recipe post), so that’s why you didn’t see the first one! Thank you so much for making these and for taking the time to comment!! 🧡 I’m so glad you enjoyed them!