Blackened Shrimp Po’ Boy w/ Fried Jalapeños & Remoulade

Blackened Shrimp Po’ Boy w/ Fried Jalapeños & Remoulade

  • Shrimp
  • Lodging
  • C & U
  • B & I
  • Casual Dine/FSR
  • Sandwich
  • Cook as Desired
  • Flavor Profile: Cajun
  • Complexity: Easy
  • Dietary Concerns: Egg, Gluten, Shellfish


Yield: 6 Servings
  • 6 ea
    Large Hoagie Rolls
  • 2 lbs
    Large Shrimp, P&D
  • 3 tbsp
    Blackening Spice
  • 3 tbsp
    Olive Oil
  • 2 tbsp
    Lemon Juice
  • 3 cups
    Shredded Romaine
  • 3 ea
    Tomatoes, sliced thin
  • 1 cup
    Red Onion, sliced thin
  • 2 cups
    Fried Jalapeños
  • 1 ½ cups
  • 2 tbsp
    Chili Powder
  • 3 tbsp
    Ground Mustard
  • 2 tbsp
    Lemon Juice


Preheat your grill to high heat. Toss the shrimp with the blackening spice, olive oil and lemon juice. Make the remoulade by combining the mayonnaise, chili powder, ground mustard and lemon juice. Once preheated, grill shrimp for approximately 2 minutes on each side until fully cooked. Assemble sandwiches starting with shredded romaine, tomatoes and then red onion. Top with shrimp, fried jalapeños and approximately ¼ cup of remoulade per sandwich.

Pairing Suggestions

Pair this with a side like sweet potato fries to balance the flavors, and serve the remoulade as a dipping sauce.

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