Celebrating Mardi Gras with these Seared Shrimp Po’ Boys and Creole Slaw! They’re a super tasty, easy and healthy twist on the Louisiana classic that’s perfect any time of year.
New Orleans is known for its jazz, and of course, incredible food. Getting lured into open-air cafes by the aroma of po’ boys, ettouffes, and gumbos is just human. New Orleans will toss out every new year’s resolution you made, and you’ll have a blast doing it, guaranteed.
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Seared Shrimp Po’ Boys w/ Creole Slaw
When it comes to shrimp or oyster po’ boys, they’re typically battered and deep-fried. I’d much rather lighten things up by searing the creole-seasoned shrimp and pocketing those calories for a beignet later.
You can certainly buy creole seasoning, but it’s so easy to make a batch of your own. I use the one and only Emeril Lagasse’s Creole Essence to have on hand at all times. It’s great on seafood, fish, beef, pork, and poultry. The recipe is included in the notes or you can grab it here.
It takes just a minute or two per side to sear the plump shrimp to perfection in a hot skillet. The seasoning encrusts the shrimp as they cook for deepened delicious flavor.
The creole mustard based slaw is all of ten ingredients and complements the seared shrimp perfectly. Plus, you can prep it in advance.?
Once your shrimp are ready to go, halve fresh rolls and slather them with remoulade or mayo, add crisp Boston lettuce, and pile on the shrimp. Topping with the tangy slaw and some pickles add super scrump flavor and crunch. Roll up your sleeves and enjoy. Cheers to Mardi Gras, friends!
Here are more mouthwatering quick & easy dinner ideas!
- Caramelized Salmon
- Pumpkin Chickpea Chili
- Pork & Pear Stir Fry Noodle Bowl
- Thai Red Curry Shrimp
- Sheet Pan Roasted Halibut with Shiitake Mushrooms
- Sesame Beef Stir Fry with Asparagus & Sweet Potato
- Sheet Pan Salmon & Broccoli with Soy Mustard Glaze
- 12-inch cast iron skillet or
- 5-quart high-rimmed pan with handle
- Handheld mandoline or
- 7-inch Santoku knife
- BPA-free cutting boards
If you make these Seared Shrimp Po’ Boys, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys! And of course, if you make this recipe, don’t forget to snap a pic and tag me on Instagram!
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Seared Shrimp Po’ Boys with Creole Slaw
Shrimp Po’ Boys
- 1 ½ pounds large shrimp (21-25 ct), peeled, deveined and tails removed
- 2 ½ tablespoons creole seasoning, homemade* or store-bought
- 2 tablespoons olive oil, divided
- 4 long hoagie rolls, halved
- 4 tablespoons remoulade sauce, homemade or store-bought
- 8 leaves Boston lettuce
- Pickle slices
- ½ head of small green cabbage, cored and thinly shredded
- ½ head of small red cabbage, cored and thinly shredded
- ½ red onion, halved and thinly sliced
- ½ cup green onion, thinly sliced
- ¼ cup apple cider vinegar
- 2 tablespoons Creole mustard
- 1 ½ tablespoons granulated sugar
- ¼ teaspoon celery seeds
- ⅓ cup olive oil
- Salt and pepper, to taste
Shrimp Po’ Boys
- In a medium bowl, combine the shrimp and creole seasoning. Rub the seasoning into the shrimp until well coated. Set aside while making the slaw. (Can be prepped 4 hours ahead. Cover and chill.)
- When ready, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add half the shrimp in a single layer. Cook 1 ½ to 2 minutes per side until the shrimp are opaque in the center.
- To assemble, spread about a tablespoon of remoulade sauce on each roll. Place 2 Boston lettuce leaves in the roll. Divide shrimp among the rolls. Top with slaw and pickles. Enjoy!
- In a large bowl, combine the cabbages, red onion and green onion.
- In a small bowl, combine the vinegar, mustard, sugar and celery seeds. Slowly whisk in olive oil in a steady stream.
- Add enough dressing to coat the slaw. Cover and chill any remaining dressing for another use.
- Season slaw with salt and pepper, to taste. Serve on po’ boys or as a side dish.
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme