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    Home » Recipes » Sandwiches and Burgers

    Seared Shrimp Po' Boys with Creole Slaw

    By: Kim Peterson · Posted: Mar 5, 2019 · Updated: Jul 27, 2021 · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    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.

    Remember to PIN THIS to save the recipe for later!

    Seared Shrimp Po’ Boys with Creole Slaw | giveitsomethyme.com – a delicious, quick and easy healthier twist on this creole classic!

    Why You'll Love this Recipe

    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 at the bottom of the recipe card.

    Seared Shrimp w/ Creole Spices in Cast Iron Skillet

    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.

    Close up of shrimp on sandwich

    The creole mustard based slaw is all of ten ingredients and complements the seared shrimp perfectly. Plus, you can prep it in advance.

    Bowl of slaw along side sandwiches on wooden surface

    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!

    Seared Shrimp Po’ Boys with Creole Slaw assembled with lettuce and pickles as well.

    More Cajun and Creole Shrimp Recipes to Try

    Easy Cajun Shrimp & Grits

    Slow Cooker Shrimp Jambalaya

    Chicken Shrimp & Sausage Stew

    Before you go, stay in touch on Instagram, Pinterest and Facebook, and subscribe above to join our email community for all the latest updates.

    Seared Shrimp Po’ Boys w/ Creole Slaw - Give it Some Thyme – a delicious, quick and easy healthier twist on this creole classic! #shrimppoboy #shrimppoboysandwich #shirmppo’boyrecipe #easyshrimppoboy #shrimppoboyneworleans #searedshrimppoboys #po’boysandwich #po’boyrecipes #mardigrasfood #mardigrasfooddinners #mardigrasfoodeasy #fattuesday #fattuesdayfood #fattuesdayrecipes #giveitsomethyme

    Seared Shrimp Po’ Boys with Creole Slaw

    Plump shrimp perfectly spiced and seared then piled on fresh rolls and topped with crunchy, tangy slaw. A delicious, quick, easy and healthier twist on the Creole classic!
    5 from 2 votes
    Print Pin Rate
    Course: Dinner, Lunch, Main Course, Sandwich
    Cuisine: Creole
    Prep Time: 30 minutes
    Cook Time: 10 minutes
    Total Time: 40 minutes
    Servings: 8 servings
    Calories: 304kcal
    Author: Kim Peterson

    Equipment

    • 12-inch cast iron skillet
    • Mixing bowls

    Ingredients

    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

    Creole Slaw

    • ½ head small green cabbage , cored and thinly shredded
    • ½ head 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

    Instructions

    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!

    Creole Slaw

    • 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.

    Notes

    *Emeril Lagasse's Creole Essence - combine all ingredients and store in an airtight container at room temperature
    • 2 ½ 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
     

    Nutrition

    Serving: 1 serving | Calories: 304kcal | Carbohydrates: 27g | Protein: 16g | Fat: 15g | Cholesterol: 107mg | Sodium: 691mg | Potassium: 364mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1804IU | Vitamin C: 40mg | Calcium: 101mg
    Tried this recipe? Pin it for Later!Mention @giveitsomethyme or tag #giveitsomethyme!

    This page contains affiliate links. Meaning, whenever you purchase an item after clicking an Amazon link through this website, we receive a small percentage from Amazon. It doesn’t cost anything extra to you! It simply helps maintain the blog. Thanks so much!

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    Reader Interactions

    Comments

    1. Ben|Havocinthekitchen says

      March 06, 2019 at 7:44 pm

      I'm not very familiar with the Louisiana cuisine, but I love all shrimp recipes...well with the exception of battered and fried shrimp - not a huge fan. Thus, you've created a perfect recipe (I believe specially for me) 😉 Delicious!

      Reply

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    Kim | Creator and Author of Give it Some Thyme

    Welcome! I'm Kim - author, recipe developer, and food photographer behind Give it Some Thyme. Here you'll find wholesome, classic and contemporary recipes that make memorable meals every home chef can prepare. Pull up a chair!

    More about me →

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