Hey Ya’ll! Cook our Amazing Baked Shrimp Po’Boy

7 months ago

baked shrimp po'boy

A traditional submarine sandwich from Louisiana, po’boy may be filled either with beef, ham, or fried seafood. For this recipe, we’re going for a shrimp filling, oven-baked and sandwiched in a high-fiber whole-wheat baguette. It’s now a healthier version of the Louisiana classic snack!


Makes 4 servings



24 Large shrimps, peeled and deveined

Salt and black pepper, to season

¼ tsp Salt

2 tsps Cajun seasoning

½ cup All-purpose flour

2 Eggs, beaten

1 cup Japanese breadcrumbs

1 Whole-wheat French baguette sliced equally into four (6-inch) pieces


2 cups Shredded violet cabbage

1 cup Shredded carrots

½ Onion, thinly sliced

½ cup Remoulade sauce

  1. Season the shrimps with salt and pepper. Set aside. Season the Japanese breadcrumbs with salt and Cajun seasoning. Mix well.
  2. Coat the shrimps in flour. Shake off any excess flour. Dip each shrimp in the beaten eggs then coat evenly in breadcrumbs.
  3. Place the shrimps on a lightly greased baking sheet. Spritz the shrimps with cooking spray. Bake in a preheated 400˚F oven for 10-12 minutes or until the coating is golden brown, turning once.
  4. Make the spicy slaw: In a large bowl, combine the violet cabbage, carrots, onion, and remoulade sauce. Mix well.
  5. Assemble the sandwich: Slice the baguette in half and toast. Spread one tablespoon of remoulade sauce on each slice of bread. Top with shrimps and spicy slaw. Serve immediately.


Recipe by Chef Barni Alejandro-Rennebeck
Photographed by Ron Mendoza


Explore the different ways you can enjoy your sandwich!

Gourmet Grilled Cheese

Crispy Stuffed PB&J Sandwiches

Grilled Salted Chocolate Sandwich

Open-Faced Pesto Sandwich

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