Shrimp Po Boy Recipe (Not Fried)

This lightened-up shrimp po’ boy is full of bold Cajun flavor and not fried with a creamy Greek yogurt remoulade that brings all the flavor in just 30 minutes!

Table of Contents

• About this Shrimp Po Boy Sandwich
• Note from the Author
• Step by Step Instructions
• Recipe Testing Notes and Tips
• Tip
• Variations
• Spice Spotlight Cajun Seasoning
• Recipe FAQs

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About this Shrimp Po Boy Sandwich

Lightened-up but packing serious NOLA flavor, this shrimp po’ boy skips the fried shrimp and swaps out the heavy mayonnaise for a creamy Greek yogurt remoulade. All that zesty goodness you love, no deep fryer or vegetable oil needed.

There’s something magical about biting into a po’ boy. That contrast of crisp lettuce, juicy tomatoes, and spicy shrimp tucked into a pillowy Louisiana-style loaf. And this version? It’s giving full-on flavor without feeling too heavy.

The Greek yogurt remoulade is tangy, bold, and a little addictive. A splash of hot sauce, a hit of Cajun spice, and boom. You’re transported straight to Bourbon Street.

I first started playing with this recipe after a trip to New Orleans where I basically ate my weight in po’boy. Everything from classic fried shrimp to oysters and even roast beef. The flavors stuck with me, but the deep-fried coma? Not so much. This version was born from a craving and a tub of Greek yogurt and it’s been one of my favorite things ever since.

Step by Step Instructions

Check out the recipe card below for more in-depth instructions for how to make a shrimp po’boy sandwich and exact amounts for the ingredients.

1. Make the homemade remoulade sauce: In a large bowl, stir together Greek yogurt, Dijon mustard, half the garlic, Cajun seasoning, hot sauce, and Worcestershire sauce. It’s tangy, spicy, and the heart of this sandwich.
2. Cook the shrimp: Heat olive oil and the remaining garlic in a large frying pan over medium-high heat. Once it sizzles, toss in the shrimp and season with paprika, cayenne, salt, and black pepper. Sauté until they’re pink and just cooked through, just about 5-6 minutes. You’re aiming for that perfect not-too-golden brown color. No dredge station, egg, cornmeal, flour, or batter needed!
3. Assemble your po’ boys: Split the sandwich loaves, spread that dreamy remoulade on both sides, and layer in your lettuce, tomato slices, and Cajun shrimp. Serve warm and enjoy every flavorful bite.

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Recipe Testing Notes and Tips

As a recipe developer with a degree in food science, I create approachable recipes you can trust. Here are a few takeaways:

• Don’t skip the remoulade rest time. Letting it sit for 10–15 minutes before assembling brings the  together. flavors
• Medium shrimp (41/50 count) work best here. Bigger shrimp can overpower the sandwich.
• Toast your french bread for an extra layer of texture. Just a few minutes under the broiler works wonders for a crisp crust. Set it on a rack to cool to avoid letting the bread steam itself.
• Blot shrimp dry with paper towels before cooking. Moisture is the enemy of a good sear. Dry shrimp = better browning and zero splatter when they hit the pan
• Skip the marinade. Shrimp are quick-cooking and don’t need a long soak. A quick toss with spices right before they hit the pan keeps the texture firm and the flavor punchy.
• Start with hot oil, but not a lot of it. You don’t need much to get a good sear. Too much can lead to excess oil in the pan and overdone shrimp. A properly heated skillet gives you that golden crust fast, no deep fry needed.

Variations

• Spicy-Sweet Remix: Add a drizzle of honey and a splash of lemon juice to the remoulade for a sweet and tangy contrast to the heat.
• Creole Kick: Swap Dijon for Creole mustard in the remoulade for an extra layer of tangy, peppery depth. Creole seasoning can also be swapped in!
• Grilled Shrimp: Fire up the grill for smoky flavor and a no-mess cleanup.
• Avocado Upgrade: Add slices of ripe avocado for extra creaminess and color.
• Use Buttermilk: Stir in a splash of buttermilk with the Greek yogurt for a tangy twist.
• Add sliced dill pickles for crunch and zing: It adds tang and contrast especially if you’re using a softer bread like French bread or iceberg lettuce for crunch. Just a few slices tucked under the top of the sandwich can totally elevate the bite.

If you’re loving the bold, saucy vibe of this shrimp po’ boy, don’t miss my Shrimp Fra Diavolo for a spicy pasta fix, these super flavorful Sheet Pan Shrimp Fajitas, or the sweet-heat magic of Chipotle Peach Meatballs. And for a creamy contrast, try this herby Greek Yogurt Tzatziki next.

Looking for more New Orleans style Shrimp? Try out this New Orleans BBQ Shrimp!