Blackened Shrimp Poboy


1 loaf french bread

1/2 pound raw shrimp (deveined, tails off)

avocado oil

blackened seasoning (see below)

cajun seasoning

1 red tomato, sliced

shredded lettuce


1/4 cup mayo

1 tablespoon Creole mustard

1 tablespoon horseradish

2 tablespoons hot sauce

1 jalapeno pepper, finely diced

3 tablespoons pickled jalapeno juice

cajun seasoning

squeeze fresh lemon juice

1 tablespoon fresh parsley, chopped


1/4 cup smoked paprika

1 tablespoon onion powder

1 tablespoon garlic powder

1/2 tablespoon thyme

1/2 tablespoons oregano

2 teaspoons black pepper


1 teaspoon cayenne

if there’s some leftover, store in an airtight container with the rest of your seasonings!


  1. In a bowl, season the shrimp with cajun and blackened seasonings and set aside. In another bowl, combine the dressing ingredients and place into the refrigerator while you prep everything else.

  2. Heat the olive oil in a skillet and cook the shrimp on medium high heat for 3 minutes per side (or until completely cooked) and remove

  3. Cut the loaf of bread lengthwise and open, be sure to not cut all the way through so it still closes. drizzle with butter & place into a clean skillet or in the oven to toast.

  4. Spread the remoulade, add some lettuce and tomatoes and shrimp. Drizzle with more remoulade and enjoy!

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