Creole Cajun Shrimp Po’Boy

  • Author: The Kitchen Whisperer

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  • 3/4 pound thawed medium deveined, peeled shrimp
  • 2 tsp Creole seasoning *See below
  • 2 Tbl olive oil

Creole Seasoning

  • 2 1/2 tsp Hungarian paprika
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 2 tsp garlic powder
  • 1 tsp black pepper
  • 1 tsp cayenne pepper
  • 1 tsp dried oregano
  • 1 tsp dried thyme

Baja Cream Sauce

  • 1/4 cup mayo
  • 1/3 plus 1 Tbl cup sour cream
  • 1 1/2 Tbl lime juice
  • 1/2 tsp garlic powder
  • 1/4 cup lightly packed cilantro leaves, minced
  • 1 tsp sriracha sauce
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp cumin
  • 1/4 tsp cayenne
  • 3/4 tsp adobo sauce
  • 1/2 tsp honey *optional

Additional Items


Make the baja cream sauce

  1. Whisk all of the baja cream sauce ingredients together in a bowl until well blended.
  2. Cover and chill for at least 2 hours. I actually put mine in a squeeze bottle (with a slightly larger opening).

Make the Creole Seasoning

  1. Combine all the spices in a coffee or spice grinder.
  2. Grind to a fine powder and store in an airtight jar until ready to use

Grill the Rolls

  1. Preheat a grill pan over medium heat.
  2. Split each roll in half (but not completely).
  3. Brush each cut side with melted butter and place face down on the grill.
  4. Cook for 2-4 minutes or until toasted.
  5. Set aside.

Make the shrimp

  1. Toss the shrimp in a bag with the creole seasoning.
  2. In a large skillet over medium heat add the oil.
  3. When it starts to shimmer add the shrimp being careful not to crowd. You want to cook in a single layer.
  4. Cook 3-4 minutes or until the shrimp are pink. Do not overcook as they will be rubbery.
  5. Using a spatula spread a Tbl of the Baja Cream sauce on each side of the bread.
  6. Place some lettuce down, top with tomatoes (if using) then evenly divide the shrimp on top.
  7. Add a few dashes if hot sauce if you want it spicier.
  8. Drizzle with more baja cream sauce, top with the remaining lettuce and dig in.
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