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Test Kitchen Approved

Cajun Shrimp Po' Boys

Recipe By Ashlee Redger, Savory Spice Test Kitchen

Recipe By Ashlee Redger, Savory Spice Test Kitchen

This delicious Cajun-inspired po' boy is the perfect choice to spice up your dinner routine.

Serving Suggestions

Serve alongside fresh french fries and a bottle of hot sauce.

Recipe Notes

*If you don't want to shred the cabbage and carrot yourself, feel free to get a bagged coleslaw veggie mix. The amount of oil that you will need will depend on the size of your pot or fryer. You can substitute any bread that has a chewy crust and soft, airy middle.


For slaw:

½ cups mayonnaise

½ tsp. Dijon mustard

3 Tbsp. lemon juice

½ tsp. Ground Celery Seeds

1 Tbsp. fresh parsley, chopped

2 mini sweet pickles, finely diced

3 cups white cabbage, shredded*

1 carrot, shredded*

For shrimp:

1 lbs. shrimp, shelled, deveined, and tails removed

1.5 cups buttermilk

⅔ cups cornmeal

⅓ cups flour

2 quarts to 1 gallon corn or peanut oil, for frying*


French baguette*

Savory Spice ingredients in this recipe

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  • Hungarian Sweet & Spicy Paprika

    Hungarian paprika, known as a Csemege, comes from a sweet red pepper grown in the region of Hungary referred to as Kalocsa. We've created our sweet...

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  • Cajun Blackening - SALT FREE -

    Even if you can't have salt, you should still have exciting flavor, which is why we make this salt-free version of our Cajun Blackening Seasoning. ...

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  • Worcestershire Sauce

    Say hello to your new secret ingredient! Our Worcestershire Sauce is vegan and gluten-free so everyone can enjoy it. Worcestershire Sauce is common...

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  • Black River Creole

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  • Aleppo Pepper Hot Sauce

    Our exclusive Aleppo Pepper Hot Sauce has medium-low heat and is filled with fresh, earthy flavor. We love this sauce for the warm, fruity notes...

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For slaw: 

In a medium bowl, combine mayonnaise, Dijon mustard, lemon juice, and Worcestershire sauce. Mix in spices, parsley, pickles, and hot sauce to taste. Fold shredded cabbage and carrots into mayonnaise mixture. Cover and refrigerate for at least 1 hour.

For shrimp:

Heat oil to 350°F in fryer or a deep pot on the stove. Thoroughly combine Cajun Blackening seasoning, cornmeal, and flour in a sealable bag or bowl. In small batches, dip shrimp into buttermilk. Let excess buttermilk drip off and place shrimp in flour mixture. Seal container and shake shrimp until covered. Shake off excess coating and fry shrimp immediately in oil for 1 to 2 min., or until golden brown. Place fried shrimp on a baking sheet with a rack or on a paper towel-lined plate to soak up excess oil. Continue to fry shrimp in batches until all the shrimp is cooked.

To assemble:

Cut bread into sandwich-sized lengths and slice an opening in the side. Fill each sandwich with a generous portion of slaw and top the slaw with fried shrimp to your preference. Serve immediately.