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Test Kitchen Approved

Cajun Shrimp Po' Boys

Cajun Shrimp Po' Boys

Cajun Shrimp Po' Boys

Recipe By Ashlee Redger, Savory Spice Test Kitchen


4 servings

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:

1/2 cup mayonnaise

1/2 tsp. Dijon mustard

3 Tbsp. lemon juice

1/4 tsp. Paprika or Chile powder of choice:

1 Tbsp. fresh parsley, chopped

2 mini sweet pickles, finely diced

3 cups white cabbage, shredded*

1 carrot, shredded*

For shrimp:

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

1 1/2 cups buttermilk

2/3 cup cornmeal

1/3 cup all-purpose flour

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

French baguette*

Savory Spice ingredients in this recipe

  • Worcestershire Sauce

    Our blend of Worcestershire Sauce is gluten-free, vegan, anchovy-free and destined to become your new secret ingredient. Made so that everyone can ...

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  • Hungarian Sweet & Spicy Paprika

    Hungarian Sweet & Spicy Paprika is our hotter, spicier version of authentic Hungarian paprika (thanks to some added cayenne pepper!) We regulat...

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  • Mild Red New Mexican Chile Powder

    Mild Red New Mexican Chile Powder is a key ingredient in many New Mexican dishes and Southwestern cuisine. Red chili powder is mild in spiciness, r...

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  • Tomato Powder

    Tomato Powder is made from ground, dehydrated tomatoes. Add dry tomato powder to your homemade meatloaf recipe. Using tomato powder in sauces and s...

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  • Black River Creole

    Black River Creole is a paprika-based creole seasoning blend for gumbo and jambalaya recipes. You can also use this Creole seasoning for chicken, s...

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  • Celery Seeds

    Celery Seeds help add great flavor to dressings, sauces, gravies and potatoes, especially with potato salad. Their flavor of whole celery seeds is...

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  • Aleppo Pepper Hot Sauce

    Our exclusive Aleppo Pepper Hot Sauce has mild kick, with medium-low heat. It's an Aleppo sauce that is filled with fresh, earthy and warm fruit...

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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 our salt-free Cajun Blackening seasoning. Our no salt Caju...

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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 degrees 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.