Knock your socks off with this Buffalo Shrimp Po Boy! Plump, crispy pan-fried shrimp piled on top a French-style baguette, topped with a jazzed up Blazin’ remoulade dressing flavored with creamy mayo, Dijon mustard, capers, and garlic to create a delicious po’boy that’ll make you think you’re dining in the French Quarter!
Buffalo Shrimp Po’Boy - two six-inch halves in a basket

Share your mealtime LVE

Share on facebook
Share on twitter
Share on pinterest
Share on linkedin


Prep Time: 

4 Servings

15 Minutes 

Cook Time: 

5 Minutes 


Total Time: 

20 Minutes

Print Friendly, PDF & Email

The Ultimate New Orleans Inspired Sandwich for Shrimp Lovers!

This quick lunch or supper sandwich packs a flavorful punch of Creole-inspired flavor for an easy meal that’s ready to eat in just 20 short minutes.

Buffalo Shrimp Po’Boy social share image

If you’re a fan of shrimp and easy, simple meals full of flavor,
these Po’ Boy sandwiches need to be at the top of your menu favorites!

These sandwiches really couldn’t be any easier to make.

Our trick to making this sandwich so simple lies in one of my favorite ingredients from Wildtree, the Blazin’ Buffalo Blend.

You’ll start by making a Louisiana remoulade dressing for the sauce. A descendant of classic French remoulade sauce, Louisiana remoulade gets its jazzed up flavor from the spice added. And to make it super-simple, this version uses Blazin’ Buffalo Blend seasoning to give its zesty cajun flare.

Next, the tender shrimp are prepared simply by adding a couple of tablespoons of cornmeal along with, you guessed it, more of the Blazin’ Buffalo Blend seasoning. This Wildtree blend made with blue cheese powder, sea salt, onion, garlic, cayenne pepper, and a few other herbs and spices is the perfect all-in-one ingredient for making the spicy coating.

Then pan fry the shrimp for 2-3 minutes until crispy before piling them up on a toasted French-style baguette with the remoulade dressing, lettuce, and tomato for this Po’Boy that’s so amazingly delicious!

Catch the G-Free Deliciously Wildtree Wednesday Replay!

Enjoy watching the Wildtree Wednesday video, then click on over to the G-Free Deliciously Wildtree Store to get everything you need for making all eight of the delicious recipes featured in the November Cooking Collection.

What is a Po’Boy Sandwich?

In its simplicity, the deceptively humble sandwich called a Po’boy is filled with roast beef or fried seafood (often crab, shrimp, catfish, or oysters dipped in a batter of cornmeal and seasonings) and served with lettuce, tomatoes, and remoulade sauce on a baguette.
This southern favorite originated in Louisiana in the late 1920s, but it has a pretty unique history for a sandwich with such modest ingredients.

If you’re among my readers who love culinary history as much as I do, I urge you to keep reading because I can’t complete this post without touching on the rich past to do with this sandwich.

But if you’re hungry and can’t wait to sink your teeth into this knock your socks off, cajun-inspired sandwich of shrimpy goodness, just click on the button below to jump to the recipe card to start making and eating this Po’Boy right now!

OooWee! #Dinner doesn’t need to be boring! Make some #NewOrleansFood #ShrimpPoBoy #sandwiches! We’re #CookingWithWildtree to make an #EasyPeasy #LemonSqueezy #GlutenFree #recipe #CookingGfreeDeliciously @GfreeDelicious

A brief history of the Po’Boy

As in many culinary legends, the origins of when it started being called a “Po’Boy” are not too specific because many narratives have attached themselves to the famous sandwich over the years. But the most common consensus to explain the term “Po’Boy” in sandwich history, at least in New Orleans, comes from two brothers and their story.

As the story goes,

In the mid-1910s, two brothers, Bennie and Clovis Martin moved to New Orleans from their home in Raceland, Louisiana, to work as streetcar conductors until they opened Martin Brothers’ Coffee Stand and Restaurant in the French Market in 1922.

The restaurant specialized in French loaf sandwiches with anything you wanted on them. Still, it wasn’t until 1929 when the Amalgamated Association of Street and Electric Railway Employees of America, Division No. 194, went on a four-month-long strike, thereby leaving over a thousand union streetcar workers without a source of income that the sandwich became known as a Po’Boy.

The Transit Strikes...

It was a time of national unrest as transit strikes throughout the nation provoked emotional displays of public support, and the 1929 New Orleans strike ranked among the nation’s most violent strikes.

On July 1, 1929, the streetcar motormen and conductors began their strike after increasingly heated contract negotiations. When the company brought in “Strikebreakers” (career criminals brought in from New York) on July 5 to run the cars, brickbats and jeering crowds of strike supporters stopped them.

More than 10,000 New Orleanians gathered downtown to watch the strike supporters disable and burn the first car operated by the strikebreakers.

Support for the Union Local...

Small and large businesses donated goods and services to the union local. Among those in support were the Martins’. Remember, the brothers had spent years working as streetcar operators and as members of the union’s street railway employees.

Among many letters supporting the strike workers, sent to the striking carmen, Division 194 was the Martins’ letter promising, “Our meal is free to any members of Division 194.” The letter concluded: “We are with you till h-l freezes, and when it does, we will furnish blankets to keep you warm.” Martin Brothers Letter courtesy of Louisiana Research Collection, Tulane University Libraries.

Making Good on Their Promise...

To make good on their promise, the Martins provided sandwiches to the strikers. Stories told recall Bennie Martin telling, “We fed those men free of charge until the strike ended. Whenever we saw one of the striking men coming, one of us would say, ‘Here comes another poor boy.’”

By the start of the Great Depression, the carmen had lost their jobs and the strike.

In the end, the continuing generosity of the Martins and their sandwiches proved to be a wise business decision that earned the Martins fame as well as new customers.

To hear and read more about the Po’Boy and Streetcar Stories, visit neworleanshistorical.org.

Buffalo Shrimp Po’Boy Pinterest image
PIN IT! Click the red icon in the upper left corner of this picture to save it on Pinterest!

Did you enjoy this Buffalo Shrimp Po’Boy sandwich with its Cajun-inspired flavor from the deep South?

Let me know. I would love to hear your thoughts.



Keto in Five

Learn how to adjust the serving size, CLICK HERE

closeup Buffalo Shrimp Po’Boy two 6-inch halves in a basket with lemon

Buffalo Shrimp Po'Boy

Kymberley @GFreeDeliciously
Knock your socks off with this Buffalo Shrimp Po Boy! Plump, crispy pan-fried shrimp piled on top a French-style baguette, topped with a jazzed up Blazin’ remoulade dressing flavored with creamy mayo, Dijon mustard, capers, and garlic to create a delicious po’boy that’ll make you think you’re dining in the French Quarter!
5 from 1 vote
Print Recipe
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Course Dinner, Entrée, Lunch
Cuisine American, Cajun
Servings 4
Calories 592 kcal


  • Nonstick Skillet
  • mixing bowls
  • Cutting Board
  • Utensils (Measuring Cups and Spoons, Knife, Whisk, Tongs)


For the Sauce

For the Shrimp

Shop the G-FreeDeliciously Wildtree Store!Wildtree.com/gfreedeliciously!


For the Remoulade Sauce

  • Make the sauce by whisking together the mayonnaise, Dijon mustard, 1 tablespoon Blazin’ Buffalo Blend, lemon juice, capers, and garlic in a small bowl, set aside.
    ingredients for the remoulade sauce

For the Fried Shrimp

  • Pat the shrimp dry. Toss with cornmeal and 1 ½ tablespoon Blazin’ Buffalo Blend seasoning.
    adding cornmeal and Blazin' Buffalo Blend to raw shrimp in a bowl
  • Heat oil in a nonstick skillet over medium heat. Arrange shrimp in a single layer and cook for about 2-3 minutes on each side until opaque and no longer pink.
    frying the coated shrimp in grapeseed oil in a skillet on the stovetop

To Assemble the Po’Boy

  • Cut the baguettes (or rolls) in half, open and toast if desired.
    adding a smear of remoulade sauce to the baguettes
  • With the baguette open, add a dollop or two of the remoulade sauce to each side of the bread, spread evenly to cover, then layer with lettuce and tomato before adding the cooked shrimp. Drizzle with additional sauce if desired. Serve and enjoy!
    layering the lettuce, tomato and shrimp onto the baguettes

Recipe Notes

Duralex 10-Piece Nested Glass Bowl Set
Epicurean Matte Black Cutting Board with Integrated Spreader
Ballarini Professional Nonstick Fry Pan 11"


Calories: 592kcalCarbohydrates: 43.6gProtein: 33.9gFat: 32.6gSaturated Fat: 5.4gPolyunsaturated Fat: 13.3gMonounsaturated Fat: 9.8gTrans Fat: 0.1gCholesterol: 194mgSodium: 1201.4mgPotassium: 362.9mgFiber: 2.6gSugar: 2.6gVitamin A: 57.7IUVitamin C: 3.6mgVitamin D: 0.1µgCalcium: 101.2mgIron: 4.5mg
Keyword 20-Minute Meal, Budget Friendly, From Scratch, Po'Boy, Remoulade Sauce, shrimp, stovetop
Tried this recipe?Rate it! Or leave a comment. We'd love to know your thoughts!

Recipe Card powered by WP Recipe Maker | Nutrition by NutriFox

(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)

Copyright © 2017-2020 Kymberley Pekrul | G-Free Deliciously | gfreedeliciously.com | All content, and photographs are copyright protected. The sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please read my Photo Use Policy for detailed guidelines and further clarification.

If you like this recipe, you might also want to try...


Share on facebook
Share on twitter
Share on pinterest
Share on linkedin

Did you fix this recipe? Share your mealtime LVE

If you have given it a try, let us know how you like it!

Leave a comment below, share it, and rate it – it’s super helpful for other readers and us. Just click the blue-green comment bubble on your screen’s bottom-left to jump to the comment area.

And as always, don’t forget to take a picture and tag it #CookingGfreeDeliciously on Instagram. We love seeing what you cook up!


Where there's a whisk, there's always a way to enjoy it gluten-free...


The Highest Quality Canned Seafood Products From Vital Choice! All With Free Shipping On $99! Click Here!
Kymberley @gfreedeliciously

Kymberley @gfreedeliciously

Hi, I'm Kymberley, the creator of G-Free Deliciously and the Amazing, Glorious Journey Programs. I pray that my work will inspire you to honor your body through God and Good Food from the inside out, all while enjoying your Amazing, Glorious Journey!

I'd love to hear your thoughts...

0 0 vote
Article Rating
Notify of
Inline Feedbacks
View all comments
Take a peek at the behind
G-Free Deliciously

Being creative, cooking, fresh veggies, the violin, decorating for holidays, sewing, hand-quilting, cowgirl boots, country music, fresh herbs in pots, blowing dandelions to the wind, walking barefoot in the grass, hanging out with eclectic interesting people, reading, writing, warm lazy summer days, and yoga!

Gluten, cilantro, mixed vegetables (the frozen kind I grew up with), negativism, rudeness, narcissism, overstaying a welcome,
not helping out, liars, promiscuity, cockiness, know-it-alls, being overly-dramatic, goal-less-ness, poor hygiene, chauvinism, lacking a sense of humor, excessive competitiveness, Laziness, horrifying spellers, people-bashing, criticism and mockery of others and their beliefs, flakiness (because flaky people are really unappealing), more swagger than substance, people who constantly manage others (those folks who think they have all the answers…)

Lambrusco, my iPad, popcorn suppers, dark chocolate, cookbooks, Almond-Rocca, historical romances, sun-bathing, weekend coffee with a good book in bed, PBS cooking shows, romantic comedies, cozy sweaters, fuzzy socks, and fragrant bubble baths with soft music and wine…

Say please and thank you, LAUGH, Pray often, ENCOURAGE others, Be KIND, HONEST, HAPPY, Keep your PROMISES, Be GRATEFUL, Wash your hands, FORGIVE yourself and others, LISTEN, Have FAITH, Be CONFIDENT, Honor your parents, CHERISH your children and grandchildren, TREASURE your family, ABIDE in GOD’s love, Be POLITE, Guard your HEART, SEEK your purpose, FEED your mind, body and soul, Be HOPEFUL, Resist temptation, Lay your burdens down, TRUST your gut, CONNECT with nature, Know that GOD made you perfect just the way you are, SERVE others, LIVE to love, Be COURAGEOUS, Shine bright, OPEN your mind, RESPECT differences, HONOR your inner hunger, SING loud, Be PROUD of who you are, Practice PATIENCE, Never give up, WEATHER the storms of life, Say I love you, LOVE one another

  • I’ve traveled to 32 states in the USA where I’ve enjoyed the food, history, people and the local culture while visiting.
  • Among the states, I’ve lived in are Arizona, California, Michigan, and Wisconsin.
  • My favorite island is Maui.
  • I’ve also been to Canada and Mexico.
  • I rode horses as a kid, and barrel-raced.
  • I broke my neck when I was 18 and went to senior prom in a neck brace.
  • As a little girl, I grew up living next door to my grandma and grandpa on a small lake in rural southern Michigan.
  • The first thing I learned to cook was pancakes.
  • The craziest thing I ever made was mint-flavored green cupcakes when I was 13. My family didn’t like them much…

Thanks for stopping by

Kymberley @gfreedeliciously

Coach | Creator | Publisher

I'm so happy you're here,

where my passion is all about helping busy people learn how to cook healthy, nutritious meals at home while being gluten-free! Enjoy my easy recipes that focus on using real, whole foods with ingredients you can trust - for gluten-free meals that never, ever compromise on taste, saving you time - even when life gets busy.



Recent Posts

Follow Me


Now Playing:

Be sure to visit Wildtree.com/gfreedeliciously
for everything you need for cooking this and more from Wildtree!

Visit the Wildtree G-Free Deliciously Store to get everything you need for making these delicious recipes.

Disclaimer: Please note that some of the links on this page are affiliate links and I will earn a commission if you purchase through those links. I use all of the products listed and recommend them because they are companies that I have found helpful and trustworthy. Please let me know if you have any questions!




Dessert in Five






On G-Free Deliciously

More to explore...

My Food and Lifestyle Blog. The beginning…

My work-life mix has always been focused and a deliberate effort of trying to balance and blend my priorities and interests in family, career, food, healthy living, creativity, and storytelling in a way that touches the people around me and reminds them of what is most important in life. Sorting everything out has always been a little chaotic and disorganized for me and generally for my family too, but in the end, that’s what has made our life an interesting and rewarding journey.

Mango Pineapple Fresca Salsa Over All-American Hotdogs & Cauliflower Rice

Star-spangled sides aside you can’t go wrong including a delicious Mango Pineapple Salsa Fresca with All-American Hotdogs over Cauliflower Rice on your 4th of July picnic menu.

Asparagus and Pea Macaroni Pasta Salad

Skip the deli! Here’s how to make this Asparagus and Pea Macaroni Salad that’s the perfect gluten-free make-ahead convenience food for a quick lunch or picnic dish + some macaroni salad history!

Sage Turkey Sliders with Apple Carrot Slaw & Cranberry Mayo

Elevate turkey to a whole new level with these super tasty, quick, and easy Sage Turkey Sliders. Topped with crunchy Apple Slaw and Cranberry Mayo, they’re the perfect healthy small Sammy for making burger nights and game days more fun!

Visit Us
Follow Me
Follow by Email
Would love your thoughts, please comment.x
Scroll to Top


By downloading this eBook you agree to receive occasional emails including recipes and exclusive offers from G-Free Deliciously. You may opt-out at any time. If you would like this eBook without joining our email list, please contact us directly.

NO Need to Look for Your Calculator:

Adjusting the serving size of recipes is easier than you may think.

To change the number of portions that a recipe makes go to the “Servings” quantity in the recipe section below. Hover over the servings amount and a slider box will appear above the amount. Slide the toggle to adjust the desired number of portions you want to make. Please note that when adjusting the serving amount the ingredient measures will change to decimal equivalents. Need help with cooking and recipe conversions? Head over to Good Cooking’s Cooking & Recipe Conversions Guide for their online collection of helpful links!