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

Buffalo Shrimp Po'Boy

5 from 2 votes
Knock your socks off with this Buffalo Shrimp Po Boy! Plump, crispy pan-fried shrimp piled on top of 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!
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4
Course: Dinner, Entrée, Lunch
Cuisine: American, Cajun
Calories: 592
Ingredients Equipment Method Nutrition Notes
Cook Mode

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Ingredients
 
 

  • 2 foot-long Gluten-Free Baguettes or four gluten-free sub rolls
  • 1 heart Romaine Lettuce thinly sliced
  • 1 Tomato sliced thin
The Sauce
  • ½ cup gluten-free Mayonnaise
  • 1 teaspoon Dijon Mustard
  • 1 tablespoon Buffalo Bleu Dip & Dressing Mix*
  • ½ Lemon juiced
  • 1 teaspoon Capers
  • 1 teaspoon Garlic minced
For the Shrimp

Equipment

Nutrition

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

Method
 

For the Remoulade Sauce
  1. Make the sauce by whisking the mayonnaise, Dijon mustard, 1 tablespoon Buffalo Bleu Dip & Dressing Mix, lemon juice, capers, and garlic in a small bowl and set aside.
    ingredients for the remoulade sauce
For the Fried Shrimp
  1. 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
  2. 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
  1. Cut the baguettes (or rolls) in half, and open and toast them if desired.
    adding a smear of remoulade sauce to the baguettes
  2. 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

Kitchen Notes

*The original recipe used Blazin’ Buffalo Blend* available from wildtree.com.

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