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!
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.
To Assemble the Po’Boy
Cut the baguettes (or rolls) in half, open and toast if desired.
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!