Looking for a lunch that packs a punch? These spicy shrimp rolls—our easy take on the classic Cajun Grilled Shrimp Po’ Boy—are bursting with flavor and just the right amount of heat. They’re quick to make, loaded with savory grilled shrimp, and perfect for any day you’re craving something bold. Swap the traditional baguette for soft rolls, add a generous layer of Cajun mayo, and you’ve got a sandwich that hits all the right notes. Simple, spicy, and seriously satisfying.
recipe highlights
Big Flavor, Easy Prep: If you love bold, spicy food, these Cajun-style shrimp rolls are a must. The grilled shrimp are coated in a smoky blend of paprika, cayenne, garlic powder, and herbs that bring that unmistakable Louisiana kick. It’s the kind of flavor that wakes up your taste buds.
Bread That Holds Up: Traditionally, a po’ boy is served on crusty French bread—crispy outside, soft inside—perfect for soaking up all those juicy shrimp drippings. But if you’re craving something softer, switch it up with a tender sandwich roll or try our shrimp roll sliders for bite-sized goodness.
A Full, Satisfying Bite: These sandwiches aren’t just tasty—they’re filling. Loaded with grilled shrimp, fresh lettuce, ripe tomatoes, and a generous smear of Cajun mayo, they’re a complete meal in every bite.
Quick & Crowd-Pleasing: Whether it’s a busy weekday lunch or a laid-back weekend dinner, this dish comes together fast. It’s simple, flavorful, and always a hit—no matter the season.
Before You Jump to the Recipe…
We get it—sometimes you just want to dive straight into cooking. But if you skip the full post, you might miss out on some really helpful info: ingredient tips, technique breakdowns, smart substitutions, answers to common questions, and troubleshooting advice to make sure your shrimp sandwich turns out perfect every time.
Here’s What You’ll Need:
- Mayonnaise
- Creole seasoning
- French baguette, hoagie rolls, or soft sandwich rolls
- Butter & garlic
- Large shrimp
- Olive oil
- Yellow onion
- Lettuce
- Chopped or sliced tomatoes
- Salt and/or black pepper to taste
Get the full ingredient list and full instructions in the printable recipe card below.
storage tips & leftovers
Okay, if you’ve got leftover shrimp po’ boy sandwiches, you’ll want to store them carefully to keep them tasting good and safe to eat. The biggest enemy of a leftover po’ boy is sogginess!
Here’s the best way to store them:
- Take it Apart (If Possible): This is the most important step to avoid a mushy sandwich.
- Carefully remove the shrimp from the bread.
- If you can, also separate any “wet” toppings like tomatoes, pickles, and lettuce, and any sauce.
- Store Components Separately:
- Shrimp: Place the cooked shrimp in an airtight container.
- Bread: If the bread isn’t too soggy already, you can wrap it in foil or put it in a zip-top bag. Surprisingly, bread often does better at room temperature for a day or two, or you can freeze it if you want to keep it longer. Storing bread in the fridge can actually make it go stale faster.
- Veggies (lettuce, tomato, pickles): Store these in a separate airtight container in the refrigerator.
- Sauce (like remoulade): Put any leftover sauce in its own airtight container in the fridge.
- Refrigerate Quickly: Get the shrimp, veggies, and sauce into the refrigerator within two hours of when the sandwich was made. This is important for safety.
How Long Will It Last?
- https://dailysecretrecipes.com/Cooked Shrimp: In an airtight container in the fridge, the shrimp should be good for about 3 to 4 days.
- Sauce: Most sauces will last for 3 to 5 days in the fridge.
- Veggies: These are best eaten within a day or two for the best freshness.
- Bread: At room temperature, about 1-2 days. If frozen, it can last much longer.
Reheating and Reassembling Your Po’ Boy:
- Shrimp: The best way to reheat shrimp and keep it from getting rubbery or losing its crispiness (if it was fried) is in an oven or an air fryer.
- Oven: Preheat to around 300-350°F (about 150-175°C). Spread the shrimp on a baking sheet and heat for about 5-10 minutes, or until warmed through.
- Air Fryer: Preheat to around 350°F (about 175°C) and heat for 3-5 minutes.
- Avoid microwaving the shrimp if you can, as it tends to make them tough.
- Bread: You can warm the bread in the oven or a toaster oven for a few minutes to freshen it up and get a little crispness back.
- Assemble: Once everything is warmed up to your liking, rebuild your po’ boy with the fresh (cold) veggies and sauce.
By storing the parts separately, you’ll have a much better experience with your leftover shrimp po’ boy!
By following these tips, you can enjoy your homemade cookies for days or even weeks.
