New Orleans Style Shrimp Salad Po Boy

 New Orleans Style Shrimp Salad Po Boy

A creamy, seasoned classic with enhanced depth and traditional Creole aromatics.



Ingredients (Makes 2 sandwiches)

  • Shrimp: 1 lb shrimp, peeled and deveined.

  • Boil Aromatics: 1 tbsp Old Bay, 1/2 lemon, and 2 smashed garlic cloves.

  • The Dressing: 1/2 cup mayonnaise, 1 tsp Old Bay, 1 tsp Dijon, 1 tbsp lemon juice, 1 tsp Tabasco hot sauce.

  • The Crunch: 1 celery stalk finely diced, 1/4 cup onion finely diced.

  • The Bread: 1 baguette-style French loaf and 1 tbsp melted butter.

  • The "Dress": Shredded iceberg lettuce, sliced tomatoes, and dill pickle chips.

How to Make It

1. Infuse the Shrimp

Bring a pot of water to a boil with the Old Bay, the lemon half, and smashed garlic. Drop in the shrimp and cook for 2–3 minutes until pink. Immediately move to an ice bath to stop the cooking. Pat very dry and chop into bite-sized pieces.

2. Build the Salad

In a large bowl, whisk the mayo, Dijon mustard, Old Bay, lemon juice, and hot sauce. Fold in the finely diced celery, onion, and chilled shrimp. Cover and let sit in the fridge for at least 15 minutes to let the spices hydrate and the flavors marry.

3. Prepare the Baguette

Split your baguette. To ensure the sandwich is manageable and the "shrimp-to-bread" ratio is perfect, hollow out some of the soft bread from the top half to create a "trough." Brush the insides with melted butter and toast in a skillet or under a broiler until golden brown.

4. Assemble

  • The "Dress": Apply a thin layer of mayo or extra Dijon mustard to the bottom bread. Layer the shredded lettuce and tomato slices (season the tomatoes with a pinch of salt/pepper).

  • The Filling: Pile the shrimp salad generously into the hollowed-out bread.

  • The Finish: Top with pickle slices, close the sandwich, and press down gently to set the salad into the bread.

Chef’s Tips
Season your tomatoes with a dusting of Creole seasoning rather than just salt and pepper before layering them onto the sandwich.
Traditionally, pickles are placed directly on the bottom bread or tucked into the lettuce to keep them from sliding off the top of the rounded shrimp salad.

DOWLOAD SHRIMP PO BOY RECIPE © 2026 James Hackworth. All rights reserved.

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