A good po’ boy will make you feel like you are right in New Orleans. They are delicious, saucy, and full of that good Cajun flavor.

A traditional shrimp po’ boy is made with breaded and fried shrimp. I chose  to take a lighter approach here by sautéing the shrimp instead.

This recipe takes just 20 minutes to put together, so it definitely qualifies as a weeknight meal.

For the sauce, we are going to use a spicy-garlic aioli that is super easy to put together. Just combine the ingredients and you’re set.

If you want to go the completely homemade method (or don’t usually buy mayo), use this simple recipe here for a really quick small-batch mayonnaise. You can use my recipe for a Cajun Spice Blend for this.

Mix up the aioli first, then set aside for the flavors to develop as you prepare everything else.

The go-to bread for a po’ boy is the classic French baguette. I bought a long baguette that I cut into portion size pieces. You can also use hoagie rolls.

Two things to make the bread perfect:,

1) Scoop out (and eat!) some of the insides of the bread on both sides. This creates space to pack in more filing without it falling out so easily. 

2) Toast the bread in your toaster oven with it closed (as if unsliced). This will give you the perfect crusty outside while the inside is soft and warm.

Use a heavy pan/skillet, preferably cast iron, to cook the shrimp. This will give you optimal heat to brown the shrimp evenly.

Assemble and enjoy!

For a lower carb and calorie option, turn the po’ boy ingredients into a salad by omitting the bread.

You know you need this recipe in your life. Here’s your Pinterest-friendly image:

You’re in for a treat.