Traveling the world through cuisine

Sautéed Creole Shrimp Po’Boy

Taking a healthier approach to the classic Creole favorite. Trying it sautéed as opposed to deep-fried. Still quite delicious.

Sautéed Creole Shrimp Po’Boy


  • 8 ounces of shrimp, tails cut off and veins removed
  • 1 tsp of paprika
  • 1 tsp of thyme
  • 1/2 tsp of salt
  • 1/2 tsp of cayenne pepper
  • 1/4 tsp of nutmeg
  • 1/4 tsp of granulated garlic
  • 2 tbsp of olive oil
  • 1 French baguette (approximately 6″-8″ long)
  • 3-4 slices of tomato
  • A few leaves of lettuce
  • 1-2 tbsp of mayonnaise


  1. Pat the shrimp dry with paper towels or a kitchen towel.
  2. In a mixing bowl, combine the paprika, thyme, salt, cayenne pepper, nutmeg, and garlic.
  3. Place the shrimp in the seasonings and toss until shrimp are coated.
  4. In a skillet or frying pan, heat up the olive oil on medium heat.
  5. Place the shrimp in the oil and sauté until fully cooked.
  6. Slice the baguette in two and place in a hot oven or on a hot surface until lightly toasted.
  7. Assemble your sandwich with the mayonnaise, shrimp, and vegetables.

Quick Notes

There isn’t really a whole lot of “rocket science” to making this sandwich. The real key is the have the right ingredients. The French baguette is ideal, but if you cannot find a decent loaf, perhaps try the larger sausage buns usually meant for brats and Italian sausage.

I used small shrimp on mine simply because they make for a nice sandwich, but you’re free to use larger ones if you wish.


There’s really no “deep rules” to this. If you’re not into seafood, try chicken or beef. I will get into other variations in future articles. Also feel free to change the seasoning to your liking. If you’re using bigger shrimp, try grilling them or place a sheet of foil on your grill and then your shrimp on top.

Recommended mustards (if you want some) would either be Zatarain’s Creole Mustard, or Gulden’s.

Tags: American, Creole, po'boy, sandwich, shrimp

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