Cajun Shrimp Po Boys

Around the Campfire

Cajun shrimp po boys are a fast camp sandwich with big flavor. The shrimp cook quickly, the rolls toast on the griddle, and the sauce finishes everything at the table.

Why This Recipe Works

The Blackstone gives shrimp a hot surface for quick cooking while rolls toast on a cooler zone. Keeping remoulade off the griddle keeps the sandwich fresh.

Quick Facts

• Serves: 4
• Heat zone: Medium-high
• Best for: Seafood dinners, hot sandwich nights, quick camp meals
• Teaches: Fast protein timing

Shopping List

• Shrimp
• Cajun seasoning
• Hoagie rolls
• Remoulade
• Optional lettuce or tomato

Home Prep

Portion shrimp and seasoning before the trip. Prep sauce and toppings ahead.

Cooler Packing

Keep shrimp very cold and sealed. Keep sauce and toppings cold separately.

Equipment

• Blackstone griddle
• Spatula
• Tongs

Heat Zones

Use medium-high for the seafood and a cooler zone for bread.

Ingredients

• 1 pound large shrimp (16–20 count), peeled and deveined
• 1 tablespoon Cajun seasoning
• 4 hoagie rolls or sub rolls
• 1/2 cup remoulade sauce

Instructions

1. Preheat the griddle to medium-high.
2. Place 4 hoagie rolls, split, cut-side down on a cooler griddle zone. Toast 2–3 minutes until lightly crisp. Set aside.
3. Pat 1 pound shrimp dry and toss with 1 tablespoon Cajun seasoning until well coated.
4. Add shrimp to the hot griddle and cook 2–3 minutes per side, until opaque and lightly charred. Remove from heat.
5. Assemble: Layer cooked shrimp in toasted rolls and drizzle each with about 2 tablespoons remoulade sauce. Add lettuce or tomato if desired.

Doneness

Shrimp should be opaque and firm.

Common Mistakes

• Cooking shrimp before rolls are ready.
• Adding sauce to the griddle.
• Overcooking shrimp.

Serving Suggestions

Serve with fries, corn, chips, salad, or fruit. Offer lettuce, tomato, pickles, extra remoulade, or hot sauce at the table.

Variations

• Use spicy mayo.
• Add slaw.
• Serve shrimp over rice instead of rolls.

Dietary Adaptations

• Gluten-free: Use gluten-free rolls or serve as bowls.
• Dairy-free: Verify sauce or use a dairy-free option.

Scaling

Cook shrimp in small batches and assemble sandwiches quickly.

Weather Notes

Wind can cool toasted rolls quickly. Toast close to serving time.

Leftovers

Best fresh. Cool shrimp promptly if saving and use in salad or wraps.

Kid Helper Tasks

Kids can set rolls and toppings away from the hot griddle.

Dragonfly Tip

Shrimp are the last thing you cook. Have the rolls ready first.

Dragonfly Challenge

Try one sandwich with lettuce and one with slaw. Pick the better crunch.