Tex-Mex Shrimp Po' Boy

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Crispy, spice-kissed shrimp tucked into a toasted baguette with zesty cabbage slaw and a drizzle of tangy chipotle mayo.

Cook Time: ~25 minutes | Level of Difficulty: Easy

Get ready for a flavor fiesta—with a Southern twist! These Tex-Mex Shrimp Po’Boys pack zesty, spiced shrimp into crispy baguettes, layered with tangy slaw and creamy chipotle sauce. Whether it’s game day, Taco Tuesday, or just a craving for something fun, this sandwich hits all the right notes.

Ingredients (Serves 4)

For the Shrimp & Marinade:

• 1 lb (450 g) large shrimp, peeled & deveined

• 1 tbsp olive oil

• 1 tsp paprika

• ½ tsp cayenne pepper (adjust to taste)

• ½ tsp ground cumin

• ½ tsp garlic powder

• ¼ tsp onion powder

• ½ tsp kosher salt

• ¼ tsp black pepper

For the Slaw:

• 2 cups shredded green cabbage

• ½ cup shredded purple cabbage

• ½ cup shredded carrot

• 1 tbsp lime juice

• 1 tsp honey

• Salt & pepper, to taste

For the Chipotle Sauce:

• ½ cup mayonnaise

• 1 tbsp adobo sauce from canned chipotles (more for heat)

• 1 tsp lime juice

• Pinch of salt

Ingredient Alternatives

• Shrimp: Swap for fish fillets (tilapia, cod) or chicken strips.

• Baguette: Use bolillo rolls, brioche buns, or lettuce wraps.

• Mayonnaise: Substitute Greek yogurt or vegan mayo.

Step 1. Marinate the Shrimp

Toss shrimp with olive oil, paprika, cayenne, cumin, garlic powder, onion powder, salt, and pepper in a bowl. Let rest 10 minutes.

Shrimp with olive oil, paprika, cayenne, cumin, garlic powder, onion powder, salt, and pepper in a bowl.

Step 2. Cook the Shrimp

Heat a skillet over medium-high heat. Add shrimp in a single layer and sear 2 min per side until opaque and slightly charred. Remove from heat.

Shrimp in a single layer in a skillet over medium-high heat.

Tip Alert: Don’t Overcrowd the Pan: Cook shrimp in a single layer for even sear.

Step 3. Toast the Rolls

Lightly butter or oil the cut sides of each baguette. Toast in the skillet or under a broiler until golden.

Lightly buttered/oiled toasted baguettes.

4. Mix the Slaw & Sauce

In separate bowls, whisk lime juice and honey into slaw veggies; mix mayo, adobo sauce, and lime juice for sauce. Season both to taste.

Tip Alert: Prep Ahead: Mix sauce and slaw up to a day in advance.

Spice Level: Scale cayenne to your heat tolerance.

5. Assemble Your Po’Boys

Layer slaw on bottom roll, top with shrimp, drizzle chipotle sauce, and garnish with cilantro (and avocado/jalapeños, if using). Serve hot.

Drink Pairings

• Mexican Lager (light & crisp)

• Paloma (grapefruit cocktail)

• Iced Hibiscus Tea (Agua de Jamaica)

Mexican Lager, Paloma, and Iced Hibiscus Tea.

There you have it—your Tex-Mex Shrimp Po’ Boys are ready to steal the spotlight! Crunchy, creamy, and just the right kick of spice, they’re sure to become a new favorite. Try them out and drop your thoughts below—happy munching!