This Shrimp Sandwich is the perfect way to enjoy crispy blackened shrimp in a restaurant style sandwich. Great for lunch or a casual dinner.
This recipe serves up my buttery Blackened Shrimp in a tender roll for a Seafood sandwich with a kick. For a milder, creamy seafood sandwich, try my Shrimp Roll.
Sabrina’s Shrimp Sandwich Recipe
This Shrimp Sandwich is perfect anytime you want a filling and delicious meal, but don’t want to spend a lot of time in the kitchen. While similar to a Po Boy sandwich, this recipe uses blackened seasoning versus Cajun seasonings. This results in a crisp, flavorful shrimp filling that isn’t quiet as bold, but still has a kick. It serves up well with all your favorite sandwich sides, but nothing beats some classic salty crunchy kettle chips! And if you’re on the fence on whether to try this recipe because deveining shrimp can be a pain, let my helpful tips below help make up your mind!
Recipe Card
Ingredients
Blackened Seasoning:
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon ground black pepper
- 1/2 teaspoon dried basil
- 1/2 teaspoons dried oregano
- 1/2 teaspoons dried thyme
Shrimp:
- 2 pounds shrimp , peeled and deveined (13-15 count)
- 6 tablespoons unsalted butter melted , divided
To Finish:
- 4 hoagie rolls
- 1/2 cup mayonnaise
- 4 cups lettuce , finely shredded
- 4 vine tomatoes , thinly sliced
Instructions
Blackened Seasoning:
- In a small bowl add salt, onion powder, paprika, cayenne pepper, black pepper, basil, oregano and thyme and mix well with a fork.
Shrimp:
- Season the shrimp with the blackened seasoning in a large bowl, toss to coat.
- Heat a large skillet to high heat.
- Add 4 tablespoons butter, add half the shrimp and cook for 2 minutes on each side.
- Remove the shrimp add in the second pound and cook for 2 minutes on each side.
- Add in the remaining butter, add all the shrimp back to the pan and toss to coat.
To Finish:
- Toast the hoagie bread.
- Spread mayonnaise on both sides of the bread.
- Add shrimp to the bread, top with finely shredded lettuce and tomato.
Nutrition
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Sabrina’s Tips
There’s two ways to devein shrimp, and both are very easy. Take a knife, cut a shallow slit along the back. Lift out the dark line (vein) with the tip of your knife, or rinse it away. Second way is with a toothpick. Slide the toothpick under the vein near the top curve, and lift gently to pull it out.
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Can this be made ahead of time?
You could prepare the lettuce and tomato in advance, but other than that, this sandwich is best served fresh.
How to Store
- Serve: Don’t leave at room temperature for more than 2 hours.
- Store: Wrap the sandwich in parchment paper, then wrap it in plastic wrap. It can stay good in the fridge for 2-3 days but expect the bread and veg to get soggy. If you haven’t already assemble the sammies, you can store everything separately for the best texture.
- Freeze: You can technically freeze cooked blackened shrimp for up to 10 months. But personally I would not recommend it because the texture of the shrimp when its reheated.
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Variations
- Spicy: To add a little more heat to this recipe, you can toss the shrimp in hot sauce. Or add sriracha to the mayo for spicy mayo.
- Sauce: You can try other kinds of condiments like brown mustard, honey mustard, or remoulade sauce. Spread the creamy sauce over the toasted bun before adding the shrimp, and enjoy.
- Bread: Instead of a standard hoagie roll, you can make this recipe with Italian bread or French bread. You can also make mini shrimp sliders with rolls.
- Cajun: Another delicious way to season this recipe is by tossing the shrimp in Cajun seasoning before cooking.
- Add-ins: Layer in creamy avocado, crunchy cabbage, dill pickle chips, red onions, cucumber slices, or any other sandwich filling you like according to your taste.
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