The ideal sandwich for your football viewing party: Spicy shrimp, crisp baguette, and a sweet-tangy sauce. This is a sponsored post for Dorothy Lynch Home Style and Light & Lean Dressing & Condiment. All thoughts and opinions are my own.

Shrimp po'boy sandwiches, perfect for your next tailgating event! Click through for recipe.

Food can tell you so much about the history, industry, culture, and people of a region. From clam chowder in Boston to lobster in Maine to tacos in Austin and hotdish in the Midwest… there’s so much to eat and learn about food in the United States.

One of my favorite food destinations in the U.S. is New Orleans.

During my last trip there, I ate all of the quintessential NOLA foods:

  • Fried oysters
  • Beignets and chicory coffee
  • A muffuletta sandwich
  • Pecan pralines
  • Etouffee
  • Gumbo
  • And of course, a shrimp po’boy sandwich

According to a popular theory, po’boys originated in 1929 in New Orleans. The Martin brothers, former streetcar conductors – turned restaurant owners, distributed the sandwiches for free to feed striking streetcar operators. The sandwiches became popular – and locals and tourists alike are still enjoying them 90 some years later.

You, too, can enjoy shrimp po’boys at home – or at a tailgating event!

In fact, these sandwiches are perfect for game day. They’re a great tailgating option because they’re easy to make, budget friendly, and the ingredient list is short.

Shrimp po'boy sandwiches: The easy recipe that's a breeze to make at home!

Shrimp Po’boys: What You’ll Need

Here’s what you’ll need to make shrimp po’boy sandwiches for your game-day party or tailgating event:

  • Shrimp: You can use grilled, pan-fried or deep-fried shrimp for these sandwiches. I opted for pan-fried to keep the sandwiches lighter, but deep fried is how they’re typically made in New Orleans. You can prepare frozen shrimp at home to save money.
  • Po’boy bread: Look for a French bread loaf with a crusty exterior and soft interior. I used two smaller loaves, but a large French bread loaf will work just fine. The recipe below feeds 8, so look for an appropriately sized loaf.
  • Sauce: I made a simple and delicious sauce consisting of mayonnaise and Dorothy Lynch Dressing & Condiment. The sauce is creamy with a hint of sweetness – the perfect combination for the perfect homemade po’boy sandwich!
  • Toppings: Po’boys are typically topped with shredded lettuce, tomatoes, and pickles. Serve with hot sauce on the side.

The Process

These po’boys are super easy to make – whether you’re serving them at a tailgating event or for a weekday dinner.

  • Cook shrimp in butter and season with Old Bay seasoning
  • Combine sauce ingredients
  • Cut baguette in half and spread each half generously with the sauce
  • Add cooked shrimp and other toppings (lettuce, tomato, pickles, hot sauce (optional))
  • Drizzle on extra sauce for good measure

See? Super simple. Shrimp as a sandwich filling is an idea that may not always come to mind – but it should!

Is The Bread Toasted On A Po’Boy Sandwich?

Commonly, the bread of a po’boy sandwich is toasted.

However, it doesn’t have to be and depends on the loaf you’re using. Crusty baguettes, in particular, have a very hard exterior and toasting will make it hard to bite into.

However, if you’re using a softer loaf, you may wish to toast the bread: Simply half the loaf, spread generously with butter, sprinkle with a pinch of salt and/or garlic powder, and fry over medium-high heat in a frying pan.

More Recipes Using Dorothy Lynch Dressing & Condiment

Do yourself a favor and pick up a bottle (or two) of Dorothy Lynch Dressing & Condiment. It’s a sweet and tangy dressing that’s gluten free, versatile, and comes in Home Style and Light & Lean varieties. You can purchase it at Hy-Vee, Walmart and online.

Besides being great on salads, it can be used in so many different types of recipes:

Shrimp po'boy sandwiches: The easy recipe that's a breeze to make at home!

Shrimp Po'Boy Sandwiches

Yield: 8 servings


  • 1-pound frozen raw shrimp
  • 2 tablespoons butter
  • Old Bay seasoning
  • 2 small French bread loaves
  • 1/2 cup mayonnaise
  • 1/2 cup Dorothy Lynch Dressing & Condiment
  • 8-ounce bag shredded lettuce
  • 3 Roma tomatoes, thinly sliced
  • Pickles, optional
  • Hot sauce, optional


    1. Thaw shrimp according to package directions. Before frying, blot shrimp with a paper towel to
      remove excess moisture.
    2. Melt butter in a large frying pan over medium-high heat. Add shrimp and cook until the shrimp
      turn pink (and register 120 degrees F.) Season with Old Bay® Seasoning.
    3. In a small bowl, mix mayonnaise with Dorothy Lynch Dressing & Condiment. Spread sauce
      generously on both sides of halved French bread loaves. Place half of the shrimp on each roll,
      top with tomato slices and lettuce. Add optional pickles and hot sauce, if desired.
    4. Cut each sandwich into fourths and serve.

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