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Shrimp Po Boy Sandwiches with Tomato Chutney

These are definitely a new go-to in our house! Even with the "salad" (lettuce, tomato chutney, pickles) on these sandwiches, they were scarfed down and highly enjoyed in our house. New fan favorite, for sure. 
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Lunch, Main Course
Cuisine: American
Keyword: cajun, creole, sandwhich, shrimp


Tomato Chutney

  • 20 oz cherry tomatoes washed
  • 2 tbsp olive oil
  • 1/2 c chopped onions
  • 1/2 c chopped carrots about 1.5 medium carrots
  • 6 cloves garlic, minced
  • 1/2 c apple cider vinegar
  • 3 tbsp lemon juice, fresh
  • 1/2 tsp cinnamon
  • 2 tbsp brown sugar
  • 1 tsp red pepper flakes
  • salt & pepper to taste


  • .5 cup mayo
  • 2-4 tbsp creole seasoning start with a little, add until you like the heat
  • 2-4 tbsp siracha start with the smaller amount and adjust the heat to your preference


  • 1 lb large shrimp, cleaned and tails removed See note if using frozen
  • 1 c flour
  • 6 tbsp creole seasoning, divided
  • 2 eggs, beaten
  • .5 cup bread crumbs
  • .5 cup panko crumbs
  • salt
  • 2 inches of vegetable oil for frying

For Sandwich Assembly

  • 1 batch tomato chutney
  • 1 batch remoulade
  • 1 batch fried shrimp
  • 1 head butter lettuce or other lettuce
  • spicy pickles optional
  • lemon wedges, parsley optional


Tomato Chutney

  • Preheat the oven to 350. Spray a baking dish lightly with cooking spray. 
  • Add tomatoes to the baking dish, pouring the olive oil over the tomatoes. Toss to combine. 
  • Place in the oven for about 25 minutes until the tomatoes are nicely roasted.
  • At 20 minutes, start to sautee the carrots and onions until they are soft (about 5 minutes). Add the garlic until fragrant (just 1 minute)
  • Add vinegar, lemon juice, cinnamon, brown sugar and roasted tomatoes.
  • Smash the tomatoes gently and bring the mixture to a bubble. Reduce the heat to simmer and continue to cook until it thickens, about 20 minutes. Stir to keep the flavors melding and the tomatoes to continue to burst. 
  • After the chutney has thickened, taste for salt and pepper. Remove from the heat and allow to cool. Store in an airtight container in the refrigerator. 


  • Combine ingredients, adjusting the spice as necessary. Stir well, set aside. 


  • Pat shrimp dry. Set aside. 
  • Prepare a pan or tray for draining shrimp after frying with paper towels. Set aside. 
  • In one bowl, mix flour and 3 tbsp of creole seasoning. In another bowl, beat 2 eggs. In a third bowl, mix bread crumbs, panko and 3 tbsp of creole seasoning. 
  • Dunk the shrimp in the flour, shake excess; dunk in the egg, coating the shrimp completely, shake excess; dunk in the bread crumb mixture, shake excess. Set aside. 
  • Repeat with all shrimp.
  • Place in the refrigerator while the oil heats to 370 degrees. 
  • When the oil is ready, remove the shrimp from the refrigerator and fry 3-6 shrimp at a time on each side until golden brown, about 2-3 minutes total. Keep an eye on the shrimp to ensure they don't get too golden and that the heat stays consistent at 370. 
  • Allow shrimp to drain on the paper towel while frying the remaining shrimp. 
  • To assemble the sandwiches, spread remoulade on the bread, top with lettuce, add the tomato chutney, pickles, shrimp, and garnish with parsley. Serve with wedges of lemon, if desired, and extra chutney and pickles!


I used frozen shrimp for my po boy sandwiches. To defrost, I ran them under cold water and then patted them dry. While they were defrosting I removed the tails, which popped right off.