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Shrimp Po’Boy Sandwich



Preparation Time:

30 minutes

Serve With:

Provided by:

The Worthey Life


  • 2 cups cooked shrimp, chilled
  • 6 strips thick-cut bacon, chopped
  • 1/4 cup mayo
  • 1/3 cup pan-fried sweet corn kernels
  • 1/4 cup celery, diced
  • 1/4 cup, red onion, diced
  • 1 tablespoon Old Bay Seasoning
  • 1 tablespoon Brown mustard
  • 1/3 teaspoon freshly cracked black  peppercorns
  • shaved Parmesan cheese
  • Wholewheat flatbread


  1. Prep thick-cut bacon ahead of time, allow bacon to cool and chop with a chef’s knife.
  2. Cut the kernels from two cobs of sweet corn and pan-fry over medium heat with a tablespoon of unsalted butter.
  3. Cut and slice tomatoes, peppers, and cucumbers. Dice celery and red onion. Chill all veggies until ready to use.
  4. Add shrimp to a large mixing bowl, add mayo, brown mustard, Old Bay seasoning, freshly cracked black peppercorns, diced celery, and red onions. Mix ingredients and chill until ready to use.
  5. Layout flatbread and top with shrimp salad, top with tomato, red onion, peppers, and shaved parmesan cheese.
  6. Serve.