Shrimp and Pineapple Not-So Po' Boys


  • 1 pound large peeled and deveined shrimp
  • Kosher salt
  • 4 teaspoons Cajun shrimp seasoning (recommended: Cajun's choice)
  • 1 tablespoon olive oil
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon fennel seeds
  • 1/2 red onion, finely diced
  • 1 serrano pepper, seeds and membrane removed, minced
  • 1/2 teaspoon turmeric
  • 1 (20-ounce) can pineapple chunks, drained, finely chopped
  • Small handful minced cilantro leaves
  • 1/2 cup mayonnaise
  • Cornmeal, for dredging
  • Vegetable oil, for frying
  • 4 big po' boy buns, split
  • Lettuce and sliced tomato, for topping sandwiches


  • In a large bowl, toss the shrimp with a hefty sprinkling of salt, and massage gently.
  • Allow it to sit for 5 minutes then rinse. This helps plump the shrimp especially if they were previously frozen.
  • Add the Cajun seasoning to the shrimp and let it marinate for 20 minutes, while you make the chutney.
  • In a skillet, warm 1 tablespoon olive of oil over low heat, until shimmering.
  • Add the cumin and fennel, it should splutter.
  • Stir in the onion and serrano pepper and saute until softened and has picked up a little color.
  • Add the turmeric and saute for 30 seconds.
  • Stir in the pineapple and toss to coat with the spices. Cook for about 5 minutes.
  • Add the cilantro and mayonnaise and stir to combine.
  • Add some cornmeal to a shallow plate.
  • Coat each shrimp evenly with cornmeal, while you warm up a few tablespoons of vegetable oil in a large skillet over medium-high heat.
  • When oil is shimmering (hot), add the shrimp in batches. Flip after 2 minutes, or when they start to change color.
  • Cook another 2 minutes on the other side, until cooked to your liking (don't overcook, and should only take 5 minutes, tops!). 
  • Remove the shrimp from the skillet to a paper towel-lined plate.

To build the po' boy:

  • Slather the pineapple-mayonnaise mixture on 1 side of each bun bottom.
  • Spoon a generous helping of shrimp over the top.
  • Add some lettuce and tomato and cover with the bun tops.
  • Wrap in plastic and aluminum foil and you’re ready for the picnic!

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 10 minutes

Ease of preparation: easy



Shrimp and Pineapple Not-So Po' Boys


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