This Shrimp Po' Boy Pizza began as a late-night kitchen experiment the first time I wanted the spicy, crunchy joy of a Po' Boy but only had pizza dough and a craving to satisfy. I grew up near the Gulf Coast, where shrimp po' boys are a weekend ritual — crunchy fried shrimp tucked into a soft roll with shredded lettuce, tomato and a tangy remoulade. One rainy evening I decided to marry that memory with a bubbling pizza, and the result was so good it immediately earned a permanent place in our rotation. What makes this version special is the balance: crisp popcorn shrimp (SeaPak is my go-to for convenience), bright bell pepper and tomato for freshness, earthy mushrooms for depth, and two cups of melty mozzarella to tie everything together. The star is the remoulade — creamy, garlicky, with horseradish and mustard that cut through the richness and add a decidedly Creole edge. This is a pizza that hits hot, cold, crunchy and creamy in every bite. I first shared it with friends at a backyard game night and watched as skeptical looks vanished into second-slice negotiations. It’s casual enough for weeknights yet bold enough to headline a gathering. If you love bold flavors and playful mashups, this will become your new favorite way to enjoy shrimp.

Ingredients

• Prepared pizza dough for a large pizza: Any reliable dough will do — I often use my Sam Adams Beer Pizza Dough for its light chew and slightly tangy crust. Room temperature dough stretches more easily.
• 1/2 cup pizza sauce: Choose a smooth marinara or a simple crushed tomato sauce; avoid heavily herbed sauces that compete with the remoulade.
• 1 green bell pepper, diced: Adds crunch and a bright vegetal note; look for a firm pepper with glossy skin for best texture.
• 2–3 Roma tomatoes, diced (~1 cup): Roma or plum tomatoes have firm flesh and less juice, which prevents soggy crusts.
• 1 cup sliced white mushrooms (~4 oz): Cleaned with a damp towel and thinly sliced; they bring an earthy balance to the bright veggies.
• 9 oz SeaPak popcorn shrimp: Use half of an 18 oz party-size bag; smaller popcorn shrimp crisp quickly and distribute evenly across the pie.
• 2 cups shredded mozzarella cheese: Whole-milk mozzarella melts best for that gooey, stretchy texture; shred it yourself for superior melt.
• Garnish: Fresh chopped cilantro for brightness and a hint of herbal lift.
• For the Remoulade: 1 cup mayonnaise, 4 green onions (trimmed and coarsely chopped), 2 large garlic cloves (smashed), 1 tablespoon prepared horseradish, 2 tablespoons Dijon mustard, 3 teaspoons yellow mustard, 3 tablespoons ketchup, 1 teaspoon hot sauce, 1 teaspoon Worcestershire sauce, pinch kosher salt, 1/2 teaspoon Cajun seasoning, 1/4 cup cilantro leaves (chopped).

Instructions

Preheat and prepare the stone: Place a pizza stone on the center rack and preheat the oven to 450°F. Leave the stone in for an additional 10–15 minutes after the oven reaches temperature to ensure it’s fully heated — a hot stone is the secret to a crisp, golden bottom. Make the remoulade: Add the mayonnaise, green onions, garlic, prepared horseradish, Dijon, yellow mustard, ketchup, hot sauce, Worcestershire, kosher salt, Cajun seasoning and cilantro to a food processor. Process until smooth, scraping down the sides once or twice. Taste and adjust heat or salt. This can be made up to 24 hours ahead and refrigerated to deepen the flavors. Assemble toppings: Dice the bell pepper and Roma tomatoes, slice the mushrooms, and measure out the popcorn shrimp. If your shrimp are large, halve them so they’re bite-sized on the pizza. Keep everything within reach to assemble quickly once the dough is stretched. Stretch and top the dough: On a lightly floured surface, stretch or roll the dough to a roughly 14–16 inch large pizza, leaving a slightly thicker rim. Remove the heated stone from the oven carefully and transfer the stretched dough to the stone (use a well-floured peel or invert a rimless sheet pan). Working quickly, spread 1/2 cup pizza sauce across the surface, leaving a 1/2-inch edge. Scatter the diced bell pepper, tomatoes, mushrooms, then distribute the popcorn shrimp evenly and finish with 2 cups shredded mozzarella. Bake: Return the stone to the oven and bake at 450°F for 10–12 minutes, rotating once if your oven has hotspots. Look for a golden, bubbly crust and melted cheese with a few brown flecks. Baking time depends on stone temperature and thickness of the dough. Finish and serve: Remove the pizza and let it rest for 2 minutes. Slice and drizzle the remoulade across slices, then sprinkle with chopped cilantro. Serve immediately while the shrimp are hot and the crust is crisp.

Storage Tips

Cool leftover slices completely before storing. Place in an airtight container or wrap tightly in plastic and refrigerate for up to 2 days; beyond that the crust loses ideal texture. For freezing, remove toppings and freeze the crust alone or flash-freeze whole slices on a sheet pan before transferring to a freezer bag — frozen pizza will keep for up to 2 months. Reheat frozen slices in a preheated 400°F oven for 10–12 minutes, or until heated through and the bottom is crisp. Store remoulade separately for up to 5 days in the fridge to keep the fresh tang intact.

Ingredient Substitutions

If you can’t find popcorn shrimp, substitute small raw shrimp (12–15 count) that have been peeled and deveined; sauté them quickly in a hot skillet with a pat of butter and a pinch of Cajun seasoning before topping. For dairy-free versions, use a plant-based mozzarella and swap the mayonnaise in the remoulade for an oil-based vegan mayo. To make the pie gluten-free, use a certified gluten-free crust; note that baking times may vary and the texture will be different. For lower heat, reduce or omit the hot sauce and horseradish.

Serving Suggestions

Serve slices with lemon wedges and a crisp green salad dressed in a simple vinaigrette to refresh the palate. For a heartier meal, offer grilled corn and coleslaw — the slaw brings a crunchy, acidic counterpoint reminiscent of traditional Po' Boys. Garnish with pickled jalapeños or sliced banana peppers if you like more heat and acidity. This pie also pairs nicely with a citrus-forward beer or a chilled Sauvignon Blanc.

Cultural Background

The Po' Boy is a beloved sandwich from Louisiana, rooted in Creole and Cajun traditions and originally associated with New Orleans street food. Historically filled with fried seafood or roast beef, it’s known for bold flavors and tangy sauces. Translating that flavor profile to a pizza is a contemporary twist that honors the core components: crunchy shrimp, fresh vegetables and a lively remoulade — a testament to the adaptability of regional classics.

Seasonal Adaptations

In summer, swap the tomatoes and mushrooms for fresh grilled corn kernels and charred scallions to echo seasonal produce. In cooler months, use roasted red peppers and caramelized onions for a deeper flavor. For holiday gatherings, make mini pies as appetizers and offer remoulade for dipping alongside extra shrimp.

Meal Prep Tips

Make the remoulade up to 3 days ahead for convenience. Dice vegetables and store them in separate containers in the fridge. If you plan to assemble multiple pies for the week, par-bake crusts for 5–6 minutes, then cool and refrigerate; finish with toppings and bake just before serving. Keep shrimp chilled and only top right before baking to preserve texture.

At the table, encourage guests to add remoulade to taste — some will love a generous drizzle while others prefer a light swipe. This flexible, flavor-forward pie has become a favorite for both casual weeknights and festive gatherings. Give it a try and make it your own — the balance of crunchy shrimp and bold remoulade is irresistible.