Savory Grilled Shrimp Po’ Boy Sandwich Recipe

There’s nothing quite like sinking your teeth into a juicy, tangy shrimp po’ boy sandwich. From New Orleans to the beaches of Florida, it’s an American classic that has been satisfying taste buds for generations. I’m here to introduce a new twist to this old favorite – the Grilled Shrimp Po’ Boy Recipe.

This recipe is not just any shrimp po’ boy, every bite of these grilled shrimps is packed with flavor and spice that will have you craving more! I’ll walk you through everything you need to know to make this dish at home, even if you’re a beginner in the kitchen. With just a few simple steps and some fresh ingredients, you’ll have yourself a delicious homemade meal that will impress your friends and family.

So fire up the grill and get ready to impress with my Grilled Shrimp Po’ Boy Recipe!

Why You’ll Love This Recipe

Grilled Shrimp Po’ Boy
Grilled Shrimp Po’ Boy

Attention all seafood lovers! I’m here to tell you about a recipe that will transport your taste buds straight to the heart of New Orleans! It’s a dish that combines the flavors of the south with the boldness of Cajun cuisine: the Grilled Shrimp Po’ Boy.

But what makes this recipe so special?

First, let’s talk about the shrimp. Tender, juicy, and seasoned with just the right amount of cayenne pepper and hot paprika, these shrimp are perfect for grilling. But don’t stop there- make them even more flavorful by marinading them beforehand in a mixture of olive oil, garlic cloves, and parsley. Trust me; these flavors will take your shrimp to the next level.

Now let’s talk about bread. What’s a po’ boy without its signature French baguette? The bread is crucial in this dish- it should be crispy on the outside and soft on the inside, making for an excellent contrast to the juicy shrimp.

And then there are the toppings. The lettuce and tomato add crisp freshness to each bite, while the remoulade sauce packs a punch of flavor and spice. The capers and pickle juice offer a tangy depth that complements perfectly with the shrimp’s smokiness.

This recipe is versatile, too- if you’re looking for different variations; have some fun! Try it buffalo style with hot sauce or go classic with fried shrimp. You could even take this recipe beyond the po’ boy sandwich category altogether and use it as a base for grilled cajun shrimp salad or as a hand-held appetizer served on skewers.

In conclusion, whether you are looking to recreate your love of seafood found only in New Orleans or just hunting up a delicious summer BBQ meal with fewer calories yet satisfying crunch; this Grilled Shrimp Po’ Boy sandwich can do no wrong.

Ingredient List

Let’s dive into the star of the show, the ingredients! With a combination of spice, sweetness, tanginess, and freshness, this grilled shrimp po’ boy recipe is a flavor explosion in every bite. Here’s what you’ll need:

For The Shrimp Marinade:

  • 1 pound medium-size shrimp, peeled and deveined (about 2-3 cups)
  • 2 teaspoons Creole seasoning
  • 1 garlic clove, grated
  • 1 teaspoon hot paprika
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons olive oil

Remoulade Sauce Ingredients:

  • 1 cup mayonnaise
  • 2 tablespoons stone-ground mustard
  • 1/4 cup dill pickles or capers, finely chopped
  • 1 tablespoon pickle juice or lemon juice
  • 1 garlic clove, grated
  • 1 tablespoon paprika
  • Salt and pepper to taste

For The Po’ Boy Sandwich:

  • French Baguette, cut into serving sizes
  • Grilled Shrimp
  • Lettuce (I prefer iceberg lettuce for some crunch)
  • Tomatoes

The Recipe How-To

Now that you have gathered all the ingredients, it’s time to start cooking Grilled Shrimp Po’ Boy. Follow these easy steps to create a delicious seafood sandwich that will make you feel like you are in New Orleans.

marinade the shrimp

In a bowl, mix together 2 tablespoons of olive oil, 1 tablespoon of Cajun seasoning, and 1 teaspoon of hot paprika. Add 1 pound of medium shrimp, peeled and deveined. Toss the shrimp to coat them evenly with the marinade. Cover the bowl with plastic wrap and place it in the fridge for about 30 minutes.

make remoulade sauce

To make the remoulade sauce, mix together 1 cup of mayonnaise, 2 tablespoons of pickle juice, 1 minced garlic clove, 2 teaspoons of stone ground mustard, and 1 tablespoon of Cajun seasoning. Adjust the seasoning with salt and black pepper.

prepare the veggies

Wash some iceberg lettuce leaves and cut some slices of ripe tomatoes.

grill the shrimp

Thread the marinated shrimp onto skewers. Place them on a hot grill rack and cook for about 2-3 minutes per side over high heat, until they turn pink and slightly charred on both sides.

assemble the sandwich

Cut a French baguette in half, lengthwise, but don’t slice through entirely. Spread some remoulade sauce on each side of the bread. Place some cooked shrimp on one half, then add some lettuce leaves and tomato slices. Top with more remoulade sauce. Close the sandwich by pressing gently.

Enjoy your delicious Grilled Shrimp Po’ Boy sandwich right away!

Substitutions and Variations

“Indulge in the perfect balance of savory shrimp and tangy remoulade sauce.”

Looking to put your own twist on this grilled shrimp po’ boy recipe? Here are some substitution and variation ideas to make this dish truly your own.

– Sauce Swap: Instead of the remoulade sauce, you can switch things up with a spread of Cajun mayo, buffalo sauce or garlic aioli. Experiment with different sauce blends to give your sandwich its own unique taste.

– Seafood Medley: If you’re a seafood lover, add smoked salmon or crab meat to your po’ boy along with the delicious grilled shrimp. This will give the sandwich added depth and flavor while tantalizing your taste buds even further.

– Different Shrimp Preparations: Don’t feel like grilling the shrimp? Try sautéing, boiling or frying them in a light batter or tempura mix for crispy and crunchy texture on the outside.

– Bread Swaps: While a French baguette is traditional for a shrimp po’ boy sandwich, you can play around with different types of bread such as sourdough, ciabatta or seeded hoagie rolls. Use any thick enough bread that can hold all the fillings for a full-bodied sandwich experience.

– Vegetarian Option: You heard it right! You can also create a vegetarian po’ boy by using fried green tomatoes instead of shrimp or opt for mushrooms sautéed in olive oil along with bell peppers and onions as filling options for your sandwich.

These are just some of the many ways to make this grilled shrimp po’ boy recipe uniquely yours. Feel free to experiment with different flavors and ingredients and let your imagination run wild as you explore new tastes and textures in deliciously creative ways.

Serving and Pairing

“Take a big bite of the South with our classic Grilled Shrimp Po’ Boy!”

Now that the hard work is done and we have some delicious Grilled Shrimp Po’ Boys in front of us, it’s time to dig in!

First things first, I like to serve these sandwiches with a side of Cajun fries or sweet potato fries. The spicy kick from the hot paprika and cayenne pepper in the fries complements the flavors in the shrimp po’ boy perfectly.

As for drinks, I highly recommend pairing this dish with a cold beer or a crisp white wine. Something light and refreshing will counterbalance the spicy shrimp flavors perfectly.

When it’s time to enjoy your sandwich, make sure you have plenty of napkins on hand, because things may get messy! The French baguette should be slightly crispy on the outside, but soft and pillowy on the inside. When you take a bite, you should get a mouthful of juicy shrimp mixed with tangy remoulade sauce, freshly sliced tomatoes, crunchy lettuce, and capers all nestled between two slices of bread.

If you’re feeling adventurous and want to mix things up a bit, try adding some smoked paprika to the remoulade sauce or swapping out lettuce for iceberg lettuce. This recipe is super versatile, so feel free to get creative with your additions.

One thing is for sure; this grilled shrimp po’ boy recipe is guaranteed to satisfy your cravings and leave you wanting more!

Make-Ahead, Storing and Reheating

“Upgrade your lunch game with our mouthwatering Grilled Shrimp Po’ Boy.”

Ah, the eternal question: how do we make sure our seafood delights don’t go to waste? Fortunately, I have some tips for storing and reheating your BBQ-shrimp-filled Po’ Boys, so you can chow down whenever you feel like it.

If you want to make this meal ahead of time, then it’s best to grill your shrimp and assemble them in your French baguette just before serving. If you’re storing everything separately, keep your grilled shrimp refrigerated and store other components like tomatoes, lettuce and bread in separate containers. To protect the flavor of your shrimp from freezer burn or moisture, wrap each individual shrimp with plastic wrap before placing them in an airtight container. The shrimp will typically last for up to 3 days in the fridge, but freezing the dish or any leftover is not recommended.

If you do freeze it however, make sure that when you try to reheat it: don’t use full force. A microwave or oven could dehydrate or overcook the shrimp all too easily. A toaster oven is going to be more gentle with re-heating because of shorter intervals of time allowing you to produce a crispy texture. And it’s also more foil-friendly for wrapping up your po’ boy sandwich!

If you find yourself needing a quick fix and the microwave is your only bet then try setting it on medium heat levels and giving it 20-second bursts for warming up the insides of your delicious shrimpy sandwich. To revive and enjoy the flavor; add in fresh toppings like lettuce, tomatoes, and lots of remoulade sauce!

I hope these tips help make sure that every bite is a delight!

Tips for Perfect Results

Now that I’ve shared with you the recipe for a delicious grilled shrimp po’ boy sandwich, let me give you some tips to make sure it turns out perfectly every time.

First, when grilling the shrimp, make sure to thread them onto skewers before placing them on the grill. This will prevent them from falling through the grates and ensure even cooking.

Next, don’t overcook the shrimp. They only need about 2-3 minutes per side on high heat to cook through. Overcooked shrimp can be tough and rubbery, so keep an eye on them.

To add some extra flavor to the shrimp, try using different seasoning blends. Cajun seasoning, creole seasoning or a mix of hot paprika and cayenne pepper can really enhance the flavor of the shrimp.

When it comes to assembling the po’ boy sandwich, make sure to choose a high quality French baguette. It should be sturdy enough to hold all of the ingredients without falling apart.

For added depth of flavor, consider adding some capers or pickle juice to your remoulade sauce. It will give it a tangy kick that pairs well with the seafood.

Finally, don’t be afraid to experiment with different types of seafood in your po’ boy sandwich. You can try using smoked shrimp, sautéed shrimp, garlic shrimp or even cooked crab or lobster meat for a variation on this classic New Orleans dish.

By following these tips and making a few tweaks as you go along, you’ll be able to perfect your own grilled shrimp po’ boy sandwich recipe in no time!

Bottom Line

In conclusion, if you want to enjoy a delicious and flavorful authentic New Orleans style meal, you simply must try my grilled shrimp Po’ Boy recipe. It’s packed with bold and spicy flavors courtesy of hot paprika, cayenne pepper, and a tangy remoulade sauce made with capers, pickle juice, and garlic.

This recipe is versatile and can be customized to your liking, whether you choose to top your sandwich with fresh sliced tomatoes or crisp iceberg lettuce. You can even substitute the grilled shrimp with other seafood like sautéed or smoked shrimp, crabmeat or fried catfish for a different twist on the recipe.

With this recipe you’ll have all the tips and tricks needed to grill the perfect shrimp for your Po’ Boy sandwich every time. Just thread them onto skewers seasoned with creole seasoning, marinade them in olive oil and lemon juice and grill them over high heat for a quick 4 minutes per side.

So what are you waiting for? Impress your friends and family at your next BBQ with this delicious grilled shrimp Po’ Boy recipe that’s sure to transport them straight to the heart of the Big Easy!

Grilled Shrimp Po’ Boy

Grilled Shrimp Po’ Boy Recipe

Break out the baguettes and spread the Po’ Boy love.
5 from 1 vote
Prep Time 30 minutes
Cook Time 6 minutes
Course Main Course
Cuisine Fusion
Calories 851.6 kcal


  • 1/2 lb medium shrimp, peeled and deveined
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon creole seasoning or 1 tablespoon cajun seasoning, spice
  • 1 French baguette (I prefer mine lightly toasted)
  • 1 cup shredded lettuce
  • 1 large ripe tomatoes, thinly sliced

Spicy Remoulade Sauce

  • 1 1/4 cups mayonnaise
  • 1/4 cup stone ground mustard (preferably Creole)
  • 1 clove garlic clove, smashed
  • 1 tablespoon pickle juice
  • 1 tablespoon capers
  • 1 teaspoon prepared horseradish
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon hot paprika
  • 1 dash Frank’s red hot sauce


  • Toss the shrimp with the olive oil and Creole or Cajun seasoning mix. Heat a grill pan to medium-high heat and grill the shrimp for about 3 minutes each side. Remove the shrimp from the pan; set aside.
  • Split the baguette horizontally, scoop out some of the bread (if desired), and spread the Spicy Remoulade Sauce on both sides of the bread.
  • Place the shrimp on the bottom half of the baguette. Then pile on the shredded lettuce and tomato slices. Place the top half of the bread onto the sandwich, and divide the sandwich in half vertically to make two sandwiches.
  • To Prepare Remoulade Sauce: Blend all ingredients in a food processor until smooth. Chill until ready to serve.



Serving: 451gCalories: 851.6kcalCarbohydrates: 61.2gProtein: 23.2gFat: 59.1gSaturated Fat: 8.6gCholesterol: 181.4mgSodium: 2351.7mgFiber: 3.5gSugar: 13.3g
Keyword < 60 Mins, Cajun, Lunch, Spicy
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Shara @The Bird BBQ

Shara loves to experiment with different flavors and techniques when it comes to BBQ. She has been perfecting her craft for years and loves hosting backyard BBQs with friends & family. She often comes up with creative recipes that her guests rave about.