I am a lover of all things that have to do with Louisiana cuisine. Gumbo, Red Beans and Rice, Jambalaya, Crawfish Etoufee, and Beignets. The list goes on and on. There is one Louisiana dish that I just could never get enough of, po’boys, specifically grilled shrimp po’boys. Po’boys with grilled shrimp was not introduced to me until I was well into my 20s. It caught me by surprise, too. I was at a seafood restaurant, making an order and minding my business. Grabbed my order, made it home, opened the bag, just to find out that I got grilled shrimp instead of fried. I was not pleased until I was. That grilled shrimp po’boy sandwich was AMAZING!! Let me walk you through the process!
Let’s Grill These Shrimp!
Just a little FYI, you can deep fry the shrimp for the po’boy. Traditionally, that is the way to go. Pat the shrimp dry, season them with some spices, dredge them in fish fry and drop them in the hot grease. The result is a nice outer crunch and juicy and meaty bite in the middle. Hot grease is not always something I need in my system, so I grill.
Pro Tip: Before seasoning the shrimp, pat the shrimp dry with a paper towel. You want a nice sear on the shrimp. If too much water is present the shrimp will sauté and steam. So sop up that water, please!
How to Make a Grilled Shrimp Po’Boy Sandwich
A traditional shrimp po’boy sandwich starts with a very nice French bread; crusty on the outside soft in the middle. Lettuce, tomato, onion, and pickle are the perfect accompaniments to the sandwich. Mayonnaise and mustard are great to slather on the bread but a nice cajun remoulade sauce is an absolutely perfect layer of flavor to an already delicious po’boy.
Look at all of the creamy deliciousness that is just waiting for the grilled shrimp. Sometimes I just dip the grilled shrimp in the sauce.
Pro Tip: If you let the remoulade sauce sit for a few hours before using it, the flavors have time to marinate and marry and it just tastes absolutely amazing.
Let’s Cook! Grilled Shrimp Po’Boy Recipe
- 1 lb 16/20 Shrimp, peeled, deveined, and cleaned
- 1 tsp paprika
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp lemon pepper
- 1 tbsp Tony Chachere's Seasoning
- 1½ tbsp grapeseed oil
- 1 loaves french bread
- 1 small red onion, sliced
- 1 tomato, sliced
- 1 romaine lettuce, rinsed, sliced, chopped
- cajun remoulade sauce, recipe link in the notes
- Season the shrimp with the spices. Make sure all of the shrimp are coated evenly.
- Place a griddle or frying pan on medium heat on the stove. Add the oil.
- Place shrimp on griddle evenly. Cook shrimp on each side for 3-4 minutes.
- When fully cooked, remove from the pan and set aside.
- Slice the french bread in 4" or 6" sections.
- Add condiments of your choice and enjoy!
Click here for the Cajun Remoulade Sauce recipe!
Nutrition Information:Yield: 4 Serving Size: 4 Servings
Amount Per Serving: Calories: 156Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 2mgSodium: 2187mgCarbohydrates: 18gFiber: 5gSugar: 5gProtein: 5g