Easy Grilled Shrimp Po’Boy Sandwich: A Taste of New Orleans at Home
Grilled Shrimp Po’Boy Sandwiches make the best lunch or easy weeknight dinner! Made with perfectly seasoned grilled shrimp and a rich, delicious homemade remoulade sauce, this recipe brings the vibrant flavors of New Orleans right to your kitchen.
My first culinary experience after landing in the magical city of New Orleans was nothing short of legendary: a classic shrimp po’boy sandwich! The moment I tasted that perfectly crispy bread, succulent shrimp, and tangy remoulade, I knew I had to recreate that magic at home. The experience was so inspiring that I immediately uploaded a YouTube recipe video upon my return.
This grilled shrimp po’boy sandwich recipe is designed to be super easy to follow, yet it’s absolutely packed with authentic New Orleans flavor. Unlike its deep-fried counterpart, grilling the shrimp offers a lighter, healthier option without sacrificing any of the zesty, savory goodness. Plus, making the remoulade sauce from scratch ensures a fresh, vibrant taste that truly elevates the entire sandwich. I even saved the leftover remoulade sauce for my next culinary adventure, proving just how versatile and delicious it is!
I genuinely can’t stop raving about how incredibly satisfying these sandwiches are. There’s something wonderfully nostalgic about wrapping them in aluminum foil and serving them with an ice-cold beer – perhaps it’s the way the foil keeps them perfectly warm, or maybe it just adds to the rustic, casual charm of a true po’boy experience. Whatever the reason, these grilled shrimp po’boys are guaranteed to be a crowd-pleaser for any gathering or a delightful treat for a cozy night in.
What is a Po’Boy? A Southern Staple
For those unfamiliar, a Po’Boy (short for “poor boy”) is a traditional sandwich from Louisiana, specifically New Orleans. Its origins trace back to the late 19th and early 20th centuries, often served to striking workers or “poor boys,” hence the name. Traditionally, po’boys are made on crispy, airy French bread and filled with various fried meats or seafood, such as shrimp, oysters, or roast beef, “dressed” with lettuce, tomato, pickles, and mayonnaise. Our grilled version offers a fresh twist on this beloved classic, providing all the flavor with a lighter touch.
Why This Grilled Shrimp Po’Boy Recipe is a Must-Try
- **Unforgettable Flavor Profile:** This sandwich is an explosion of taste, primarily from the incredibly flavorful homemade remoulade sauce and the perfectly seasoned shrimp marinade. Every bite delivers a harmonious blend of spicy, tangy, and savory notes that dance on your palate. The Creole seasoning on the shrimp adds a fantastic kick, complementing the richness of the seafood.
- **Perfect Texture Harmony:** The foundation of any great sandwich is the bread, and for this po’boy, it’s absolute perfection. We toast it to achieve a super crisp exterior while maintaining a soft, airy interior. This contrasts beautifully with the juicy, tender grilled shrimp, and the crisp freshness of the lettuce and ripe tomatoes, creating a delightful textural experience that makes you want more.
- **Effortlessly Delicious:** Despite its gourmet taste, this recipe is remarkably easy to make. It’s an ideal choice for a quick and satisfying lunch, a no-fuss weeknight dinner, or even a fun option for entertaining guests. The steps are straightforward, ensuring even novice cooks can achieve fantastic results.
- **A Healthier Twist on a Classic:** By grilling the shrimp instead of frying them, we lighten up a traditional dish without compromising on taste. This makes it a great option for those looking for a healthier seafood sandwich that still feels indulgent.
The Anatomy of a Perfect Grilled Shrimp Po’Boy
Crafting the Homemade Remoulade Sauce
The remoulade is truly the heart and soul of this grilled shrimp po’boy. Our homemade version is incredibly easy to prepare and yields a sauce that’s far superior to anything store-bought. It’s a creamy, tangy, and slightly spicy condiment that perfectly complements the grilled shrimp. The blend of mayonnaise, ketchup, two types of mustard (spicy and whole grain), fresh garlic, paprika, green onion, celery, and parsley creates a complex flavor that’s both refreshing and robust. The celery and green onion add a subtle crunch and fresh aroma that you won’t want to skip.
Perfectly Grilled and Seasoned Shrimp
The key to succulent grilled shrimp is proper seasoning and not overcooking. Our Creole-inspired marinade infuses the shrimp with a depth of flavor that’s hard to beat. Granulated garlic and onion, paprika, chili powder, dried oregano, dried thyme, salt, and pepper come together with a touch of olive oil to create a marinade that penetrates the shrimp quickly, ensuring every bite is bursting with taste. Grilling for just 1-2 minutes per side guarantees tender, juicy shrimp with a beautiful char.
The Ideal Po’Boy Bread
While traditional po’boys use specific New Orleans French bread, a good quality crusty baguette or hoagie roll works wonderfully for this recipe. The goal is a bread that is soft enough to yield to your bite but sturdy enough to hold all the delicious fillings. Toasting it lightly with butter adds an extra layer of flavor and ensures it has that signature crisp exterior.
How to Make a Grilled Shrimp Po’Boy Sandwich: Step-by-Step Guide
Preparing this incredible sandwich is surprisingly simple and quick. Follow these easy steps to bring a taste of the Big Easy into your home:
- **Prepare the Remoulade Sauce:** This is where the magic begins. Combine all of your remoulade sauce ingredients—mayonnaise, ketchup, spicy mustard, whole grain mustard, a fresh garlic clove, paprika, green onion, half a celery stick, and fresh parsley—into a food processor. Blend until the mixture is smooth and creamy. Season generously with salt and black pepper to taste, then set it aside to allow the flavors to meld. This can even be made hours or a day in advance for deeper flavor!
- **Season and Cook the Shrimp:** In a bowl, combine your peeled and deveined shrimp with granulated garlic, paprika, chili powder, granulated onion, dried oregano, dried thyme, salt, pepper, and a drizzle of olive oil. Toss until the shrimp are evenly coated. Grill the shrimp over medium-high heat for a quick 1-2 minutes per side, or just until they turn pink and opaque. Be careful not to overcook them, as this can make them tough.
- **Toast the Bread:** While your shrimp are cooking, prepare your bread. Slice your chosen rolls (French bread or hoagie rolls work best) lengthwise, being careful not to cut all the way through. Lightly brush the inside of the bread with butter and toast it on a grill pan or in a skillet until it’s golden brown and slightly crispy. This step is crucial for the perfect po’boy texture.
- **Assemble Your Po’Boy:** Once the bread is perfectly toasted, spread a generous amount of your homemade remoulade sauce (about 1-2 tablespoons) on both halves of the bread. Then, artfully arrange your freshly grilled shrimp on the bottom half. Top with crisp lettuce and juicy tomato slices. Close the sandwich, press gently, and prepare for an exceptional culinary experience.
Can I Make These Grilled Shrimp Po’Boys Ahead of Time?
While I highly recommend cooking the shrimp and assembling the sandwiches fresh on the day you plan to serve them for optimal taste and texture, there’s good news for meal prep enthusiasts! You can absolutely make the star of the show – the delicious homemade remoulade sauce – ahead of time. The remoulade sauce should last perfectly for 1-2 weeks when stored in an airtight container in the refrigerator. This makes it a fantastic component to prep in advance, saving you time when you’re ready to make your po’boys.
As for the shrimp, it’s best cooked fresh. Shrimp cooks very quickly, so preparing it just before assembly ensures it’s tender and juicy, not rubbery. Toasting the bread right before serving also guarantees that satisfying crispness that defines a great po’boy.
Tips for the Best Grilled Shrimp Po’Boy
- **Choose Fresh Shrimp:** Fresh, high-quality shrimp will make all the difference in flavor and texture. Look for raw, peeled, and deveined shrimp, or do it yourself for maximum freshness.
- **Don’t Overcrowd the Grill:** Cook the shrimp in batches if necessary to ensure even cooking and a good sear. Overcrowding can steam the shrimp instead of grilling them.
- **Customize Your Spice Level:** Feel free to adjust the chili powder in the shrimp marinade and the spicy mustard in the remoulade to match your preferred level of heat.
- **Add Pickles:** While not explicitly listed in the main assembly, pickles are a classic po’boy topping. Adding a few slices of dill pickles can provide an extra layer of tang and crunch.
- **Serving Suggestion:** These po’boys are fantastic on their own, but pair them with a side of crispy fries, a simple green salad, or some coleslaw for a complete meal. And don’t forget that ice-cold beer!
Variations to Explore
- **Fried Shrimp Po’Boy:** If you prefer the traditional fried version, simply bread the seasoned shrimp in a mixture of flour and cornmeal, then deep-fry until golden and crispy.
- **Other Seafood Options:** While shrimp is fantastic, feel free to substitute with grilled or fried oysters, catfish, or even chicken for a different take on the po’boy.
- **Spicy Remoulade:** For those who love extra heat, add a dash of hot sauce or a pinch of cayenne pepper to your remoulade sauce.
- **Vegetarian Po’Boy:** Use grilled portobello mushrooms or fried eggplant for a delicious plant-based alternative.
More Delicious Shrimp Recipes You’ll Enjoy:
- Creamy Shrimp Alfredo Pasta
- Cajun Salmon and Shrimp
- Creamy Garlic Shrimp
- Hawaiian Garlic Shrimp
Grilled Shrimp Po’Boy Sandwich
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Ingredients
Creole Seasoning
- 1 tsp granulated garlic
- 2 tsp paprika
- 1/4 tsp chili powder
- 1 tsp granulated onion
- 1 tsp dried oregano
- 1 tsp dried thyme
- salt and pepper to taste
Remoulade Sauce
- 3/4 cup mayonnaise
- 2 tbsp ketchup
- 1 tbsp spicy mustard
- 1 tsp whole grain mustard
- 1 garlic clove
- 2 tsp paprika
- 1 green onion
- 1/2 celery stick
- 3 tbsp parsley
- salt to taste
Seafood
- 1 lb Shrimp
Instructions
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To make the remoulade sauce place the mayonnaise, ketchup, spicy mustard, whole grain mustard, garlic clove, paprika, green onion, celery stick, parsley, and paprika into a food processor and blend for a couple of seconds.
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Season the remoulade sauce with salt and set aside.
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Season the shrimp with granulated garlic, paprika, chili powder, granulated onion, dried oregano, dried thyme, salt, pepper, and a 1 tbsp olive oil.
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Grill the shrimp for about 2 minutes on each side over medium-high heat.
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While the shrimp cook, brush the bread rolls with butter and grill until nice and toasty.
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Spoon about 1-2 tbsp of remoulade sauce on the bread and then top with the grilled shrimp.
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Top with lettuce and tomatoes and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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In conclusion, this Grilled Shrimp Po’Boy Sandwich recipe offers a delightful and authentic taste of New Orleans with a fresh, grilled twist. From the perfectly seasoned shrimp to the zesty homemade remoulade and the crisp, fresh toppings, every element comes together to create a sandwich that’s bursting with flavor and satisfying texture. It’s a testament to how easy and rewarding it can be to recreate classic Southern dishes in your own kitchen. Whether you’re a seasoned chef or a beginner, this recipe is sure to become a favorite. Enjoy the process, savor the flavors, and share the joy of a homemade po’boy!