Craving authentic New Orleans flavor? Our easy-to-follow instructions on how to make a shrimp po' boy will make your taste buds sing! Whip up this delicious sandwich in no time and enjoy the perfect balance of crunchy and juicy with every bite.
WHAT YOU’LL LOVE
- Brief brine: Thirty to forty-five minutes in refrigerated Sweetwater Spice Tres Chiles seasons the shrimp and helps keep them plump, without a soak long enough to soften them.
- House Cajun seasoning: Steakhouse seasoning, smoked paprika, cayenne, and black pepper give the shrimp a smoky, peppery crust when they hit the hot GrillGrates.
- Chipotle rémoulade: Mayonnaise, stone ground mustard, chipotle ketchup, green onion, lemon, pickle juice, garlic, and cayenne make a cool, tangy sauce with a spicy kick.
- Classic po’ boy build: Toasted French bread layered with rémoulade, heirloom tomato, shredded iceberg, spicy garlic dill pickles, and the charred shrimp.
Grilled Shrimp Po' Boy
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
Cajun
Servings
8
Prep Time
1 hour
Cook Time
15 minutes
Calories
579
Tantalize your taste buds with a flavor-filled Shrimp Po' Boy! Our easy-to-follow recipe gives you all the essential tips and tricks to recreate this Louisiana classic in your own kitchen. Enjoy the perfect po' boy today!
Ingredients
- 2 lb gulf shrimp, peeled, deveined
-
Sweetwater Spice Tres Chiles
- iceberg lettuce, shredded
- heirloom tomato, sliced thin
-
Holmes Made Sweet Spicy Garlic Dill pickles
- French bread
-
1/4 cup Cattleman's Grill Steakhouse Seasoning
- 2 tbsp smoked paprika
- 1 tsp cayenne
- 1/2 tsp fresh cracked black pepper
- 1 cup mayo
- 3 tbsp stone ground mustard
-
2 tbsp Big Rick's Chipotle Ketchup
- 1 tbsp green onion, minced
- 1 tbsp lemon juice
- 1 tbsp pickle juice
- 1 tsp garlic, minced
- 1/2 tsp cayenne
Cajun Seasoning:
Rémoulade:
Directions
Place the shrimp in a brining/marinating container with the Sweetwater Spice Tres Chiles. Place in the refrigeration for 30-45 minutes.
- Combine the ingredients for the rémoulade in a bowl and mix well to incorporate. Store in the refrigerator.
- Combine the Cajun seasoning ingredients and mix well.
Preheat the Yoder Smokers YS640 pellet grill to 450°F, set up with GrillGrates, for direct grilling.
Remove the shrimp from the brine/marinade. Thread the shrimp onto flat skewers. Season with the Cajun seasoning on all sides.
- Grill the shrimp until slightly charred. Flip the skewers and continue grilling until the shrimp are opaque, and the internal temperature reaches 140°F. Toast your French bread on the grill.
- Build the sandwich. Start by spreading the bottom half of the bread with the rémoulade. Top with tomato slices, then iceberg lettuce. Layer on some pickles. Top with the grilled shrimp and the top half of the French bread.
Recipe Note
Recipe FAQ
What makes a po' boy?
A po' boy is a New Orleans sandwich built on soft, crusty French bread and filled with fried or grilled seafood or meat. This version grills the shrimp instead of frying them.
Why brine the shrimp for only 30-45 minutes?
A short brine seasons shrimp and adds moisture. A longer soak in a salty, acidic brine can turn shrimp mushy. Keep them refrigerated the entire time.
Why thread the shrimp on flat skewers?
Flat skewers keep shrimp from spinning when you turn them, so you can flip a whole row at once and get even char on both sides.
How do I know the shrimp are cooked?
Shrimp are safe at 145°F. They're done when the flesh turns opaque and the shrimp curl into a loose "C." A tight, rubbery "O" means they've overcooked.
Why grill the shrimp over such high heat?
At 450°F on GrillGrates, shrimp pick up char in just a few minutes per side, which keeps them tender inside. Watch them closely, since they overcook quickly.
What goes into the rémoulade?
Mayonnaise, stone ground mustard, chipotle ketchup, minced green onion, lemon juice, pickle juice, garlic, and cayenne. Mix everything well and keep it refrigerated.
How long does the rémoulade keep?
Covered in the refrigerator, it keeps for about 5 days. It has raw garlic and mayonnaise, so keep it cold until you build the sandwiches.
Why layer the sandwich in this order?
Rémoulade on the bottom bread, then tomato, lettuce, pickles, and finally the hot shrimp keeps the lettuce crisp and puts the warm shrimp on top, where it won't wilt the vegetables.
What bread works best?
Soft-centered, crusty French bread, split but left hinged. Toast the cut sides on the grill for a minute so they hold up to the sauce.
How can I make it less spicy?
Cut the cayenne in both the seasoning and the rémoulade, or leave it out. The smoked paprika and chipotle ketchup still add flavor.
How should I store leftovers?
Refrigerate the shrimp within 2 hours of cooking. It keeps for about 2-3 days. Assemble the sandwiches fresh.
How indoor-friendly is this recipe?
5 out of 5. A very hot grill pan, or a broiler with the shrimp about 4" from the heat, cooks the skewers in a few minutes.
Recipe Highlights
- Short brine: Seasons and plumps the shrimp.
- Cajun seasoning: Builds a smoky, peppery crust.
- Chipotle rémoulade: Adds a tangy, spicy sauce.
- Toasted French bread: Holds the classic po' boy build.
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Nutrition
Nutrition
- Nutrition Serving Size
- 12.19 oz
- per serving
- Calories
- 579
- Carbs
- 57 grams
- Protein
- 35 grams
- Fat
- 23 grams
- Sodium
- 1537 milligrams
