Grilled Shrimp Po’Boys

The first po’boy sandwich that I ate was at my aunt’s house, back when she lived in Minnesota.

At that time, I was very young and didn’t like the look of these little crustaceans. And at that age, the idea of eating something that looked nearly the same as it did when it was alive was way too scary to me.

My aunt happened to live in New Orleans for a very long time, and she would often miss those flavors. Whenever family came to visit, I think she relished having an excuse to make something with the taste of home, in big batches.

This was my first traditional po’boy experience, and my friends, it was oh-so-tasty.

The fried pops of shellfish were crisp and tender. A tangy sauce with tons of veggies brought in the freshness to balance it all out.

It was a heavy sandwich, and it offered all the tastiness that I was craving as a kid.

I still love those flavors today. But let’s face it. Sometimes I need to cut back on amount of fried food in my diet.

Those fast metabolisms disappear pretty quickly, don’t they?

Instead, may I present a version of the classic sandwich that is just a tad bit lighter than one from my childhood?

Instead of frying, these shellfish are grilled.

And can I tell you a secret? I actually prefer the flavor of the grilled version in this sandwich. (Traditionalists, please don’t throw rotten tomatoes at me for saying that!)

Grilling makes the shellfish even more juicy and succulent. With the good amount of seasoning that’s added and the kiss of the grill, you introduce a smoky, new flavor to the sandwich you know and love.

Next, you have a creamy, easy remoulade sauce that brings just a touch of added richness.

In contrast with the lettuce, tomato, and red onion, this sauce makes for a balance that really stands out in a sea of seafood sandwiches.

Here are a few tips to make this sandwich perfectly:

• Make sure you thoroughly clean the shrimp when you peel and devein them.
• The longer you let them sit, the more flavor the seafood will soak in. I like to let mine sit in the seasoning for about 10-15 minutes while the grill preheats, to absorb even more of that flavor.
• Chill the remoulade in the fridge until you are ready to use it, along with the prepped vegetables.
• Keep a close eye on the grill when you’re cooking. No one wants overcooked and chewy bites.

As one of the quintessential sandwiches from New Orleans, this recipe is hands down the best way to bring that cuisine into your own home, if you ask me. You’ll want to jump up and dance with joy after the first bite.

Grilled Shrimp Po’Boys

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• Author: Meghan Yager
• Total Time: 14 minutes
• Yield: 4 servings 1x

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Description

There’s no need to go through the process of battering and frying with grilled shrimp po’boys, a surefire sandwich win.

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Ingredients

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• 1 pound large raw shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 tablespoon Old Bay seasoning or Lawry’s seasoned salt
• 2 cloves garlic, minced, divided
• Pinch of red pepper flakes, to taste
• 4 hoagie rolls, split in half
• 1/4 cup mayonnaise
• 2 tablespoons pickle relish
• Tabasco Sauce, to taste
• 2 cups shredded lettuce
• 2 ripe tomatoes, sliced
• 1/2 medium-size red onion, thinly sliced (about 1/2 cup)
• 1 teaspoon chopped fresh parsley (optional)

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Instructions

1. In a medium bowl combine shrimp, oil, seasoning, 1 teaspoon minced garlic, and red pepper flakes. Stir well and set aside.
2. In another bowl, mix together mayonnaise and pickle relish. Add the remaining minced garlic to the mayonnaise mixture and stir well. Set aside.
3. Preheat grill. Once hot, add shrimp in a single layer. Cook for about 2 minutes per side, until shrimp are fully cooked and turn opaque. Remove from grill immediately.  
4. Spread mayo mixture on one side of each hoagie roll.
5. Divide shrimp evenly among hoagie rolls. Sprinkle with Tabasco sauce as desired.
6. Top with lettuce, tomato slices, and sliced onion. Sprinkle with a little chopped parsley, if desired.

• Prep Time: 10 minutes
• Cook Time: 4 minutes
• Category: Seafood
• Method: Grilling
• Cuisine: Sandwich

Keywords: po'boy, shrimp, grill, sandwich

Cooking By the Numbers…

Step 1 – Prep and Measure Ingredients

Peel and devein the shellfish, if this hasn’t been done already. Don’t toss out the shells! You can save them to make your own seafood stock for recipes like gumbos and stews!

Peel two cloves of garlic and mince them, or push them through your garlic press.

Split the hoagie rolls in half with a bread knife.

Slice two juicy beefsteak tomatoes, and thinly slice about half of a medium-size red onion, using a sharp knife and sturdy cutting board.

Measure out all of the remaining ingredients as listed in the ingredients list.

Step 2 – Season

Add the shrimp, olive oil, seasoning, about 1 teaspoon minced garlic, and the red pepper flakes to a medium bowl. Stir well to combine and set aside.

Step 3 – Make Sauce

In a separate bowl, combine the mayonnaise and pickle relish. Stir together and add the remaining garlic. Stir well to combine.

Not in the mood for relish? Try making homemade mayo from scratch to slather on the buns, and garlic dill pickles to serve on the side.

Step 4 – Grill

Preheat your grill.

Once it’s hot, add shrimp to the grill in a single layer. Cook for about 2 minutes per side, until they are cooked through. They should be pink and opaque.

Be careful to avoid overcooking them and remove them from the grill as soon as they are done.

Step 5 – Assemble and Serve

Spread remoulade on one side of each hoagie roll.

Divide the shrimp evenly among the hoagie rolls. Sprinkle with Tabasco sauce, as desired.

Finish by topping with lettuce, juicy tomato slices, and sliced onion. Garnish with a sprinkle of chopped parsley. Serve immediately.

About Meghan Yager

Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.

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