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Horizontal image of a whole grilled shrimp po'boy with shredded lettuce, onions, and tomatoes with all of the ingredients in the background.

Grilled Shrimp Po’Boys

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


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


  • 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)


  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