Grilled shrimp po’ boys are a bold and satisfying sandwich packed with smoky, seasoned seafood and creamy remoulade sauce.
This easy recipe brings together fresh shrimp, crisp vegetables, and toasted bread for a perfect balance of texture and flavor.
It’s quick enough for a weeknight meal but impressive enough for guests.
Why You’ll Love This Recipe
This sandwich is bursting with smoky, spicy flavor from the well-balanced seasoning blend.
The homemade remoulade adds a creamy, tangy kick that elevates every bite.
Grilling the shrimp gives them a light char and keeps them juicy.
It comes together quickly, making it ideal for both casual meals and entertaining.
What You’ll Need (Ingredient Highlights)
A bold mix of spices creates a smoky and slightly spicy coating for the shrimp.
Fresh shrimp cook quickly and absorb flavor beautifully.
The remoulade combines creamy, tangy, and herbaceous elements for depth.
French bread rolls provide a crispy outside and soft interior for the perfect sandwich base.
Pro Tips Before You Start
Pat the shrimp dry thoroughly to ensure a proper sear on the grill.
Do not over-marinate the shrimp, as they can release moisture and lose texture.
Preheat the grill fully before cooking for even heat and better char.
Toast the bread lightly to prevent it from becoming soggy when assembled.
How to Make Grilled Shrimp Po’ Boy
Step 1 – Make the remoulade
Combine mayonnaise, ketchup, brown mustard, whole grain mustard, garlic, paprika, lemon juice, Worcestershire sauce, green onion, celery, and parsley in a food processor. Pulse until creamy but slightly textured, then season with salt and set aside.
Step 2 – Prepare the seasoning
Mix garlic powder, smoked paprika, chili powder, onion powder, oregano, thyme, cayenne, salt, and black pepper in a small bowl.
Step 3 – Season the shrimp
Pat shrimp dry, then toss with olive oil and the spice mixture until evenly coated.
Step 4 – Preheat and prep bread
Preheat grill to medium-high heat and brush the cut sides of the rolls with melted butter.
Step 5 – Grill shrimp and bread
Grill shrimp for about 2 minutes per side until opaque and lightly charred. Toast the rolls cut-side down for 1–2 minutes until golden.
Step 6 – Assemble the sandwiches
Spread remoulade on each roll, add shrimp, then top with shredded lettuce and sliced tomatoes.
Step 7 – Serve immediately
Serve while the shrimp is warm and the bread is crisp for the best texture and flavor.
What to Serve Them With
Serve with crispy fries or sweet potato fries for a classic pairing.
A fresh coleslaw adds crunch and balances the richness.
Pair with iced tea or a cold drink for a refreshing meal.
Variations / Substitutions
Swap shrimp for grilled fish or chicken if preferred.
Use a baguette or hoagie rolls if French rolls are unavailable.
Add pickles or hot sauce for extra tang and heat.
Storage & Leftovers
Store leftover shrimp separately in an airtight container in the refrigerator for up to 2 days.
Reheat gently to avoid overcooking and assemble fresh sandwiches when serving.
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare the sauce and seasoning in advance and cook the shrimp fresh.
How should I store leftovers?
Keep components separate in airtight containers in the fridge.
Can I freeze this dish?
Shrimp can be frozen, but fresh assembly is recommended for best texture.
Can I substitute some of the ingredients?
Yes, similar spices and sauces can be used based on availability.
How long does this recipe take to make?
It typically takes about 30 minutes from start to finish.
Is this recipe kid-friendly?
Yes, simply reduce the cayenne for a milder flavor.
Can I make this dish gluten-free or dairy-free?
Use gluten-free bread and dairy-free butter alternatives if needed.
What should I serve it with?
It pairs well with fries, salad, or light vegetable sides.
Do I need special equipment?
A grill is ideal, but a grill pan can also be used.
How do I know when it’s perfectly cooked?
Shrimp should be opaque with a light char and firm texture.
Final Thoughts
This grilled shrimp po’ boy is a flavorful, satisfying sandwich with the perfect balance of smoky, creamy, and fresh elements.
It’s easy to make yet delivers restaurant-quality results at home.
Full Recipe Card
Ingredients
For the seasoning
1 1/2 tsp garlic powder
1 tbsp smoked paprika
1/2 tsp chili powder
1 tsp onion powder
1 tsp dried oregano
1 tsp dried thyme
1/4 tsp cayenne pepper
1/2 tsp kosher salt
1/2 tsp cracked black pepper
For the remoulade
1 cup mayonnaise
2 tbsp ketchup
1 tbsp brown mustard
1 tsp whole grain mustard
1 garlic clove, freshly minced
2 tsp paprika
1 tsp lemon juice
1/2 tsp Worcestershire sauce
1 green onion, finely sliced
1/2 celery stick, finely diced
3 tbsp fresh parsley, chopped
salt to taste
For the shrimp
1 1/2 lbs large shrimp, peeled and deveined
1 1/2 tbsp olive oil
For serving
4 french bread rolls
2 tbsp melted butter
2 cups shredded lettuce
2 tomatoes, sliced
Instructions
Combine all remoulade ingredients in a food processor and pulse until creamy but slightly textured. Season with salt and set aside.
Mix all seasoning ingredients in a small bowl.
Pat shrimp dry, then toss with olive oil and seasoning until evenly coated.
Preheat grill to medium-high heat and brush rolls with melted butter.
Grill shrimp for about 2 minutes per side until opaque and lightly charred. Toast rolls cut-side down until golden.
Spread remoulade on rolls, add shrimp, then top with lettuce and tomatoes.
Serve immediately.
