Best 4 Grilled Shrimp Po Boy Recipes

Are you seeking a delectable seafood treat that combines the vibrant flavors of Louisiana with the convenience of a handheld meal? Look no further than the Grilled Shrimp Po' Boy, a symphony of flavors that will tantalize your taste buds. Picture succulent shrimp, grilled to perfection and bursting with savory goodness, nestled between a soft, chewy hoagie roll. Fresh and crisp lettuce, juicy tomatoes, and tangy pickles add a delightful crunch and acidity, while the creamy, spicy rémoulade sauce brings it all together, leaving you with an unforgettable culinary experience.

This article presents two enticing recipes for Grilled Shrimp Po' Boys: one for the classic rémoulade sauce and one for a zesty avocado rémoulade, a delightful variation that adds a creamy richness and a hint of green to the sandwich. Both sauces are simple to prepare, requiring just a handful of ingredients and a few minutes of your time.

In addition to the rémoulade recipes, you'll find expert tips for grilling the shrimp to achieve the perfect smoky flavor and texture. You'll also discover the secrets to selecting the freshest shrimp and assembling the po' boy to ensure that every bite is a harmonious blend of flavors and textures.

So, prepare to embark on a culinary journey to the heart of Louisiana with this Grilled Shrimp Po' Boy extravaganza. Get ready to indulge in a sandwich that encapsulates the essence of New Orleans cuisine, leaving you craving for more.

Here are our top 4 tried and tested recipes!

SHRIMP PO'BOY

Shrimp Po'Boy image

Many believe that brothers Benny and Clovis Martin created the first version of a po'boy as a free meal for striking New Orleans streetcar drivers in 1929. According to legend, the Martins would say "Here comes another poor boy!" when someone approached for a sandwich, which was half a French bread loaf stuffed with fillings like fried shrimp and oysters.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 shrimp po'boys

Number Of Ingredients 15

Ingredients

1 cup all-purpose flour
3/4 cup cornmeal
1 tablespoon salt-free Cajun seasoning
Kosher salt and freshly ground pepper
1 1/2 cups whole milk
1 teaspoon hot sauce (preferably Louisiana-style)
1 pound medium shrimp, peeled, deveined and patted dry
Vegetable oil, for frying
1/2 cup mayonnaise
2 tablespoons minced dill pickles
2 tablespoons minced shallot or sweet onion
2 teaspoons hot sauce (preferably Louisiana- style), plus more for serving
Kosher salt and freshly ground pepper
4 French-bread rolls, split
Shredded lettuce and sliced tomatoes, for serving

Steps:

Make the shrimp: Whisk the flour, cornmeal, Cajun seasoning, 1 tablespoon salt and 1 teaspoon pepper in a medium bowl. Stir together the milk and hot sauce in a large bowl; add the shrimp. Working in batches, remove the shrimp from the milk mixture, letting the excess drip off, and add to the bowl with the flour mixture; toss to coat. Transfer to a plate and refrigerate 15 minutes to let the coating set.
Meanwhile, make the rémoulade: Combine the mayonnaise, pickles, shallot and hot sauce in a small bowl; season with salt and pepper.
Fry the shrimp: Line a baking sheet with paper towels. Preheat the oven to 350˚ F. Heat 2 inches of vegetable oil in a large heavy pot over medium heat until a deep-fry thermometer registers 360˚ F. Working in batches, fry the shrimp until golden brown and crisp, 2 to 3 minutes. Remove to the prepared baking sheet with a slotted spoon; season with salt. Adjust the heat as needed between batches.
Meanwhile, put the rolls on a baking sheet and bake until toasted, about 5 minutes. Spread the rémoulade on the cut sides and fill with lettuce, the shrimp and tomatoes. Serve with more hot sauce.

GRILLED SHRIMP PO' BOY WITH PICKLED GREEN TOMATOES

Grilled Shrimp Po' Boy with Pickled Green Tomatoes image

I love a shrimp po'boy. For this version, instead of frying the shrimp, I thought it would be nice to lighten things up and grill them instead. The natural sweetness of the Carolina shrimp really comes through when it's paired with the pickled green tomatoes and tangy aioli.

Provided by Kardea Brown

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 21

Ingredients

1 cup apple cider vinegar
2 tablespoons sugar
1 tablespoon pickling spices
2 large green tomatoes, thinly sliced
1/2 cup mayonnaise
2 tablespoons minced onion
2 tablespoons Miss Brown's House Seasoning, recipe follows
2 teaspoons chopped fresh dill
1 teaspoon lemon zest plus 2 teaspoons lemon juice
2 teaspoons hot sauce
Pinch sugar
Kosher salt and freshly ground black pepper
1 pound jumbo shrimp, such as Carolina shrimp, peeled and deveined
1 teaspoon Miss Brown's House Seasoning, recipe follows
4 hoagie rolls, split, buttered, and toasted
Shredded lettuce
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons sweet paprika
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper

Steps:

For the quick pickled green tomatoes: Combine the vinegar, sugar, pickling spices and 1 cup water in a small saucepan. Bring to a boil and cook until the sugar dissolves, about 3 minutes. Keep warm.
Place the tomatoes in a 1-quart sterilized glass jar. Pour the vinegar mixture over the tomatoes and seal the lid. Refrigerate until ready to serve. (These can be enjoyed right away but are best refrigerated overnight.)
For the spicy lemon-dill aioli: Stir together the mayonnaise, onion, House Seasoning, dill, lemon zest and juice, hot sauce and sugar in a small bowl. Season with salt and pepper to taste. Refrigerate until ready to serve.
For the grilled shrimp: Preheat a grill or grill pan to medium-high heat.
Sprinkle the shrimp with the House Seasoning. Grill until the shrimp are cooked through, 1 to 2 minutes on each side.
To serve, spread the desired amount of spicy lemon-dill aioli on the rolls. Top evenly with the grilled shrimp, shredded lettuce and coarsely chopped pickled green tomatoes.
Stir together all the garlic and onion powder, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.

GRILLED SHRIMP PO' BOY

Grilled Shrimp Po' Boy image

Make and share this Grilled Shrimp Po' Boy recipe from Food.com.

Provided by gailanng

Categories Lunch/Snacks

Time 36m

Yield 2 serving(s)

Number Of Ingredients 15

Ingredients

1/2 lb medium shrimp, peeled and deveined
1 tablespoon extra-virgin olive oil
1 tablespoon creole seasoning or 1 tablespoon cajun seasoning, spice
1 French baguette (I prefer mine lightly toasted)
1 cup shredded lettuce
1 large ripe tomatoes, thinly sliced
1 1/4 cups mayonnaise
1/4 cup stone ground mustard (preferably Creole)
1 clove garlic clove, smashed
1 tablespoon pickle juice
1 tablespoon capers
1 teaspoon prepared horseradish
1/4 teaspoon cayenne pepper
1/4 teaspoon hot paprika
1 dash Frank's red hot sauce

Steps:

Toss the shrimp with the olive oil and Creole or Cajun seasoning mix. Heat a grill pan to medium-high heat and grill the shrimp for about 3 minutes each side. Remove the shrimp from the pan; set aside.
Split the baguette horizontally, scoop out some of the bread (if desired), and spread the Spicy Remoulade Sauce on both sides of the bread.
Place the shrimp on the bottom half of the baguette. Then pile on the shredded lettuce and tomato slices. Place the top half of the bread onto the sandwich, and divide the sandwich in half vertically to make two sandwiches.
To Prepare Remoulade Sauce: Blend all ingredients in a food processor until smooth. Chill until ready to serve.

Nutrition Facts : Calories 851.6, Fat 59.1, SaturatedFat 8.6, Cholesterol 181.4, Sodium 2351.7, Carbohydrate 61.2, Fiber 3.5, Sugar 13.3, Protein 23.2

GRILLED SHRIMP PO'BOY

Grilled Shrimp Po'boy image

Serve these grilled sandwiches filled with lettuce, shrimp and mayonnaise mixture - a hearty dinner for four.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 3h35m

Yield 4

Number Of Ingredients 13

Ingredients

1 lb uncooked jumbo shrimp, peeled, deveined
1 1/2 tablespoons olive oil
2 teaspoons fresh lemon juice
1/2 teaspoon seafood seasoning
1 loaf (11.5 oz) unsliced French bread
Olive oil cooking spray
1/4 cup fat-free mayonnaise
3 tablespoons chopped drained sun-dried tomatoes in oil
4 1/2 teaspoons Dijon mustard
1/8 teaspoon ground red pepper (cayenne)
1 clove garlic, finely chopped
2 cups shredded romaine lettuce
1/2 cup sliced red onion

Steps:

In large resealable food storage plastic bag, mix shrimp, 1 tablespoon of the oil, lemon juice and seafood seasoning; seal bag and turn to coat. Refrigerate 3 hours to marinate, turning bag occasionally.
Cut loaf of bread in half horizontally. Hollow out top half, leaving 1/2-inch border. Spray cut side of bread with cooking spray; set aside. In small bowl, mix mayonnaise, tomatoes, mustard, red pepper and garlic; refrigerate until serving time.
Heat gas or charcoal grill. On each of 4 (12-inch) metal skewers, thread shrimp, leaving 1/4-inch space between each. Carefully brush remaining oil on grill rack. Place skewers on grill over medium heat. Cover grill; cook 4 to 6 minutes, turning once, until shrimp are pink. Place bread, cut sides down, on grill; cook 2 minutes or until lightly toasted. Spread mayonnaise mixture over cut sides of bread. Place lettuce, shrimp and onion in bottom half. Cover with top of loaf. Cut sandwich crosswise into 4 pieces.

Nutrition Facts : Calories 310, Carbohydrate 37 g, Fiber 2 g, Protein 30 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 710 mg

Tips:

Select fresh, large shrimp: Opt for jumbo or extra-large shrimp to ensure a satisfying bite. Look for plump, firm shrimp with a translucent appearance.
Properly devein the shrimp: Deveining not only removes the digestive tract but also adds a cleaner, more refined look to your grilled shrimp. Use a sharp knife to make a shallow incision along the back of the shrimp, then gently pull out the vein.
Marinate the shrimp: Marinating the shrimp in a flavorful mixture of olive oil, spices, and herbs enhances its taste. Allow the shrimp to marinate for at least 30 minutes or up to overnight for maximum flavor infusion.
Grill the shrimp to perfection: Preheat your grill to medium-high heat and cook the shrimp for 2-3 minutes per side, or until they turn opaque and slightly charred. Avoid overcooking, as this can result in tough, rubbery shrimp.
Assemble the Po' Boy sandwich: Layer the grilled shrimp on a soft, toasted French bread roll. Add your desired toppings such as lettuce, tomatoes, pickles, and a creamy remoulade sauce. Serve immediately for a delightful and satisfying meal.

Conclusion:

The Grilled Shrimp Po' Boy is a culinary masterpiece that combines the succulent flavors of grilled shrimp with the classic elements of a traditional Po' Boy sandwich. By following the tips and instructions provided in this recipe, you can create a mouthwatering sandwich that will tantalize your taste buds and leave you craving for more. So gather your ingredients, fire up the grill, and embark on a delicious journey with this delightful Grilled Shrimp Po' Boy.