Best 3 Grilled Shrimp Poboy Recipes

**Grilled Shrimp Poboy: A Taste of Louisiana**

Originating from the vibrant streets of New Orleans, the grilled shrimp poboy is a delectable sandwich that embodies the culinary spirit of Louisiana. This iconic dish features succulent grilled shrimp nestled between two halves of a fluffy French bread roll, creating a harmonious blend of flavors and textures. The shrimp, seasoned with a tantalizing blend of Cajun spices, is grilled to perfection, delivering a smoky and savory taste. Accompanying the shrimp is a medley of crisp lettuce, juicy tomatoes, and tangy pickles, adding freshness and acidity to balance the richness of the shrimp. Drizzled with a creamy rémoulade sauce, made from mayonnaise, Creole mustard, and a hint of cayenne pepper, the poboy reaches its peak of deliciousness. This article presents a collection of grilled shrimp poboy recipes that capture the essence of this classic sandwich, offering a variety of options to suit every taste and skill level. From traditional recipes that stay true to the New Orleans roots to innovative variations that incorporate unique ingredients and flavors, these recipes will guide you in creating an unforgettable grilled shrimp poboy experience.

Let's cook with our recipes!

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

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

Tips:

If you don't have a poboy roll, you can substitute a hoagie roll or a baguette.
To make sure the shrimp are cooked through, grill them for 2-3 minutes per side, or until they are pink and opaque.
For a more flavorful poboy, marinate the shrimp in a mixture of olive oil, garlic, salt, and pepper for at least 30 minutes before grilling.
If you don't have creole seasoning, you can substitute a mixture of paprika, garlic powder, onion powder, and black pepper.
To make a remoulade sauce, combine mayonnaise, Dijon mustard, Creole mustard, chopped pickles, and chopped parsley in a bowl. Season with salt and pepper to taste.

Conclusion:

The grilled shrimp poboy is a delicious and easy-to-make sandwich that is perfect for a quick lunch or dinner. The shrimp are grilled to perfection and the remoulade sauce is creamy and flavorful. This sandwich is sure to be a hit with your family and friends. Best of all, it can be made in just 30 minutes!