Sandwiches
Grilled Shrimp Po’Boy with Cajun Remoulade Sauce
A Grilled Shrimp Po’boy is a Louisiana classic, and this version brings the heat and flavor straight from the grill. Skewered shrimp get a bold rub of Cajun and Old Bay seasoning before hitting the flames, then they’re tucked into toasted rolls with a creamy, spicy remoulade, crisp lettuce, and juicy tomato. It’s messy in the best way—and perfect for summer grilling.
Grilled Shrimp Po’Boy Recipe
Grilled Shrimp Po’Boy with Cajun Remoulade Sauce
Recipe Notes
- Yield: Serves 4
- Method: Direct Grilling
Ingredients
- 2 pounds extra-large shrimp, peeled and deveined
- 5 tablespoons unsalted butter, melted
- 2 tablespoons of your favorite Cajun seasoning
- 2 tablespoons Old Bay seasoning (or more Cajun seasoning)
- Remoulade Sauce (recipe follows)
- 4 soft French rolls, hoagie rolls, or brioche hotdog buns, cut open from the top
- 2 luscious red ripe tomatoes, thinly sliced
- 2 cups shredded iceberg lettuce
You’ll also need:
- 4 metal or bamboo skewers
Recipe Steps
1: Thread the shrimp onto 4 metal or bamboo skewers. Brush each of the resulting kebabs on both sides with melted butter, saving 2 tablespoons for the hoagie rolls. Combine the Cajun and Old Bay seasonings in a small bowl and stir to mix. Generously sprinkle the seasonings over the shrimp on both sides, reserving 1 teaspoon for the remoulade sauce.
2: Make the Remoulade Sauce. (See Below)
3: Brush the cut sides of the rolls with the remaining melted butter.
4: Meanwhile, set up your grill for direct grilling and heat to high. Brush or scrape the grate clean and oil it well.
5: Arrange the shrimp kebabs on the grate and grill until sizzling and darkly browned on the outside and the shrimp is cooked through, 1 to 2 minutes per side.
6: Arrange the hoagie rolls, cut side down, on the grate and grill until toasted, 30 seconds.
7: Generously slather the insides of the rolls with Remoulade Sauce. Place a shrimp skewer on each roll. Using a fork to help you, un-skewer the shrimp onto the rolls.
8: Top the shrimp with sliced tomato and shredded lettuce. Cut the po’boys in half crosswise and dig in!
Recipe Tips
Cajun Remoulade Sauce Recipe
Makes 1-1/2 cups
1 cup mayonnaise (preferably Hellmann’s)
1/4 cup Creole or Dijon-style mustard
2 tablespoons prepared horseradish
1 tablespoon Worcestershire sauce
1 tablespoon fresh lemon juice
1 teaspoon Tabasco sauce, or to taste
1 tablespoon sweet paprika
1 rib celery, minced
1 scallion, trimmed and minced
1 teaspoon Cajun and Old Bay seasoning (reserved from above)
Salt and freshly ground black pepper
Combine all the ingredients in a mixing bowl and whisk to mix. Correct the seasoning, adding salt or hot sauce to taste.
FAQs
Can I make the remoulade sauce ahead of time?
Yes! The remoulade sauce can be made up to 3 days in advance. Store it in an airtight container in the fridge and give it a good stir before serving.
Can I use frozen shrimp for this recipe?
Absolutely. Just make sure the shrimp are fully thawed and patted dry before seasoning and grilling. This helps them cook evenly and get a nice char.
