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    Posted In: Sandwiches & Sliders
    February 25, 2017 — Updated August 10, 2020 — by Julie — Leave a Comment

    Home » Sandwiches & Sliders » Grilled Shrimp Po’ Boy Sandwich

    Grilled Shrimp Po’ Boy Sandwich

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    Grilled Shrimp Po’Boy Sandwiches make the best lunch or easy weeknight dinner! Made with seasoned grilled shrimp and a delicious homemade remoulade sauce.

    Grilled shrimp po'boy sandwich on a wooden board.

    The first thing I ate when I landed in New Orleans was *drum roll please* a shrimp po’boy sandwich! I enjoyed it so much that as soon as I got home I immediately uploaded a youtube recipe video.

    This grilled shrimp po’boy sandwich is super easy to make and it’s packed with flavor. I saved the leftover remoulade sauce for the next time I make another sandwich.

    I can’t get over how good these sandwiches were. I would make these and wrap them in aluminum foil and serve them with an ice-cold beer. For some reason sandwiches in aluminum foil always look yummier plus it keeps it warm.

    Why this grilled shrimp po’boy recipe is so good

    • This sandwich has tons of flavor from the remoulade sauce and the shrimp marinade.
    • The bread is super crisp and fresh and absolute perfection when topped off with grilled shrimp and lettuce and tomatoes.
    • The texture is perfection. You get freshness from the lettuce and tomato but also tons of flavor from the sauce and bread.

    How to make a grilled shrimp po’boy sandwich:

    1. The first thing you want to do is prepare the remoulade sauce. To make the remoulade sauce, place all of the remoulade sauce ingredients into a food processor and blend until smooth. Season with salt and pepper and set aside.
    2. Season the shrimp with granulated garlic, paprika, chili powder, granulated onion, dried oregano, dried thyme, salt, pepper, and olive oil. Cook the shrimp for 1-2 minutes on each side or until they turn pink.
    3. While the shrimp cooks, toast the bread and then spread about 1-2 tbsp of remoulade sauce on the bread.
    4. Top the bread with the cooked shrimp, lettuce, and tomato.

    celery, mayo, spices, and fresh herbs in a food processor.

     

    Remoulade sauce in a food processor.

     

    Marinated raw shrimp in a glass bowl.

     

    Cooking shrimp in a black iron skillet.

     

    Remoulade and a po'boy sandwich

     

    Can I make these ahead of time?

    Although, I highly recommend cooking the shrimp and assembling the sandwiches the day of you may definitely make the remoulade sauce ahead of time. The remoulade sauce should last you 1-2 weeks refrigerated in an airtight container.

    More shrimp recipes you’ll enjoy:

    • Creamy Shrimp Alfredo Pasta
    • Cajun Salmon and Shrimp
    • Creamy Garlic Shrimp
    • Hawaiian Garlic Shrimp

     

    Grilled Shrimp Po'Boy Sandwich

    Print Recipe Pin Recipe
    Course: Entree
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 2 minutes
    Total Time: 17 minutes
    Servings: 4 servings
    Calories: 314kcal
    Author: Julie Maestre
    This New Orleans classic is a great hearty sandwich to have when you're craving seafood. Serve this for your next fish fry to win over any crowd.

    Ingredients

    Creole Seasoning

    • 1 tsp granulated garlic
    • 2 tsp paprika
    • 1/4 tsp chili powder
    • 1 tsp granulated onion
    • 1 tsp dried oregano
    • 1 tsp dried thyme
    • salt and pepper to taste

    Remoulade Sauce

    • 3/4 cup mayonnaise
    • 2 tbsp ketchup
    • 1 tbsp spicy mustard
    • 1 tsp whole grain mustard
    • 1 garlic clove
    • 2 tsp paprika
    • 1 green onion
    • 1/2 celery stick
    • 3 tbsp parsley
    • salt to taste

    Seafood

    • 1 lb Shrimp

    Instructions

    • To make the remoulade sauce place the mayonnaise, ketchup, spicy mustard, whole grain mustard, garlic clove, paprika, green onion, celery stick, parsley, and paprika into a food processor and blend for a couple of seconds.
    • Season the remoulade sauce with salt and set aside.
    • Season the shrimp with granulated garlic, paprika, chili powder, granulated onion, dried oregano, dried thyme, salt, pepper, and a 1 tbsp olive oil.
    • Grill the shrimp for about 2 minutes on each side over medium-high heat.
    • While the shrimp cook, brush the bread rolls with butter and grill until nice and toasty.
    • Spoon about 1-2 tbsp of remoulade sauce on the bread and then top with the grilled shrimp.
    • Top with lettuce and tomatoes and enjoy!

    Nutrition

    Calories: 314kcal | Carbohydrates: 6g | Protein: 1g | Fat: 32g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 408mg | Potassium: 103mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1525IU | Vitamin C: 5mg | Calcium: 21mg | Iron: 1.2mg
    Tried this recipe?Mention @cookedbyjulie or tag #cookedbyjulie!

     

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    Hi, I'm Julie! I’m extremely fortunate to make a living doing what I truly love – creating and sharing my favorite “can’t live without” recipes with readers from all over the world.

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