Classic Grilled Shrimp Po’ Boy

Here is my favorite grilled shrimp po’ boy recipe, with a smoky spice-rubbed shrimp, a tangy homemade remoulade sauce, and crusty buttered French bread rolls piled high with fresh lettuce and tomatoes.

This po’ boy is what I make when I’m craving something special but don’t want to spend hours in the kitchen. My family loves these sandwiches on summer weekends when we fire up the grill. The best part? The shrimp cooks in just minutes, so you can go from hungry to happy in no time.

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What Kind of Shrimp Should I Use?

For a po’ boy, you’ll want to use medium to large shrimp (around 31-40 count per pound or larger) since they hold up better on the grill and give you a nice, meaty bite. Fresh shrimp is great if you can find it, but frozen shrimp works just as well – most shrimp at the grocery store has been frozen anyway, so don’t stress about it. Just make sure to buy them already peeled and deveined to save yourself some time and hassle. If you’re using frozen shrimp, thaw them in the fridge overnight or run them under cold water for a quick thaw, and be sure to pat them completely dry before seasoning so they get a nice char on the grill.

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Options for Substitutions

This po’ boy recipe is pretty forgiving, so here are some swaps you can make:

• Shrimp: While shrimp is traditional for a po’ boy, you can use crawfish tails or even firm white fish like catfish or cod. If using fish, cut it into strips and adjust grilling time as needed.
• Spicy mustard: If you don’t have spicy mustard, regular yellow mustard works fine. Just add a dash of hot sauce to the remoulade to keep that kick.
• Whole grain mustard: Dijon mustard makes a good substitute here. You’ll lose the texture of the mustard seeds, but the flavor will still be there.
• Fresh herbs and vegetables: Don’t have fresh parsley, celery, or green onion? You can use 1 tablespoon dried parsley, add extra garlic for flavor, and skip the celery if needed. The remoulade will still taste good.
• Dried herbs: If you’re missing oregano or thyme, you can use Cajun or Creole seasoning instead of making your own spice blend. Start with about 2 tablespoons and adjust to taste.
• Mayonnaise: Greek yogurt or sour cream can replace some of the mayo if you want a lighter sauce, but I’d keep at least half mayo for that classic creamy texture.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling shrimp is leaving them on the heat too long, which turns them rubbery and tough – pull them off as soon as they turn pink and opaque, usually around 2 minutes per side depending on their size.

Skipping the step of patting your shrimp completely dry before seasoning will prevent the spice blend from sticking properly and create steam instead of a nice sear on the grill.

To avoid losing shrimp through the grates, use a grill basket or thread them onto skewers, and make sure your grill is properly preheated and oiled so they don’t stick.

One more tip: don’t skip buttering and toasting those rolls on the grill, as a soggy bun will ruin even perfectly cooked shrimp, and the toasted bread helps hold up against all that sauce.

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What to Serve With Grilled Shrimp Po’ Boy?

A grilled shrimp po’ boy is all about that New Orleans vibe, so I love pairing it with crispy sweet potato fries or classic french fries on the side. Coleslaw is another great option that adds a cool, crunchy contrast to the spicy, seasoned shrimp. If you want to keep things traditional, go with some pickles and potato chips right on the plate, or serve it alongside a simple cucumber salad dressed with vinegar. For a heartier meal, red beans and rice make a perfect companion that really leans into those Louisiana flavors.

Storage Instructions

Store: If you have leftover grilled shrimp, keep them separate from the bread and toppings in an airtight container in the fridge for up to 2 days. The remoulade sauce will stay fresh in a sealed jar for about a week, which is great because you can use it on other sandwiches or as a dip.

Make Ahead: You can definitely prep the remoulade sauce a day or two in advance, and it actually tastes better after the flavors have time to blend together. Season and marinate the shrimp up to 4 hours ahead, but wait to grill them until you’re ready to eat so they stay juicy and don’t get rubbery.

Assemble Fresh: Po’ boys are best enjoyed right after you make them, so the bread stays crispy and doesn’t get soggy from the sauce and toppings. If you need to transport them, pack the components separately and build your sandwich when you’re ready to dig in.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1150-1300
• Protein: 70-80 g
• Fat: 90-105 g
• Carbohydrates: 25-35 g

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

Step 1: Prepare the Remoulade Sauce

• 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

Combine mayonnaise, ketchup, brown mustard, whole grain mustard, minced garlic, paprika, lemon juice, Worcestershire sauce, green onion, diced celery, and fresh parsley in a food processor.

Pulse until well blended but still slightly textured—you want it creamy, not completely smooth.

Taste and adjust seasoning with salt as needed.

Set aside at room temperature while you prepare the shrimp and grill.

Step 2: Season the Shrimp

• 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
• 1 1/2 lbs large shrimp, peeled and deveined
• 1 1/2 tbsp olive oil

In a small bowl, combine garlic powder, smoked paprika, chili powder, onion powder, dried oregano, dried thyme, cayenne pepper, kosher salt, and cracked black pepper.

Pat the shrimp dry with paper towels—this is crucial for getting a good sear on the grill.

Toss the shrimp with the spice mixture and olive oil until evenly coated, making sure every piece is well seasoned.

I like to let the shrimp sit for just a few minutes so the spices can begin to adhere, but don’t let them sit too long or they’ll release moisture.

Step 3: Grill the Shrimp and Toast the Rolls

• seasoned shrimp from Step 2
• 4 french bread rolls
• 2 tbsp melted butter

Preheat your grill to medium-high heat.

While it heats, brush the French bread rolls with melted butter on the cut side.

Place the seasoned shrimp directly on the grill grates and cook for about 2 minutes per side—they should be opaque and lightly charred.

At the same time, place the buttered rolls cut-side down on the grill for about 1-2 minutes until golden and crispy.

Remove everything from the grill immediately once done—shrimp cooks quickly and overcooking makes it tough.

Step 4: Assemble the Po’ Boys

• remoulade sauce from Step 1
• grilled shrimp from Step 3
• toasted rolls from Step 3
• 2 cups shredded lettuce
• 2 tomatoes, sliced

Spread a generous layer of remoulade sauce from Step 1 on the cut side of each toasted roll.

Divide the grilled shrimp evenly among the four rolls, piling them on top of the sauce.

Layer the shredded lettuce and tomato slices on top of the shrimp, dividing them equally among the sandwiches.

Serve immediately while the shrimp is still warm and the bread is crispy.

Classic Grilled Shrimp Po' Boy

Delicious Classic Grilled Shrimp Po' Boy recipe with step-by-step instructions.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings 4 sandwiches

Calories 1225 kcal

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 mayonnaise, ketchup, brown mustard, whole grain mustard, minced garlic, paprika, lemon juice, Worcestershire sauce, green onion, diced celery, and fresh parsley in a food processor. Pulse until well blended but still slightly textured—you want it creamy, not completely smooth. Taste and adjust seasoning with salt as needed. Set aside at room temperature while you prepare the shrimp and grill.
• In a small bowl, combine garlic powder, smoked paprika, chili powder, onion powder, dried oregano, dried thyme, cayenne pepper, kosher salt, and cracked black pepper. Pat the shrimp dry with paper towels—this is crucial for getting a good sear on the grill. Toss the shrimp with the spice mixture and olive oil until evenly coated, making sure every piece is well seasoned. I like to let the shrimp sit for just a few minutes so the spices can begin to adhere, but don't let them sit too long or they'll release moisture.
• Preheat your grill to medium-high heat. While it heats, brush the French bread rolls with melted butter on the cut side. Place the seasoned shrimp directly on the grill grates and cook for about 2 minutes per side—they should be opaque and lightly charred. At the same time, place the buttered rolls cut-side down on the grill for about 1-2 minutes until golden and crispy. Remove everything from the grill immediately once done—shrimp cooks quickly and overcooking makes it tough.
• Spread a generous layer of remoulade sauce from Step 1 on the cut side of each toasted roll. Divide the grilled shrimp evenly among the four rolls, piling them on top of the sauce. Layer the shredded lettuce and tomato slices on top of the shrimp, dividing them equally among the sandwiches. Serve immediately while the shrimp is still warm and the bread is crispy.