Grilled Shrimp Po' Boy Recipe

Name: Grilled Shrimp Po' Boy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Bamboo skewers, soaked in water for 30 minutes; 1 1/2 pounds large shrimp, peeled and deveined; 2/3 cup olive oil; 4 cloves garlic, peeled and smashed; 2 lemons, juiced; 2 teaspoons smoked paprika; 1 teaspoon cayenne pepper; 2 tablespoons Worcestershire sauce; 2 tablespoons hot sauce; Kosher salt and freshly ground black pepper; 1 French baguette, sliced lengthwise in 1/2; Butter Sauce, recipe follows; Sweet Pickle Mayonnaise, recipe follows; Shredded lettuce, for serving; Sliced tomato, for serving; 1/2 stick salted butter; 1/2 lemon, juiced; 1 tablespoon hot sauce; Dash Worcestershire sauce; 3/4 cup mayonnaise; 2 tablespoons sweet pickle relish; 1 shallot, minced; 1 tablespoon Dijon mustard; 1 tablespoon chopped capers; Dash hot sauce; Kosher salt and freshly ground black pepper

Servings: persons

Bamboo skewers, soaked in water for 30 minutes
1 1/2 pounds large shrimp, peeled and deveined
2/3 cup olive oil
4 cloves garlic, peeled and smashed
2 lemons, juiced
2 teaspoons smoked paprika
1 teaspoon cayenne pepper
2 tablespoons Worcestershire sauce
2 tablespoons hot sauce
Kosher salt and freshly ground black pepper
1 French baguette, sliced lengthwise in 1/2
Butter Sauce, recipe follows
Sweet Pickle Mayonnaise, recipe follows
Shredded lettuce, for serving
Sliced tomato, for serving
1/2 stick salted butter
1/2 lemon, juiced
1 tablespoon hot sauce
Dash Worcestershire sauce
3/4 cup mayonnaise
2 tablespoons sweet pickle relish
1 shallot, minced
1 tablespoon Dijon mustard
1 tablespoon chopped capers
Dash hot sauce
Kosher salt and freshly ground black pepper

1
Arrange about 4 shrimp on each skewer and add to a 13 by 9-inch casserole dish.
2
Cook's Note: Don't crowd the shrimp onto the skewer.
3
Allow a little space between, so they cook evenly.
4
Add the olive oil, garlic, lemon juice, smoked paprika, cayenne, Worcestershire, hot sauce, salt and pepper, to taste, to a measuring cup.
5
Whisk well and pour over the shrimp in the casserole.
6
Cover the dish and let the shrimp marinate in refrigerator for 20 minutes.
7
Preheat the grill to medium-high heat.
8
Grill the shrimp skewers over medium-high heat for about 4 minutes total, flipping once halfway through.
9
Add the baguette to the grill and toast.
10
Remove the shrimp from the grill and add to the butter sauce, discarding the skewers.
11
Toss to coat the shrimp in the butter sauce.
12
Spread both sides of bread with the Sweet Pickle Mayonnaise and top evenly with the shrimp, shredded lettuce and sliced tomatoes.
13
Slice the baguette in fourths, if desired, and serve immediately.
14
Melt the butter in a small saucepan on the grill grates.
15
Add the lemon juice, hot sauce and Worcestershire.
16
Stir together with a wooden spoon until well mixed.
17
Remove from heat and set aside.
18
Sweet Pickle Mayonnaise:
19
Add all the ingredients to a bowl and mix well.
20
Cover and refrigerate until needed.

968

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: Bamboo skewers, soaked in water for 30 minutes, 1 1/2 pounds large shrimp, peeled and deveined, 2/3 cup olive oil, 4 cloves garlic, peeled and smashed, and more.

Yes, Grilled Shrimp Po' Boy falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Shrimp Po' Boy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions