Shrimp Po` Boy

Francine Lizotte


This sandwich is incredibly delicious and easy to make! This popular New Orleans dish with a twist is certainly a must try.


☆☆☆☆☆ 0 votes

2 servings
10 Min
6 Min



  • 2 Tbsp
    olive oil
  • 1/2 Tbsp
    freshly squeezed lemon juice
  • 1 large
    clove garlic, pressed
  • 1 tsp
    hot sauce of your choice
  • 1 tsp
    worcestershire sauce
  • 1 tsp
    creole seasoning
  • 1/2 tsp
    smoked paprika
  • 1/8 tsp
    cayenne pepper

  • 14-16 large
    prawns or shrimp, peeled and deveined
  • 2 large
    hoagie buns, sliced
  • 1/2 c
    rémoulade sauce
  • 2 c
    shredded lettuce, or as needed
  • 1 large
    tomato, washed and sliced

How to Make Shrimp Po` Boy


  1. In a bowl, add olive oil, lemon juice, pressed garlic, hot sauce, Worcestershire sauce, Creole Seasoning, smoked paprika and cayenne pepper. Whisk the ingredients very well before adding the shrimp to the marinade. Toss them around until they’re well coated. Cover and transfer to the fridge for 25 to 30 minutes.
  2. Half an hour later, thread 7 to 8 marinated shrimp per skewer by piercing twice so they don’t fall off when grilling them.
  3. Place the buns on the upper grill, close the lid and toast them for 2 minutes at 500ºF/260ºC. When time is up, remove the hoagies from the heat, close the lid so the temperature comes back at 500.
  4. Place the skewers on the grill, close the lid and barbecue the shrimp 2 minutes per side.
  5. To assemble the sandwiches: generously spread the inside buns, top and bottom, with Rémoulade Sauce. Add the lettuce and top with grilled shrimp. Add a couple slices of tomato cut in half before adding more lettuce on top.
  6. To view this recipe on YouTube, click on this link >>>>

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