Grilled Shrimp - Po Boy

Smoky.Ribs's picture

Oct. 12, 2014

In this video, I show you how to make a easy and delicious "Grilled Shrimp" Po-Boy! Traditionally, shrimp po-boys in the New Orleans, and surrounding areas, including where I live on the Gulf Coast, the shrimp po-boy normally consist of fried shrimp, but times are changing, and if you want a great alternative to the fried shrimp version, then give this a go, because it is amazingly delicious!


For cajun seasoning
Kosher salt 1 Tablespoon
Cayenne pepper 1 Tablespoon
Paprika 2 1/2 Tablespoon
Granulated garlic 2 Tablespoon
Granulated onion 1 Tablespoon
White pepper 1 1/2 Tablespoon
Oregano 1 Tablespoon
Ground thyme 1/2 Tablespoon
Cracked black pepper 1/2 Tablespoon
For aeoli
Mayonnaise 1 Cup (16 tbs) (Hellman's)
Creole mustard 1 Tablespoon
Lemon juice 2 Tablespoon
Diced garlic 2 Tablespoon
Hot sauce 1 Teaspoon
Green onion 1 , chopped
Shrimp 6 Pound , headed, peeled, deveined, washed
Olive oil 1 Cup (16 tbs)
Lemon juice 1/4 Cup (4 tbs)
Honey 1/2 Cup (8 tbs)
For other ingredients
French bread 12
Lettuce 1 Pound
Tomatoes 4 , sliced



1. Mix together kosher salt, cayenne pepper, pepper, granulated garlic, granulated onion, white pepper, oregano, thyme and cracked black pepper together to prepare cajun seasoning. Set it aside.



2. In a separate bowl, take mayonnaise, creole mustard, lemon juice, 1/2 teaspoon cajun seasoning, diced garlic, hot sauce and green onion. Mix to combine everything well. Put a saran wrap over the bowl and place the aeoli in the refrigerator until required.

3. Prepare the marinade by mixing together olive oil, 1/2 cup cajun seasoning, lemon juice, honey and mix everything well. Dump the shrimps in the marinade and mix it through. Let it sit it in the refrigerator for half an hour.

4. Fire the grill dome for cooking. Set the tempearture to 450 F.

5. Skewer the shimps leaving a little gap in between each shrimp. Season the shrimp with the cajun seasoning.

6. Place the shrimps on the grill dome and let them grill. Flip and grill them on both sides. Set the shrimps on the side.

7. Grill the french bread, spread the aeoli on the bread. Layer with lettuce and tomatoes. Top with the grilled shimps. Put the other half of the bread on top. Press it down. 



8. Slice and serve the po boys. Enjoy.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 10

Nutrition Facts

Serving size

Calories 883Calories from Fat 408

 % Daily Value*

Total Fat 46 g70.8%

Saturated Fat 5 g25%

Trans Fat 0 g


Sodium 1449 mg60.38%

Total Carbohydrates 55 g18.3%

Dietary Fiber 6 g24%

Sugars 16 g

Protein 64 g128%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet