Best 3 Grilled Shrimp Poboy Recipes

For seafood lovers, the grilled shrimp poboy is an iconic sandwich that combines succulent shrimp with a flavorful and crispy baguette. With its origins in New Orleans, Louisiana, this sandwich has gained popularity far beyond the Big Easy, becoming a beloved dish enjoyed by people across the globe. In this article, we will embark on a culinary journey to discover the best recipes and techniques for crafting the perfect grilled shrimp poboy. From selecting the freshest shrimp and preparing a zesty marinade to grilling the shrimp to perfection and assembling the sandwich with its classic accompaniments, we will provide step-by-step guidance to help you create a mouthwatering grilled shrimp poboy that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

GRILLED SHRIMP PO'BOY

Grilled Shrimp Po'boy image

Serve these grilled sandwiches filled with lettuce, shrimp and mayonnaise mixture - a hearty dinner for four.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 3h35m

Yield 4

Number Of Ingredients 13

Ingredients

1 lb uncooked jumbo shrimp, peeled, deveined
1 1/2 tablespoons olive oil
2 teaspoons fresh lemon juice
1/2 teaspoon seafood seasoning
1 loaf (11.5 oz) unsliced French bread
Olive oil cooking spray
1/4 cup fat-free mayonnaise
3 tablespoons chopped drained sun-dried tomatoes in oil
4 1/2 teaspoons Dijon mustard
1/8 teaspoon ground red pepper (cayenne)
1 clove garlic, finely chopped
2 cups shredded romaine lettuce
1/2 cup sliced red onion

Steps:

In large resealable food storage plastic bag, mix shrimp, 1 tablespoon of the oil, lemon juice and seafood seasoning; seal bag and turn to coat. Refrigerate 3 hours to marinate, turning bag occasionally.
Cut loaf of bread in half horizontally. Hollow out top half, leaving 1/2-inch border. Spray cut side of bread with cooking spray; set aside. In small bowl, mix mayonnaise, tomatoes, mustard, red pepper and garlic; refrigerate until serving time.
Heat gas or charcoal grill. On each of 4 (12-inch) metal skewers, thread shrimp, leaving 1/4-inch space between each. Carefully brush remaining oil on grill rack. Place skewers on grill over medium heat. Cover grill; cook 4 to 6 minutes, turning once, until shrimp are pink. Place bread, cut sides down, on grill; cook 2 minutes or until lightly toasted. Spread mayonnaise mixture over cut sides of bread. Place lettuce, shrimp and onion in bottom half. Cover with top of loaf. Cut sandwich crosswise into 4 pieces.

Nutrition Facts : Calories 310, Carbohydrate 37 g, Fiber 2 g, Protein 30 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 710 mg

GRILLED SHRIMP PO' BOY

Grilled Shrimp Po' Boy image

Make and share this Grilled Shrimp Po' Boy recipe from Food.com.

Provided by gailanng

Categories Lunch/Snacks

Time 36m

Yield 2 serving(s)

Number Of Ingredients 15

Ingredients

1/2 lb medium shrimp, peeled and deveined
1 tablespoon extra-virgin olive oil
1 tablespoon creole seasoning or 1 tablespoon cajun seasoning, spice
1 French baguette (I prefer mine lightly toasted)
1 cup shredded lettuce
1 large ripe tomatoes, thinly sliced
1 1/4 cups mayonnaise
1/4 cup stone ground mustard (preferably Creole)
1 clove garlic clove, smashed
1 tablespoon pickle juice
1 tablespoon capers
1 teaspoon prepared horseradish
1/4 teaspoon cayenne pepper
1/4 teaspoon hot paprika
1 dash Frank's red hot sauce

Steps:

Toss the shrimp with the olive oil and Creole or Cajun seasoning mix. Heat a grill pan to medium-high heat and grill the shrimp for about 3 minutes each side. Remove the shrimp from the pan; set aside.
Split the baguette horizontally, scoop out some of the bread (if desired), and spread the Spicy Remoulade Sauce on both sides of the bread.
Place the shrimp on the bottom half of the baguette. Then pile on the shredded lettuce and tomato slices. Place the top half of the bread onto the sandwich, and divide the sandwich in half vertically to make two sandwiches.
To Prepare Remoulade Sauce: Blend all ingredients in a food processor until smooth. Chill until ready to serve.

Nutrition Facts : Calories 851.6, Fat 59.1, SaturatedFat 8.6, Cholesterol 181.4, Sodium 2351.7, Carbohydrate 61.2, Fiber 3.5, Sugar 13.3, Protein 23.2

GRILLED SHRIMP PO' BOY WITH PICKLED GREEN TOMATOES

Grilled Shrimp Po' Boy with Pickled Green Tomatoes image

I love a shrimp po'boy. For this version, instead of frying the shrimp, I thought it would be nice to lighten things up and grill them instead. The natural sweetness of the Carolina shrimp really comes through when it's paired with the pickled green tomatoes and tangy aioli.

Provided by Kardea Brown

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 21

Ingredients

1 cup apple cider vinegar
2 tablespoons sugar
1 tablespoon pickling spices
2 large green tomatoes, thinly sliced
1/2 cup mayonnaise
2 tablespoons minced onion
2 tablespoons Miss Brown's House Seasoning, recipe follows
2 teaspoons chopped fresh dill
1 teaspoon lemon zest plus 2 teaspoons lemon juice
2 teaspoons hot sauce
Pinch sugar
Kosher salt and freshly ground black pepper
1 pound jumbo shrimp, such as Carolina shrimp, peeled and deveined
1 teaspoon Miss Brown's House Seasoning, recipe follows
4 hoagie rolls, split, buttered, and toasted
Shredded lettuce
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons sweet paprika
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper

Steps:

For the quick pickled green tomatoes: Combine the vinegar, sugar, pickling spices and 1 cup water in a small saucepan. Bring to a boil and cook until the sugar dissolves, about 3 minutes. Keep warm.
Place the tomatoes in a 1-quart sterilized glass jar. Pour the vinegar mixture over the tomatoes and seal the lid. Refrigerate until ready to serve. (These can be enjoyed right away but are best refrigerated overnight.)
For the spicy lemon-dill aioli: Stir together the mayonnaise, onion, House Seasoning, dill, lemon zest and juice, hot sauce and sugar in a small bowl. Season with salt and pepper to taste. Refrigerate until ready to serve.
For the grilled shrimp: Preheat a grill or grill pan to medium-high heat.
Sprinkle the shrimp with the House Seasoning. Grill until the shrimp are cooked through, 1 to 2 minutes on each side.
To serve, spread the desired amount of spicy lemon-dill aioli on the rolls. Top evenly with the grilled shrimp, shredded lettuce and coarsely chopped pickled green tomatoes.
Stir together all the garlic and onion powder, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.

Tips:

Use fresh, large shrimp: Avoid frozen or small shrimp as they will not yield the best results.
Marinate the shrimp: Marinating the shrimp in a mixture of olive oil, lemon juice, garlic, and herbs will help to infuse them with flavor and keep them moist during grilling.
Grill the shrimp over medium-high heat: This will help to create a nice char on the outside while keeping the inside of the shrimp juicy and tender.
Do not overcook the shrimp: Shrimp cook quickly, so it is important to keep an eye on them and remove them from the grill as soon as they are opaque and cooked through.
Serve the shrimp po'boys immediately: This will help to ensure that the bread is still crispy and the shrimp are hot and juicy.

Conclusion:

Grilled shrimp po'boys are a delicious and easy-to-make sandwich that is perfect for a quick and casual meal. With just a few simple ingredients, you can create a flavorful and satisfying sandwich that will surely please everyone at the table. So next time you are looking for a new lunch or dinner idea, give grilled shrimp po'boys a try.