Grilled Cajun shrimp Po boy with remoulade

All photos for this recipe are from Erin Hungsberg (IG: erin_hungsberg)

Anytime I’m craving seafood, one of my go tos is this Cajun grilled shrimp Po Boy with remoulaude. This New Orleans staple features grilled shrimp with cajun seasoning, lettuce, tomatoes, pickles and a homemade remoulade sauce on French bread.

I take this classic dish and put a little twist on it by chopping the ingredients together and assembling the sandwich. By making it this way you get a bit of everything in every single bite plus it makes the shrimp a lot easier to eat in my opinion. These are flavor packed and make a delicious meal any night of the week. 

Why chop the ingredients for grilled shrimp po boys? 

I’ve been doing a lot of sandwiches lately where the ingredients are chopped together like these Chicken Bacon Ranch subs. The reason being is you get a bit of every ingredient with each bite.

There’s just something different and tasty about preparing the ingredients this way and I highly recommend! Plus if you are on the go, you can chop up the ingredients ahead of time, place them into a container, and then just scoop them into sub rolls when ready to eat. So genius! 

Ingredients you need for grilled shrimp Po Boys

• Jumbo shrimp (Peeled and deveined) 
• Olive Oil 
• Cajun seasoning 
• Salt and black pepper 
• Tomatoes 
• Lettuce 
• Dill pickles 
• Remoulade sauce 
• French baguette or rolls

Skewering the Shrimp 

The easiest way to grill shrimp are to place them onto wooden skewers. This keeps the shrimp from falling through the grill grates and makes it easy when you are ready to flip them or remove from the grill. Just make sure you soak your skewers for 30 minutes in water so they don’t burn on the grill. If you don’t have wooden skewers, metal skewers are great. 

Simply thread shrimp onto the skewers making sure they are securely placed on there. I skewer them on the head and the tail so they form a C shape. 

​Seasoning and grilling shrimp 

After the shrimp are threaded onto skewers, drizzle on a little olive oil and season them with Cajun or Creole seasoning. Then heat your outdoor grill to medium heat and add the shrimp skewers directly over the heat, flipping occasionally to make sure they do not burn.

Once the shrimp reach an internal of 150°F remove them from the grill rack and set aside. 

Making grilled Cajun shrimp Po Boys 

First skewer, season, and grill your shrimp until they are cooked all the way through. I love the flavor charcoal gives shrimp and the grill is my happy place. Can anyone relate?  

However, if you don’t have a grill you could air fry the shrimp or sear them in a pan on medium-high heat. 

Next remove the shrimp off the skewers and set aside with all of the other ingredients.

Then onto a cutting board add shredded lettuce, sliced tomatoes, and pickle chips.

Season with a little salt and pepper and start chopping until everything is cut into bite sized pieces. 

Once everything is ready, add the grilled shrimp and remoulade sauce over the top. Roughly chop the shrimp and mix all together.

Then all there’s left to do is scoop these into toasted rolls and enjoy! 

Making remoulade sauce: 

Remoulade sauce is super easy to make at home. With ingredients like mayonnaise, cajun seasoning, lemon juice, horseradish and hot sauce, you can whip this together in no time. See my recipe here.

If you want more shrimp recipes check out: 

Grilled baja shrimp tacos

Creamy spicy garlic noodles with shrimp

Looking for more sandwiches to try?

Chopped Big Mac Sub

Chopped Italian Sandwich

Steak Sandwich with Au Poivre sauce

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