BBQ Shrimp Po Boy: The Ultimate New Orleans Sandwich Recipe

BBQ Shrimp Po Boy: Prepare to experience a symphony of flavors that will transport you straight to the heart of New Orleans! Imagine sinking your teeth into a warm, crusty baguette overflowing with succulent, perfectly seasoned shrimp, all bathed in a rich, buttery, and slightly spicy BBQ sauce. This isn’t just a sandwich; it’s a culinary adventure.

The Po’ Boy, a Louisiana staple, has humble beginnings, reportedly created in the early 20th century to feed striking streetcar workers – the “poor boys.” Over time, it has evolved into a canvas for countless fillings, but the BBQ Shrimp version stands out as a true testament to the region’s vibrant culinary heritage. It’s a celebration of fresh seafood and bold flavors, a dish that embodies the spirit of Southern hospitality.

What makes the BBQ Shrimp Po Boy so irresistible? It’s the perfect balance of textures – the crisp bread, the tender shrimp, and the luscious sauce. The taste is equally captivating, with the sweetness of the shrimp complemented by the savory, slightly smoky BBQ sauce. It’s also incredibly satisfying and relatively easy to make at home, making it a perfect weeknight meal or a crowd-pleasing option for your next gathering. I promise, once you try this recipe, it will become a new favorite!

this Recipe

Ingredients:

• For the Shrimp:
• 2 pounds large shrimp, peeled and deveined (tails on or off, your preference!)
• 1/2 cup butter, unsalted
• 1/4 cup Worcestershire sauce
• 1/4 cup hot sauce (like Louisiana Hot Sauce or Tabasco)
• 1/4 cup lemon juice, freshly squeezed
• 4 cloves garlic, minced
• 2 tablespoons Creole seasoning (store-bought or homemade)
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper (optional, for extra heat)
• 1/4 cup chopped fresh parsley, for garnish
• 1/4 cup chopped green onions, for garnish
• For the Po’ Boy:
• 2-3 French bread loaves, about 12 inches long each (look for that classic New Orleans style, if you can find it!)
• 1 cup mayonnaise
• 1/4 cup Creole mustard (or Dijon mustard if you can’t find Creole)
• 1/4 cup shredded lettuce
• 2 ripe tomatoes, sliced
• Dill pickle chips, for serving

Preparing the BBQ Shrimp:

1. Melt the Butter: In a large skillet (cast iron is ideal, but any large skillet will work) over medium heat, melt the butter. Be careful not to burn it! We want it nice and golden.
2. Sauté the Garlic: Once the butter is melted, add the minced garlic and sauté for about 1 minute, or until fragrant. Keep stirring so it doesn’t burn. Burnt garlic is no fun!
3. Add the Sauces and Seasonings: Pour in the Worcestershire sauce, hot sauce, and lemon juice. Stir to combine. Then, add the Creole seasoning, black pepper, and cayenne pepper (if using). Whisk everything together until well blended. This is where the magic happens!
4. Simmer the Sauce: Bring the sauce to a simmer and let it cook for about 5 minutes, stirring occasionally. This allows the flavors to meld together and deepen. The aroma should be incredible at this point!
5. Add the Shrimp: Add the shrimp to the skillet in a single layer, if possible. If you have too many shrimp, you might need to cook them in batches to avoid overcrowding the pan. Overcrowding will steam the shrimp instead of searing them.
6. Cook the Shrimp: Cook the shrimp for 2-3 minutes per side, or until they turn pink and opaque. Be careful not to overcook them, as they will become rubbery. We want them juicy and tender! The cooking time will depend on the size of your shrimp.
7. Garnish: Remove the skillet from the heat and stir in the chopped parsley and green onions. This adds a fresh, vibrant flavor and a pop of color.

Assembling the Po’ Boys:

1. Prepare the Bread: Slice the French bread loaves lengthwise, being careful not to cut all the way through. You want to create a hinge so you can open them up like a book.
2. Spread the Sauce: Generously spread the inside of each loaf with the BBQ shrimp sauce from the skillet. Don’t be shy! This is what makes the po’ boy so flavorful.
3. Add the Mayonnaise and Mustard: Spread mayonnaise on one side of the bread and Creole mustard (or Dijon) on the other side. This adds creaminess and a little tang.
4. Layer the Lettuce and Tomatoes: Layer shredded lettuce and sliced tomatoes on top of the mayonnaise and mustard.
5. Load Up the Shrimp: Pile the BBQ shrimp on top of the lettuce and tomatoes. Be generous! You want each bite to be packed with shrimp.
6. Close the Po’ Boys: Close the po’ boys and slice them in half, if desired.
7. Serve: Serve immediately with dill pickle chips on the side. Enjoy!

Tips and Variations:

• Shrimp Size: I prefer using large shrimp (21-25 count per pound) for this recipe, but you can use any size you like. Just adjust the cooking time accordingly.
• Creole Seasoning: If you can’t find Creole seasoning at your local grocery store, you can easily make your own. A simple blend of paprika, cayenne pepper, garlic powder, onion powder, black pepper, oregano, and thyme will do the trick.
• Hot Sauce: The amount of hot sauce you use is entirely up to your personal preference. If you like things spicy, feel free to add more! If you’re sensitive to heat, start with a smaller amount and taste as you go.
• Bread Choice: The type of bread you use is crucial for a good po’ boy. Look for a French bread loaf that is crusty on the outside and soft on the inside. A New Orleans-style French bread is ideal, but any good quality French bread will work.
• Make it Ahead: You can prepare the BBQ shrimp sauce ahead of time and store it in the refrigerator for up to 3 days. Just reheat it before adding the shrimp.
• Grilled Shrimp: For a smoky flavor, you can grill the shrimp instead of cooking them in a skillet. Just toss the shrimp with the BBQ sauce and grill them over medium heat until they are cooked through.
• Add Cheese: If you’re feeling extra indulgent, you can add a slice of provolone or mozzarella cheese to your po’ boy.
• Spicy Mayo: Kick up the heat by adding a dash of hot sauce or a pinch of cayenne pepper to your mayonnaise.
• Vegetarian Option: While this is a BBQ Shrimp Po’ Boy, you can adapt the recipe for a vegetarian option. Try using grilled portobello mushrooms or fried tofu instead of shrimp. Toss them in the BBQ sauce and assemble the po’ boy as directed.
• Serving Suggestions: Serve your BBQ Shrimp Po’ Boys with a side of coleslaw, potato salad, or french fries for a complete meal.

Detailed Steps and Explanations:

Preparing the Shrimp:

The quality of your shrimp will greatly impact the final result of your po’ boy. I always recommend using fresh shrimp if possible. If you’re using frozen shrimp, make sure to thaw them completely before cooking. To thaw shrimp quickly, place them in a colander under cold running water for about 15-20 minutes.

Peeling and deveining the shrimp is an important step. To peel shrimp, simply pull off the legs and then peel away the shell. To devein shrimp, use a small knife to make a shallow cut along the back of the shrimp and remove the dark vein. You can leave the tails on or off, depending on your preference. I personally like to leave the tails on for presentation, but it’s entirely up to you.

Making the BBQ Sauce:

The BBQ sauce is the heart and soul of this po’ boy. The combination of butter, Worcestershire sauce, hot sauce, lemon juice, garlic, and Creole seasoning creates a rich, flavorful sauce that perfectly complements the shrimp. Don’t be afraid to experiment with the amount of each ingredient to find your perfect balance of flavors.

When sautéing the garlic, be careful not to burn it. Burnt garlic will have a bitter taste that will ruin the sauce. Cook the garlic over medium heat and stir constantly until it is fragrant and lightly golden.

Simmering the sauce allows the flavors to meld together and deepen. Don’t skip this step! Let the sauce simmer for at least 5 minutes, or longer if you have time. The longer it simmers, the more flavorful it will become.

Cooking the Shrimp:

Cooking the shrimp properly is essential to prevent them from becoming rubbery. Overcooked shrimp are tough and unpleasant to eat. Cook the shrimp just until they turn pink and opaque. The cooking time will depend on the size of your shrimp, but it usually takes about 2-3 minutes per side.

If you’re cooking the shrimp in batches, make sure to add a little extra butter to the skillet before each batch. This will help to keep the shrimp from sticking and ensure that they cook evenly.

Assembling the Po’ Boy:

The bread is an important component of a good po’ boy. Look for a French bread loaf that is crusty on the outside and soft on the inside. A New Orleans-style French bread is ideal, but any good quality French bread will work.

Don’t be shy with the sauce! Generously spread the inside of each loaf with the BBQ shrimp sauce. This is what makes the po’

Conclusion:

This isn’t just another sandwich; it’s a flavor explosion waiting to happen! Seriously, you absolutely have to try this BBQ Shrimp Po Boy. The combination of the smoky, slightly sweet, and tangy shrimp with the crisp lettuce, juicy tomatoes, and creamy remoulade sauce all nestled in that perfectly toasted bread is simply divine. It’s a symphony of textures and tastes that will leave you craving more. I know I always do!

But why is this particular recipe a must-try? It’s all about the balance. We’ve taken the classic New Orleans BBQ shrimp and elevated it with a few simple tweaks that make all the difference. The marinade is key – it infuses the shrimp with incredible flavor without overpowering their natural sweetness. And the remoulade? Forget the store-bought stuff. Our homemade version is bursting with fresh herbs and spices that perfectly complement the shrimp. Plus, it’s surprisingly easy to make!

Serving Suggestions and Variations:

While this BBQ Shrimp Po Boy is fantastic as is, there are plenty of ways to customize it to your liking. Feeling adventurous? Try adding some sliced avocado for extra creaminess. A sprinkle of crumbled bacon would also add a salty, smoky kick. If you’re looking for a lighter option, you can serve the BBQ shrimp over a bed of rice or quinoa instead of in a sandwich. It’s equally delicious!

For a spicier kick, add a pinch of cayenne pepper to the shrimp marinade or a dash of hot sauce to the remoulade. If you’re not a fan of remoulade, you can substitute it with a simple garlic aioli or even just some mayonnaise. The possibilities are endless!

Consider serving your BBQ Shrimp Po Boy with a side of crispy sweet potato fries or a refreshing coleslaw. A cold beer or a glass of iced tea is the perfect beverage pairing. And don’t forget the napkins – things can get a little messy!

Don’t Be Afraid to Experiment!

The beauty of this recipe is that it’s incredibly versatile. Feel free to adjust the ingredients and seasonings to suit your own taste preferences. Don’t be afraid to experiment with different types of bread, sauces, and toppings. The most important thing is to have fun and create a BBQ Shrimp Po Boy that you truly love.

I’m confident that once you try this recipe, it will become a new favorite. It’s perfect for a quick weeknight dinner, a casual weekend lunch, or even a backyard barbecue. It’s a crowd-pleaser that’s sure to impress your family and friends.

So, what are you waiting for? Gather your ingredients, fire up the grill (or stovetop!), and get ready to experience the magic of this incredible BBQ Shrimp Po Boy. I promise you won’t be disappointed.

And most importantly, I want to hear about your experience! Did you make any modifications to the recipe? What did you think of the flavor? What did you serve it with? Share your photos and comments in the section below. I can’t wait to see what you create! Happy cooking! Let me know if you have any questions, I’m here to help you make the perfect BBQ Shrimp Po Boy.