BBQ Shrimp Po Boy: The Ultimate New Orleans Sandwich Recipe

BBQ Shrimp Po Boy: Prepare to experience a flavor explosion 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 journey.

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 delicious fillings, and the BBQ Shrimp version is a shining example of its versatility. While not traditionally “barbecued” in the outdoor grill sense, the name refers to the sauce’s peppery, buttery, and Worcestershire-infused profile, reminiscent of classic BBQ flavors.

What makes the BBQ Shrimp Po Boy so irresistible? It’s the symphony of textures and tastes. The crisp bread gives way to the tender, juicy shrimp, while the sauce provides a delightful kick that’s both comforting and exciting. People adore this dish because it’s relatively quick to prepare, incredibly satisfying, and offers a taste of authentic New Orleans cuisine right in your own kitchen. It’s the perfect balance of indulgence and convenience, making it a crowd-pleaser for any occasion. So, let’s get cooking and bring a little bit of Louisiana magic to your table!

this Recipe

Ingredients:

• For the Shrimp:
• 1.5 pounds large shrimp, peeled and deveined (tails on or off, your preference!)
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/4 cup Worcestershire sauce
• 1/4 cup ketchup
• 1/4 cup beer (I like a light lager, but any beer will do!)
• 2 tablespoons lemon juice
• 1 tablespoon Creole seasoning (like Tony Chachere’s)
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust to your spice preference)
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh parsley
• 4 tablespoons (1/2 stick) unsalted butter, cut into cubes
• For the Po’ Boy:
• 2 large French bread loaves, about 12 inches long (or 4 smaller loaves)
• 1/2 cup mayonnaise
• 2 tablespoons Creole mustard (or Dijon mustard if you can’t find Creole)
• 1 cup shredded lettuce (iceberg or romaine)
• 2 ripe tomatoes, sliced
• Optional: Pickles, hot sauce

Preparing the BBQ Shrimp:

1. First, let’s get our shrimp ready. Make sure they’re peeled and deveined. I usually leave the tails on because I think it looks nice, but it’s totally up to you! Pat them dry with paper towels. This helps them get a nice sear later.
2. Now, let’s make that amazing BBQ sauce. In a large bowl, whisk together the olive oil, minced garlic, Worcestershire sauce, ketchup, beer, lemon juice, Creole seasoning, smoked paprika, cayenne pepper, and black pepper. Give it a good whisk to make sure everything is combined. This sauce is the heart and soul of our po’ boy!
3. Add the shrimp to the bowl with the sauce and toss them gently to coat them evenly. Make sure every shrimp is covered in that delicious mixture. Let the shrimp marinate for at least 15 minutes, or up to 30 minutes in the refrigerator. Don’t marinate them for too long, or the lemon juice will start to “cook” the shrimp.

Cooking the Shrimp:

1. Heat a large skillet (cast iron is ideal, but any large skillet will work) over medium-high heat. You want it nice and hot so the shrimp get a good sear.
2. Add the marinated shrimp to the hot skillet in a single layer. Don’t overcrowd the pan, or the shrimp will steam instead of sear. If necessary, cook the shrimp in batches.
3. Cook the shrimp for about 2-3 minutes per side, until they turn pink and opaque. Be careful not to overcook them, or they’ll become rubbery.
4. Once the shrimp are cooked, reduce the heat to low. Add the cubed butter to the skillet and let it melt into the sauce. Stir gently to combine the butter with the sauce, creating a rich and glossy finish.
5. Stir in the chopped fresh parsley. The parsley adds a pop of freshness and color to the dish.
6. Simmer for another minute or two, allowing the sauce to thicken slightly. Taste and adjust the seasoning if needed. You might want to add a pinch more Creole seasoning or cayenne pepper, depending on your preference.

Preparing the Po’ Boys:

1. While the shrimp are simmering, let’s get the bread ready. Cut the French bread loaves in half horizontally. If you’re using smaller loaves, cut them in half lengthwise.
2. In a small bowl, combine the mayonnaise and Creole mustard. This is our simple but flavorful spread.
3. Spread the mayonnaise mixture evenly over the cut sides of the bread. Don’t be shy with the mayo! It adds moisture and flavor to the po’ boy.
4. Layer the bottom halves of the bread with shredded lettuce and sliced tomatoes. You can add pickles or hot sauce at this point if you like.
5. Now, for the best part! Spoon the BBQ shrimp and sauce generously over the lettuce and tomatoes. Make sure each po’ boy is loaded with shrimp.
6. Place the top halves of the bread over the shrimp.
7. Cut the po’ boys in half (or into smaller portions, if desired) and serve immediately. Enjoy!

Tips for the Perfect BBQ Shrimp Po’ Boy:

• Shrimp Size: I prefer using large shrimp (26-30 count per pound) for this recipe, but you can use smaller shrimp if you prefer. Just adjust the cooking time accordingly.
• Spice Level: The amount of cayenne pepper in this recipe is just a suggestion. Feel free to adjust it to your liking. If you’re not a fan of spicy food, you can omit the cayenne pepper altogether.
• Bread Choice: The type of bread you use is crucial for a good po’ boy. French bread is the traditional choice, but you can also use other types of crusty bread, such as Italian bread or ciabatta.
• Make Ahead: You can prepare the BBQ shrimp sauce ahead of time and store it in the refrigerator for up to 2 days. Just add the shrimp to the sauce and cook them when you’re ready to assemble the po’ boys.
• Serving Suggestions: These BBQ Shrimp Po’ Boys are delicious on their own, but you can also serve them with a side of coleslaw, potato salad, or French fries.

Variations:

• Spicy BBQ Shrimp: Add more cayenne pepper or a dash of hot sauce to the BBQ shrimp sauce for an extra kick.
• Garlic Butter Shrimp: Omit the ketchup and beer from the BBQ shrimp sauce and add more garlic and butter for a garlic butter shrimp po’ boy.
• Fried Shrimp Po’ Boy: Instead of cooking the shrimp in a skillet, you can bread and fry them for a classic fried shrimp po’ boy.
• Oyster Po’ Boy: Substitute the shrimp with fried oysters for a delicious oyster po’ boy.
• Vegetarian Option: Use grilled portobello mushrooms or tofu instead of shrimp for a vegetarian po’ boy. Marinate the mushrooms or tofu in the BBQ shrimp sauce before grilling.

Storing Leftovers:

• If you have any leftover BBQ shrimp, store them in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a skillet or microwave before serving.
• It’s best to store the bread separately from the shrimp to prevent it from getting soggy.

Why This Recipe Works:

This BBQ Shrimp Po’ Boy recipe is a winner because it combines the bold flavors of New Orleans-style BBQ shrimp with the satisfying crunch of a classic po’ boy sandwich. The shrimp are cooked in a flavorful sauce made with Worcestershire sauce, ketchup, beer, lemon juice, and Creole seasoning, creating a complex and delicious flavor profile. The addition of butter at the end adds richness and gloss to the sauce, making it irresistible. The po’ boy is then assembled with fresh lettuce, ripe tomatoes, and a creamy mayonnaise spread, creating a perfect balance of flavors and textures.

The recipe is also easy to customize to your liking. You can adjust the spice level, use different types of bread, or add your favorite toppings. Whether you’re a seasoned cook or a beginner, you’ll be able to make this recipe with ease.

So, gather your ingredients and get ready to make the best BBQ Shrimp Po’ Boy you’ve ever tasted! I promise you won’t be disappointed.

Conclusion:

This isn’t just another sandwich; it’s a flavor explosion waiting to happen! I truly believe this BBQ Shrimp Po Boy recipe is a must-try for anyone who loves bold flavors, a little bit of spice, and a whole lot of satisfaction. The combination of the succulent, perfectly seasoned shrimp, the creamy remoulade, and the crisp lettuce and tomato, all nestled in that perfectly toasted French bread, is simply divine. It’s a symphony of textures and tastes that will leave you craving more.

But what truly sets this recipe apart is its versatility. While I’ve presented my favorite way to enjoy it, there are so many ways you can customize it to your liking. Feeling adventurous? Add a sprinkle of cayenne pepper to the shrimp marinade for an extra kick. Want to lighten things up? Swap out the traditional remoulade for a lighter, yogurt-based version. You could even grill the shrimp instead of pan-frying them for a smoky flavor.

And don’t even get me started on serving suggestions! This BBQ Shrimp Po Boy is fantastic on its own for a satisfying lunch or dinner. But if you’re looking to create a complete meal, consider pairing it with some crispy sweet potato fries, a refreshing coleslaw, or a simple green salad. For a truly authentic New Orleans experience, serve it alongside a bowl of gumbo or jambalaya.

Think about this: you could even deconstruct the Po Boy and serve the BBQ shrimp over creamy grits for a Southern-inspired brunch. Or, chop up the shrimp and use it as a topping for a gourmet pizza. The possibilities are truly endless!

I’ve poured my heart and soul into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s relatively simple to make, even for beginner cooks, and the results are absolutely worth the effort. The key is to use fresh, high-quality ingredients and to not be afraid to experiment with the seasonings to find your perfect flavor profile.

Ready to embark on a culinary adventure?

Don’t hesitate! Gather your ingredients, fire up your stove, and prepare to be amazed. I’m so excited for you to try this recipe and experience the magic of a truly exceptional BBQ Shrimp Po Boy.

But the fun doesn’t stop there! Once you’ve made it, I’d love to hear about your experience. Did you make any modifications? What did you serve it with? What did your family and friends think? Share your photos and stories with me in the comments below. I’m always eager to learn from my readers and see how they’ve put their own spin on my recipes.

So, go ahead, give this recipe a try. I promise you won’t be disappointed. And who knows, it might just become your new favorite sandwich! Happy cooking! I can’t wait to hear all about your BBQ Shrimp Po Boy success!