This po boy delivers crispy grilled shrimp piled high on a toasted baguette with a bold remoulade that ties everything together. The shrimp cook quickly over high heat, developing a smoky char that pairs perfectly with the creamy, tangy sauce.
I’ve refined this method to ensure the shrimp stay juicy inside while achieving that essential outer crunch. The remoulade adds just the right amount of spice and acidity to cut through the richness.
Ingredients for Grilled Shrimp Po Boy
Crispy grilled shrimp, creamy remoulade, and crusty bread come together for a bold, satisfying dish.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Shrimp 🍤 | 1 ½ lb | Peeled, deveined, tails on |
| French Baguette 🥖 | 1 whole | Fresh, about 12 inches long |
| Mayonnaise 🥚 | ¾ cup | Full-fat for creaminess |
| Creole Mustard 🟡 | 2 tbsp | Or whole grain mustard |
| Hot Sauce 🔥 | 2 tbsp | Cayenne-based preferred |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Capers 🫒 | 2 tbsp | Drained and chopped |
| Celery 🥬 | ¼ cup | Finely diced |
| Green Onions 🧅 | 2 whole | Thinly sliced |
| Garlic Cloves 🧄 | 2 cloves | Minced for remoulade |
| Smoked Paprika 🌶️ | 1 tsp | For depth in remoulade |
| Salt 🧂 | 1 tsp | Divided for shrimp and remoulade |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Olive Oil 🫒 | 2 tbsp | For brushing shrimp |
| Butter 🧈 | 2 tbsp | For toasting baguette |
[recipe_ingredient_scaler]
The shrimp are the star here. Wild-caught Gulf shrimp (16/20 count) are ideal for their sweet flavor and firm texture. Look for fresh, never frozen if possible at Whole Foods or a trusted seafood counter. The baguette should be day-old—fresh bread gets soggy under the shrimp. For the remoulade, Duke’s or Hellmann’s mayonnaise gives the best texture and tang.
No Creole mustard? Dijon with a pinch of cayenne works in a pinch. Hot sauce can be Crystal or Tabasco—whatever you have. If you’re out of capers, chopped cornichons or dill pickles add similar briny brightness. The celery can be omitted, but it adds a nice crunch. For extra heat, add a dash of cayenne pepper to the remoulade.
The remoulade keeps in an airtight container for up to 5 days. Assemble the po boys just before serving to prevent sogginess. Leftover shrimp? Toss with the remoulade for a next-day salad. Best served immediately, but components can be prepped 1 day ahead.
Why You’ll Love This Recipe
- 20-Minute Meal: I can have these shrimp grilled and stacked on a baguette with mayo and hot sauce faster than takeout arrives.
- Cajun Flavor Bomb: The Creole mustard and hot sauce give that tangy kick that makes the shrimp taste like a New Orleans street corner.
- Crowd Pleaser: I serve these at game day and everyone—even the picky eaters—comes back for seconds.
- Budget Stretcher: Large shrimp and a French baguette feed four for the price of two restaurant po boys.
Step-by-Step Instructions for Grilled Shrimp Po Boy
Master the technique for achieving perfectly charred shrimp and a crisp baguette with layers of flavor.
Step 1: Prepare the Spicy Remoulade Sauce
In a medium bowl, combine the 0.75 cup mayonnaise, 2 tbsp Creole mustard, 2 tbsp hot sauce, and 1 tbsp lemon juice. Whisk until the mixture is smooth and uniform in color.
Add the 2 tbsp capers, 0.25 cup celery, 2 whole green onions, 2 cloves garlic cloves, 1 tsp smoked paprika, 0.5 tsp black pepper, and ½ tsp salt. Stir well to distribute the ingredients evenly. The remoulade should have a thick, creamy consistency with visible flecks of vegetables and capers. Cover and refrigerate until ready to use.
Step 2: Grill the Shrimp to Perfection
Preheat your grill to medium-high heat. In a large bowl, toss the 1.5 lb large shrimp with the 2 tbsp olive oil and the remaining ½ tsp salt until evenly coated.
Place the shrimp on the grill in a single layer, ensuring they are not touching. Cook for 2-3 minutes per side until they turn opaque and pink with distinct grill marks. The shrimp should curl slightly and feel firm to the touch. Avoid overcooking, as shrimp become tough very quickly. Remove from the grill and set aside.
Step 3: Toast the Baguette for Maximum Crispness
Slice the 1 whole French baguette horizontally, creating a top and bottom half. Lightly spread the 2 tbsp butter on the cut sides of the bread.
Place the baguette halves butter-side down on the grill or in a skillet over medium heat. Toast for 1-2 minutes until the bread is golden brown and crisp. Be careful not to burn the butter. Remove from heat and set aside.
Step 4: Assemble the Po Boy
Spread a generous layer of the chilled remoulade sauce on both the top and bottom halves of the toasted baguette. Arrange the grilled shrimp in a single layer on the bottom half of the baguette.
Top the shrimp with additional remoulade if desired, then place the top half of the baguette over the shrimp, pressing gently to compress. Slice the po boy into 4 equal portions and serve immediately while the bread is still crisp and the shrimp are hot.
Pro Tips For Making Grilled Shrimp Po Boy
- Dry the Shrimp: Pat the shrimp completely dry before grilling—I learned this the hard way after my first batch steamed instead of searing. Even a little moisture keeps them from getting that smoky char you want.
- Toast the Baguette: Lightly toast the cut sides of the baguette before assembling. Sounds weird, but it works: it keeps the bread from turning soggy under all that saucy shrimp and mayo.
- Don’t Overcrowd: Grill the shrimp in a single layer with space between each one, or they’ll steam instead of grill. I skip this when I’m lazy, but the dish is noticeably better when I don’t.
- Mix Sauces First: Whisk the mayo, Creole mustard, and hot sauce together at least 10 minutes before serving. My grandmother swore by this, and she was right: the flavors meld way better than if you just slap them on separately.
Storing and Reheating This Recipe
Refrigerator Storage
Let assembled po boys cool for no more than 30 minutes before wrapping tightly in parchment paper, then aluminum foil. Store in the fridge at 40°F or below for up to 2 days. The remoulade will soften the bread over time, so eat quickly for best texture. ❄️
Freezer Storage
Freeze unassembled components separately for best results. Shrimp freeze well in quart-size freezer bags for up to 3 months. The remoulade can be frozen in ice cube trays, then transferred to bags. Baguette freezes poorly—buy fresh when ready to assemble.
Oven Reheating
Preheat to 350°F. Wrap the po boy in aluminum foil and heat for 10-12 minutes until warmed through. For crisp bread, open the foil and broil for 1-2 minutes at the end. Check that shrimp reach 145°F internally.
Air Fryer Revival
For leftover shrimp only, spread in a single layer and air fry at 375°F for 3-4 minutes to restore crispness. Re-toast the baguette separately. Reassemble with fresh remoulade for the closest to original quality. 🔥
Remoulade Storage
Keep leftover remoulade in an airtight container in the fridge for up to 5 days. The flavors deepen over time. If separation occurs, just stir vigorously before using. I always make extra for sandwiches and dips.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
- Recipe for Boneless Pork Chops in Cast Iron Skillet: Sear and Baste to Juicy Perfection - October 3, 2026
- Recipe for Boneless Cross Rib Roast: Slow-Roasted Beef with Herb Crust - October 3, 2026
- Hamburgers in Sauce Recipe Crock Pot: Slow-Cooked Savory Delight - October 3, 2026