Get ready to sink your teeth into the most incredible BBQ Shrimp Po’boy you’ve ever tasted! This New Orleans-inspired sandwich combines succulent, sauce-coated shrimp with crispy French bread and fresh toppings for a meal that’s both comforting and impressive. I’ve perfected this recipe to bring you restaurant-quality results right from your own kitchen.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 4 French bread rolls, split lengthwise
- 4 tablespoons butter
- 3 cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Creole seasoning
- 1 teaspoon smoked paprika
- 1/4 cup beer (preferably amber)
- 1 lemon, juiced
- 2 cups shredded lettuce
- 2 tomatoes, sliced
- Remoulade sauce for serving
Instructions
- Start by warming your French bread in a 350°F oven for about 5 minutes until slightly crispy on the outside but still soft inside.
- Heat a large skillet over medium-high heat. Add butter and let it melt completely.
- Add minced garlic to the butter and sauté for 30 seconds until fragrant.
- Toss in the shrimp and sprinkle with Creole seasoning and smoked paprika. Cook for 2 minutes.
- Pour in the beer and Worcestershire sauce, stirring to combine. Let simmer for 3-4 minutes until shrimp are pink and cooked through.
- Finish with a squeeze of fresh lemon juice and remove from heat.
- Assemble your po’boys by spreading remoulade sauce on both sides of the bread.
- Layer with shredded lettuce and tomato slices, then top with the BBQ shrimp.
- Spoon some of the sauce from the pan over the shrimp before serving.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 po’boys
Recipe Notes
For the best results, look for medium to large shrimp (16-20 count per pound). If using frozen shrimp, make sure to thaw them completely and pat dry before cooking. The bread choice is crucial – traditional New Orleans French bread has a crispy crust and light, airy center. If you can’t find it, substitute with a crusty baguette.
The sauce should be loose but not too watery. If it’s too thin, let it reduce for an extra minute. If it’s too thick, add a splash more beer. Don’t skip the remoulade sauce – it adds a creamy, tangy element that brings everything together. You can make it ahead of time or use store-bought in a pinch.
These po’boys are best enjoyed immediately while the bread is still crispy and the shrimp are hot. If you need to prep ahead, you can prepare the shrimp and sauce separately and reheat gently before assembling.
BBQ Shrimp Po'boys
Ingredients
- 1 pound large shrimp peeled and deveined
- 4 French bread rolls split lengthwise
- 4 tablespoons butter
- 3 cloves garlic minced
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Creole seasoning
- 1 teaspoon smoked paprika
- 1/4 cup beer preferably amber
- 1 lemon juiced
- 2 cups shredded lettuce
- 2 tomatoes sliced
- Remoulade sauce for serving
Instructions
- Start by warming your French bread in a 350°F oven for about 5 minutes until slightly crispy on the outside but still soft inside.
- Heat a large skillet over medium-high heat. Add butter and let it melt completely.
- Add minced garlic to the butter and sauté for 30 seconds until fragrant.
- Toss in the shrimp and sprinkle with Creole seasoning and smoked paprika. Cook for 2 minutes.
- Pour in the beer and Worcestershire sauce, stirring to combine. Let simmer for 3-4 minutes until shrimp are pink and cooked through.
- Finish with a squeeze of fresh lemon juice and remove from heat.
- Assemble your po'boys by spreading remoulade sauce on both sides of the bread.
- Layer with shredded lettuce and tomato slices, then top with the BBQ shrimp.
- Spoon some of the sauce from the pan over the shrimp before serving.
