Chargrilled Shrimp Po’ Boy with Remoulade Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A traditional New Orleans sandwich featuring chargrilled shrimp piled high on crusty French bread with a zesty remoulade sauce and crisp lettuce. This american-inspired mardi gras ready in about 25 minutes pairs large shrimp, olive oil, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 American cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, toss 1 lb peeled and deveined large shrimp with 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
  2. Step 2: Preheat a grill or grill pan over medium-high heat. Grill shrimp for 2-3 minutes per side until pink and slightly charred, then remove from heat.
  3. Step 3: In a small bowl, whisk 1/2 cup mayonnaise with 1 tbsp Dijon mustard, 1 tbsp chopped capers, 1 tsp hot sauce, 1 tbsp lemon juice, 1 tsp Worcestershire sauce, 1 minced garlic clove, and 1 tbsp chopped parsley to make remoulade sauce.
  4. Step 4: Slice 2 French bread baguettes lengthwise without cutting all the way through. Spread remoulade sauce generously on both sides of the bread.
  5. Step 5: Layer each sandwich with 1/2 cup shredded lettuce, 1/2 medium thinly sliced tomato, and half of the grilled shrimp.
  6. Step 6: Close the sandwiches and serve immediately while shrimp are warm and bread is crusty.

Frequently asked questions

How long does Chargrilled Shrimp Po’ Boy with Remoulade Sauce take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chargrilled Shrimp Po’ Boy with Remoulade Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large shrimp from drying out.

Can I substitute ingredients in Chargrilled Shrimp Po’ Boy with Remoulade Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chargrilled Shrimp Po’ Boy with Remoulade Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Chargrilled Shrimp Po’ Boy with Remoulade Sauce?

American mardi gras like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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