Chargrilled Shrimp Po’ Boy with Remoulade Sauce

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

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 recipe, 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.

Ingredients

• 1 lb, peeled and deveined large shrimp
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 2, split lengthwise French bread baguettes
• 1 cup shredded lettuce
• 1 medium, thinly sliced tomato
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp, chopped capers
• 1 tsp hot sauce
• 1 tbsp lemon juice
• 1 tsp Worcestershire sauce
• 1 clove minced garlic
• 1 tbsp chopped parsley

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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.