Wood-Fired Grilled Shrimp Po’Boy Sandwich with Remoulade

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A classic New Orleans shrimp po’boy featuring wood-grilled shrimp piled high on crusty French bread, dressed with zesty remoulade sauce. This Louisiana Creole-inspired sandwich and wrap recipe, ready in about 25 minutes, pairs large shrimp, peeled and deveined, French bread loaf, split lengthwise, mayonnaise 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 pound large shrimp, peeled and deveined
• 1 French bread loaf, split lengthwise
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp prepared horseradish
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• 2 tbsp olive oil
• 1 cup lettuce leaves
• 1 medium sliced tomato
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: In a small bowl, combine 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon prepared horseradish, 1 teaspoon paprika, 1/2 teaspoon cayenne pepper, 1 tablespoon lemon juice, and 1/2 teaspoon garlic powder. Mix well to create the remoulade sauce and refrigerate.
2. Step 2: Toss 1 pound peeled and deveined large shrimp with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Let marinate for 10 minutes.
3. Step 3: Preheat a wood-fired grill or grill pan to medium-high heat (around 400°F). Thread shrimp onto skewers and grill for 2-3 minutes per side until opaque and slightly charred.
4. Step 4: Meanwhile, slice 1 French bread loaf lengthwise, toast lightly on the grill for 1-2 minutes until warm and slightly crispy.
5. Step 5: Spread the remoulade sauce generously on both halves of the bread. Layer 1 cup fresh lettuce leaves and sliced tomato on the bottom half.
6. Step 6: Remove shrimp from skewers and pile them evenly on the sandwich. Close with the top half of the bread, slice into portions, and serve this smoky, tangy shrimp po’boy immediately.