If you’re craving a sandwich packed with bold, Cajun-inspired flavors, this Barbecue Shrimp Po’boy is a perfect choice. Tender shrimp are tossed in a smoky, slightly sweet spice blend, seared briefly in a hot skillet so they stay juicy, and then piled into toasted baguettes with crisp lettuce, ripe tomato slices, tangy pickles, and a smear of creamy mayonnaise. It’s an easy weeknight meal that tastes like something you’d find in a New Orleans sandwich shop.
Whether you make these for lunch, dinner, or for sharing during a game day gathering, this Barbecue Shrimp Po’boy comes together in under 30 minutes using simple pantry ingredients and fresh produce.
Table of Contents
- What Is a Barbecue Shrimp Po’boy?
- Why You’ll Love This Recipe
- Key Ingredients
- Why This Recipe Works
- Ingredients & Substitutions
- Variations
- Tips for Success
- FAQs
- How to Store Leftovers
- How to Make Barbecue Shrimp Po’boys
- Make Ahead Instructions
- What to Serve With Barbecue Shrimp Po’boys
- Save This Recipe
- Barbecue Shrimp Po’Boy Recipe
What Is a Barbecue Shrimp Po’boy?
Despite the name, New Orleans-style barbecue shrimp are typically pan-cooked rather than grilled. The method involves coating shrimp with a flavorful seasoning and quickly cooking them in a hot skillet so they develop color and remain juicy. A po’boy is a traditional Louisiana sandwich served on French bread or a baguette and filled with seafood or roast beef plus classic toppings such as lettuce, tomatoes, pickles, and mayonnaise. This recipe combines the rich seasoning of barbecue shrimp with the familiar crunch and freshness of a po’boy.
Why You’ll Love This Recipe
- Ready in about 20 minutes—ideal for busy evenings.
- Smoky and slightly sweet with a gentle kick from cayenne.
- Uses simple pantry spices and fresh toppings for big flavor.
- Toasting the bread adds a welcome crunch and prevents sogginess.
- Easily customizable: swap bread, add cheese, or change the sauce.
- Great for lunches, casual dinners, or small gatherings.
Key Ingredients
Note: This section highlights the main ingredients. Full amounts and the printable recipe appear in the recipe card below.
Shrimp
Medium shrimp work best because they cook quickly and fit nicely in a sandwich. Use peeled and deveined shrimp for convenience.
Smoked paprika
Gives a deep, smoky flavor without needing a grill.
Brown sugar
A touch of brown sugar balances the spices and helps with caramelization.
Garlic and onion powders
Provide savory depth without adding moisture that would prevent a good sear.
Dried thyme
Offers a subtle herbal note commonly found in Louisiana-style seasoning blends.
Iceberg lettuce, tomato, pickles
Fresh toppings add crisp contrast, juiciness, and tang to the warm shrimp.
Baguette
A lightly toasted baguette provides the classic po’boy texture: crisp exterior and soft interior.
Why This Recipe Works
Shrimp cook very quickly, so a hot skillet and dry shrimp are essential. Patting them dry removes excess moisture so they sear instead of steam, producing better color and flavor. Toasting the bread keeps the sandwich from getting soggy and adds a satisfying crunch that holds up to the juicy filling.
Ingredients & Substitutions
Note: This section suggests substitutions. See the recipe card below for exact quantities.
- Shrimp: Large shrimp can be used; adjust cooking time slightly.
- Smoked paprika: Regular paprika works in a pinch but will be less smoky.
- Brown sugar: Light or dark both work.
- Fresh garlic: Minced fresh garlic is fine, but it can brown quickly—garlic powder keeps the seasoning dry and easy to blend.
- Dried thyme: Substitute dried oregano or a ready-made Cajun seasoning if preferred.
- Bread: Hoagie rolls, bolillo rolls, or French bread are suitable alternatives.
- Mayonnaise: Swap for remoulade or a spicy mayo for extra Louisiana flair.
- Lettuce: Romaine can be used if you prefer a slightly sturdier leaf.
Variations
- Add cheese: Melt provolone or pepper jack on the shrimp for a richer sandwich.
- Turn up the heat: Increase the cayenne or finish with hot sauce.
- Make it creamy: Use remoulade or tartar sauce instead of plain mayo.
- Add avocado: Slices mellow the spices and add a silky texture.
- Use different bread: Try brioche or a crusty roll for a different texture.
Tips for Success
- Pat shrimp completely dry before seasoning to encourage a good sear.
- Cook in a single layer and avoid overcrowding the skillet; work in batches if needed.
- Shrimp are done as soon as they turn pink and curl into a loose “C.” Remove from heat immediately.
- Overcooking makes shrimp tough and rubbery; watch them closely.
- Toast the baguettes briefly to add texture and to resist sogginess from the toppings.
- Slice sandwiches just before serving to preserve crunch.
FAQs
A sandwich that pairs seasoned, skillet-cooked shrimp with toasted French bread and classic po’boy toppings like lettuce, tomato, pickles, and mayonnaise.
No. Traditional New Orleans-style barbecue shrimp are cooked in a skillet, not on a grill.
Yes—thaw completely and pat dry before seasoning for the best results.
You can prepare the seasoning and slice the vegetables ahead of time, but cook the shrimp just before serving for optimal texture.
Medium shrimp are ideal because they cook quickly and fit nicely in the sandwich.
How to Store Leftovers
Keep leftover cooked shrimp in an airtight container in the refrigerator for up to 3 days. For best texture, store bread and toppings separately and assemble sandwiches fresh before serving.
How to Make Barbecue Shrimp Po’boys
Note: Below is a concise step-by-step overview. See the recipe card for exact ingredient amounts and timing.
Quick steps:
- Make the spice blend by mixing smoked paprika, brown sugar, garlic powder, onion powder, thyme, black pepper, mustard powder, celery salt, salt, and cayenne.
- Pat the shrimp dry, toss with a tablespoon of oil, then coat with the seasoning.
- Slice and toast the baguettes lightly so they are crisp but still soft inside.
- Heat oil in a large skillet and cook the shrimp 1–2 minutes per side until pink and opaque.
- Spread mayonnaise on the cut bread, then layer with shredded lettuce, tomato slices, pickles, and the cooked shrimp.
- Slice sandwiches and serve immediately while shrimp are warm and bread is crisp.
Make Ahead Instructions
Prepare the dry seasoning blend well in advance and store it in an airtight container. Vegetables can be sliced a few hours ahead and refrigerated. For the best texture, cook the shrimp right before serving and assemble sandwiches just before eating.
What to Serve with Barbecue Shrimp Po’boys
These sandwiches pair nicely with classic sides such as:
- French fries or sweet potato fries
- Cajun-style fries or kettle chips
- Potato salad or coleslaw
- Pasta salad or a fresh green salad
- Corn on the cob or pickle spears
- Fresh fruit for a lighter option
Save This Recipe
Save this Barbecue Shrimp Po’boy recipe to your personal collection or bookmark it so you can return to it the next time you want an easy, flavorful seafood sandwich.
Barbecue Shrimp Po’Boy
Ingredients
For the barbecue seasoning
- 1 tablespoon smoked paprika
- 1 tablespoon brown sugar, packed
- 1½ teaspoons garlic powder
- ¾ teaspoon onion powder
- ¾ teaspoon dried thyme
- 1 teaspoon ground black pepper
- ½ teaspoon mustard powder
- ½ teaspoon celery salt
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper (adjust to taste)
For the sandwiches
- 1¼ pounds medium shrimp, peeled and deveined
- 1 tablespoon vegetable oil (for coating)
- 3 tablespoons vegetable oil (for cooking)
- 2 12-inch baguettes
- ½ cup mayonnaise
- 8 ounces shredded iceberg lettuce
- 1 large tomato, sliced
- 16 sweet and spicy pickle slices
Instructions
- Combine all seasoning ingredients in a small bowl and mix well.
- Pat shrimp dry, place in a large bowl, toss with 1 tablespoon oil, and sprinkle the spice mix over the shrimp, tossing to coat evenly.
- Slice baguettes lengthwise without cutting all the way through. Toast under a broiler or in a grill pan 1–2 minutes until lightly crisp if desired.
- Heat the remaining 3 tablespoons oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side until pink and opaque. Work in batches to avoid overcrowding.
- Spread mayonnaise on the cut sides of each toasted baguette.
- Divide lettuce, tomato, pickles, and cooked shrimp between the sandwiches. Slice each sandwich in half and serve immediately.
Notes
Storage
Store leftover shrimp in an airtight container in the refrigerator for up to 3 days. Keep bread and toppings separate for best texture.
Reheating
Warm shrimp gently in a skillet over medium heat for 1–2 minutes. Avoid prolonged microwaving to prevent rubbery texture.
Freezing
Cooked shrimp freeze well for up to 2 months. Thaw overnight in the refrigerator and reheat gently. Assembled sandwiches do not freeze well.
Alternate cooking methods
Grill shrimp over medium-high heat for 1–2 minutes per side, or cook in an air fryer at 400°F for 5–6 minutes, shaking once.
Nutrition
Approximate per serving (half sandwich): Calories 539; Carbohydrates 27 g; Protein 24 g; Fat 38 g. Use as a general guideline only.
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