Grilled Shrimp Po’boys
- 20m Prep Time
- 7m Cook Time
- 27m Ready In
Grilled shrimp po'boys with Creole mayonnaise, tomatoes, and lettuce on hoagie rolls. A New Orleans classic with a char-grilled twist.
Ingredients
- 680 g large raw shrimp peeled, deveined, and tails removed
- 29.6 ml extra-virgin olive oil
- 12.3 ml blackening seasoning
- 4.93 ml Creole seasoning
- 4.93 ml minced garlic
- Vegetable oil for the grill pan
- 237 ml mayonnaise
- 14.8 ml minced yellow onion
- 9.86 ml honey Dijon mustard
- 7.39 ml minced garlic
- 7.39 ml Creole seasoning
- 3 hoagie or French rolls
- 2 medium tomatoes sliced
- 237 ml shredded lettuce
Nutrition (per serving, estimated)
Estimated based off 11 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 44.7 mg
- Iron: 1.1 mg
- Magnesium: 17.7 mg
- Phosphorus: 62.8 mg
- Potassium: 283 mg
- Zinc: 0.48 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml extra-virgin olive oil
- 12.3 ml blackening seasoning
- 4.93 ml Creole seasoning
- 4.93 ml minced garlic
- 237 ml mayonnaise
- 14.8 ml minced yellow onion
- 9.86 ml honey Dijon mustard
- 7.39 ml minced garlic
- 7.39 ml Creole seasoning
- 3 hoagie or French rolls
- 237 ml shredded lettuce
Prepare
- 680 g large raw shrimp, peeled, deveined, and tails removed
- Vegetable oil, for the grill pan
- Slice 2 medium tomatoes
Let's Cook
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Step 1.
In a large mixing bowl, drizzle the shrimp with 2 tablespoons extra-virgin olive oil. Sprinkle in 2½ teaspoons blackening seasoning, 1 teaspoon Creole seasoning, and 1 teaspoon minced garlic. Toss the shrimp to coat evenly, then set aside to marinate while you prepare the grill pan and mayonnaise.
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Step 2.
Lightly oil a grill pan with vegetable oil and place it over medium-high heat. Once the pan is hot, add the shrimp in a single layer and cook for 5 to 7 minutes, turning once, until the shrimp are charred and cooked through. Remove the shrimp from the pan and transfer to a clean plate.
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Step 3.
While the shrimp are cooking, make the Creole mayonnaise: In a medium bowl, combine 1 cup mayonnaise, 1 tablespoon minced yellow onion, 2 teaspoons honey Dijon mustard, 1½ teaspoons minced garlic, and 1½ teaspoons Creole seasoning. Stir until well blended.
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Step 4.
Slice the hoagie or French rolls in half horizontally. Spread a generous amount of the Creole mayonnaise on both cut sides of each roll. Layer sliced tomatoes on the bottom half of each roll, then pile the grilled shrimp on top. Finish with shredded lettuce, close the sandwich, and serve immediately.