Image alt

Barbecue Shrimp Po’boy

Smoky, spiced shrimp are the heart of this classic New Orleans-style po’boy sandwich.

How to Make It

  1. Combine paprika, garlic powder, onion powder, thyme, cayenne pepper, mustard powder, black pepper, salt, celery salt, and brown sugar in a bowl. In a separate bowl, toss shrimp and 2 tablespoons canola oil together until shrimp are coated in oil. Season shrimp with half of barbecue seasoning, adding more as needed and tossing it to make sure shrimp is evenly coated.

  2. Heat remaining canola oil in a large skillet over medium-high. Add seasoned shrimp and cook until shrimp are light pink and slightly curled, 30 to 40 seconds per side. Remove skillet from heat.

  3. Slice baguettes lengthwise and spread mayonnaise on cut sides of top and bottom halves. Divide shredded lettuce, tomato slices, and pickles between each baguette. Top with shrimp, close baguettes, and cut in half to serve.

Ingredients

  • 2 tablespoons smoked paprika

  • 1 tablespoon garlic powder

  • 1/2 tablespoon onion powder

  • 1/2 tablespoon dried thyme

  • 1/2 teaspoon cayenne pepper

  • 1 teaspoon mustard powder

  • 2 teaspoons black pepper

  • 1 teaspoon kosher salt

  • 1 teaspoon celery salt

  • 2 tablespoons dark brown sugar

  • 8 tablespoons canola oil, divided

  • 1 1/4 pounds medium-sized shrimp, peeled and deveined

  • 8 ounces shredded iceberg lettuce

  • 1 tomato, sliced

  • 1/2 cup mayonnaise

  • 16 sweet and spicy pickles

  • 2 (12-inch) baguettes

Other Recipes You May Like

Course Title

Manhattan Clam Chowder

Course Title

Chorizo & Cheese Empanadas with Avocado Crema

Course Title

Bánh Mì

Course Title

Chef John's Buttermilk Fried Chicken

Course Title

Empanadas (Beef Turnovers)

Course Title

Posole Rojo

Course Title

Gochujang Cioppino

Course Title

Smoked Pork Butt

You’re Running Out of Free Recipes

Never stumble over dinner plans again—subscribe for access to 50K+ recipes Form
Inher Chucks for just $5 $2.50/mo for 1 year.

SUBSCRIBE