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Grilled Shrimp Po’Boys

Written by: Savanna Frimoth

April 11th , 2022

Grilled Shrimp Po’Boys

Try this full-flavored recipe for your next Takibi Time! Po’Boy sandwiches have been served in New Orleans since the early 1900s, and are also made with oysters or catfish. This version of the sandwich combines spicy grilled shrimp with a refreshingly creamy remoulade sauce, topped with crunchy lettuce and tomatoes – all stuffed inside a sliced French loaf.  


Remoulade Sauce  

  • 1 cup mayonnaise 
  • 2 tbsp dill pickle relish 
  • 1 tbsp fresh lemon juice 
  • 2 tsp hot sauce 
  • 2 tsp capers, roughly chopped 
  • 1 1/2 tsp paprika 
  • 1 tsp Creole or Dijon mustard 
  • 1 tsp Worcestershire sauce 
  • 2 garlic cloves, minced 

Grilled Shrimp 

  • 3 tsp kosher salt 
  • 2 tsp paprika 
  • 1 tsp garlic powder 
  • 1/2 tsp cayenne pepper 
  • 1/2 tsp black pepper 
  • 2 lbs raw medium shrimp (about 45), peeled, deveined and tail off 
  • Canola or Vegetable oil  
  • 3 tbsp hot sauce 

For the Sandwich 

  • 4 8 inch long French loaves split horizontally 
  • Dill pickles for garnish 
  • Shredded iceberg lettuce 
  • Sliced tomatoes 


Before starting any food preparation, it's important to start your fire! To achieve a hot bed of coals, you’ll want to allow several logs to burn down. Alternatively, use the Coal Bed in your Takibi Fire & Grill, and fill to the top with briquettes. Whatever you decide, it’s important that your fireplace is full of hot, simmering logs or coals, and not large flames.  

Once your fire is burning, it’s time to prep the ingredients. First, combine all the ingredients for the remoulade sauce in a bowl. Mix until combined, then cover the bowl and place inside the cooler to keep the sauce cold. Then, before preparing the shrimp, set your wooden skewers in a bowl of shallow water to soak. De-shell and devein the shrimp, coat them thoroughly and set aside. In another bowl, combine all the spices (black pepper, cayenne, salt and paprika), then spread the mixture over the shrimp until all are evenly coated. Place the seasoned shrimp on the damp skewers, then place on the grill.  

Grill the shrimp until they’re perfectly pink, then remove from the grill and set aside. Once the shrimp are finished grilling, pull them off the skewers and begin to assemble the sandwiches. Spread the remoulade sauce over one half of the sliced French loaf, then add the shrimp and top with the lettuce, tomatoes and dill pickles.  

Serve on a Tableware Plate, then enjoy!  Explore all of our campfire recipes for more grilling inspiration.