Food and Recipes Dinner Grilled Shrimp Po'Boys with Quick Rémoulade Sauce Recipe 4.0 (1) Add your rating & review You'll find the origins of the classic Shrimp Po'Boy sandwich rooted in New Orleans. This Louisiana staple is typically made with fried shrimp, lettuce, tomato, and a homemade rémoulade sauce. Our delicious twist on the Cajun favorite layers grilled shrimp on a bed of creamy-dressed romaine lettuce, which is stuffed inside slightly charred hoagie rolls. During the summer, no one wants to be bothered with hot ovens and fryers. Here, we swap the deep fryer for the grill to make this light and flavorful crowd pleaser. Ready in just 15 minutes, you'll be enjoying this scrumptious sandwich in no time. First, make the basic rémoulade sauce by stirring together mayonnaise, green onions, Creole mustard, lime zest, lime juice, and hot sauce. Then grill the shrimp 2 to 3 minutes on each side, until they turn pink. The key to any po'boy sandwich is that the inside of the bread remains soft, while the outside is toasted, or in this case, grilled until crispy. Finish by spreading the homemade marinade on the cut sides of the rolls, and layer with shrimp and lettuce for an authentic taste of New Orleans. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on January 24, 2017 Print Rate It Share Share Tweet Pin Email Photo: Max Kelly Active Time: 10 mins Total Time: 15 mins Yield: Serves 6 (serving size: 1 hoagie) Ingredients 1 cup mayonnaise 1/4 cup sliced green onions 2 tablespoons Creole mustard 2 teaspoons lime zest plus 2 tablespoons juice (about 2 limes) 1/2 teaspoon hot sauce 1 1/4 teaspoon kosher salt, divided 2 pounds peeled and deveined large raw shrimp 3 tablespoons olive oil, divided 6 hoagie rolls, split 1 head romaine lettuce, chopped Directions Preheat grill to medium (about 400°F). Stir together mayonnaise, green onions, mustard, zest, juice, hot sauce, and 1/4 teaspoon of the salt in a medium bowl. Cover and chill until ready to use. Toss together shrimp, 2 tablespoons of the olive oil, and remaining 1 teaspoon salt in a large bowl. Grill shrimp, covered with grill lid, just until shrimp turn pink, 2 to 3 minutes on each side. Brush hoagie buns with remaining 1 tablespoon olive oil, and grill, cut side down, until slightly charred and crisp, about 2 minutes. Spread cut sides of rolls evenly with rémoulade sauce. Layer shrimp and lettuce on bottom halves of rolls; cover with roll tops. Serve with remaining rémoulade sauce. Rate it Print