Cajun Grilled Shrimp Po' Boy with Spicy Remoulade | Arteflame

Introduction

Close your eyes and imagine the scent of smoky Cajun spices sizzling over an open fire—that is the essence of this Grilled Shrimp Po’ Boy. We are taking the beloved New Orleans classic and giving it a backyard makeover on the Arteflame. The contrast between the tender, charred shrimp, the cool, crisp lettuce, and that zesty, homemade remoulade sauce creates a symphony of textures that makes you feel like you’re sitting on a balcony in the French Quarter. It is the ultimate messy, satisfying hand-held feast for a warm summer evening.

Why I Love This Dish

While traditional Po’ Boys feature fried seafood, grilling the shrimp adds a depth of flavor that frying just can’t match. The high heat of the grill caramelizes the spices, creating a savory crust without the heaviness of a batter. It is a quick weeknight win that feels like a special occasion meal, delivering a perfect balance of heat, acidity, and crunch in every bite.

Tips for Success

• Watch the Clock: Shrimp cook incredibly fast on the Arteflame. Pull them off the heat the moment they turn opaque and pink to avoid a rubbery texture.
• Butter the Bread: Don't skip toasting your rolls with a generous swipe of butter; this creates a barrier that prevents the remoulade from making the bread soggy.

Ingredient Substitutions

If you aren't a fan of shellfish, chunks of chicken thigh or firm white fish like catfish work beautifully with this seasoning blend. For a lighter sauce, you can swap half of the mayonnaise for plain Greek yogurt without losing that signature tang.

Ingredients

Shrimp

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste

Remoulade Sauce

• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tbsp hot sauce
• 1 tsp paprika
• 1 tsp prepared horseradish
• 1/2 tsp garlic powder

Sandwich

• 2 French rolls or baguette portions
• 1 cup shredded lettuce
• 1 medium tomato, sliced
• 2 tbsp butter

Instructions

Step 1: Prepare the Remoulade

1. Combine mayonnaise, mustard, lemon juice, hot sauce, paprika, horseradish, and garlic powder.
2. Mix until smooth.
3. Refrigerate until ready to use.

Step 2: Season the Shrimp

1. Place shrimp in a bowl.
2. Add olive oil, Cajun seasoning, smoked paprika, garlic powder, salt, and pepper.
3. Toss to coat evenly.

Step 3: Grill the Shrimp

1. Preheat the Arteflame grill.
2. Cook shrimp for 2–3 minutes per side until lightly charred.
3. Remove from heat and set aside.

Step 4: Toast the Rolls

1. Butter the inside of each roll.
2. Place cut-side down on the grill.
3. Toast until golden and crisp.

Step 5: Assemble the Po’ Boy

1. Spread remoulade on both sides of the rolls.
2. Add shredded lettuce and tomato slices.
3. Top with grilled shrimp and close the sandwich.

Tips

A great Po’ Boy depends on balance—crunchy bread, tender shrimp, and zesty sauce. Opt for fresh Gulf-style shrimp if possible for the best texture and flavor. Don’t skip toasting the buns; it prevents sogginess and adds a satisfying crunch. If you prefer spicier shrimp, increase the Cajun seasoning or hot sauce in the remoulade. For easier grilling, skewer the shrimp so they flip quickly without falling through the grate. To keep everything hot and crisp, prep your toppings in advance so the assembled sandwich stays warm and fresh.

Variations

This Grilled Shrimp Po’ Boy is wonderfully adaptable, making it easy to tailor to your taste. Swap in different sauces or spices, or even change the protein entirely for something new. These variations add fresh ways to enjoy the classic New Orleans favorite without losing its signature character.

• Blackened shrimp Po’ Boy
• Grilled catfish Po’ Boy
• Spicy chipotle remoulade
• Avocado and lime shrimp Po’ Boy
• Garlic butter shrimp Po’ Boy

Best pairings

A shrimp Po’ Boy pairs beautifully with bright, crunchy sides and refreshing drinks that balance its smoky heat. Cold beverages and simple accompaniments elevate the flavors without overshadowing the star of the meal. These combinations make your dish feel like a full coastal Louisiana experience.

• Crispy Cajun fries
• Grilled corn on the cob
• Coleslaw with lemon dressing
• Iced sweet tea
• Light lager or citrusy beer

Conclusion

This Grilled Shrimp Po’ Boy brings the flavor of New Orleans to your backyard with smoky shrimp, crisp vegetables, and a tangy remoulade. The Arteflame grill adds an irresistible char that enhances every bite. Whether you're hosting a cookout or craving a quick, flavorful meal, this sandwich captures the essence of Cajun comfort food.

Easy to prepare and endlessly customizable, it’s a recipe you’ll turn to all year long. Enjoy the bold flavors, simple steps, and irresistible textures of this grilled classic.