Grilled Shrimp Po Boy (Mississippi Style) | Arteflame

Introduction

There is something undeniably magical about the smell of sizzling butter and Cajun spices drifting through the backyard air on a warm evening. This Mississippi Grilled Shrimp Po' Boy captures that coastal soul in every bite. It is a messy, two-handed affair where the spicy snap of fresh shrimp meets the cool crunch of iceberg lettuce, all held together by pillowy French bread toasted right on the open fire. This dish reminds me of long, lazy summer weekends on the Gulf, where the only thing that matters is good food and great company.

Why This Grill-Top Version Wins

While the traditional po' boy is often deep-fried, I genuinely prefer this grill-top version. Using the Arteflame flat top allows you to flash-sear the shrimp in a rich bath of garlic and Worcestershire sauce, locking in moisture while creating a gorgeous char you just cannot get from a fryer. It feels lighter but packs significantly more smoky depth, making it a perfect gourmet outdoor dinner that feels effortlessly casual.

Tips for Success

• Watch the Shrimp: Shrimp cook incredibly fast on the hot griddle. As soon as they turn pink and form a "C" shape, pull them to the cooler outer ring immediately. If they curl into a tight "O," they are likely overcooked.
• The Bread Matters: Look for New Orleans-style French bread with a flaky crust and airy interior. If you can only find a dense baguette, scoop out some of the white crumb center to make room for the filling.

Ingredient Swaps

If you need to lower the heat for kids or sensitive palates, swap the Creole mustard for a mild Dijon and skip the hot sauce in the remoulade. For a non-seafood option, thin slices of chicken thigh seasoned with the same Cajun rub grill up beautifully using this same method.

Ingredients

The Shrimp & Marinade

• 2 lbs Jumbo Shrimp (peeled and deveined, tails removed)
• 1 stick Unsalted Butter (melted)
• 3 tbsp Cajun or Creole Seasoning (plus extra for dusting)
• 2 cloves Garlic (minced)
• 1 tbsp Worcestershire Sauce
• 1 Lemon (juiced)

The Remoulade Sauce

• 1 cup Mayonnaise
• 2 tbsp Creole Mustard (grainy mustard works in a pinch)
• 1 tbsp Hot Sauce (Tabasco or Crystal)
• 1 tsp Paprika (smoked preferred)
• 1 tsp Horseradish (prepared)
• 1 clove Garlic (finely minced)
• 1 tbsp Pickle Juice or Lemon Juice

The Assembly

• 4 loaves French Bread (6-inch sections) or Baguettes
• 2 cups Iceberg Lettuce (shredded thin)
• 2 large Tomatoes (sliced thin)
• Dill Pickle slices
• Salt and Black Pepper to taste
• Melted butter (for brushing bread)

Instructions

Step 1: Prepare the Remoulade

1. In a medium mixing bowl, combine the mayonnaise, Creole mustard, hot sauce, paprika, horseradish, minced garlic, and pickle juice.
2. Whisk thoroughly until the sauce is a consistent, creamy salmon color.
3. Taste and adjust heat with more hot sauce if desired. Cover and refrigerate for at least 30 minutes to let the flavors meld before serving.

Step 2: Fire Up the Arteflame

1. Load your Arteflame grill with wood or charcoal and light it up. You want to establish a medium-high heat on the flat cooktop griddle.
2. Allow the grill to heat up for about 15–20 minutes. The center should be the hottest zone, perfect for searing, while the outer edges are ideal for warming the bread.
3. Wipe the cooktop down with a little oil to ensure a non-stick surface.

Step 3: Season and Sear the Shrimp

1. While the grill heats, toss the shrimp in a bowl with the melted butter, garlic, Worcestershire sauce, lemon juice, and Cajun seasoning. Ensure they are evenly coated.
2. Place the shrimp directly onto the hot flat-top griddle. Do not overcrowd them; give them space to sear rather than steam.
3. Cook for 2–3 minutes per side. You are looking for a vibrant pink color and a slight char on the edges.
4. Once cooked through and firm (but not rubbery), move them to the cooler outer edge of the grill to keep warm without overcooking.

Step 4: Toast the Bread

1. Slice the French bread loaves lengthwise, but not all the way through (hinge cut), or slice fully if you prefer.
2. Brush the cut sides generously with melted butter.
3. Place the bread, cut side down, on the flat cooktop or the center grill grate for about 1–2 minutes. You want a golden-brown, crispy surface that will hold up to the sauce.

Step 5: Assemble the Po' Boy

1. Generously slather both the top and bottom interior of the warm bread with the chilled remoulade sauce.
2. Layer the bottom bun with shredded lettuce, followed by tomato slices and pickles. Season the tomatoes lightly with salt and pepper.
3. Pile the hot grilled shrimp high on top of the vegetables.
4. Close the sandwich, press down gently, and serve immediately while the contrast between hot shrimp and cool sauce is at its peak.

Tips

The secret to a world-class Po' Boy lies in the bread. You need a loaf with a flaky, crispy crust but a light, airy interior—often called "New Orleans style" French bread. If your bread is too dense or chewy, scoop out a little of the white interior crumb to make more room for the filling and prevent the sandwich from being heavy. This also helps the ingredients stay inside when you take a bite.

When grilling the shrimp on the Arteflame, timing is everything. Shrimp go from perfectly succulent to rubbery in a matter of seconds. Watch for the color change; as soon as the shrimp turns opaque and forms a "C" shape, it is done. If it curls into a tight "O" shape, it is likely overcooked. Using the various heat zones of the Arteflame is crucial here—sear fast in the center, then immediately move them to the cool edge or onto the bread.

Variations

While the classic shrimp version is a staple, the Po' Boy is a versatile canvas for flavors. You can easily adapt this recipe to suit different dietary preferences or flavor profiles without losing the soul of the dish. Here are a few popular twists to try on your grill:

• Surf and Turf: Add thin slices of grilled roast beef or debris gravy along with the shrimp for a heavy, savory "Peacemaker" style sandwich.
• Spicy Fire: Add cayenne pepper to the dry rub and sliced jalapeños to the toppings for an extra kick.
• Blackened Fish: Swap the shrimp for catfish fillets, heavily coated in blackened seasoning and seared on the flat top.
• Oyster Style: Use fresh oysters lightly dusted in cornmeal and pan-fried in butter directly on the griddle surface.
• The "Dressed" Option: In Louisiana, ordering it "dressed" means lettuce, tomato, and pickles. If you prefer a purist approach, serve it "undressed" with just shrimp and remoulade.

Best pairings

A Mississippi Grilled Shrimp Po' Boy is a robust meal, so the sides should be complementary without competing for attention. You want textures and flavors that cut through the richness of the remoulade and the spice of the Cajun seasoning. Classic Southern sides are usually the best bet for an authentic experience.

• Zapp's Potato Chips: Specifically the "Voodoo" or "Crawtator" flavors, which add a crunchy, spicy vinegar kick.
• Creamy Coleslaw: A cool, vinegar-based slaw helps cleanse the palate between spicy bites.
• Hushpuppies: Fried cornmeal dough balls are a classic seafood side that can be kept warm on the grill.
• Beverage: An ice-cold Barq's Root Beer (a Gulf Coast original) or a crisp, light lager beer is essential for balancing the heat.

Conclusion

Mastering the Mississippi Grilled Shrimp Po' Boy on the Arteflame is about celebrating the joy of outdoor cooking and bold Southern flavors. By moving away from the deep fryer and embracing the wood-fired sear of the grill, you create a version of this sandwich that is lighter, smokier, and arguably more flavorful than the original. It is a messy, two-handed affair that brings friends and family together.

Whether you are hosting a summer backyard party or just craving a taste of the Bayou on a weeknight, this recipe delivers satisfaction in every bite. The combination of warm, spicy shrimp, cool crisp vegetables, and tangy sauce on toasted bread is a timeless classic. So fire up the grill, crack open a cold drink, and let the good times roll.