Grilled Shrimp Po’ Boy Sandwich Recipe | Arteflame Grill Delights
Create a mouthwatering Shrimp Po’ Boy Sandwich with this easy-to-follow recipe, perfect for grilling on your Arteflame Grill.
This recipe combines the flavors of marinated shrimp, a tangy vegan remoulade, and lightly grilled croissants for a delightful twist on the classic New Orleans sandwich.
Ingredients:
For the Shrimp Marinade:
- 8 shrimp (enough for 2 sandwiches)
- ⅔ cup olive oil
- 2 cloves garlic, minced (or 2 tsp garlic powder)
- 2 tsp paprika
- 1 tsp cayenne pepper
- 1 tsp Worcestershire sauce
- A dash of hot sauce
- Salt and pepper to taste
- Juice of 1 lemon
For the Vegan Remoulade:
- ½ cup Vegenaise (or Greek yogurt/smashed avocado as substitutes)
- ¼ cup ketchup
- 1 tbsp chopped onion
- 1 tbsp fresh horseradish
- 1 tbsp Dijon mustard
- ¼ cup apple cider vinegar
- Salt and pepper to taste
- 1 tbsp Worcestershire sauce
- Juice of 1 lime
For the Coleslaw:
- 1-2 cups pre-shredded coleslaw mix
- A bit of olive oil
- Salt and pepper
Additional:
- 2 croissants, cut in half
Directions:
- Marinate the Shrimp: Combine all marinade ingredients in a bowl. Add shrimp and let marinate for 30 minutes to an hour.
- Prepare the Vegan Remoulade: Mix all remoulade ingredients in a bowl until well combined. Set aside.
- Grill the Croissants: Preheat your Arteflame grill to a medium heat. Place croissant halves on the grill and toast for about 3 minutes each side. Remove and set aside.
- Cook the Shrimp: Place marinated shrimp on the grill's flat top cooking surface. For raw shrimp, cook 3-4 minutes on each side. For pre-cooked shrimp, cook 1-2 minutes on each side.
- Char the Coleslaw: Toss the coleslaw mix with a bit of olive oil, salt, and pepper. Place on the outer flat top cooking surface of the grill and char for 2-4 minutes.
- Assemble the Sandwich: On a toasted croissant, layer the charred coleslaw mix, cooked shrimp, and top with a generous amount of vegan remoulade sauce. Add any optional ingredients like lettuce or tomatoes if desired.
