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If you’re craving a sandwich that’s loaded with bold Cajun-inspired flavor, this Barbecue Shrimp Po’boy recipe is the answer. Tender shrimp are coated in a smoky, slightly sweet seasoning blend, quickly pan-seared until perfectly juicy, then piled onto toasted baguettes with crisp lettuce, ripe tomatoes, pickles, and creamy mayonnaise. It’s an easy weeknight dinner that tastes like something you’d order at a New Orleans sandwich shop.
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Pin ItWhether you’re making these for lunch, dinner, or game day, this Barbecue Shrimp Po’boy recipe comes together in under 30 minutes with simple ingredients and big flavor.
Table of Contents
- What Is a Barbecue Shrimp Po’boy?
- ❤️ Why You’ll Love This Recipe
- Key Ingredients
- Why This Recipe Works
- Ingredients & Substitutions
- Variations
- Tips for Success
- FAQs
- How to Store Leftovers
- How to Make Barbecue Shrimp Po’boys
- Make Ahead Instructions
- What to Serve with Barbecue Shrimp Po’boys
- If You Enjoyed Barbecue Shrimp Po’boys
- 📌 Save This Recipe
- Barbecue Shrimp Po’Boy Recipe
- 🍽️ Other Recipes You May Enjoy
What Is a Barbecue Shrimp Po’boy?
Despite the name, New Orleans-style barbecue shrimp isn’t actually cooked on a grill. Instead, the shrimp are coated in bold seasonings and cooked quickly in a hot skillet. The result is juicy shrimp with plenty of smoky, savory flavor.
A po’boy is a classic Louisiana sandwich traditionally served on French bread and filled with seafood or roast beef along with lettuce, tomatoes, pickles, and mayonnaise. This version combines the two favorites into one hearty sandwich that’s packed with flavor.
❤️ Why You’ll Love This Recipe
- Ready in about 20 minutes.
- Smoky, savory, and just a little sweet.
- Better than restaurant quality.
- Perfect for busy weeknights.
- Easy to customize with your favorite toppings.
- Toasted bread adds the perfect crunch.
- Great for lunch, dinner, or casual entertaining.
Key Ingredients
NOTE: This section highlights ingredients used in the recipe. Find the full printable recipe in the recipe card below.
Shrimp
Medium shrimp cook quickly while staying tender and juicy.
Smoked paprika
Provides deep smoky flavor without needing a grill.
Brown sugar
Balances the spices while helping create beautiful caramelization.
Garlic powder and onion powder
Build a rich, savory seasoning blend.
Dried thyme
Adds classic Louisiana-inspired flavor.
Iceberg lettuce
Provides fresh crunch that contrasts with the warm shrimp.
Tomatoes
Add freshness and juiciness.
Sweet and spicy pickles
Bring sweetness, tanginess, and a little heat.
Baguettes
A lightly toasted baguette gives the sandwich its signature crispy exterior and soft interior.
Why This Recipe Works
Shrimp cook incredibly fast, usually in just one to two minutes. Patting them dry before seasoning helps them sear rather than steam, resulting in better color and more concentrated flavor. Toasting the baguettes also keeps them from becoming soggy once they’re loaded with juicy shrimp and fresh toppings.
Ingredients & Substitutions
NOTE: This section suggests substitutions. Find the full printable recipe in the recipe card below.
- Medium shrimp – Large shrimp can be substituted. Adjust the cooking time slightly if needed.
- Smoked paprika – Regular paprika works, but smoked paprika provides the best flavor.
- Brown sugar – Light or dark brown sugar both work.
- Garlic powder – Fresh minced garlic is not recommended for the seasoning blend.
- Onion powder – Adds savory depth without extra moisture.
- Dried thyme – Dried oregano or an all-purpose Cajun seasoning can be substituted if necessary.
- Mustard powder – Adds subtle tang and rounds out the seasoning.
- Celery salt – Enhances the classic po’boy flavor.
- Cayenne pepper – Adjust to your preferred spice level or omit for a milder sandwich.
- Vegetable oil – Canola or avocado oil are good substitutes.
- Baguettes – French bread, hoagie rolls, or bolillo rolls work well.
- Mayonnaise – Try remoulade sauce for even more Louisiana flavor.
- Iceberg lettuce – Romaine lettuce can be substituted.
- Tomato – Use your favorite slicing tomato.
- Sweet and spicy pickles – Dill pickles or bread-and-butter pickles also work well.
Variations
- Add cheese – Top with sliced provolone or pepper jack cheese.
- Turn up the heat – Add more cayenne or drizzle with your favorite hot sauce.
- Make it creamy – Spread remoulade sauce instead of mayonnaise.
- Add avocado – Sliced avocado adds creaminess and balances the spices.
- Use different bread – French bread, hoagie rolls, or bolillo rolls all work well.
Tips for Success
- Pat the shrimp completely dry before seasoning.
- Don’t overcrowd the skillet.
- Shrimp cook very quickly. Remove them from the heat as soon as they turn pink and curl into a loose “C.”
- Overcooked shrimp become rubbery.
- Toast the baguettes for extra flavor and better texture.
- Slice the sandwiches just before serving.
FAQs
It’s a Louisiana-inspired sandwich featuring seasoned, skillet-cooked shrimp on toasted French bread, topped with classic sandwich toppings.
No. Traditional New Orleans barbecue shrimp are cooked in a skillet rather than on a grill.
Yes. Thaw them completely and pat them dry before seasoning.
You can prep the toppings and seasoning ahead of time, but cook the shrimp right before serving.
Medium shrimp are ideal because they cook quickly while fitting nicely inside the sandwich.
Yes. Cook them over medium-high heat for about 1 to 2 minutes per side until just cooked through.
Absolutely. Reduce or omit the cayenne pepper for a milder sandwich.
Yes. French bread, hoagie rolls, or sandwich rolls all work well, although a crusty baguette gives the most authentic texture.
How to Store Leftovers
Store leftover shrimp in an airtight container in the refrigerator for up to 3 days.
For the best texture, store the bread and sandwich toppings separately and assemble fresh before serving.
How to Make Barbecue Shrimp Po’boys
NOTE: This section includes a step-by-step guide. Find the full printable recipe in the recipe card below.
Quick steps:
- Mix the barbecue seasoning.
- Pat the shrimp dry and toss with oil and seasoning.
- Toast the baguettes.
- Cook the shrimp until just pink.
- Spread mayonnaise on the bread.
- Layer with lettuce, tomato, pickles, and shrimp.
- Slice and serve immediately.
Make Ahead Instructions
Mix the seasoning blend up to several months in advance and store it in an airtight container.
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The vegetables can be sliced several hours ahead and refrigerated.
Cook the shrimp just before serving for the best texture.
What to Serve with Barbecue Shrimp Po’boys
These sandwiches pair well with:
- French fries
- Sweet potato fries
- Cajun fries
- Potato salad
- Coleslaw
- Pasta salad
- Corn on the cob
- Kettle chips
- Pickle spears
- Fresh fruit
If You Enjoyed Barbecue Shrimp Po’boys
If you loved this Barbecue Shrimp Po’boy, there’s a good chance you’ll also want to try Southern Fried Shrimp the next time you’re craving something crispy and coastal. It uses a seasoned two-step coating process that gives you that perfectly golden crust shrimp lovers can’t resist.
For an equally satisfying shrimp dinner with a little more flair, Honey Walnut Shrimp delivers a crispy, creamy, sweet-and-savory combination that tastes just like your favorite restaurant takeout.
When you’re in the mood for something hearty and rooted in Southern tradition, Carolina Shrimp and Grits is exactly what you need. Seasoned shrimp, spicy sausage, bacon, and creamy cheddar grits come together in one deeply satisfying bowl.
Or, if you’d rather fire up the grill, Grilled Shrimp is buttery, herby, and packed with lemony flavor, and it comes together in just minutes.
You might also want to bookmark Panko Fried Shrimp for your next seafood night. The airy panko coating fries up incredibly light and crunchy, and it works beautifully in sandwiches, tacos, or on its own with your favorite dipping sauce.
And if you’re looking for a fun way to round out a seafood spread, homemade Shrimp Cocktail Sauce takes just minutes to stir together, and you can easily tweak it to your taste.
📌 Save This Recipe
Don’t lose this Barbecue Shrimp Po’boy recipe! Save it to your favorite Pinterest board so you can easily find it the next time you’re craving an easy seafood sandwich.
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Barbecue Shrimp Po’Boy
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Equipment
- mixing bowl (small and large)
- paper towels
- large skillet
- tongs or spatula
- serrated knife
- baking sheets (for toasting the bread), optional
Ingredients
For the barbecue seasoning
- 1 tablespoon smoked paprika
- 1 tablespoon brown sugar, packed
- 1½ teaspoons garlic powder
- ¾ teaspoon onion powder
- ¾ teaspoon dried thyme
- 1 teaspoon ground black pepper
- ½ teaspoon mustard powder
- ½ teaspoon celery salt
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
For the sandwiches
- 1¼ pounds medium shrimp, peeled and deveined
- 1 tablespoon vegetable oil
- 2 12-inch baguettes
- 3 tablespoons vegetable oil
- ½ cup mayonnaise
- 8 ounces shredded iceberg lettuce
- 1 large tomato, sliced
- 16 sweet and spicy pickle slices
Instructions
- In a small bowl, combine the smoked paprika, brown sugar, garlic powder, onion powder, thyme, black pepper, mustard powder, celery salt, salt, and cayenne pepper.1 tablespoon smoked paprika, 1 tablespoon brown sugar, 1½ teaspoons garlic powder, ¾ teaspoon onion powder, ¾ teaspoon dried thyme, 1 teaspoon ground black pepper, ½ teaspoon mustard powder, ½ teaspoon celery salt, ½ teaspoon salt, ¼ teaspoon cayenne pepper
- Pat the shrimp completely dry with paper towels. Place them in a large bowl and toss with 1 tablespoon vegetable oil. Sprinkle the seasoning mixture over the shrimp and toss until evenly coated.1¼ pounds medium shrimp, 1 tablespoon vegetable oil
- Slice the baguettes lengthwise without cutting all the way through. If desired, toast them under the broiler or on a grill pan for 1 to 2 minutes, just until lightly crisp.2 12-inch baguettes
- Heat the remaining 3 tablespoons of vegetable oil in a large skillet over medium-high heat.3 tablespoons vegetable oil
- Add the shrimp in a single layer, working in batches if necessary. Cook for 1 to 2 minutes per side, or until the shrimp are pink, opaque, and curled into a loose “C.” Remove from the heat immediately to avoid overcooking.
- Spread the mayonnaise on the cut sides of each toasted baguette.½ cup mayonnaise
- Divide the lettuce, tomato slices, pickle slices, and cooked shrimp evenly between the sandwiches.8 ounces shredded iceberg lettuce, 1 large tomato, 16 sweet and spicy pickle slices
- Slice each sandwich in half and serve immediately.
Notes
🥡 STORAGE
- Store leftover shrimp in an airtight container in the refrigerator for up to 3 days. Store the bread and toppings separately for the best texture.
♨️ REHEATING
- Warm the shrimp gently in a skillet over medium heat for 1 to 2 minutes or until heated through. Avoid microwaving for too long, as shrimp can become rubbery.
❄️ FREEZING
- Cooked shrimp can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating. The assembled sandwiches are not recommended for freezing.
💡 TIPS FOR BEST RESULTS
- Pat the shrimp dry before seasoning for the best sear.
- Toast the baguettes to keep them from becoming soggy.
- Cook the shrimp in a single layer.
- Remove the shrimp from the skillet as soon as they turn pink.
- Assemble the sandwiches just before serving.
🍳 ALTERNATE COOKING METHODS
- Grill: Cook the shrimp over medium-high heat for 1 to 2 minutes per side.
- Air Fryer: Cook at 400°F for 5 to 6 minutes, shaking the basket halfway through.
♻️ LEFTOVERS
- Use leftover shrimp for tacos, salads, rice bowls, wraps, pasta, or lettuce wraps.
📝 NOTES
- The seasoning blend is formulated specifically for this recipe, so you’ll use nearly all of it, with very little left over. If serving a crowd, the seasoning can easily be doubled.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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