Barbecue Shrimp Po'Boy

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Ready in 20 minutes, this Barbecue Shrimp Po'boy is loaded with juicy shrimp, bold seasoning, fresh toppings, and toasted French bread.

Prep Time15

Cook Time5

Total Time20

Course: Main Course, Sandwich

Cuisine: American, Southern

Servings: servings

Author: Jamie Sherman

Equipment

mixing bowl (small and large)
measuring cups and spoons
paper towels
large skillet
tongs or spatula
serrated knife
cutting board
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