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Grilled Shrimp Po Boy

Prep Time:90 Minutes
Cook Time:5 Minutes

Nutritional Information

This recipe features a from scratch rub, a classic remoulade and delicious grilled shrimp!


  • Rub:
  • 1 tablespoon Kosher salt
  • 2 1/4 teaspoons garlic powder
  • 2 1/4 teaspoons onion powder
  • 2 1/4 teaspoons dried oregano
  • 1 1/2 teaspoons dried basil
  • 1 1/2 teaspoons paprika
  • 3/4 teaspoon dried thyme
  • 3/4 teaspoon Black pepper
  • 3/4 teaspoon white pepper
  • For the sandwich:
  • basic brine, see recipe
  • 1 lb. (16-20 count) shrimp peeled, deveined, and tail removed
  • 4 ounces Shredded lettuce
  • 6 ounces Roma tomatoes, sliced
  • 2 French baguette
  • 6 ounces Lemon Mustard Remoulade, see recipe


  • 1. Combine all of the ingredients for the rub. Adjust seasonings as desired.
  • 2. Brine the shrimp for approximately 20 minutes. Remove from the brine and refrigerate for 1 hour to form a pellicle. Remove from the refrigerator and toss the shrimp in some of the rub.
  • 3. Preheat the Egg to 400º using direct heat and a cast iron grate. Grill for 3 minutes on each side or until cooked completely and shrimp become opaque. Remove from the grill and adjust seasonings as needed.
  • 4. Cut baguette in half lengthwise. Spread remoulade on both top and bottom slices of bread. Top bottom slice of bread with shredded lettuce, top lettuce with tomato, top tomato with shrimp, place top slice of bread and hold in place with toothpick.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828