This New Orleans BBQ Shrimp Po-Boy is a mouthwatering, flavorful sandwich packed with juicy shrimp cooked in a zesty butter sauce. Inspired by the iconic New Orleans cuisine, this easy-to-make shrimp po-boy recipe is perfect for seafood lovers who crave bold, spicy flavors. With Louisiana-style hot sauce, Worcestershire sauce, and paprika, this dish delivers a kick in every bite. Ideal for quick weeknight dinners or casual gatherings, it’s a great way to bring the taste of New Orleans into your kitchen. Pair it with lemon wedges and crispy fries for the ultimate meal experience! Perfect for shrimp lovers and those who enjoy Southern seafood sandwiches.
Ingredients
- 4 hoagie rolls or small baguettes (see Notes)
- 2 medium lemons
- 1 stick unsalted butter
- ¼ cup olive oil
- 4 cloves garlic, minced
- 1 tablespoon black pepper
- ½ tablespoon Worcestershire sauce
- 1 teaspoon paprika (optional, see Notes)
- ¼ teaspoon dried thyme
- ½–1 teaspoon Louisiana-style hot sauce (adjust to taste, see Notes)
- ½ teaspoon salt (to taste)
- 2 pounds shrimp (peeled, deveined; see Notes)
Instructions
- Prepare the bread: Cut the ends off the hoagie rolls or baguettes. Hollow out the inside of the bread using a spoon or your fingers to create space for the shrimp. Set the hollowed-out bread aside.
- Prepare the lemons: Slice one lemon into thin slices and cut the other into wedges. Set both aside.
- Cook the shrimp: Heat a skillet over medium heat. Once the pan is hot, melt the butter. Add olive oil, garlic, black pepper, Worcestershire sauce, paprika (optional), thyme, hot sauce, salt, and lemon slices to the skillet with the melted butter. Stir well and simmer for 2-3 minutes.
- Add the shrimp: Add the peeled shrimp to the skillet. Stir to coat the shrimp in the sauce and cook for 2-3 minutes, or until the shrimp are pink and cooked through.
- Assemble the Po-Boy: Spoon the cooked shrimp into the hollowed-out bread and drizzle with extra butter sauce. Serve warm with lemon wedges on the side. Alternatively, serve the shrimp in a skillet or serving dish, with bread and lemon wedges on the side.
Why You’ll Love This Recipe
- Bold, Spicy Flavors: This New Orleans-inspired shrimp po-boy is bursting with bold, savory flavors from the hot sauce, Worcestershire sauce, and spices.
- Quick and Easy: This recipe is a simple yet impressive dish that can be made in under 30 minutes, making it perfect for a weeknight dinner or weekend treat.
- Perfect for Seafood Lovers: If you’re a fan of shrimp, you’ll love how tender and flavorful the shrimp become when cooked in this zesty butter sauce.
Tips
- Fresh Shrimp: For the best flavor and texture, use fresh shrimp. If you’re using frozen shrimp, make sure to thaw them thoroughly before cooking.
- Adjust the Spice: If you prefer a milder flavor, reduce the amount of hot sauce and black pepper. You can always add more later to customize the heat level.
- Butter Sauce: Don’t skip the butter sauce—it’s packed with flavor and the perfect way to elevate the po-boy. Make sure to drizzle plenty of sauce over the shrimp when assembling your sandwich.
Variations and Substitutions
- Gluten-Free: Use gluten-free hoagie rolls or baguettes to make this recipe gluten-free.
- Other Proteins: If shrimp isn’t your thing, you can substitute with other seafood such as crawfish or scallops, or even grilled chicken for a non-seafood option.
- Paprika and Thyme: If you don’t have paprika or dried thyme on hand, you can substitute with smoked paprika or Italian seasoning for a slightly different flavor profile.
FAQs
Can I make this ahead of time?
While the shrimp is best served fresh, you can prepare the butter sauce and hollow out the bread ahead of time. Just store the sauce in the fridge and heat it up when you’re ready to cook the shrimp.
What if I don’t have Louisiana-style hot sauce?
Any hot sauce can be used in place of Louisiana-style hot sauce, but keep in mind that some hot sauces are more or less spicy. Adjust the amount based on your preference for heat.
How can I store leftovers?
If you have any leftover shrimp, store it in an airtight container in the fridge for up to 2 days. The bread will become soggy, so it’s best to store the shrimp separately and serve it with fresh bread when reheating.
Serving and Suggestions
This New Orleans BBQ Shrimp Po-Boy is perfect served with a side of crispy fries or a light salad. You can also add extra toppings like lettuce, tomato, or pickles for added crunch and freshness. For the ultimate Southern experience, enjoy it with an ice-cold glass of sweet tea or a cold beer.
New Orleans BBQ Shrimp Po-Boy
4
servings15
minutes10
minutesIngredients
4 hoagie rolls or small baguettes (see Notes)
2 medium lemons
1 stick unsalted butter
¼ cup olive oil
4 cloves garlic, minced
1 tablespoon black pepper
½ tablespoon Worcestershire sauce
1 teaspoon paprika (optional, see Notes)
¼ teaspoon dried thyme
½–1 teaspoon Louisiana-style hot sauce (adjust to taste, see Notes)
½ teaspoon salt (to taste)
2 pounds shrimp (peeled, deveined; see Notes)
Directions
- Prepare the bread: Cut the ends off the hoagie rolls or baguettes. Hollow out the inside of the bread using a spoon or your fingers to create space for the shrimp. Set the hollowed-out bread aside.
- Prepare the lemons: Slice one lemon into thin slices and cut the other into wedges. Set both aside.
- Cook the shrimp: Heat a skillet over medium heat. Once the pan is hot, melt the butter. Add olive oil, garlic, black pepper, Worcestershire sauce, paprika (optional), thyme, hot sauce, salt, and lemon slices to the skillet with the melted butter. Stir well and simmer for 2-3 minutes.
- Add the shrimp: Add the peeled shrimp to the skillet. Stir to coat the shrimp in the sauce and cook for 2-3 minutes, or until the shrimp are pink and cooked through.
- Assemble the Po-Boy: Spoon the cooked shrimp into the hollowed-out bread and drizzle with extra butter sauce. Serve warm with lemon wedges on the side. Alternatively, serve the shrimp in a skillet or serving dish, with bread and lemon wedges on the side.
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