Grilled Cajun Shrimp Po'boy with Zesty Remoulade Sauce
Succulent Cajun-spiced shrimp grilled to perfection and nestled in a toasted French baguette with crisp lettuce, juicy tomatoes, and a tangy homemade remoulade. This classic New Orleans sandwich gets a spring twist with fresh, smoky flavors from the grill.
Ingredients
- 500g large raw shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 4 French baguette rolls, about 15cm each
- 120g mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon hot sauce
- 1 tablespoon pickle relish
- 1 teaspoon lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1 cup shredded iceberg lettuce
- 2 medium tomatoes, sliced
- 8 wooden skewers, soaked in water
- Salt and black pepper to taste
Instructions
In a large bowl, combine shrimp with olive oil, Cajun seasoning, smoked paprika, garlic powder, and a pinch of salt. Toss to coat evenly and let marinate for 15 minutes.
Prepare the remoulade sauce by whisking together mayonnaise, Dijon mustard, hot sauce, pickle relish, lemon juice, and Worcestershire sauce in a small bowl. Refrigerate until ready to use.
Preheat your grill to medium-high heat, approximately 200°C (400°F). Thread the marinated shrimp onto the soaked wooden skewers.
Grill the shrimp skewers for 2-3 minutes per side until they turn pink and opaque, ensuring internal temperature reaches 63°C (145°F) for safe consumption.
Slice the baguette rolls lengthwise and place cut-side down on the grill for 1-2 minutes until lightly toasted and grill marks appear.
Spread a generous layer of remoulade sauce on both cut sides of each toasted baguette roll.
Layer shredded lettuce and tomato slices on the bottom half of each roll, then top with grilled shrimp removed from skewers.
Close the sandwiches, slice in half if desired, and serve immediately while warm.
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