Grilled Shrimp Po'Boy

Grilled Shrimp Po'BoyRecipe
Oxmoor House
Po'boys are Louisiana's version of a submarine sandwich. They're typically made with fried seafood, but ours features shrimp that's marinated in a spicy seasoning mixture and grilled.


4 servings (serving size: 1/4 of loaf )

Recipe from

Oxmoor House

Recipe Time

Prep: 22 Minutes
Cook: 6 Minutes
Other: 3 Hours

Nutritional Information

Calories 332
Fat 7.6 g
Satfat 0.9 g
Protein 26 g
Carbohydrate 41.3 g
Cholesterol 170 mg
Iron 5.3 mg
Sodium 989 mg
Caloriesfromfat 21 %
Fiber 2.8 g
Calcium 168 mg


1 pound jumbo shrimp, peeled and deveined
1 tablespoon olive oil
2 teaspoons lemon juice
1/2 teaspoon Old Bay seasoning
1 (11.5-ounce) loaf unsliced French bread
Olive oil-flavored cooking spray
1/4 cup fat-free mayonnaise
3 tablespoons chopped drained oil-packed sun-dried tomatoes
2 tablespoons Dijon mustard
1/8 teaspoon ground red pepper
1 garlic clove, pressed
2 cups thinly sliced romaine lettuce
1/2 cup sliced red onion


Combine first 4 ingredients in a large zip-top freezer bag; seal bag, and toss to coat. Marinate in refrigerator 3 hours, turning bag occasionally.

. Cut bread loaf in half horizontally. Hollow out top half of loaf, leaving a 1/2-inch border; reserve torn bread for another use. Coat cut sides of both loaf halves with cooking spray.

. Prepare grill.

. Thread shrimp evenly onto 4 (12-inch) metal skewers, leaving 1/4 inch between each shrimp. Place skewers on a grill rack coated with cooking spray; grill 2 to 3 minutes on each side or until done. Place bread, cut sides down, on grill rack; grill 2 minutes or until lightly toasted.

. Combine mayonnaise and next 4 ingredients, stirring well. Spread mayonnaise mixture evenly over cut sides of loaf. Arrange lettuce, shrimp, and onion evenly over bottom half. Replace top half of loaf. Cut sandwich crosswise into 4 equal portions.