How to Make a Grilled Shrimp Po' Boy
Marinating the Shrimp
In a small bowl, combine fish sauce and freshly squeezed key lime juice. Add the jumbo shrimp and let them marinate for 10 minutes. This enhances their natural sweetness and adds a touch of umami depth.
Grilling the Onions with a Rum-Flamed Finish
Preheat the grill to medium-high heat. Toss sliced yellow onions with olive oil, salt, and black pepper, then place them directly on the grill.
Carefully pour 151-proof rum over the onions—be prepared for a dramatic flame! Stand back and let the alcohol burn off, leaving behind a deep, smoky caramelization. Once softened and slightly charred, remove the onions from the grill and set them aside.
Toasting the Bread
Slice the bread roll lengthwise and brush the inside with mayonnaise for added richness. Place the bread on the grill, cut-side down, and toast until golden brown and crisp. Remove and set aside.
Grilling the Shrimp
Place the marinated shrimp on the grill and cook for 2-3 minutes per side, or until firm and opaque. As they come off the grill, squeeze an extra grilled key lime over them for a final citrus boost.
Making the Key Lime Slaw
In a small bowl, whisk together:
- Mayonnaise for creaminess
- Fish sauce for umami richness
- Dijon mustard for a slight tang
- Key lime zest and juice for a bright citrusy punch
In a separate bowl, combine:
- Shredded Napa cabbage for crunch
- Grated carrot for sweetness
- Thinly sliced fresh papaya for a tropical twist
Drizzle half of the slaw dressing over the vegetables and toss until well-coated. Add more dressing if desired for extra creaminess.
Assembling the Po' Boy
- Lay sliced tomatoes on the bottom half of the toasted bread roll.
- Add the grilled rum-onions, followed by the grilled shrimp.
- Top with the key lime slaw and a final drizzle of Dijon mustard.
- Place the top half of the bread roll over the filling and press gently.
Ingredients & Substitutions
- Jumbo Shrimp – Can be swapped with grilled fish, lobster, or crispy fried shrimp for a different take.
- Key Lime Juice – Regular lime juice works in a pinch, but key limes bring an extra tangy, floral note.
- 151 Proof Rum – Adds a smoky, caramelized depth to the onions. If unavailable, use a splash of dark rum or omit entirely.
- Papaya in Slaw – Brings a tropical sweetness, but mango or pineapple work as substitutes.
- Fish Sauce – Essential for umami depth. If needed, substitute with soy sauce or Worcestershire sauce.
- Bread Roll – Traditional French bread or hoagie rolls work best, but brioche or ciabatta can add a softer bite.
Tips & Suggestions
- For Extra Crunch – Lightly butter the bread before toasting for a crispier texture.
- Make It Spicier – Add sliced jalapeños, chili flakes, or a dash of hot sauce for a fiery kick.
- Grill Alternative – No grill? Sear the shrimp and onions in a cast-iron skillet over high heat for a similar smoky effect.
- Meal Prep Friendly – The slaw and marinade can be prepared a day ahead, making this sandwich easy to assemble quickly.
Frequently Asked Questions
Can I Use a Different Protein?
Yes! Grilled chicken, crispy soft-shell crab, or even blackened fish make great alternatives to shrimp.
How Do I Store Leftovers?
- Slaw: Store in an airtight container in the fridge for up to 2 days.
- Shrimp & Onions: Best eaten fresh but can be reheated gently in a skillet over low heat.
- Bread: Toast just before serving to maintain crispiness.
What’s the Best Way to Serve This Po' Boy?
Pair it with sweet potato fries, plantain chips, or a side of coleslaw for the ultimate meal.
Final Thoughts
This Grilled Shrimp Po' Boy with Key Lime Slaw is a bold, vibrant sandwich that combines smoky, citrusy, and creamy flavors in every bite. Whether you're grilling outdoors or making a quick, flavor-packed meal at home, this sandwich is a guaranteed hit!
🔥 Bold. Juicy. Packed with flavor—this Po' Boy is a must-try!
