Grilled Shrimp Po' Boy with Herby Mayonnaise

This Grilled Shrimp Po' Boy, known locally as 'Po' Boy de Camarón' in coastal regions of the Southern United States, embodies the spirit of summer gatherings and seaside picnics. Succulent large shrimp are marinated with a blend of spices and grilled to perfection, then tossed in a vibrant herby mayonnaise that features fresh parsley and chives, adding a refreshing touch. The dish is served in lightly toasted hot dog buns, lined with crisp Boston lettuce, making for a delightful crunch with every bite. This recipe captures the essence of comfort food with a gourmet twist, celebrating the rich culinary traditions of the Gulf Coast while being perfect for casual dining or special occasions.

Image for Grilled Shrimp Po' Boy with Herby Mayonnaise

Ingredients (Makes 6 portions)

For the Herby Mayonnaise

¼ cup (60g) mayonnaise
2 tablespoons (10g) minced fresh parsley leaves
2 tablespoons (10g) thinly sliced chives, plus more for garnishing
1 tablespoon (15ml) lemon juice
1 teaspoon (5g) Dijon mustard
½ teaspoon sugar
¼ teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

For the Shrimp

1½ pounds (630g) large shrimp, peeled, deveined, and patted dry with paper towels
2 tablespoons (30ml) extra-virgin olive oil
1 teaspoon chile powder
¾ teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
½ teaspoon sweet paprika
½ teaspoon garlic powder
½ teaspoon onion powder
⅛ teaspoon freshly ground black pepper

For Serving

6 top-split hot dog buns, preferably Pepperidge Farm
1½ ounces (3 tablespoons; 45g) unsalted butter, melted
Boston or butter lettuce leaves, for serving

For Grilling

Neutral oil, such as canola or vegetable oil, for greasing grill grates

Nutrition Information (per 100g)

Calories: 210
Fat: 10
Protein: 20
Carbohydrates: 12
Fiber: 1

Directions

Prepare the Herby Mayonnaise

1. In a medium bowl, whisk together the mayonnaise, minced parsley, chives, lemon juice, Dijon mustard, sugar, and kosher salt until well combined.

Chill

2. Cover the bowl and refrigerate the herby mayonnaise to allow the flavors to meld.

Season the Shrimp

3. In a small bowl, mix the chile powder, kosher salt, paprika, garlic powder, onion powder, and black pepper; set aside.

Skewer the Shrimp

4. Thread the shrimp onto sets of two skewers, alternating heads to tails, with 12 shrimp on each set.

Chill the Shrimp

5. Place the skewers in a baking dish and refrigerate, uncovered, for 1 hour.

Prepare the Grill

6. Light half a chimney of charcoal and when covered with gray ash, spread the coals evenly over half the grill.

Preheat the Grill

7. Set the cooking grate in place, cover the grill, and preheat for 5 minutes.

Cook the Shrimp

8. Brush both sides of the shrimp with olive oil and sprinkle with the spice blend. Grill the shrimp directly over the hot side until lightly charred, about 2 minutes per side.

Toast the Buns

9. Brush the exterior of each hot dog bun with melted butter and place them over the hot side of the grill. Cook for about 30 seconds, flipping once until soft and lightly charred.

Assemble the Dish

10. Carefully remove the skewers from the shrimp and chop into bite-sized pieces. Toss the shrimp with the herby mayonnaise.

Serve

11. Line each toasted bun with lettuce leaves, fill with shrimp, sprinkle with additional chives, and serve immediately.

Cookix's Secrets

Bun Alternatives

For a gluten-free option, use lettuce wraps instead of buns.

Cooking Method

For an alternative cooking method, sauté the shrimp in a skillet over medium-high heat.

Grilling Tips

Ensure the grill is well-preheated for perfect sear marks on the shrimp.

Herb Variations

Incorporate fresh dill or cilantro into the herby mayonnaise for a different flavor profile.

Shrimp Selection

Opt for fresh, wild-caught shrimp for the best flavor and texture.

Spice Variations

Add a pinch of cayenne pepper for an extra kick.

Ask Cookix, your sous-chef