Barbecue Shrimp Po’boy

Smoky, spiced shrimp are the heart of this classic New Orleans-style po’ boy sandwich.

NOLA Barbecue Shrimp Po’ Boy

Frederick Hardy II / Food Styling by Melissa Gray / Prop Styling by Christina Brockman

Active Time:
20 mins
Total Time:
20 mins
4 servings
4 sandwiches

This wonderfully spiced sandwich comes from Daisy’s Po-Boy and Tavern in Chicago. Chef and owner Erick Williams named the restaurant for his late Aunt Daisy, whose husband, Stew, had Louisiana roots and introduced Williams to Cajun and Creole cooking. He calls this restaurant an Up-South po-boy shop, noting that some Southern culinary traditions shifted slightly as Black people moved north during the Great Migration. This sandwich is an example of how Williams uses food as an ode to the South. Try to find baguettes or rolls with a thin, crackly crust and soft interior for these po’ boys, so the spiced shrimp and mayonnaise can soak into the bread while the roll retains its integrity.


  • 2 tablespoons smoked paprika

  • 1 tablespoon garlic powder

  • 1/2 tablespoon onion powder

  • 1/2 tablespoon dried thyme

  • 1/2 teaspoon cayenne pepper

  • 1 teaspoon mustard powder

  • 2 teaspoons black pepper

  • 1 teaspoon kosher salt

  • 1 teaspoon celery salt

  • 2 tablespoons dark brown sugar

  • 8 tablespoons canola oil, divided

  • 1 1/4 pounds medium-sized shrimp, peeled and deveined

  • 8 ounces shredded iceberg lettuce

  • 1 tomato, sliced

  • 1/2 cup mayonnaise

  • 16 sweet and spicy pickles

  • 2 (12-inch) baguettes


  1. Combine paprika, garlic powder, onion powder, thyme, cayenne pepper, mustard powder, black pepper, salt, celery salt, and brown sugar in a bowl. In a separate bowl, toss shrimp and 2 tablespoons canola oil together until shrimp are coated in oil. Season shrimp with half of barbecue seasoning, adding more as needed and tossing it to make sure shrimp is evenly coated.

  2. Heat remaining canola oil in a large skillet over medium-high. Add seasoned shrimp and cook until shrimp are light pink and slightly curled, 30 to 40 seconds per side. Remove skillet from heat.

  3. Slice baguettes lengthwise and spread mayonnaise on cut sides of top and bottom halves. Divide shredded lettuce, tomato slices, and pickles between each baguette. Top with shrimp, close baguettes, and cut in half to serve.

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