Florida Keys Pink Shrimp Po' Boy

Ingredients

• 12 oz Pink shrimp, peeled and deveined (fresh, sweet pink shrimp)
• 6 Key limes (juice and zest)
• 2 Sweet roll (brioche or hoagie) (large, split lengthwise)
• 4 tbsp Mayonnaise (for brushing roll and dressing)
• 1 tbsp Fish sauce (adds umami to shrimp and dressing)
• 1 tsp Dijon mustard (spice in dressing)
• 2 tbsp Rum (aged, salted barrel) (for caramelizing onions)
• 1 tbsp Olive oil (light coating for shrimp)
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1 Red onion (sliced into thick rings)
• 0.5 cup Papaya (shredded)
• 0.25 cup Carrot (shredded)
• 0.25 cup Green cabbage (shredded)
• 1 Tomato (sliced)
• 2 tbsp Fresh cilantro (optional) (chopped for garnish)

Instructions

1. Marinate the shrimp

   Place the pink shrimp in a bowl, add the juice of 2 key limes, 1 tbsp olive oil, ½ tsp salt, ¼ tsp black pepper, and 1 tbsp fish sauce. Toss to coat and let sit for 5 minutes while you prepare the other components.

   Time: PT5M

2. Prepare the slaw and dressing

   In a mixing bowl combine shredded papaya, carrot, cabbage, and the sliced red onion. In a separate small bowl whisk together 2 tbsp mayonnaise, 1 tbsp fish sauce, 1 tsp Dijon mustard, zest of 1 key lime, juice of 1 key lime, and a pinch of salt. Pour the dressing over the slaw and toss lightly; set aside.

   Time: PT10M

3. Pre‑heat the grill

   Heat the grill or grill pan to medium‑high, about 400°F. Lightly oil the grates if using a grill pan.

   Time: PT5M

   Temperature: 400°F

4. Caramelize the onions with rum

   Brush the onion rings with a little oil, then place them on the grill. Drizzle 2 tbsp rum over the onions and grill, turning once, until they are soft and lightly charred, about 6 minutes.

   Time: PT6M

   Temperature: 400°F

5. Grill the rolls with mayo

   Spread 1 tbsp mayonnaise on the cut side of each roll. Place the rolls cut‑side down on the grill and toast until golden and slightly crisp, about 4 minutes.

   Time: PT4M

   Temperature: 400°F

6. Grill the shrimp

   Remove the shrimp from the marinade, pat lightly dry, and place on the hot grill. Grill 2 minutes per side, or until the shrimp turn opaque and firm. Squeeze a little fresh key lime juice over them just before removing from the grill.

   Time: PT4M

   Temperature: 400°F

7. Assemble the Po' Boy

   On the bottom half of each roll, layer sliced tomato, grilled onions, grilled shrimp, a generous mound of slaw, and a final drizzle of lime juice. Sprinkle extra key‑lime zest over the top, add cilantro if using, then place the top half of the roll. Press gently and slice the sandwich in half.

   Time: PT5M

Nutrition Facts

Calories

550

Protein

30g

Carbohydrates

55g

Fat

20g

Fiber

5g

Ingredient Substitutions

• Instead of Pink shrimp, peeled and deveined: regular shrimp
• Instead of Key limes: regular limes
• Instead of Sweet roll (brioche or hoagie): French roll
• Instead of Mayonnaise: aioli
• Instead of Fish sauce: soy sauce
• Instead of Dijon mustard: whole grain mustard
• Instead of Rum (aged, salted barrel): dark rum
• Instead of Olive oil: vegetable oil
• Instead of Red onion: yellow onion
• Instead of Papaya: mango
• Instead of Green cabbage: red cabbage

Equipment Needed

• Grill or grill pan
• Tongs
• Chef’s knife
• Cutting board
• Mixing bowl
• Basting brush
• Microplane or fine grater
• Measuring spoons
• Small whisk or fork
• Serving plate

Critical Steps — Do Not Skip

• Marinating the shrimp briefly to enhance flavor without making them soggy
• Caramelizing the onions with rum for depth and sweetness
• Grilling the shrimp just long enough to stay juicy
• Grilling the roll with mayo to create a crisp, flavorful base

Chef Tips from the Video

• Use fresh key limes – their zest and juice are far more aromatic than regular limes.
• A sweet brioche roll mimics the traditional soft po' boy roll while adding a buttery flavor.
• Grilling the lime halves for a few seconds adds a subtle smoky note to the final squeeze.

Troubleshooting

Storage

Refrigerator: Store any leftover shrimp and slaw in airtight containers for up to 2 days. Re‑heat shrimp gently on the grill or in a skillet.

Freezer: Shrimp can be frozen raw (unmarinated) for up to 3 months; thaw before use. Do not freeze the assembled sandwich.

Room temperature: Assembled sandwich is best eaten immediately; it will become soggy after 1 hour.

Make-Ahead Tips

• Prepare the slaw and dressing up to 4 hours ahead and keep chilled.
• Marinate the shrimp for no more than 10 minutes; longer marinating can make them mushy.
• The rolls can be toasted just before serving to retain crispness.