Shrimp Po’Boy

This po’boy will make you feel as if you’re relaxing in the Bayou. Try baking the shrimp instead of frying, as they are traditionally prepared, to keep this scrumptious sandwich a bit lighter. Be warned — you will need lots of napkins for this one!

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Preparation time: 20 minutes.



Cut French bread crosswise into four pieces, each about 6 inches long, and split open each section. Prepare Cajun remoulade by mixing mayonnaise, mustard, relish, egg, onion, parsley, Worcestershire sauce, and Creole seasoning together in small mixing bowl. Chill remoulade while assembling sandwich. Place French bread sections on baking sheet and toast in a 375°F oven for 5 minutes. Bread should be crispy, but not browned. Remove from oven and fill each sandwich with 1/2 cup shredded lettuce, 1/4 of the tomato slices, 2 ounces (approximately 1/3 cup) shrimp, and 3 tablespoons Cajun remoulade. Serve immediately.

Yield: 4 large sandwiches. Serving size: 1 sandwich.

Nutrition Facts Per Serving:
Calories: 372, Carbohydrates: 56 g, Protein: 23 g, Fat: 6 g, Saturated Fat: 1 g, Sodium: 899 mg, Fiber: 4 g

Exchanges per serving: 3 starch, 1 vegetable, 1 lean meat. Carbohydrate choices: 4.

This recipe was developed by Sharon Palmer, a registered dietitian and freelance writer in Southern California.