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This slimmed down Shrimp Po’ Boy is a healthier makeover of the popular Louisiana-style Shrimp Po Boy sandwich which is usually deep fried and high in calories.
Shrimp Po’ Boy
I love going to New Orleans and eating all the amazing cuisine. This lighter Shrimp Po’ Boy was inspired by my last trip there. Rather than deep frying the shrimp, it’s sauteed with lots of spices, then topped with a fresh herb buttermilk slaw served on a whole grain French baguette. It’s delicious, high-protein and a fun sandwich if you’re looking to switch things up!
Sandwiches for dinner are a great way to make a quick weeknight meal. This dish takes about 20 minutes to make an it’s very substantial.
Helpful Tip
A tip I like to use when making a sandwich lighter on French bread, I scoop out some of the inside of the bread to give you a bigger sandwich, with fewer carbs and calories.
How To Make Shrimp Po Boy
- In a medium bowl, combine Greek yogurt, buttermilk, mayonnaise, shallot, chives, parsley, garlic, salt and pepper.
- Add the red and green cabbage and carrots, mixing to evenly coat. Set aside.
- In another medium bowl, combine the shrimp, cumin, sugar, garlic and Old Bay.
- Gently toss, evenly coating the shrimp. Set aside.
- Heat a large skillet over medium heat.
- Add the olive oil then the shrimp and cook until shrimp are opaque and cooked through, about 2-3 minutes per side.
- While shrimp are resting, slice the baguette into 3 even pieces, then slice each of the 3 pieces in half horizontally.
- Remove the inner soft part of the bread, leaving the outer crust.
- Toast in toaster oven (or broil in the oven) until desired crispness.
- To assemble: Top each sandwich with 2 ounces of shrimp and 2/3 cup slaw.
- Serve immediately with lemon wedges.
Variations:
- Swap Old Bay for Cajun seasoning.
- If you don’t want to use buttermilk, double the yogurt.
- If you don’t want to use yogurt, double the buttermilk.
- If you prefer, you can grill the shrimp instead of sauteing in a skillet.
- Skip the french bread and make it a crunch wrap with a large tortilla.
Storage
Refrigerate leftover shrimp and slaw separate up to 2 days. To serve heat the shrimp up and assemble.
More Shrimp Recipes
Shrimp Po’ Boy
This slimmed down Shrimp Po Boy is a healthier makeover of the popular Louisiana-style Shrimp Po' Boy sandwich which is usually deep fried and high in calories.
Yield: 3 servings
Serving Size: 1 sandwich
Equipment
Ingredients
Herb Buttermilk Slaw:
- 1 tbsp 0% fat Greek yogurt
- 1 tbsp low fat buttermilk
- 1 tbsp light mayonnaise
- 1 tbsp shallot, finely minced
- 1 tsp fresh chives, finely minced
- 1 tsp fresh parsley, finely minced
- 1 small garlic clove, crushed
- Pinch Kosher salt, and Freshly ground black pepper, to taste
- 3/4 cups thinly sliced red cabbage, about 1/4 a small head
- 1 1/2 cups thinly sliced green cabbage, about 1/4 a small head
- 1/2 cup pre-shredded carrots
For the Shrimp:
- 6 oz large peeled and deveined shrimp, tails removed
- 1/4 tsp cumin
- 1/2 tsp sugar
- 1 medium clove garlic
- 3/4 tsp Old Bay Seasoning, use 30% Less Sodium for less sodium
- 1/2 tsp olive oil
- 7.5 oz multi-grain or whole grain French baguette, about 3/4 of a loaf
- 1 lemon, cut into wedges
- hot sauce, optional for serving
Instructions
- In a medium bowl, combine Greek yogurt, buttermilk, mayonnaise, shallot, chives, parsley, garlic, salt and pepper.
- Add the red and green cabbage and carrots, mixing to evenly coat. Set aside.
- In another medium bowl, combine the shrimp, cumin, sugar, garlic and Old Bay.
- Gently toss, evenly coating the shrimp. Set aside.
- Heat a large skillet over medium heat.
- Add the olive oil then the shrimp and cook until shrimp are opaque and cooked through, about 2-3 minutes per side.
- While shrimp are resting, slice the baguette into 3 even pieces, then slice each of the 3 pieces in half horizontally.
- Remove the inner soft part of the bread, leaving the outer crust.
- Toast in toaster oven (or broil in the oven) until desired crispness.
- To assemble: Top each sandwich with 2 ounces of shrimp and 2/3 cup slaw.
- Serve immediately with lemon wedges.
Last Step:
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Variations:
- Swap Old Bay for Cajun seasoning.
- If you don’t want to use buttermilk, double the yogurt.
- If you don’t want to use yogurt, double the buttermilk.
- If you prefer, you can grill the shrimp instead of sauteing in a skillet.
- Skip the french bread and make it a crunch wrap with a large tortilla.
Nutrition
Serving: 1 sandwich, Calories: 293 kcal, Carbohydrates: 45 g, Protein: 17 g, Fat: 5.5 g, Saturated Fat: 1 g, Cholesterol: 75 mg, Sodium: 858 mg, Fiber: 5 g, Sugar: 7 g
