Slimmed Down Shrimp Po’ Boy

This slimmed down version Shrimp Po Boy is a makeover of the popular Louisiana style sandwich which is usually fried and high in calories.

This slimmed down version Shrimp Po Boy is a makeover of the popular Louisiana style sandwich which is usually fried and high in calories.

This lighter version is sauteed with lots of spices, and topped with a fresh herb buttermilk slaw served on a whole grain French baguette.

Slimmed Down Shrimp Po’ Boy – a quick, slimmed down version of the popular Louisiana style sandwich.

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. A tip I like to use when making a sandwich on French bread is cut a larger slice of bread, then scoop out some of the inside of the bread to give you a bigger sandwich, with fewer calories.

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Slimmed Down Shrimp Po’ Boy

7
Freestyle Points
293
Calories
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Yield: 3 servings
COURSE: Dinner, Lunch
CUISINE: American
This slimmed down version Shrimp Po Boy is a makeover of the popular Louisiana style sandwich which is usually fried and high in calories.

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
  • 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 30% Less Sodium Old Bay
  • 1/2 tsp olive oil
  • 7.5 oz about 3/4 loaf French baguette, multi-grain or whole grain
  • 1 lemon, cut into wedges
  • hot sauce, optional

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.

Nutrition

Serving: 1sandwich, Calories: 293kcal, Carbohydrates: 45g, Protein: 17g, Fat: 5.5g, Cholesterol: 75mg, Sodium: 858mg, Fiber: 5g, Sugar: 7g
Freestyle Points: 7
Points +: 7