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Slimmed Down Shrimp Po’ Boy

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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.

Slimmed Down Shrimp Po’ Boy

7
Cals:293
Protein:17
Carbs:45
Fat:5.5
This slimmed down version Shrimp Po Boy is a makeover of the popular Louisiana style sandwich which is usually fried and high in calories.
Course: Dinner, Lunch
Cuisine: American
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Yield: 3 servings
Serving Size: 1 sandwich

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.

Last Step:

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Nutrition

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

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29 comments on “Slimmed Down Shrimp Po’ Boy”

  1. Pingback: Over 50 Sandwiches with WW FreeStyle Smart Points - Meal Planning Mommies

  2. This looks and sounds so yummy but I would rather make the slaw and eat as a side to the shrimp. What would the nutritional information be without the bread

    1. sautee it with some butter or olive oil (you can even throw in an onion) and boil some noodles, add those to it when done, amazing combination. cabbage and noodles! season with little salt, pepper, and garlic.

  3. I made this last night the shrimp were delicious, but the slaw dressing tasted like chaulk. I thought with all the herbs it would be good but it wasn't.

  4. Avatar photo
    Clean Eating Diet Plan

    Amazing recipe! Love that you made your own marinade for the slaw. Will certainly try it ourselves. Thanks for the fabulous recipe!

  5. My husband and I were just talking about how we need to stop eating out so much and we'll miss our favorite Po'Boy place. Thanks so much for this recipe. I can't wait to try it!

  6. Just made for dinner and it was relish! Although I wonder if you meant 1 tsp instead of tbsp of shallot? I might modify next time. Even my 8 year old is gobbling it up!

  7. This looks SO good but I'm confused on the bread/serving size. The info says this recipe is 3 servings (one sandwich each) but then in the instructions it says to cut the bread into 6 portions. Do you just save the other 3 bread portions for another meal? Can you clarify?