Go Back
–+ servings
Ads Will Not Print
A shrimp po' boy sandwich on a wooden cutting board.

Shrimp Po’ Boy

5 from 2 votes
This shrimp po' boy recipe uses sautéed shrimp and a light, creamy cabbage slaw on whole wheat bread for a slimmed-down take on the Louisiana shrimp sandwich. No deep frying!
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 3 servings
Course: Dinner, Lunch
Cuisine: American, new orleans

Equipment

Ingredients

Herb Buttermilk Slaw:

  • 1 tablespoon 0% fat Greek yogurt
  • 1 tablespoon low fat buttermilk
  • 1 tablespoon light mayonnaise
  • 1 tablespoon shallot (finely minced)
  • 1 teaspoon fresh chives (finely minced)
  • 1 teaspoon 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 ounces large peeled and deveined shrimp (tails removed)
  • 1/4 teaspoon cumin
  • 1/2 teaspoon sugar
  • 1 medium clove garlic
  • 3/4 teaspoon Old Bay Seasoning (use 30% Less Sodium for less sodium)
  • 1/2 teaspoon olive oil
  • 7.5 ounces 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.

Notes

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