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Shrimp PO'Boy Recipe

Looking for an easy Shrimp Po'Boy recipe? Learn how to make Shrimp Po'Boy using healthy ingredients.


Submitted by jennaleigh11

Makes 6 servings



Eating Well recipe, This twist on the Louisiana favorite piles grilled shrimp and creamy-dressed cabbage onto a crusty bun. Bread that's soft on the inside and crusty on the outside is perfect for a Po' Boy sandwich. We grill both sides of a whole-wheat bun for that added crunch. You may need a few extra napkins to enjoy it, but this quick and easy sandwich is well worth it. Serve with: Sauteed corn and bell peppers.

Recipe Ingredients for Shrimp Po'Boy

4 cups finely shredded red cabbage
4 tablespoons dill pickle relish
4 tablespoons reduced-fat mayonnaise
4 tablespoons nonfat plain yogurt
2 pounds shrimp, peeled and deveined raw , (51-60 per pound; see Shopping Tip)
8 teaspoons canola oil, divided
2 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon freshly ground pepper
4 tomato slices, halved
1/2 cup thinly sliced red onion

Recipe Directions for Shrimp Po'Boy

  1. Preheat grill to medium-high.

  2. Combine cabbage, relish, mayonnaise and yogurt in a medium bowl.

  3. Toss shrimp with 2 teaspoons oil, chili powder, paprika and pepper in a medium bowl. Place the remaining 2 teaspoons oil in a small bowl. Dip a pastry brush in water, then in the oil and lightly brush the inside of each bun (or roll).

  4. Place a grill basket (see Kitchen Tip) on the grill. Add the shrimp and spread in a single layer. Grill, stirring occasionally, until the shrimp are pink and just cooked through, about 3 minutes. Open the buns and grill, turning once, until toasted on both sides, about 1 minute total.

  5. To assemble the sandwiches, divide tomato and onion among the buns. Spread about 1/3 cup cabbage mixture down the middle of each and top with about 1/2 cup grilled shrimp.

  6. Tips & Notes

  7. Shopping Tip: Shrimp is usually sold by the number needed to make one pound. For example, ?21-25 count? means there will be 21 to 25 shrimp in a pound. Size names, such as ?large? or ?extra large,? are not standardized, so to be sure you're getting the size you want, order by the count (or number) per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America?it's more likely to be sustainably caught.

  8. Kitchen Tip: It's best to use a grill basket when grilling small shrimp so they don't fall into the fire. If you don't have one, fold a 24-inch-long piece of heavy-duty foil in half and crimp up the edges to create a lip; this "basket" will prevent the shrimp from sliding off.

Categories

Main Dish

Nutrition Facts
Serving Size 254.7g
Amount Per Serving
Calories
291
Calories from Fat
115
% Daily Value*
Total Fat
12.8g
20%
Saturated Fat
1.8g
9%
Trans Fat
0.0g
Cholesterol
296mg
99%
Sodium
478mg
20%
Potassium
447mg
13%
Total Carbohydrates
10.5g
4%
Dietary Fiber
2.0g
8%
Sugars
6.5g
Protein
33.2g
Vitamin A 21% Vitamin C 39%
Calcium 10% Iron 29%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • Very high in selenium
  • High in vitamin B12
  • High in vitamin C
  •   Bad points
  • Very high in cholesterol
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