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.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2008
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high.

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

  • 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).

  • 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.

  • 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.

Tips

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.

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.

Nutrition Facts

281.8 calories; protein 20.7g 41% DV; carbohydrates 30.4g 10% DV; exchange other carbs 2; dietary fiber 4.8g 19% DV; sugars 7.1g; fat 9.5g 15% DV; saturated fat 1.1g 6% DV; cholesterol 144.9mg 48% DV; vitamin a iu 1210IU 24% DV; vitamin c 24.8mg 41% DV; folate 48.4mcg 12% DV; calcium 147.1mg 15% DV; iron 1.9mg 10% DV; magnesium 74.6mg 27% DV; potassium 456.4mg 13% DV; sodium 624.3mg 25% DV; thiamin 0.2mg 17% DV; added sugar 3g.

Reviews (11)

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11 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/13/2014
Easy and very yum this was really good. the cole slaw is super easy and so flavorful. adds crunch and creaminess to sandwich. shrimp was good just did it in skillet not on grill. needed a bit of salt but that's it. kids ate it up and loved it. it wasn't too spicy for them which could be a worry. if no kids you could kick it up a bit but the flavor was great w/o too much heat and we still liked it too. Pros: easy healthy delicious Cons: None Read More
Rating: 4 stars
06/10/2013
Great recipe with some slight modifications I added salt and granulated garlic to the recipe and it boosted the flavor! For a variation I used whole head on tiger shrimp and it was amazing as a peel and eat! Read More
Rating: 5 stars
10/17/2012
Wonderful These were wonderful. I could see using the cole slaw on any number of sandwiches. They are not very spicy so if you like spice you could augment with some jalapenos or other spice. Read More
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Rating: 3 stars
05/26/2012
Cole slaw was a hit with hubby After grilling the shrimp as directed I tossed them in Sambal Oelek (ground fresh chili paste) and that kicked it up a notch. Hubby even requested the cole slaw as a side dish for turkey burgers. Will definitely make again. Pros: quick and easy for a weeknight meal Cons: not hot enough Read More
Rating: 5 stars
12/20/2011
Easy Fast and Tasty I have made this recipe several times and have played around with the spices a bit to make it a bit hotter. Try adding a little smoked paprika and some cayenne pepper. Not a huge fan of so much onion so I go easy on that. The cabbage prep is delicious with the shrimp Pros: Fast meal Read More
Rating: 5 stars
10/31/2011
Quick and Easy and tasted great. Read More
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Rating: 5 stars
10/30/2011
quick and delicious a favorite at our house! Read More
Rating: 5 stars
10/30/2011
I served this to a couple of friends who were very pleasantly surprised. Definitely will make again Read More
Rating: 5 stars
10/30/2011
I made this tonight and it was so easy and yummy. This will certainly be a new favorite at our house. Read More
Rating: 5 stars
10/29/2011
Love it! My parents grew up in Louisiana so I'll seek out anything with a good kick. Easy to cook super tasty and way affordable! The creamy cabbage is a nice contract to the spicy shrimp. You can also cook the shrimp on the stove and toast the bread in the oven if you're grill-less like me and it works great. Read More
Rating: 4 stars
10/29/2011
Not good at all. The spice combination is not tasty. The cabbage blend taste strange. I ended up removing from my bread and just eating the shrimp. Do not recommend if you like quality spicy foods. Very dissapointed as I like most of eatingwell's recipes. Read More