Shrimp Po' Boy

11 Reviews
From: EatingWell Magazine May/June 2008

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.

Ingredients 4 servings

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

Preparation

  • Active

  • Ready In

  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.
  • 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 information

  • Per serving: 282 calories; 9 g fat(1 g sat); 5 g fiber; 30 g carbohydrates; 21 g protein; 48 mcg folate; 145 mg cholesterol; 7 g sugars; 3 g added sugars; 1210 IU vitamin A; 25 mg vitamin C; 147 mg calcium; 2 mg iron; 624 mg sodium; 456 mg potassium
  • Nutrition Bonus: Vitamin C (43% daily value), Iron (24% dv) Magnesium (23% dv), Vitamin A (22% dv), Zinc (16% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1 1/2 starch (other), 1 vegetable, 3 lean meat, 2 fat

Reviews 11

August 13, 2014
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By: EatingWell User
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
June 10, 2013
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By: EatingWell User
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!
October 17, 2012
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By: denise schemenauer
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 jalape+¦os or other spice.
May 26, 2012
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By: LPG
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
December 20, 2011
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By: EatingWell User
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
November 09, 2010
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By: sjeter77
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.
October 24, 2010
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By: EatingWell User
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.
July 30, 2010
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By: EatingWell User
I made this tonight and it was so easy and yummy. This will certainly be a new favorite at our house.
July 13, 2010
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By: cassy.friedrich
I served this to a couple of friends who were very pleasantly surprised. Definitely will make again