Shrimp Po' Boy

Dotdash Meredith

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, the trick is to 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.

Prep/Cook Time: 30 Minutes, Servings: 4

Ingredients

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)
4 teaspoons canola oil, divided
1 teaspoon chili powder
½ teaspoon paprika
¼ teaspoon freshly ground pepper
4 whole-wheat hot dog buns or small sub rolls, split
4 tomato slices, halved
¼ cup thinly sliced red onion

Directions

Preheat grill to medium-high.
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 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 ⅓ cup cabbage mixture down the middle of each and top with about ½ cup grilled shrimp.

Nutritional Information

Per Serving: 292 Calories, Total Fat: 10 g, Saturated Fat: 1 g, Cholesterol: 145 mg, Carbohydrates: 33 g, Fiber: 5 g, Total Sugars: 9 g, Added Sugars: 3 g, Protein: 21 g, Sodium: 550 mg, Potassium: 458 mg, Phosphorus: 411 mg, Iron: 2 mg, Folate: 49 mcg, Calcium: 147 mg, Vitamin A: 1210 IU, Vitamin C: 25 mg, Vitamin D: 2 IU

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