Grilled Shrimp Po' Boy

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Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 2
Calories: 640kcal

Ingredients

Po' Boy

  • 8 oz Shrimp peeled and deveined, tail off
  • 1.5 tsp Cajun seasoning
  • 1/2 TBSP Extra-virgin olive oil
  • 1/2 French baguette about 6-inch piece per portion
  • 1/2 cup Romaine lettuce shredded
  • 4 slices Tomato
  • 1/2 Jalapeño pepper thinly sliced (optional)

Remoulade

  • 1/4 cup Mayonnaise
  • 1 TBSP Sriracha sauce (or chili sauce)
  • 1 tsp Creole mustard
  • 1/2 tsp Horseradish mild or hot per preference
  • 1/2 tsp Worcestershire sauce
  • 1/2 tsp Shallot minced
  • 1 clove Garlic minced
  • 1/2 Lemon juiced

Sides

  • 1 cup Carrots peeled and cut into sticks (or baby carrots)
  • 1/2 cup Hummus

Sparkling Chia Fresca

  • 1/2 cup Lemon juice fresh squeezed
  • 2 TBSP Maple syrup (or honey)
  • 1 TBSP Chia seeds
  • pinch Salt
  • 16 oz Sparkling water
  • 2 sprigs Fresh mint leaves for garnish
US Customary - Metric

Instructions

  • Prepare all ingredients as described above: peel and devein the shrimp, shred the lettuce, slice the tomato and jalapeño, and mince the garlic and shallot.
  • In a bowl, season the shrimp with Cajun seasoning and toss with extra-virgin olive oil until evenly coated.
  • Preheat a grill or grill pan to medium heat.
  • In a small bowl, whisk together the mayonnaise, sriracha sauce, Creole mustard, horseradish, Worcestershire sauce, minced shallot, minced garlic, and fresh lemon juice to make the remoulade.
  • Grill the shrimp for about 2–3 minutes per side, or until they are opaque and cooked through. Cook shrimp to an internal temperature of 145°F (63°C).
  • Lightly toast the baguette halves on the grill until golden and crisp.
  • Assemble each po' boy by layering the inside of the baguette with shredded romaine lettuce, tomato slices, jalapeño slices (if using), and grilled shrimp. Drizzle generously with remoulade sauce.
  • For the sparkling chia fresca, combine all the ingredients. Let sit for 5 minutes for the chia to bloom.
  • Serve the grilled shrimp po' boys with carrot sticks and hummus and chia fresca. Enjoy!

Nutrition

Calories: 640kcal | Carbohydrates: 73g | Protein: 14g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 1122mg | Potassium: 838mg | Fiber: 12g | Sugar: 23g | Vitamin A: 13005IU | Vitamin C: 60mg | Calcium: 215mg | Iron: 5mg

Grilled Shrimp Po' Boy

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Servings 2
Calories 640 kcal

Ingredients
 
 

Po' Boy

  • 8 oz Shrimp peeled and deveined, tail off
  • 1.5 tsp Cajun seasoning
  • 1/2 TBSP Extra-virgin olive oil
  • 1/2 French baguette about 6-inch piece per portion
  • 1/2 cup Romaine lettuce shredded
  • 4 slices Tomato
  • 1/2 Jalapeño pepper thinly sliced (optional)

Remoulade

  • 1/4 cup Mayonnaise
  • 1 TBSP Sriracha sauce (or chili sauce)
  • 1 tsp Creole mustard
  • 1/2 tsp Horseradish mild or hot per preference
  • 1/2 tsp Worcestershire sauce
  • 1/2 tsp Shallot minced
  • 1 clove Garlic minced
  • 1/2 Lemon juiced

Sides

  • 1 cup Carrots peeled and cut into sticks (or baby carrots)
  • 1/2 cup Hummus

Sparkling Chia Fresca

  • 1/2 cup Lemon juice fresh squeezed
  • 2 TBSP Maple syrup (or honey)
  • 1 TBSP Chia seeds
  • pinch Salt
  • 16 oz Sparkling water
  • 2 sprigs Fresh mint leaves for garnish

Instructions
 

  • Prepare all ingredients as described above: peel and devein the shrimp, shred the lettuce, slice the tomato and jalapeño, and mince the garlic and shallot.
  • In a bowl, season the shrimp with Cajun seasoning and toss with extra-virgin olive oil until evenly coated.
  • Preheat a grill or grill pan to medium heat.
  • In a small bowl, whisk together the mayonnaise, sriracha sauce, Creole mustard, horseradish, Worcestershire sauce, minced shallot, minced garlic, and fresh lemon juice to make the remoulade.
  • Grill the shrimp for about 2–3 minutes per side, or until they are opaque and cooked through. Cook shrimp to an internal temperature of 145°F (63°C).
  • Lightly toast the baguette halves on the grill until golden and crisp.
  • Assemble each po' boy by layering the inside of the baguette with shredded romaine lettuce, tomato slices, jalapeño slices (if using), and grilled shrimp. Drizzle generously with remoulade sauce.
  • For the sparkling chia fresca, combine all the ingredients. Let sit for 5 minutes for the chia to bloom.
  • Serve the grilled shrimp po' boys with carrot sticks and hummus and chia fresca. Enjoy!

Nutrition

Calories: 640kcalCarbohydrates: 73gProtein: 14gFat: 35gSaturated Fat: 5gPolyunsaturated Fat: 18gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 12mgSodium: 1122mgPotassium: 838mgFiber: 12gSugar: 23gVitamin A: 13005IUVitamin C: 60mgCalcium: 215mgIron: 5mg
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