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Grilled Shrimp Po Boy

Prep Time 20 minutes
Cook Time 10 minutes
Servings 2
Calories 530kcal

Ingredients

Coleslaw

  • 1.5 cups Shredded cabbage mix
  • 2 TBSP Mayonnaise
  • 1 tsp Lemon juice
  • 1 TBSP Relish
  • 1 tsp Buffalo wing sauce

Po' Boy

  • 8 oz Shrimp peeled and deveined tail off
  • 1.5 tsp Cajun seasoning ( to taste)
  • 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 for some spiciness)

Remoulade

  • 1/4 cup Mayonnaise
  • 1 TBSP Sriracha sauce or use 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

Sweet Tea

  • 24 oz Sweet tea
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • Mix together all the ingredients for the coleslaw. Season with salt and pepper to taste. Refrigerate.
  • Season the shrimp with cajun seasoning and toss with oil.
  • Heat a grill to medium heat.
  • Whisk all of the remoulade ingredients together in a bowl.
  • Grill the shrimp a couple minutes per side, until they are cooked through. Alternatively, cook the shrimp on the stove top in a grill pan.
  • Lightly toast the baguette on the grill.
  • Layer the inside of the baguette with shredded lettuce, sliced tomatoes, sliced peppers (optional), and shrimp. Drizzle with remoulade sauce.
  • Serve the po’ boy with coleslaw and sweet tea.

Nutrition

Calories: 530kcal | Carbohydrates: 43g | Protein: 9g | Fat: 37g | Saturated Fat: 6g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 1050mg | Potassium: 457mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2361IU | Vitamin C: 52mg | Calcium: 118mg | Iron: 4mg