Shrimp Po' Boy

Shrimp Po' Boy

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.

From EatingWell: May/June 2008
Yield: 4 servings
Active Time: 30 minutes
Total Time: 30 minutes


  1. 2 cups finely shredded red cabbage
  2. 2 tablespoons dill pickle relish
  3. 2 tablespoons reduced-fat mayonnaise
  4. 2 tablespoons nonfat plain yogurt
  5. 1 pound peeled and deveined raw shrimp, (51-60 per pound; see Shopping Tip)
  6. 4 teaspoons canola oil, divided
  7. 1 teaspoon chili powder
  8. 1/2 teaspoon paprika
  9. 1/4 teaspoon freshly ground pepper
  10. 4 whole-wheat hot dog buns, or small sub rolls, split
  11. 4 tomato slices, halved
  12. 1/4 cup thinly sliced red onion


  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.

Tips & Notes


Nutrition Per Serving: 322 calories; 10 g fat (1 g sat, 4 g mono); 173 mg cholesterol; 32 g carbohydrates; 28 g protein; 5 g fiber; 522 mg sodium; 490 mg potassium.

Nutrition Bonus: Selenium (92% daily value), Vitamin C (45% dv), Iron & Vitamin A (25% dv), Magnesium (22% dv).

2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 vegetable, 3 lean meat, 2 fat