How To Make A Healthy-Version Shrimp Po’ Boy
A popular Louisiana sandwich that’s usually unhealthy and high in calories now made healthier and lighter with fresh shredded vegetables.
In a medium bowl, combine Greek yogurt, buttermilk, mayonnaise, shallot, chives, parsley, garlic, salt and pepper.
Add the red and green cabbage and carrots, mixing to evenly coat. Set aside.
In another medium bowl, combine the shrimp, cumin, sugar, garlic and Old Bay.
Gently toss, evenly coating the shrimp. Set aside.
Heat a large skillet over medium heat.
Add the olive oil then the shrimp and cook until shrimp are opaque and cooked through, about 2-3 minutes per side.
While shrimp are resting, slice the baguette into 3 even pieces, then slice each of the 3 pieces in half horizontally.
Remove the inner soft part of the bread, leaving the outer crust.
Toast in toaster oven (or broil in the oven) until desired crispness.
To assemble: Top each sandwich with 2 ounces of shrimp and ⅔ cup slaw.
Serve immediately with lemon wedges.
- Calories: 306.81kcal
- Fat: 5.32g
- Saturated Fat: 1.14g
- Trans Fat: 0.01g
- Monounsaturated Fat: 1.35g
- Polyunsaturated Fat: 1.90g
- Carbohydrates: 48.72g
- Fiber: 4.67g
- Sugar: 8.65g
- Protein: 17.64g
- Cholesterol: 72.44mg
- Sodium: 825.69mg
- Calcium: 131.03mg
- Potassium: 416.86mg
- Iron: 3.89mg
- Vitamin A: 219.29µg
- Vitamin C: 42.09mg
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