Skip to main content
    Thrive On

    Shrimp Po' Boy

    Low SodiumLow PotassiumLow ProteinDiabetes-FriendlyHeart HealthyNut-FreeSeafoodDinnerLunch

    Shrimp Po' Boy

    Low SodiumLow PotassiumLow ProteinDiabetes-FriendlyHeart HealthyNut-FreeSeafoodDinnerLunch
    4 servings
    Active time: 30 minutes
    Total time: 30 minutes

    Description

    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.

    Directions

    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 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

    • Tip: If you don’t have a grill basket, you can improvise one, fold a 24-inch piece of heavy-duty foil in half and crimp up the edges to create a lip for the “basket.” You can grill small foods in it that might otherwise fall through the grates.
    © Meredith Operations Corporation. All rights reserved. Used with permission.

    Nutrition Per Serving

    • Calories292 cal
    • Total Fat9.5 g
    • Saturated Fat1.1 g
    • Cholesterol145 mg
    • Sodium550 mg
    • Carbohydrate Total33 g
    • Protein20.7 g
    • Phosphorus411 mg
    • Potassium458 mg
    • Fiber4.9 g
    • Calcium147 mg

    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

    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

    Description

    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.

    Directions

    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 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

    • Tip: If you don’t have a grill basket, you can improvise one, fold a 24-inch piece of heavy-duty foil in half and crimp up the edges to create a lip for the “basket.” You can grill small foods in it that might otherwise fall through the grates.
    © Meredith Operations Corporation. All rights reserved. Used with permission.
    Download kidney-friendly cookbooks
    Get inspired