Shrimp Po' Boy

Low Sodium Low Potassium Low Protein Diabetes-Friendly Heart Healthy Nut-Free Seafood Dinner Lunch

Shrimp Po' Boy

Low Sodium Low Potassium Low Protein Diabetes-Friendly Heart Healthy Nut-Free Seafood Dinner Lunch
4 servings
Prep 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
  • 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.

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