Shrimp Po' Boy

A New Orleans favorite, this hefty sandwich is typically served on a baguette. Combine mango with chilled shrimp, rather than the customary fried shrimp, for a fresh take on tradition.

  • Makes: 4 servings
  • Prep: 25 mins
  • Chill: 1 hr
  • Broil: 1 min
Rate me!


Shrimp Po' Boy
Ingredients
1
pound peeled cooked shrimp
1
medium papaya or mango, seeded, peeled and coarsely chopped
1/3
cup mayonnaise or light mayonnaise
1
serrano or jalapeno pepper, seeded and finely chopped
1
green onion, thinly sliced
1
tablespoon lime juice
1/8
teaspoon salt
1/8
teaspoon freshly ground black pepper
1
18- to 24-inch baguette
4
Bibb or romaine lettuce leaves
2
tablespoons shredded coconut
Directions
  1. Remove and discard shrimp tails, if any are present. Coarsely chop shrimp.
  2. In a medium bowl combine shrimp, papaya or mango, mayonnaise, serrano or jalapeno pepper, green onion, lime peel, lime juice, salt, and black pepper. Cover and chill up to 1 hour.
  3. Cut baguette into 4 equal-size rolls. Slice in half lengthwise. Remove some of the bread from the bottom half of each roll, leaving a thick shell. Place rolls, cut side up, on broiler pan or baking sheet; broil 3 to 4 inches from heat for 1 to 2 minutes or until toasted. Place lettuce leaf on bottom of each roll. Spoon shrimp mixture onto lettuce; sprinkle with coconut. Place top half of roll on shrimp mixture. Makes 4 sandwiches.
Nutrition Facts (Shrimp Po' Boy)
    Per serving:
  • 681 kcal cal.,
  • 25 g fat
  • (5 g sat. fat,
  • 11 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 235 mg chol.,
  • 1136 mg sodium,
  • 78 g carb.,
  • 5 g fiber,
  • 14 g sugar,
  • 35 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment:
close
X