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Grilled Shrimp Po'Boy

Oxmoor House
Prep time 22 mins
Cook time 6 mins
Other time 3 hrs
Yield 4 servings (serving size: 1/4 of loaf )
Po'boys are Louisiana's version of a submarine sandwich. They're typically made with fried seafood, but ours features shrimp that's marinated in a spicy seasoning mixture and grilled.


  • 1 pound jumbo shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 2 teaspoons lemon juice
  • 1/2 teaspoon Old Bay seasoning
  • 1 (11.5-ounce) loaf unsliced French bread
  • Olive oil-flavored cooking spray
  • 1/4 cup fat-free mayonnaise
  • 3 tablespoons chopped drained oil-packed sun-dried tomatoes
  • 2 tablespoons Dijon mustard
  • 1/8 teaspoon ground red pepper
  • 1 garlic clove, pressed
  • 2 cups thinly sliced romaine lettuce
  • 1/2 cup sliced red onion

Nutrition Information

  • calories 332
  • fat 7.6 g
  • satfat 0.9 g
  • protein 26 g
  • carbohydrate 41.3 g
  • cholesterol 170 mg
  • iron 5.3 mg
  • sodium 989 mg
  • caloriesfromfat 21 %
  • fiber 2.8 g
  • calcium 168 mg

How to Make It

  1. Combine first 4 ingredients in a large zip-top freezer bag; seal bag, and toss to coat. Marinate in refrigerator 3 hours, turning bag occasionally.

  2. . Cut bread loaf in half horizontally. Hollow out top half of loaf, leaving a 1/2-inch border; reserve torn bread for another use. Coat cut sides of both loaf halves with cooking spray.

  3. . Prepare grill.

  4. . Thread shrimp evenly onto 4 (12-inch) metal skewers, leaving 1/4 inch between each shrimp. Place skewers on a grill rack coated with cooking spray; grill 2 to 3 minutes on each side or until done. Place bread, cut sides down, on grill rack; grill 2 minutes or until lightly toasted.

  5. . Combine mayonnaise and next 4 ingredients, stirring well. Spread mayonnaise mixture evenly over cut sides of loaf. Arrange lettuce, shrimp, and onion evenly over bottom half. Replace top half of loaf. Cut sandwich crosswise into 4 equal portions.

Oxmoor House Healthy Eating Collection