Grilled Shrimp Po'Boy

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.

Yield: 4 servings (serving size: 1/4 of loaf )
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 3 Hours

Nutritional Information

Amount per serving
  • Calories: 332
  • Fat: 7.6g
  • Saturated fat: 0.9g
  • Protein: 26g
  • Carbohydrate: 41.3g
  • Cholesterol: 170mg
  • Iron: 5.3mg
  • Sodium: 989mg
  • Calories from fat: 21%
  • Fiber: 2.8g
  • Calcium: 168mg

Ingredients

  • 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

Preparation

  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.
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