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Oven-Fried Shrimp and Okra Louisiana Po'boys

Photo: Line T. Klein; Styling: Paige Hicks
Hands-on time 33 mins
Total time 33 mins
Yield

Serves 4 (serving size: 1 sandwich)

Ingredients

  • 2 tablespoons finely chopped green onions
  • 1 tablespoon drained chopped capers
  • 2 tablespoons canola mayonnaise
  • 1 1/2 teaspoons fresh lemon juice
  • 1 teaspoon Creole mustard
  • 1/8 teaspoon ground red pepper
  • 1 small garlic clove, grated
  • 15 small okra pods, trimmed and halved lengthwise (about 6 ounces)
  • 1/2 cup fat-free buttermilk, divided
  • 1/2 teaspoon kosher salt, divided
  • 10 ounce medium shrimp, peeled and deveined
  • 1 tablespoon all-purpose flour
  • 2/3 cup yellow cornmeal
  • 1 1/2 teaspoons salt-free Cajun/Creole seasoning
  • 3 tablespoons canola oil
  • 4 top-split hot dog buns, toasted
  • 1/2 cup thinly sliced iceberg lettuce
  • 1 medium tomato, cut in half lengthwise and thinly sliced

Nutrition Information

  • calories 396
  • fat 15.7 g
  • satfat 1.4 g
  • monofat 8.5 g
  • polyfat 4.8 g
  • protein 18 g
  • carbohydrate 46 g
  • fiber 4 g
  • cholesterol 90 mg
  • iron 3 mg
  • sodium 754 mg
  • calcium 194 mg

How to Make It

  1. Place a jelly-roll pan in oven. Preheat oven to 450° (leave pan in oven).

  2. Combine first 7 ingredients in a small bowl, stirring well. Chill until ready to use.

  3. Combine okra and 2 tablespoons buttermilk; toss to coat. Sprinkle with 1/4 teaspoon salt; toss to coat.

  4. Place shrimp in a medium bowl. Sprinkle with flour; toss well to coat. Drizzle with remaining 6 tablespoons buttermilk, and sprinkle with remaining 1/4 teaspoon salt; toss to coat. Drain okra and shrimp through a sieve; discard liquid.

  5. Combine cornmeal and Cajun/Creole seasoning in a large zip-top plastic bag. Add okra and shrimp; seal bag, and shake well to coat.

  6. Carefully remove pan from oven; drizzle with oil, tilting pan to spread oil. Remove shrimp and okra from cornmeal, shaking off excess; arrange in a single layer on pan. Bake at 450° for 5 minutes; carefully stir and turn over. Bake 4 minutes or until done.

  7. Spread about 1 tablespoon rémoulade on one side of hot dog buns; divide lettuce and tomato evenly among buns. Divide shrimp mixture evenly among buns.