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Pan-Seared Shrimp Po' Boys

Pan-Seared Shrimp Po' Boys
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Hands-on time 20 mins
Total time 20 mins

4 servings (serving size: 1 sandwich)

Serve a classic New Orleans shrimp po'boy featuring a homemade, five-ingredient tartar sauce made with pantry staples.


  • 1/3 cup reduced-fat mayonnaise
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon chopped shallots
  • 1 teaspoon capers, chopped
  • 1/4 teaspoon hot pepper sauce (such as Tabasco)
  • 1 pound peeled and deveined large shrimp
  • 1 1/2 teaspoons salt-free Cajun seasoning
  • 2 teaspoons olive oil
  • 4 (2 1/2-ounce) hoagie rolls
  • 1/2 cup shredded romaine lettuce
  • 8 thin tomato slices
  • 4 thin red onion slices

Nutrition Information

  • calories 401
  • fat 12.1 g
  • satfat 2.8 g
  • monofat 4.6 g
  • polyfat 3.2 g
  • protein 30.7 g
  • carbohydrate 44.2 g
  • fiber 2.7 g
  • cholesterol 172 mg
  • iron 4.4 mg
  • sodium 944 mg
  • calcium 152 mg

How to Make It

  1. Combine first 5 ingredients in a small bowl. Heat a large nonstick skillet over medium-high heat. Combine shrimp and Cajun seasoning in a bowl; toss well. Add olive oil to pan, and swirl to coat. Add shrimp to pan; cook 2 minutes on each side or until done.

    Peeling, Deveining, and Butterflying Shrimp
  2. Cut each roll in half horizontally. Top bottom half of each roll with 2 tablespoons lettuce, 2 tomato slices, 1 onion slice, and one quarter of shrimp. Spread top half of each roll with about 2 tablespoons mayonnaise mixture; place on top of sandwich.

  3. Carrot and cabbage slaw: Combine 4 cups shredded green cabbage and 1 cup shredded carrot in a large bowl. Combine 3 tablespoons reduced-fat mayonnaise, 1 tablespoon cider vinegar, and 1/4 teaspoon celery seeds in a small bowl. Add mayonnaise mixture to cabbage mixture; stir well.

Cook's Notes

Using salt-free Cajun seasoning reduces the sodium in this dish without sacrificing any of the flavor. Carrot and cabbage slaw makes for a crunchy side dish.