Shorty Shrimp Po'boys

Shorty Shrimp Po'boys Recipe
Photo: Jason Wallis; Styling: Missie Neville Crawford


Grab a shorty! Our smaller-scale sandwich is truly satisfying, especially with pickle chips and kale.


Serves 4 (serving size: 1 sandwich)
Total time: 25 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 25 Minutes
Total: 25 Minutes

Nutritional Information

Calories 304
Fat 4.9 g
Satfat 0.6 g
Monofat 2.2 g
Polyfat 1.6 g
Protein 13.4 g
Carbohydrate 51.6 g
Fiber 3 g
Cholesterol 32 mg
Iron 3.2 mg
Sodium 435 mg
Calcium 66 mg


2 tablespoons low-fat buttermilk, divided
1 tablespoon canola mayonnaise
1 tablespoon water
2 teaspoons fresh lemon juice
1 1/2 teaspoons whole-grain mustard
1/2 teaspoon ground red pepper
16 medium shrimp, peeled and deveined (about 3/4 pound)
1/4 cup yellow cornmeal
Cooking spray
1 (12-ounce) French bread baguette, cut crosswise into 4 pieces
2 cups thinly sliced green leaf lettuce
8 (1/4-inch-thick) tomato slices


1. Place a baking sheet in oven. Preheat oven to 450° (leave pan in oven).

2. Combine 1 tablespoon buttermilk, mayonnaise, and next 4 ingredients (through pepper), stirring with a whisk. Set aside.

3. Combine remaining 1 tablespoon buttermilk and shrimp in a bowl; toss to coat. Sprinkle with cornmeal; toss to coat. Carefully remove preheated pan from oven. Arrange shrimp in a single layer on pan. Lightly coat shrimp with cooking spray. Bake at 450° for 8 minutes or until done.

4. Cut bread pieces through the top, cutting to, but not through, the bottom. Hollow out bread, leaving a 1/2-inch-thick shell. Combine 2 tablespoons mayonnaise mixture and lettuce; toss to coat. Divide lettuce mixture, tomatoes, shrimp, and remaining mayonnaise mixture among bread pieces.


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