Shrimp Po' Boys

Yield: 4 servings (serving size: 1 sandwich)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 414
  • Fat: 8.4g
  • Saturated fat: 2.8g
  • Protein: 31.1g
  • Carbohydrate: 52.2g
  • Cholesterol: 175mg
  • Iron: 6.2mg
  • Sodium: 976mg
  • Calories from fat: 19%
  • Fiber: 2.8g
  • Calcium: 184mg


  • 2 tablespoons light mayonnaise
  • 1 1/2 teaspoons Creole seasoning, divided
  • 4 (3 1/4-ounce) unsliced French rolls (such as Earth Grains French Rolls)
  • Butter-flavored cooking spray
  • 1 1/4 pounds large shrimp, peeled and deveined
  • 1 teaspoon olive oil
  • 1 cup sliced yellow onion
  • 1 cup shredded lettuce
  • 4 (1/4-inch-thick) slices tomato


  1. Preheat oven to 375°.
  2. Combine mayonnaise and 1/2 teaspoon Creole seasoning in a small bowl; cover and chill.
  3. Split rolls lengthwise, cutting to, but not through, other side. Place on a baking sheet; coat insides of rolls with cooking spray. Bake at 375° for 4 minutes or until lightly toasted. Set aside.
  4. Sprinkle 1 teaspoon Creole seasoning over shrimp; set aside.
  5. Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 4 minutes. Add shrimp; sauté 4 minutes or until shrimp are done.
  6. Spread mayonnaise mixture evenly over cut sides of rolls; top each evenly with lettuce and tomato. Spoon shrimp mixture over tomato. Serve immediately.
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