Shrimp Po'boy with Spicy Ketchup

A New Orleans specialty, this sandwich is often made with deep-fried shrimp. Oven-frying the shrimp, which are coated in garlicky breadcrumbs, delivers big flavor without the fat.

Yield: 4 servings (serving size: 1 sandwich half)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 401
  • Calories from fat: 20%
  • Fat: 9.1g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 4.6g
  • Polyunsaturated fat: 1.7g
  • Protein: 30g
  • Carbohydrate: 48.9g
  • Fiber: 3g
  • Cholesterol: 172mg
  • Iron: 5.3mg
  • Sodium: 864mg
  • Calcium: 183mg

Ingredients

  • 3 tablespoons dry breadcrumbs
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 1 pound large shrimp, peeled and deveined
  • 1/4 cup ketchup
  • 1 1/2 teaspoons fresh lemon juice
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon hot sauce
  • 2 (10-inch) submarine rolls, split
  • 2 cups torn curly leaf lettuce
  • 1/2 cup thinly sliced red onion

Preparation

  1. Prepare broiler.
  2. Line a baking sheet with heavy-duty aluminum foil. Combine breadcrumbs, salt, pepper, and garlic in a medium bowl, stirring with a fork. Combine oil and shrimp; toss well. Place half of the shrimp in the breadcrumb mixture; toss well to coat. Place breaded shrimp in a single layer on prepared baking sheet. Repeat procedure with remaining shrimp and breadcrumb mixture. Broil 4 minutes or until shrimp are done.
  3. Combine ketchup, juice, Worcestershire, chili powder, and hot sauce in a small bowl, stirring with a whisk.
  4. Spread 2 tablespoons ketchup mixture over cut sides of each roll half. Place 1 cup lettuce over bottom half of each roll; top with 1/4 cup onion. Arrange 1 cup shrimp on each roll half; top with remaining roll half. Cut sandwiches in half.
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