Shrimp Po'boys

  • clamdigs Posted: 07/07/12
    Worthy of a Special Occasion

    Super Delicous!!!!

  • maddypotpie Posted: 09/03/12
    Worthy of a Special Occasion

    This is one of the best Cooking Light recipes I've made in awhile. I followed the recipe almost exactly, but I added a Tbsp more olive oil into the pan (the shrimp wasn't getting a good crust with the 2 tsp. of oil the recipe suggests). The longer the slaw sits, the better it gets! The po'boys come together quickly, so if you prep the slaw in advance, it's a very quick weeknight meal.

  • sunshy321 Posted: 04/08/13
    Worthy of a Special Occasion

    Many steps to this recipe - so, maybe not a weeknight meal. However, it was very good! I saved a few more calories by using whole wheat hamburger buns (hollowed them out as instructed). I used premade bread crumbs, rather than taking the time to make my own. Used a squeeze of fresh lemon on top of each sandwich at time of serving.

  • Amy2322 Posted: 03/03/13
    Worthy of a Special Occasion

    Delicious. My breading on the shrimp didn't come together and it didn't matter, this sandwich was still excellent. Will make this regularly and for guests!

  • KathrynNC Posted: 08/10/12
    Worthy of a Special Occasion

    Very tasty! My only caveat was I couldn't get the "breading" mixture to really stick evenly by shaking in the bag. Maybe next time I will try a plate and press into mixture? Substituted green and red cabbage for the slaw just because it is what we had on hand already. This was a lot of filling to fit into the size of bread I think they intended, even after you remove the bulk of the inside. This makes it quite messy for sure. Made 5 servings for us and we will definitely make it again!

  • whatever123 Posted: 01/04/14
    Worthy of a Special Occasion

    Had a lot of trouble with the coating staying on the shrimp. Breading from the first batch stuck to the pan, burnt while I was cooking the second batch, I had to change pans for the third batch, and by then, what little breading had stuck to the shrimp in the first and second batch was now soggy and flaking off. It was awful. Really awful. If I ever wanted to make something like this again, I'd either skip the breading, or go full fat and add a reasonable amount of oil to the pan. Definitely seemed like a diet recipe. Not worth it at all. Was very frustrated by the time I got it to the table.

  • steponme Posted: 02/21/14
    Worthy of a Special Occasion
    Missouri City, TX

    Thought the shrimp needed more spice. If I make again, I'd definitely add some type of Cajun seasoning to the shrimp.

  • CeliaPeterson Posted: 01/19/14
    Worthy of a Special Occasion

    Fantastic and easy to make. Looks like the picture and tasted restaurant quality.

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