Shrimp Rémoulade Po'boys

Photo: Randy Mayor; Styling: Jan Gautro

These classic New Orleans sandwiches combine shrimp, chopped tomato, and a spicy mayo sauce.

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

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Nutritional Information

Amount per serving
  • Calories: 290
  • Calories from fat: 17%
  • Fat: 5.4g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 2.2g
  • Protein: 14.1g
  • Carbohydrate: 46.5g
  • Fiber: 3.2g
  • Cholesterol: 64mg
  • Iron: 3.5mg
  • Sodium: 799mg
  • Calcium: 91mg


  • 1/3 cup reduced-fat mayonnaise
  • 2 tablespoons finely chopped onion
  • 2 tablespoons finely chopped celery
  • 2 tablespoons finely chopped green bell pepper
  • 1 tablespoon prepared horseradish
  • 2 tablespoons ketchup
  • 1 teaspoon minced fresh basil
  • 2 teaspoons lemon juice
  • 2 teaspoons Worcestershire sauce
  • 1/8 teaspoon freshly ground black pepper
  • 1 small garlic clove, minced
  • Remaining ingredients:
  • 24 large shrimp, peeled and deveined
  • Cooking spray
  • 4 (3-ounce) French bread loaves, sliced horizontally
  • 1 cup chopped iceberg lettuce
  • 1 cup chopped tomato


  1. To prepare sauce, combine first 11 ingredients in a medium bowl. Chill.
  2. Prepare grill.
  3. Thread shrimp onto 4 (10-inch) skewers. Place skewers on grill rack coated with cooking spray; grill 2 minutes on each side or until shrimp are done.
  4. Preheat oven to 350°.
  5. Hollow out bread halves, leaving a 1-inch-thick shell. Place bread on a baking sheet; bake at 350° for 5 minutes. Place 1/4 cup lettuce, 1/4 cup tomato, and 6 shrimp in bottom half of each loaf. Spoon 1/4 cup sauce over each sandwich. Cover with top bread halves.
  6. Wine note: This sandwich needs a seafood-friendly summer white with enough body and bite to cut through the spicy mayo. Willamette Valley Vineyards Pinot Gris 2006 ($15) offers crisp pear and apple flavors, honeysuckle aromas, and a lush body, making it a favorite with shellfish. - Jeffery Lindenmuth
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