Rating: 4 stars
13 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 4
  • 5 star values: 6

Crusty, well-toasted bread; crispy pan-seared shrimp; and crunchy slaw make this sandwich worth every bite.

Sidney Fry, MS, RD
Recipe by Cooking Light July 2012

Gallery

Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary

hands-on:
40 mins
total:
1 hr
Yield:
Serves 4 (serving size: 1 sandwich)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare rémoulade slaw, combine first 9 ingredients in a medium bowl, stirring with a whisk. Add coleslaw; toss to coat. Cover and chill.

    Advertisement
  • To prepare po'boys, combine cornstarch and next 4 ingredients (through egg white) in a medium bowl; whisk until blended. Add shrimp; toss well. Marinate in refrigerator 30 minutes, stirring once.

  • Hollow out top and bottom halves of bread, leaving a 1/4-inch-thick shell. Place torn bread in a food processor; process until very fine crumbs form. Set aside 1/2 cup breadcrumbs; reserve remaining breadcrumbs for another use. Combine 1/2 cup breadcrumbs, cornmeal, and black pepper in a large zip-top plastic bag; seal and shake to combine.

  • Remove shrimp from bowl; discard marinade. Add shrimp to breadcrumb mixture. Seal and shake to coat.

  • Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add shrimp; cook 3 minutes on each side or until done.

  • Arrange 1/2 cup slaw on each bottom half of bread. Top with one quarter of shrimp and 2 tomato slices. Cover with top half of bread.

Nutrition Facts

400 calories; fat 10.4g; saturated fat 1.7g; mono fat 3.9g; poly fat 2.3g; protein 32g; carbohydrates 46.5g; fiber 3.9g; cholesterol 172mg; iron 6mg; sodium 736mg; calcium 143mg.
Advertisement
Advertisement