Shrimp Po'boys
Crusty, well-toasted bread; crispy pan-seared shrimp; and crunchy slaw make this sandwich worth every bite.
Recipe by Cooking Light July 2012
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02/21/2014
Thought the shrimp needed more spice. If I make again, I'd definitely add some type of Cajun seasoning to the shrimp.
01/19/2014
Fantastic and easy to make. Looks like the picture and tasted restaurant quality.
01/04/2014
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.
04/08/2013
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.
03/03/2013
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!
09/03/2012
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.
08/10/2012
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!
07/07/2012
Super Delicous!!!!
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