Shrimp Po’Boys are a classic Louisiana sandwich that is traditionally made with fried shrimp and a high-fat remoulade sauce. My version lightens it up by baking the shrimp balls and serving them with a reduced-fat mayonnaise ketchup sauce.
RECIPE INSTRUCTIONS
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl or food processor, add the diced shrimp, mayonnaise, lemon juice and zest, garlic, egg, panko crumbs, red pepper, green onion, cilantro, salt and pepper, and hot sauce. Process on and off just until coarsely combined. Form into 18 (2 Tbsp/30 mL) balls.
3. Bake for 10 minutes.
4. To make the sauce: Combine the mayonnaise, ketchup, soy sauce and lemon juice.
5. Spread some of the sauce over the bread rolls. Add 3 balls on top, divide the lettuce and tomatoes overtop and serve with the extra sauce.
INGREDIENTS
8 oz diced cleaned raw shrimp, cut into large pieces
3 Tbsp reduced-fat mayonnaise
1½ Tbsp lemon juice
2 tsp lemon zest
1 large clove garlic
1 egg
¾ cup panko crumbs
¼ cup finely diced red bell peppers
3 Tbsp finely diced green onion
3 Tbsp chopped cilantro
pinch of salt and pepper
1 tsp hot sauce
Sauce
½ cup reduced-fat mayonnaise
1½ Tbsp ketchup
1–2 tsp low-sodium soy sauce
1 tsp lemon juice
six 3 oz whole wheat sandwich rolls
½ cup chopped romaine lettuce
½ cup sliced plum tomatoes
NOTES
Makes 6 servings.
Preparation time: 20 minutes
Cooking time: 10 minutes
Nutritional Information per Serving
Calories 354
Carbohydrates 53.5 g
Fibre 7.1 g
Protein 14.4 g
Total fat 5.3 g
Saturated fat 1.9 g
Cholesterol 78 mg
Sodium 890 mg
