Shrimp Po Boys are a fun thing to order when you’re at the beach or a local seafood restaurant. Because they are fried and covered in delicious sauces, navigating your way through both eating them and trying to maintain a healthy diet, can be impossible.
I created (don’t I sound artistic) this recipe with healthier eating in mind. I baked the shrimp instead of frying! Now, don’t get the wrong idea. It still has french bread and a sauce, but it is MUCH better than your restaurant alternative, if you’re craving this sort of thing.
Toss shrimp with olive oil
Dredge in panko breadcrumbs and bake, instead of frying
The baguette I found at the grocery store bakery that day, was still warm from the oven!
Slice the baguette almost all of the way through but without cutting the inside, to make it easier to stuff
Top with remoulade (i used a Ziploc bag-with a small hole in the corner-to pipe out the remoulade)
LIGHTER SHRIMP PO BOY
1 pound large shrimp (about 21-25), peeled and deveined
2 tablespoons olive oil
1 cup seasoned panko breadcrumbs
freshly ground pepper
lettuce (i used mixed greens)
large baguette cut into 4 (or 4 small baguettes)
1 cup olive oil mayo
1/4 teaspoon cayenne pepper
1/2 teaspoon sea salt
10 grinds fresh pepper
1 green onion, finely sliced
1/4 teaspoon smoked paprika
the juice of half a lemon
1 clove garlic, minced
pinch of celery salt
instructions and directions:
In a small bowl, combine all the ingredients for the remoulade and let it set in the fridge.
Heat oven to 400 degrees.
In a bowl, toss shrimp with olive oil. Season with salt and pepper. Dredge in bread crumbs and place shrimp evenly on a parchment lined baking sheet.
Bake for about 10 minutes, until shrimp are cooked through. Remove from oven.
Slice baguettes 3/4 of the way through, so that bread is still attached on one side. (This makes it easier to eat. ) Warm if desired.
Layer baguettes with mixed greens, 5-8 shrimp (depending on size) and top with remoulade.