Lighter Shrimp Po Boy

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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.

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Toss shrimp with olive oil

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Dredge in panko breadcrumbs and bake, instead of frying

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The baguette I found at the grocery store bakery that day, was still warm from the oven!

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Slice the baguette almost all of the way through but without cutting the inside, to make it easier to stuff

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Top with remoulade (i used a Ziploc bag-with a small hole in the corner-to pipe out the remoulade)

LIGHTER SHRIMP PO BOY

ingredients: 

1 pound large shrimp (about 21-25), peeled and deveined

2 tablespoons olive oil

1 cup seasoned panko breadcrumbs

sea salt

freshly ground pepper

lettuce (i used mixed greens)

large baguette cut into 4 (or 4 small baguettes)

remoulade: 

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.

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