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Cajun Shrimp Po'boy
Servings:
Serves 4 as an appetizerPrep Time:
10 minutesCook Time:
5 minutes
Ingredients
Serve these New Orleans-inspired sandwiches as a seafood meal during Lent or to celebrate Mardi Gras in March.
1 1/4 lbs. raw peeled, deveined shrimp, tails removed
1 Tbsp. Cajun seasoning
1 Tbsp. brown sugar
3 tsp. paprika, divided
2 Tbsp. canola oil
1/2 cup light mayonnaise
1 Tbsp. Dijon mustard
3 Tbsp. pickle relish
2 tsp. hot sauce, plus more to serve
4 hero or hoagie rolls, split and toasted
Shredded iceberg lettuce, sliced tomatoes and sliced red onion, to serve
Directions
Pat shrimp dry. Toss shrimp with Cajun seasoning, sugar and 1 teaspoon paprika. Season with salt and pepper.
In a 12" nonstick skillet, heat oil over high. Add shrimp to skillet in single layer and cook until browned on both sides, turning over once halfway through, 4 to 5 minutes. Remove from heat.
In a small bowl, combine mayonnaise, mustard, remaining 2 teaspoons paprika, relish and hot sauce. Season with salt and pepper to taste.
Spread sauce on each side of rolls. Top with shrimp, lettuce, tomatoes and onions. Serve with hot sauce.
Source: Hannaford fresh Magazine, March April 2025
Nutrition
| Nutritional Facts | |
| Servings | Serves 4 |
| Base Nutrients | |
| Calories | 520 kcal (26%) |
| Calories from Fat | 171 kcal (0%) |
| Total Fat | 19 g (29%) |
| Saturated Fat | 2 g (10%) |
| Cholesterol | 220 mg (73%) |
| Sodium | 1150 mg (48%) |
| Total Carbohydrates | 47 g (16%) |
| Dietary Fiber | 2 g (8%) |
| Protein | 35 g (58%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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