HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconShrimp Po'Boys
Shrimp Po'Boys

Shrimp Po'Boys

with Remoulade and Creole Wedge Salad

Read more

For a healthy twist on the New Orleans’ classic, we’re sautéing juicy shrimp in our Creole spice blend in lieu of frying. Spread with a tangy remoulade sauce, these po’ boys won’t leave you missing the original. An old-school wedge salad makes for a crisp and refreshing Summer side dish.

Tags:Under 30 Minutes

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

10 ounce



2 piece

Portugese rolls

(ContainsWheat, Soy, Milk)

3 tablespoon



2 unit


1 teaspoon

Hot Sauce

2 clove


1 unit


1 head

Iceberg Lettuce

1 unit



Creole Seasoning

Not included in your delivery

½ tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories516 kcal
Energy (kJ)2159 kJ
Fat16 g
Saturated Fat0 g
Carbohydrate68 g
Sugar0 g
Dietary Fiber7 g
Protein30 g
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat oven to 400 degrees. Halve the head of iceberg lettuce. Thinly slice one half into shreds. Cut the other half into two wedges. Thinly slice half the tomato; dice the other half. Thinly slice the scallions, keeping the greens and whites separate. Mince or grate the garlic. Zest and halve the lemon.


Make the remoulade: in a small bowl, mix together the mayonnaise, scallion whites, lemon zest, a squeeze of lemon, and hot sauce to taste. Season with salt and pepper.


Make the creole salad dressing: mix half the remoulade in a small bowl with enough lemon juice to thin to a dressing-like consistency.


Halve the rolls and place in the oven to toast for 5 minutes.


Meanwhile, heat ½ tablespoon olive oil in a large pan over medium-high heat. Season the shrimp with salt, pepper, and the creole seasoning. Add the garlic to the pan and cook 30 seconds, until fragrant. Add the shrimp and cook, tossing, 2-3 minutes, until opaque.


Assemble the po’ boy: spread each roll with the remoulade, then top with the shrimp, shredded lettuce, and sliced tomato.


Plate the iceberg wedge alongside the po’ boy and sprinkle with diced tomato. Drizzle over the creole salad dressing and garnish with scallion greens. Enjoy!