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Shrimp Po'Boys

Shrimp Po'Boys

with Remoulade and Creole Wedge Salad

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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
Allergens:ShellfishWheatSoyMilkEggs

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

Total Time25 minutes
Cooking difficultyEasy
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

10 ounce

Shrimp

(ContainsShellfish)

2 piece

Portugese rolls

(ContainsWheat, Soy, Milk)

3 tablespoon

Mayonnaise

(ContainsEggs)

2 unit

Scallions

1 teaspoon

Hot Sauce

2 clove

Garlic

1 unit

Lemon

1 head

Iceberg Lettuce

1 unit

Tomato

½ tablespoon

Creole Seasoning

Not included in your delivery

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2158.944 kJ
Calories516 kcal
Fat16 g
Saturated Fatnull g
Carbohydrate68 g
Sugarnull g
Dietary Fiber7 g
Protein30 g
Sodiumnull 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.
Utensils
Utensilsarrow down iconarrow down icon
Zester
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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

4

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

5

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.

6

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

7

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!