Mardi Gras Shrimp Po'Boy

with homemade remoulade and romaine salad

$9.95 per serving

Po’boys are a Louisiana original, but we skip the frying to bring you a healthier version. Shrimp gets dusted in Cajun seasoning and served on a toasted Italian roll with lettuce, tomato, and remoulade, a Cajun mayo. It’s served with a crisp salad to counter the nice spice in this dish.

  • Calorie-Conscious
  • Carb-Conscious
  • Contains Gluten
  • Contains Dairy
  • Contains Soy
  • Contains Shellfish
  • Contains Nuts
  • Vegetarian
A note about serious food allergies
  • Nutrition per serving

  • Calories
    516
  • Carbohydrates
    39g
  • Fat
    33g
  • Protein
    18g
  • Sodium
    964mg
  • Prep & Cook Time
    25-35 min.
  • Cook Within
    3 days
  • Difficulty
    Easy
  • Spice Level
    Medium
With a small amount of prep and our easy-to-follow recipes, dinnertime is easier than ever.
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  • In The Box

  • 1 Romaine Heart
  • 2 Roma Tomatoes
  • 16 Shrimp
  • 2 tsp. Cajun Seasoning
  • 1½ oz. Mayonnaise
  • 1 oz. Dill Pickle Relish
  • 2 Italian Rolls
  • ½ fl. oz. Seasoned Rice Vinegar
  • ½ oz. Honey
Mardi Gras Shrimp Po'Boy with homemade remoulade and romaine salad
  • In Your Kitchen

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 2 Mixing Bowls
  • 1 Small Bowl
  • 1 Grill Pan or Outdoor Grill

Recipe shown serves 2

Recipe Instructions

    Before Cooking

    While Cooking

  • Mardi Gras Shrimp Po'Boy with homemade remoulade and romaine salad
    1

      Before Cooking

    Prepare the Ingredients

    Hold romaine head at root end and chop coarsely. Core one Roma tomato and cut into ½" dice. Slice other Roma tomato into ¼" rounds. Rinse shrimp and pat dry. Combine shrimp, 1 tsp. olive oil, and half the Cajun seasoning (reserve remaining for remoulade) in a small mixing bowl.

  • Mardi Gras Shrimp Po'Boy with homemade remoulade and romaine salad
    2

    Make the Remoulade

    In a small bowl, combine mayonnaise, pickle relish, and remaining Cajun seasoning. Season with a pinch of salt and pepper. Set aside. Warm a grill or grill pan over medium-high heat.

  • Mardi Gras Shrimp Po'Boy with homemade remoulade and romaine salad
    3

    Toast the Bread

    If necessary, slice Italian rolls horizontally, keeping roll whole. Brush rolls with ½ Tbsp. olive oil and place rolls on grill. Grill until browned, 1-2 minutes. Remove from pan and set aside. Reserve pan; no need to wipe clean.

  • Mardi Gras Shrimp Po'Boy with homemade remoulade and romaine salad
    4

    Grill the Shrimp

    Lightly coat grill or grill pan with cooking spray. Place shrimp on grill and grill until shrimp are firm, opaque, and reach a minimum internal temperature of 145 degrees, 2-3 minutes per side. Transfer to a plate and set aside.

  • Mardi Gras Shrimp Po'Boy with homemade remoulade and romaine salad
    5

    Make the Salad

    Combine seasoned rice vinegar, honey, 2 tsp. olive oil, and a pinch of salt and pepper in a medium mixing bowl. Add ¾ the romaine (reserve remaining for sandwiches) and diced tomatoes and toss to combine. Dressing salads just before serving ensures that they stay fresh and crispy, not wilted and soggy.

  • Mardi Gras Shrimp Po'Boy with homemade remoulade and romaine salad
    6

    Plate the Dish

    Spread remoulade on Italian rolls. Arrange remaining romaine and tomato slices over remoulade and top with grilled shrimp. Garnish with any remaining remoulade, if desired. Serve salad on the side.

With a small amount of prep and our easy-to-follow recipes, dinnertime is easier than ever.
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