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.
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.
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.
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.
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.
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.
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.