Meal Kit

N'awlins Shrimp Po'Boy

with homemade remoulade and romaine salad

Prep & Cook Time: 25-35 min.

Difficulty Level: Easy

Spice Level: Medium

Cook Within: 3 days

Contains: Shellfish (Shrimp), Eggs, Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

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.

In Your Box (serves 2)

  • 1 Romaine Heart
  • 2 Roma Tomatoes
  • Info
    8 oz. Shrimp
  • Info
    2 French Rolls
  • Info
    1½ oz. Mayonnaise
  • 0.951 oz. Pickle Relish
  • ½ fl. oz. Seasoned Rice Vinegar
  • 1 tsp. Sugar
  • 1 tsp. Cajun Seasoning
Contains: FD&C Blue No. 1
Food intolerance information

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 3 Mixing Bowls

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Hold romaine heart at root end and chop coarsely.

    Core one tomato and cut into 1/2" dice. Slice second tomato into 1/4" rounds.

    Pat shrimp dry. Combine shrimp and half the Cajun seasoning (reserve remaining for remoulade) in a mixing bowl.

  2. 2

    Make the Remoulade

    In another mixing bowl, combine mayonnaise, pickle relish, and half the remaining Cajun seasoning. Taste, and add remaining Cajun seasoning if desired. Set aside.

    Preheat a grill or grill pan over medium-high heat.

    If you don't own a grill pan, or don't feel like grilling, heat 1 tsp. olive oil in a large non-stick pan over medium-high heat and proceed with the next step.

  3. 3

    Toast the Bread

    If necessary, halve French rolls lengthwise.

    Brush cut side of rolls with 1 tsp. olive oil and place on grill, cut side down. Grill until browned, 1-2 minutes.

    Remove from grill and set aside.

    Keep grill or grill pan at medium-high heat. If using a large non-stick pan, wipe clean and return to medium-high heat with 1 tsp. olive oil.

  4. 4

    Grill the Shrimp

    Lightly coat grill or grill pan with cooking spray.

    Place shrimp on grill and cook until shrimp are firm, opaque, and reach a minimum internal temperature of 145 degrees, 30-60 seconds per side.

    Transfer to a plate and set aside.

  5. 5

    Make the Salad

    In another mixing bowl, combine seasoned rice vinegar, sugar, 2 tsp. olive oil, and a pinch of salt and pepper. Add 3/4 the romaine (reserve remaining for sandwiches) and diced tomatoes, and toss to combine.

    Spread remoulade on French rolls. Arrange remaining romaine and tomato slices over remoulade and top with grilled shrimp.

    Plate dish as pictured on front of card, garnishing with any remaining remoulade, if desired. Bon appétit!

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