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Crispy fried shrimp piled high on a crusty French baguette with a zesty remoulade sauce, shredded lettuce, and juicy tomatoes. A classic New Orleans sandwich that brings the taste of the Big Easy to your kitchen.
For 4 servings
Prepare the Remoulade Sauce
Set Up the Breading Station
Fry the Shrimp
Crispy fried shrimp piled high on a crusty French baguette with a zesty remoulade sauce, shredded lettuce, and juicy tomatoes. A classic New Orleans sandwich that brings the taste of the Big Easy to your kitchen.
This cajun_creole recipe takes 35 minutes to prepare and yields 4 servings. At 1170.21 calories per serving with 42.19g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Assemble the Po'boys
Serve Immediately
Replace the shrimp with fried oysters, catfish fillets, or even fried chicken tenders for a different style of Po'boy.
Grill or pan-sear the shrimp with Cajun seasoning instead of deep-frying. Use a whole wheat baguette and a lighter remoulade made with a Greek yogurt base.
Add extra hot sauce or a pinch of cayenne pepper to the remoulade. You can also add sliced fresh or pickled jalapeños as a topping for more heat.
Shrimp provides high-quality protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
This dish is a good source of selenium from the shrimp, a powerful antioxidant that helps protect cells from damage and supports a healthy immune system and thyroid function.
Beyond protein and selenium, shrimp offers other important nutrients like Vitamin B12, iron, and phosphorus, which are vital for energy production, red blood cell formation, and bone health.
A typical homemade Shrimp Po'boy can range from 800 to 1200 calories per sandwich, depending on the size of the bread, amount of remoulade sauce, and how much oil the shrimp absorbs during frying.
While delicious, a classic Shrimp Po'boy is an indulgent meal. It's high in calories, fat, and sodium due to the fried shrimp and creamy sauce. For a healthier version, you can grill or pan-sear the shrimp and use a lighter, yogurt-based sauce.
Authentic New Orleans French bread is ideal. It has a crispy, flaky crust and a very light, airy interior that doesn't get too dense when filled. If you can't find it, a crusty baguette is the next best choice.
Yes, you can make the shrimp in an air fryer for a lighter version. After breading the shrimp, spray them lightly with cooking oil and air fry at 400°F (200°C) for 8-10 minutes, flipping halfway through, until golden and cooked through.
If you can't find Creole mustard, you can substitute it with a spicy brown mustard or Dijon mustard. To get closer to the authentic flavor, consider mixing in a pinch of cayenne pepper and a dash of prepared horseradish.
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