This shrimp po’ boy uses juicy sautéed shrimp and a light, creamy cabbage slaw on whole-grain bread for a lighter take on the classic Louisiana sandwich. There’s no deep-frying—just bright flavors, crisp bread, and a satisfying texture.
Shrimp Po’ Boy Recipe
Inspired by the flavors of New Orleans, this slimmed-down shrimp po’ boy swaps battered fried shrimp for spice‑kissed, pan‑seared shrimp. The sandwich is finished with a herb-forward buttermilk slaw and served on whole-grain French bread. It’s high in protein, easy to assemble, and ideal for weeknight dinners, picnics, or make-ahead lunches.
Lightened-Up Shrimp Po’ Boy
Traditional Louisiana po’ boys use battered, deep-fried shrimp. By pan‑searing the shrimp and using a lighter slaw, this version keeps the classic flavors while cutting down on oil and calories.
- Enjoy anytime: Sandwiches make a quick, satisfying dinner and travel well for lunches or picnics.
- Quick and filling: From start to finish this po’ boy takes about 25 minutes yet feels substantial.
- Less bread, more filling: Scooping some of the soft interior from the baguette reduces carbs and creates more room for shrimp and slaw.
Serve with oven-baked or air-fryer fries, sweet potato fries, or a crisp green salad for a complete meal.
Ingredients You’ll Need
The components for a shrimp po’ boy are straightforward. Exact measurements are included in the recipe card below.
- Shrimp – large or jumbo, peeled and deveined with tails removed for easier eating.
- Seasonings – a mix such as cumin, a touch of sugar, garlic, and Old Bay or a similar seafood seasoning.
- Olive oil or a neutral oil for sautéing the shrimp.
- Bread – a whole-grain or multi-grain French baguette is a great choice; you can use hoagie rolls, ciabatta, or other sandwich bread.
- Lemon and hot sauce – optional garnishes that brighten the finished sandwich.
Herby Cabbage Slaw
This slaw is light, tangy, and herb-forward. You can use plain mayo for a richer dressing, but Greek yogurt and a splash of buttermilk keep it bright and lower in fat.
- Greek yogurt – use plain yogurt or substitute with light mayonnaise if you prefer a creamier dressing.
- Buttermilk – a little adds tang and helps thin the dressing; double the yogurt if you omit it.
- Mayonnaise – light mayo works well if you want some extra richness.
- Fresh herbs and aromatics – shallot, chives (or green onions), parsley, and garlic finely minced for freshness.
- Cabbage – a mix of shredded red and green cabbage provides color and crunch; toss in shredded carrots for sweetness and texture.
How To Make a Shrimp Po’ Boy Sandwich
Make the slaw first, sauté the shrimp, then assemble on toasted baguette halves. You can serve the sandwiches open-faced or closed—both are delicious.
- Make the slaw. Combine Greek yogurt, buttermilk, mayonnaise, minced shallot, chives, parsley, crushed garlic, salt, and pepper. Toss with the shredded red and green cabbage and carrots until everything is evenly coated. Set aside to allow flavors to meld.
- Season the shrimp. In a separate bowl, toss peeled, deveined shrimp with cumin, sugar, minced garlic, and Old Bay seasoning so each piece is lightly coated.
- Cook the shrimp. Heat a large skillet over medium heat, add the oil, and sauté the shrimp about 2–3 minutes per side until opaque and curled in a loose “C.” Avoid overcooking to keep them tender.
- Prepare the bread. Slice the baguette into three pieces, then split each horizontally. Scoop out some of the soft interior if you want fewer carbs and more filling space. Toast the bread in a toaster oven or under the broiler until lightly crisp.
- Assemble and serve. Layer shrimp on the toasted bread, top with a generous portion of slaw, and finish with lemon wedges and hot sauce if desired. Serve immediately.
Recipe Variations
This po’ boy adapts easily. Try one of these simple changes:
- Swap Old Bay for Cajun seasoning for a spicier profile.
- Omit the buttermilk and use extra yogurt, or double the buttermilk if you skip yogurt.
- Grill the shrimp instead of sautéing them for a smoky finish.
- Use breaded shrimp for a crunchier version, or skip bread entirely and wrap the filling in a large tortilla for a “crunch wrap.”
Storage
Store leftover shrimp and slaw separately in the refrigerator for up to 2 days. Reheat shrimp gently and assemble sandwiches just before serving so the bread stays crisp and the slaw remains crunchy.
More Shrimp Recipes
- Shrimp Tacos
- Shrimp Quesadillas
- Cilantro Lime Shrimp
- Garlic Shrimp
- Air Fryer Shrimp
Shrimp Po’ Boy
Equipment
- Large skillet
- Mixing bowls
- Toaster oven or broiler for toasting bread
Ingredients
Herb Buttermilk Slaw:
- 1 tablespoon 0% fat Greek yogurt
- 1 tablespoon low-fat buttermilk
- 1 tablespoon light mayonnaise
- 1 tablespoon finely minced shallot
- 1 teaspoon finely minced fresh chives
- 1 teaspoon finely minced fresh parsley
- 1 small garlic clove, crushed
- Pinch Kosher salt and freshly ground black pepper, to taste
- 3/4 cup thinly sliced red cabbage (about 1/4 small head)
- 1 1/2 cups thinly sliced green cabbage (about 1/4 small head)
- 1/2 cup pre-shredded carrots
For the Shrimp:
- 6 ounces large peeled and deveined shrimp, tails removed
- 1/4 teaspoon ground cumin
- 1/2 teaspoon sugar
- 1 medium clove garlic, minced
- 3/4 teaspoon Old Bay seasoning (or substitute with Cajun seasoning)
- 1/2 teaspoon olive oil
- 7.5 ounces multi-grain or whole-grain French baguette (about 3/4 loaf)
- 1 lemon, cut into wedges
- Hot sauce, optional for serving
Instructions
- In a medium bowl, whisk together Greek yogurt, buttermilk, mayonnaise, shallot, chives, parsley, garlic, salt, and pepper.
- Add the red and green cabbage and shredded carrots, tossing to coat evenly. Set the slaw aside so the flavors meld.
- In another bowl, combine the shrimp with cumin, sugar, minced garlic, and Old Bay. Toss gently to coat.
- Heat a large skillet over medium heat. Add the olive oil, then the shrimp. Cook until opaque, about 2–3 minutes per side, depending on size. Remove from heat and let rest briefly.
- Slice the baguette into three even pieces and then slice each piece in half horizontally. Scoop out some of the soft interior if desired, leaving the crust intact. Toast the bread to your preferred crispness.
- To assemble, distribute about 2 ounces of shrimp and roughly 2/3 cup of slaw per sandwich. Serve immediately with lemon wedges and hot sauce on the side.
Notes
Variations:
- Use Cajun seasoning instead of Old Bay for more heat and smoky flavor.
- Double the yogurt if you skip buttermilk, or double the buttermilk if you skip yogurt.
- Grill the shrimp for a charred taste instead of pan‑searing.
- Turn the filling into a wrap using a large tortilla for a different texture and portability.
Nutrition (per serving)
Serving: 1 sandwich · Calories: 293 kcal · Carbohydrates: 45 g · Protein: 17 g · Fat: 5.5 g · Fiber: 5 g · Sugar: 7 g · Sodium: 858 mg · Cholesterol: 75 mg
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