Shrimp Po'Boys

Total Time
20 min
8 min
12 min
Even if you don't live near the gulf coast, you can eat like you do with this sandwich recipe that gets a healthy makeover by sauteing, not frying, the shrimp.


reduced calorie mayonnaise

2 Tbsp

Creole seasoning

1½ tsp, divided

french roll(s)

4 item(s)

butter flavour cooking spray

1 spray(s)

uncooked shrimp

1¼ pound(s), large (peeled and deveined)

olive oil

1 tsp

uncooked onion(s)

1 cup(s), yellow, sliced


1 cup(s), chopped, shredded

fresh tomato(es)

4 slice(s), 1/4-inch-thick


  1. Preheat oven to 375°F.
  2. Combine mayonnaise and 1⁄2 teaspoon Creole seasoning in a small bowl; cover and chill.
  3. Split rolls lengthwise, cutting to, but not through, other side. Place on a baking sheet; coat insides of rolls with cooking spray. Bake at 375°F for 4 minutes or until lightly toasted. Set aside.
  4. Sprinkle 1 teaspoon Creole seasoning over shrimp; set aside.
  5. Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 4 minutes. Add shrimp; sauté 4 minutes or until shrimp are done.
  6. Spread mayonnaise mixture evenly over cut sides of rolls; top each evenly with lettuce and tomato. Spoon shrimp mixture over tomato. Serve immediately. Yield: 4 servings (serving size: 1 sandwich).

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