Pan-Seared Shrimp Po'Boys

4 Servings
401 Calories
12 grams fat
30 grams protein
44 carbs
3 grams fiber


1/3 cup reduced fat mayonnaise
2 tablespoons sweet pickle relish
1 tablespoon chopped shallots
1 teaspoon capers, chopped
1/4 teaspoon hot pepper sauce
1 pound peeled and deveined large shrimp
1 1/2 teaspoon salt-free cajun seasoning
2 teaspoons olive oil
4 (2 1/2 ounce) hoagie rolls
1/2 cup shredded romaine lettuce
8 thin tomato slices
4 thin red onion slices

Combine first five ingredients in a small bowl. Heat a large nonstick skillet over medium-high heat. Combine shrimp and cajun seasoning in a bowl; toss well. Add olive oil to pan, and swirl to coat. Add shrimp to pan; cook 2 minutes on each side or until done.

Cut each roll in half horizontally. Top bottom half of each roll with 2 tablespoons lettuce, 2 tomato slices, 1 onion slice, and one quarter of shrimp. Spread top half of each roll with about 2 tablespoons mayonnaise mixture; place on top of sandwich.

Carrot and cabbage slaw makes for a crunchy side dish. Combine 4 cups shredded green cabbage and 1 cup shredded carrot in a large bowl. Combine 3 tablespoons reduced-fat mayonnaise, 1 tablespoon cider vinegar, and 1/4 teaspoon celery seeds in a small bowl. Add mayonnaise mixture to cabbage mixture; stir well.