As I mentioned before, I’m all about sandwiches! To me, they are one of the best ways to satisfy hunger…and add almost any type of seafood and I’m golden. Seafood has a special place in my heart; I don’t get to eat it often, so it is a special treat. I decided it’s been long enough since my last seafood fix, so I picked up some shrimp and made a mental note that shrimp Po’ boys were going to be on the dinner menu this week. Unfortunately, the flatbread I had originally planned to use was nowhere to be found. I checked not one, not two, but three groceries! None of them carried what I was looking for (and I wasn’t about to make it from scratch because there are some things you just don’t have time for). I stumbled upon some pita bread and begrudgingly threw it in my cart. Even though I didn’t end up making a true Po’ boy, I think it still turned out pretty well! And as much as I had my heart set on a flatbread, the pita turned out to be a great substitute.
For the shrimp
- 12 oz shrimp (3 oz per person)
- 1/2 red onion, diced finely
- 5 tsp paprika
- 4 tsp Italian seasoning
- 1 tsp pepper
- 1 tsp Old Bay
- 2 tsp curry spice
- 2 tsp garlic
*I purchased a 12 oz bag of frozen medium cooked shrimp that had already been peeled and deveined. To defrost, I rinsed the shrimp with cold water and then allowed it to sit in the water in a bowl for about 10 minutes. After the shrimp was completely defrosted, I took the tails off.
*You may also substitute in Blackening Seasoning in place of the spices I listed above. I have actually never heard of Blackening Seasoning, but it is essentially the same spices and seasonings I used in my recipe.
For the remoulade
- 1/4 cup mayonnaise
- 1/3 cup plain Greek yogurt
- 2 tbsp sweet pickle relish
- 1 tbsp of your choice of hot sauce (I used Dave’s Gourmet Crazy Caribbean Sauce)
- 1 cup spinach
- 1/2 cup arugula
- 1/2 kale
- 2 Roma tomatoes
- 1 cup baby carrots, sliced thinly
- 2 pita pocket rounds ( I used Arnold 100 calorie Pocket Thins)
*Typically Po’ boys have a coleslaw, but I’m not a huge fan of cabbage so I opted to use some of my favorite salad greens. If you find that you don’t want such a large amount of greens you can always measure out half of the amount that I used or you can always use the leftover greens for a side salad.
- Grease a pan well ( I used about 2 tbsp of olive oil) and place red onions in along with half of the paprika. You may need to add more olive oil later on.
- Allow onions to get soft and then add your shrimp.
- Add the remaining spices and seasonings for the shrimp and stir well. Allow the shrimp to cook on medium-high for a good 10 minutes and then an additional 10-15 minutes on medium. If you are using a cast iron skillet, cook on medium-high for the first 10 minutes and then switch to medium-low or even low for the remaining cook time. Depending on how defrosted you shrimp was, you may need to cook for another 5 minutes, but be careful not to overcook as you do not want your shrimp to become rubbery.
- While shrimp is cooking, rinse greens and add in carrots. You also want to prepare the remoulade at this time.
- When the shrimp is done, take off of the heat and just assemble your sandwich how you would like.
This recipe makes 4 servings
The spice from this Cajun shrimp isn’t the only thing you’ll get a kick out of! With there only being 300 calories per serving, you can easily indulge in some yummy chocolate or fro-yo afterwards!
Be sure to check out some other great and creative recipes and DIY’s over at Dream Create Inspire: