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Blackened Shrimp Po' Boy Sandwich

Blackened Shrimp Po' Boy Sandwich


  • 1 pound large raw fresh shrimp, peeled and deveined
  • 1 tablespoon Cajun blackened seasoning for seafood
  • 1/4 cup plus 2 tbsp low-fat mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons lime juice
  • 4 6-inch whole-wheat submarine rolls
  • 1 tablespoon plus 1 tsp butter or margarine, divided
  • 2 medium green or red bell peppers, thinly-sliced
  • 2 cloves garlic, minced


  1. Toss the shrimp and Cajun seasoning in a small bowl. Cover with plastic wrap and refrigerate for 30 minutes to 1 hour.
  2. Combine the mayonnaise, mustard, and lime juice; mix well. Set aside.
  3. Split the submarine rolls. Pull out centers of the roll halves, leaving a 1-inch shell at the edges and a 1/2-inch at the bottoms. (The roll centers can be reserved for later use, such as making bread crumbs.) Set the rolls aside.
  4. Melt 1 tablespoon of butter in a large nonstick skillet over medium-high heat. Add shrimp and saute for 4-5 minutes or until shrimp are opaque. Remove the shrimp from skillet and set aside. Reduce the heat to medium. Add remaining butter to the skillet. Add peppers and saute for 5 minutes. Add garlic and saute for another 5 minutes or until peppers are tender.
  5. Spread 2 teaspoons of the mayonnaise mixture in each roll bottom. Spoon pepper-garlic mixture evenly into roll bottoms. Spoon shrimp evenly over the pepper-garlic mixture.
  6. Drizzle the remaining mayonnaise mixture evenly over shrimp, and cover with roll tops. Serve immediately.


  • Nutritional information does not include whole-wheat submarine rolls.

Nutrition Information

Per serving: 255 kcal cal., 14 g fat (4 g sat. fat), 1289 mg sodium, 2 g fiber, 4 g sugar, 24 g pro., 73 mg calcium, 3 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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