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Have you ever had a Po’ Boy from Louisiana? They are massive sandwiches with toasty French bread and typically some sort of fried seafood. I decided to lighten it up by baking the shrimp and making it into a salad.

I’m obsessed with this cajun remoulade. There are so many ingredients that you wouldn’t think would come together, but they do with such a complex depth to the heat. This is definitely a spicy dish!

I don’t think you miss the shrimp being fried at all. The cajun seasoning adds so much flavor and baking it keeps it so tender. Baking shrimp always seems to help keep me from overcooking them. Adding some homemade croutons would be a great addition.

Shrimp Po' Bowl
Serves: 4 bowls
  • For the Shrimp:
  • 1 pound large shrimp, peeled and deveined
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 tsp fresh ground black pepper
  • 1 tsp cayenne pepper
  • 1 tsp salt
  • 1 tsp red pepper flakes
  • 1 tbsp olive oil
  • For the Cajun Remoulade:
  • ½ cup nonfat Greek yogurt
  • ¼ cup dijon mustard
  • 1 tsp Hungarian paprika
  • ⅛ tsp cayenne pepper
  • 1 tsp creamy horseradish
  • juice of 1 lemon
  • 1 tsp capers
  • 1 tsp worcestershire sauce
  • 1 tsp hot sauce (I used Zataran's Cajun)
  • 2 cloves garlic, minced
  • ¼ cup of parsley, chopped
  • For the Salad:
  • 1 bunch romaine lettuce, washed, dried and cut
  • ¼ head purple cabbage, sliced thin into shreds with a mandolin
  • ½ white onion, sliced thin with a mandolin
  • 5 oz shredded carrots
  1. Preheat oven to 400°F.
  2. In a bowl, add shrimp, garlic powder, onion powder, oregano, thyme, black pepper, cayenne pepper, salt, red pepper flakes and olive oil. Mix to combine.
  3. Line a baking sheet with aluminum foil. Add shrimp in a single layer. Fold to cover, adding a new layer of foil if necessary. Bake for 8-10 minutes until shrimp are pink.
  4. In a bowl, add romaine, cabbage, onion and carrots. Mix to combine.
  5. In another bowl, add yogurt, mustard, Hungarian paprika, cayenne pepper, creamy horseradish, lemon juice, capers, worcestershire sauce, hot sauce, garlic and parsley. Mix to combine. Leave in the bowl or place in a squirt bottle.
  6. In each bowl, add the salad mixture, top with shrimp and then drizzle with the remoulade mixture.


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