Shrimp Po Boy

Shrimp Po Boy

with Remoulade and Red Cabbage Slaw

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Inspired by the South, these flakey baguettes are full of juicy fried shrimp, a creamy dill remoulade and a crunchy red cabbage slaw!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g



2 unit

Demi Baguette


80 g

Roma Tomato

113 g

Red Cabbage, shredded

1 unit

Dill Pickle, sliced

4 tbsp


(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)

7 g


½ cup

Panko Breadcrumbs


1 tbsp

Cajun Seasoning


1 unit


Not included in your delivery

½ tsp


1 tbsp



Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories353 kcal
Fat12 g
Saturated Fat2 g
Carbohydrate30 g
Sugar5 g
Dietary Fiber6 g
Protein33 g
Cholesterol218 mg
Sodium1437 mg
Utensilsarrow down iconarrow down icon
Paper Towel
Large Bowl
Shallow Dish
Measuring Spoons
Aluminum Foil
Baking Sheet
Small Bowl
Medium Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat your broiler to high (to broil baguettes and shrimp).

Wash and dry all produce.* Using a strainer, drain and rinse shrimp, then pat dry with paper towel. In a large bowl, add shrimp and 2 tbsp mayo (dbl for 4 ppl). Season with salt and pepper. Stir together. In a shallow dish, stir together panko, Cajun seasoning, 1/4 tsp salt (dbl for 4 ppl) and 1/4 tsp pepper (dbl for 4 ppl).


Add four mayo-coated shrimp at a time to Cajun mixture. Turn to coat. Transfer coated shrimp to a foil-lined baking sheet. Repeat with remaining shrimp. Drizzle 1 tbsp oil (dbl for 4 ppl) over shrimp. Broil in the middle of the oven, until shrimp are cooked through and golden-brown, 10-12 min. (TIP: Cook to a min. internal temp of 74°C/165°F.**)


Meanwhile, finely chop dill. Slice tomato(es) into 1/4-inch slices. Finely chop pickle(s) into 1/8-inch pieces. Zest, then juice half the lemon (1 lemon for 4 ppl). Cut remaining lemon into wedges.In a small bowl, add pickle, lemon zest, half the lemon juice, half the dill and remaining mayo. Season with salt and pepper. Stir to combine. Set aside.


In a medium bowl, add cabbage and 1/4 tsp salt (dbl for 4 ppl) and 1/2 tsp sugar (dbl for 4 ppl) and remaining lemon juice. Using your hands, massage cabbage, until slightly tender, 1 min. Add in remaining dill. Stir to combine. Set aside.


Meanwhile, cut baguettes in half and arrange them, cut side-up, on another baking sheet cut-side up. Toast in top of the oven until just golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!)


Spread remoulade between tops of baguettes. Top bottoms with cabbage, tomato and shrimp. Squeeze over a lemon wedge, then top with baguette tops. (NOTE: Shrimp will be very hot! Set aside to cool slightly before digging in!)