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Shrimp Po'Boy with Spicy Mayo & Lemon-Dijon Garden Salad.

  • 2 heads
    butter (Boston) lettuce
  • 2 medium
    carrots
  • 2 cloves
    garlic
  • 2
    lemons
  • 1 ½ lb
    raw peeled shrimp, fresh or frozen
  • 2
    tomatoes
  • 4
    whole grain buns or rolls
  •  
    all-purpose flour
  •  
    black pepper
  •  
    chili-garlic sauce
  •  
    Dijon mustard
  •  
    extra virgin olive oil
  •  
    garlic powder
  •  
    honey
  •  
    mayonnaise
  •  
    onion powder
  •  
    panko bread crumbs
  •  
    paprika
  •  
    salt
  •  
    thyme
  •  
    white wine vinegar
  • 1
    If using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.
    1 ½ lb raw peeled shrimp, fresh or frozen
  • 2
    Wash and dry the fresh produce.
    2 lemons
    2 heads butter (Boston) lettuce
    2 medium carrots
    2 tomatoes
  • 3
    Peel and mince garlic. Transfer to a small bowl.
    2 cloves garlic
  • 4
    Juice one lemon into the bowl with the garlic. Add mayonnaise, chili-garlic sauce, and salt; whisk to combine and set the spicy mayo aside.
    ¼ cup mayonnaise
    2 tsp chili-garlic sauce
    ½ tsp salt
  • 5
    In a medium bowl, combine bread crumbs, flour, and spices. Add shrimp and toss to combine.
    ¼ cup panko bread crumbs
    2 tbsp all-purpose flour
    ½ tsp paprika
    ½ tsp garlic powder
    ½ tsp onion powder
    ½ tsp salt
  • 6
    Preheat a large skillet over medium-high heat. Once the skillet is hot, add oil and swirl to coat the bottom.
    ¼ cup extra virgin olive oil
  • 7
    Working in batches if necessary, add shrimp to the skillet; cook until opaque, 1-2 minutes per side. Once done, transfer to a paper-towel lined plate.
  • 8
    Meanwhile, juice the remaining lemon into a large bowl. Add oil, vinegar, Dijon, honey, and spices; whisk to combine the dressing.
    ¼ cup extra virgin olive oil
    2 tbsp white wine vinegar
    ½ tsp Dijon mustard
    ½ tsp honey
    ½ tsp thyme
    ½ tsp salt
    ¼ tsp black pepper
  • 9
    Separate the lettuce leaves. Set aside 2 large leaves per sandwich; chop or tear remaining leaves into bite-sized pieces and add to the bowl with the dressing.
  • 10
    Trim carrots and peel into thin noodle-like sticks using a julienne (or regular) peeler. Add to the salad bowl.
  • 11
    Slice one tomato and set aside for the sandwiches. Small dice the remaining tomato and add to the salad bowl. Toss to combine the salad.
  • 12
    Toast buns if desired.
    4 whole grain buns or rolls
  • 13
    Place the bottom half of a bun on each plate. Layer with lettuce, shrimp, tomato, and spicy mayo; close with top half of the bun. Serve salad on the side and enjoy!