Grilled Shrimp Po’Boy, Carrots and Hummus, Lemon Sparkling
Print Pin Add to CollectionServings: 2
Calories: 245kcal
Ingredients
Po' Boy
- 8 oz Shrimp peeled and deveined tail off
- 1 tsp Cajun seasoning
- 1 tsp Extra-virgin olive oil
- 2 Whole wheat sub rolls
- 1/2 cup Romaine lettuce shredded
- 4 slices Tomato
- 1/2 Jalapeño pepper thinly sliced (optional)
Remoulade
- 2 TBSP Mayonnaise
- 1 tsp Sriracha sauce (or chili sauce)
- 1 tsp Creole mustard
- 1/2 tsp Horseradish mild or hot per preference
- 1/2 tsp Worcestershire sauce
- 1/2 tsp Shallot minced
- 1 clove Garlic minced
- 1 tsp Lemon juice
Carrots and Hummus
- 1 cup Carrots peeled and cut into sticks
- 1/3 cup Hummus
Lemon Sparkling Water
- 16 oz Sparkling water
- 1 Lemon sliced
- Ice cubes optional
Instructions
- Prepare all ingredients as instructed above.
- In a bowl, season the shrimp with Cajun seasoning and toss with extra-virgin olive oil until evenly coated.
- Preheat a grill or grill pan to medium heat.
- In a small bowl, whisk together the mayonnaise, sriracha sauce, Creole mustard, horseradish, Worcestershire sauce, minced shallot, minced garlic, and lemon juice to make the remoulade.
- Grill the shrimp for about 2–3 minutes per side, or until they are opaque to an internal temperature of 120°F 48°C.
- Lightly toast the rolls on the top rack of the grill
- Spread the sauce inside the roll. Fill with shredded lettuce, tomato slices, jalapeño slices (if using), and grilled shrimp. Drizzle with remaining remoulade sauce if preferred.
- Add the lemon slice to the sparkling water. Serve over ice optional.
- Serve with carrots, hummus, and lemon sparkling water.
Nutrition
Calories: 245kcal | Carbohydrates: 22g | Protein: 6g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 6mg | Sodium: 447mg | Potassium: 601mg | Fiber: 7g | Sugar: 7g | Vitamin A: 12735IU | Vitamin C: 48mg | Calcium: 82mg | Iron: 2mg
Grilled Shrimp Po’Boy, Carrots and Hummus, Lemon Sparkling
Ingredients
Po' Boy
- 8 oz Shrimp peeled and deveined tail off
- 1 tsp Cajun seasoning
- 1 tsp Extra-virgin olive oil
- 2 Whole wheat sub rolls
- 1/2 cup Romaine lettuce shredded
- 4 slices Tomato
- 1/2 Jalapeño pepper thinly sliced (optional)
Remoulade
- 2 TBSP Mayonnaise
- 1 tsp Sriracha sauce (or chili sauce)
- 1 tsp Creole mustard
- 1/2 tsp Horseradish mild or hot per preference
- 1/2 tsp Worcestershire sauce
- 1/2 tsp Shallot minced
- 1 clove Garlic minced
- 1 tsp Lemon juice
Carrots and Hummus
- 1 cup Carrots peeled and cut into sticks
- 1/3 cup Hummus
Lemon Sparkling Water
- 16 oz Sparkling water
- 1 Lemon sliced
- Ice cubes optional
Instructions
- Prepare all ingredients as instructed above.
- In a bowl, season the shrimp with Cajun seasoning and toss with extra-virgin olive oil until evenly coated.
- Preheat a grill or grill pan to medium heat.
- In a small bowl, whisk together the mayonnaise, sriracha sauce, Creole mustard, horseradish, Worcestershire sauce, minced shallot, minced garlic, and lemon juice to make the remoulade.
- Grill the shrimp for about 2–3 minutes per side, or until they are opaque to an internal temperature of 120°F 48°C.
- Lightly toast the rolls on the top rack of the grill
- Spread the sauce inside the roll. Fill with shredded lettuce, tomato slices, jalapeño slices (if using), and grilled shrimp. Drizzle with remaining remoulade sauce if preferred.
- Add the lemon slice to the sparkling water. Serve over ice optional.
- Serve with carrots, hummus, and lemon sparkling water.
Nutrition
Calories: 245kcalCarbohydrates: 22gProtein: 6gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 6mgSodium: 447mgPotassium: 601mgFiber: 7gSugar: 7gVitamin A: 12735IUVitamin C: 48mgCalcium: 82mgIron: 2mg
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