Crispy Shrimp Po' Boys

with Cabbage Slaw & Rémoulade Sauce

30 MIN

4 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Our take on the iconic New Orleans sandwich, the po’ boy, features juicy shrimp coated in rice flour and
pan-fried for deliciously crispy texture. To dress our toasted buns, we’re making a sauce inspired by rémoulade (a classic Creole spread typically served with seafood). It combines creamy mayonnaise, sweet pickles and sharp Dijon mustard, creating a deliciously well balanced combination of flavors. On the side, a tangy-sweet slaw of red cabbage completes the dish with welcome crunch.

See Plans

Nutrition

PER SERVING
Calories

700 Cals (est.)

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. If necessary, halve the buns, keeping the bottoms intact. Peel the shallot and finely chop to get 2 tablespoons (you may have extra); place in a bowl with the vinegar. Cut out and discard the cabbage core; thinly slice the leaves. Finely chop the parsley leaves and stems. Thinly slice the peppers.

2 Make the slaw:

In a large bowl, combine the cabbage, sugar, shallot-vinegar mixture and ¼ of the mayonnaise. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to thoroughly coat. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste. Transfer to a serving dish.

3 Make the rémoulade sauce:

While the slaw marinates, in a medium bowl, combine the mustard, relish, half the parsley and the remaining mayonnaise. Season with salt and pepper to taste.

4 Coat the shrimp:

While the slaw continues to marinate, pat the shrimp dry with paper towels; place in a large bowl. Season with salt and pepper; toss to coat. Add the flour and toss to thoroughly coat.

5 Cook the shrimp:

While the slaw continues to marinate, in a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the coated shrimp (tapping off any excess flour before adding) in a single, even layer. Cook 2 to 3 minutes per side, or until lightly browned and cooked through. Transfer to a paper towel-lined plate and immediately season with salt and pepper.

6 Toast the buns & serve your dish:

While the shrimp cook, place the buns on a sheet pan, cut sides up. Toast in the oven 2 to 4 minutes, or until heated through and the edges are lightly browned. Remove from the oven. Carefully transfer to a clean, dry work surface. Spread the insides of the toasted buns with as much of the rémoulade sauce as you’d like (you may have extra). Top with the cooked shrimp and peppers. Transfer to a serving dish. Garnish with the remaining parsley. Serve with the slaw on the side. Enjoy!