Shrimp Po Boys with Spicy Mayo Recipe

Name: Shrimp Po Boys with Spicy Mayo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup whole-wheat flour; 2 cups whole-wheat panko breadcrumbs, such as Ians All-Natural; 3 egg whites; 8 ounces large shrimp, peeled and deveined; Salt; 1/2 cup Roccos Magnificent Mayonnaise (page 200) or store-bought low-fat mayonnaise, such as Hellmanns Low-Fat Mayonnaise Dressing; 2 tablespoons Tabasco sauce; 4 sprouted-grain buns, such as Ezekiel 4:9, toasted or broiled; 4 leaves shredded romaine lettuce; 1/2 cup jarred roasted red pepper strips

Servings: persons

1
Preheat the oven to 450 F. Place a wire rack on a baking sheet and set it aside.
2
Place the flour in a shallow dish.
3
Place the panko in another shallow dish.
4
In a medium bowl, whip the egg whites with a whisk until they are extremely foamy but not quite holding peaks.
5
Working in batches, dredge the shrimp in the flour, shaking off any excess.
6
Add the shrimp to the egg whites; toss to coat completely.
7
Then add the shrimp to the panko and turn to coat them completely.
8
Place the shrimp on the wire rack, and season them generously with salt.
9
Bake until the breading is golden and crispy and the shrimp are cooked through, about 8 minutes.
10
Meanwhile, stir the mayonnaise and Tabasco sauce together in a small bowl.
11
Spread the cut sides of each bun generously with the mayonnaise mixture.
12
Top the bottom half of each bun with lettuce and red pepper strips.
13
Pile the shrimp on top of the peppers.
14
Place the bun tops over the shrimp, and serve.
15
Fat: 57g (before), 5.2g (after)
16
Calories: 837 (before), 342 (after)
17
Protein: 24g
18
Carbohydrates: 53g
19
Cholesterol: 71mg
20
Fiber: 8g
21
Sodium: 813mg

1508

kcal

Calories

132

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup whole-wheat flour, 2 cups whole-wheat panko breadcrumbs, such as Ians All-Natural, 3 egg whites, 8 ounces large shrimp, peeled and deveined, and more.

Yes, Shrimp Po Boys with Spicy Mayo falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp Po Boys with Spicy Mayo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions