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Baked Shrimp Po'boy with Horseradish Remoulade

Tanya Eng
Photography by
Mark Schultz


  • 2 6-inch / 15 cm soft buns or baguettes
  • 1/2 cup  (125 mL)  chopped romaine lettuce
  • 12 large raw shrimps, peeled and deveined
  • 1 egg white
  • 20 sesame rice crackers, crushed
  • 1/2 cup  (125 mL)  julienned mango
  • 1/4 cup  (60 mL)  thinly sliced red onion
  • 12 slices cucumber
  • Horseradish Remoulade (see recipe below)


1. Slice buns in half lengthwise. Divide the lettuce and place on the bottom half of each bun.

2. In a bowl, combine shrimp with egg white; coat shrimp with crushed crackers, pressing firmly to adhere. Place on parchment-lined baking sheet and broil on high for 3 minutes; flip shrimp and broil for an additional 3 minutes, until pink and firm. Add 6 shrimp to each sandwich.

3. Top with mango and onion.

4. Add cucumber. Top with Horseradish Remoulade. Close 'er up and enjoy!

Horseradish Remoulade
In a bowl, stir together 1 tbsp/15 mL each low-fat mayonnaise, Dijon mustard, fresh lemon juice and ketchup. Add 2 tsp/10 mL horseradish and 1/2 tsp/2 mL sriracha or other hot sauce; stir to combine.


See how it's made
Build a yummy po'boy with this interactive sandwich maker!

If dealing with a food allergy, intolerance or sensitivity or special dietary needs for a medical condition, always check the label of processed foods (including spices and condiments) to ensure that they’re free of potentially harmful ingredients. If you have any doubt about a product’s ingredients, contact the manufacturer.


Fresh Juice: February/March 2013