Shrimp is one of my main go-to proteins during the week. It’s easy to make, and takes very little hands-on time.
And, honestly, what’s faster to make than a sandwich?
Grilled Shrimp Po Boy with Spicy Remoulade (THM E)
- 1-2lbs peeled and deveined shrimp with tails removed
- Sprouted sandwich buns or sourdough
- Old Bay seasoning
- Toppings for sandwich: lettuce, tomato, onion, etc.
- 3 Tsp low fat mayo
- 4-5 dashes hot sauce
- juice of 1/2 lemon
- Cajun seasoning
Place shrimp in a colander to remove any excess water, and pat dry with a paper towel. Season liberally with Old Bay and a few pinches of salt and toss to coat. Place shrimp on a preheated grill sprayed lightly with coconut oil. Grill 2-3 minutes on each side, until firm and cooked through.
Place the bun halves onto the grill to lightly toast them.
For the remoulade, combine mayo, hot sauce, lemon juice, and Cajun seasoning in a small bowl.
Spread about 1 tsp of the sauce onto one half of your bun and add the cooked shrimp and any toppings you like.
If you want more than one sandwich, keep the sides nonstarchy. If you only want one, you can serve with sweet potato fries.