Shrimp Po' Boy with Spicy Mayo


4 large ciabatta rolls, cut in half, or 8 small ciabatta rolls
Olive oil cooking spray
1/2 cup reduced-fat mayonnaise
1 tablespoon chili sauce, such as Sriracha
Zest and juice of one lemon
1 clove garlic, minced
1/4 cup flour
2 cups seasoned breadcrumbs
1 egg
2 egg whites
1 pound large shrimp, peeled, tails removed
1/2 teaspoon salt
1 tablespoon olive oil
1 cup loosely packed baby spinach leaves


Coat the inside of the rolls with a light layer of the cooking spray. Grill them over high heat or toast in a preheated 400°F oven. Set aside.

Prepare the spicy mayo. Place the mayonnaise, hot chili sauce, lemon zest and juice and garlic in a mini chopper. Blend until smooth and set aside.

Place the flour on a sheet of waxed paper and spread the breadcrumbs out on another sheet of waxed paper. Whisk the eggs in a shallow dish. Sprinkle the shrimp with salt and dip the shrimp into the flour and then into the egg. Press each piece into the breadcrumbs and set on a plate.

Heat two large skillets over medium high heat. When the skillets are hot, add a tablespoon of theolive to each skillet. Divide the breaded shrimp between the two skillets and cook 7 to 8 minutes, turning once until both sides of the shrimp are golden and the shrimp is cooked inside. Transfer the shrimp to paper towels. 

To assemble the sandwiches, spread the inside of each roll with one tablespoon of the spicy mayo, then distribute the shrimp, baby spinach, and mayo evenly between the rolls.

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