Shrimp Po’ Boy

Serves 4


  • 1 lb peeled uncooked shrimp
  • 1 medium papaya or mango, seeded, peeled and finely chopped
  • 1/3 cup mayonnaise (use fasting type)\1 Serrano or jalapeño pepper, seeded and finely chopped
  • 1 green onion, thinly sliced
  • 2 limes, juiced & zested, set aside 1 TBS. lime juice
  • 1/8 tsp salt
  • 1/8 tsp freshly ground black pepper
  • 2 18- to 24-inch baguette
  • 5 Bibb or romaine lettuce leaves
  • 2 Tbsp shredded coconut, toasted


  1. Remove and discard shrimp tales, if any are present. Cook until pink with most of lime juice. Coarsely chop shrimp.
  2. In medium bowl combine shrimp, papaya or mango, mayonnaise, Serrano or jalapeno peeper, green onion, lime zest, 1 TBS. lime juice, salt and black pepper. Cover and chill up to 1 hour.
  3. Cut baguette into 4 equal-size rolls. Slice in half lengthwise. Remove some of bread from bottom half of each roll, leaving thick shell.
  4. Optional: Place all rolls, cut side up, on broiler pan or baking sheet; broil 3 to 4 inches from heat for 1 to 2 minutes or until toasted.
  5. Place lettuce leaf on bottom of each roll. Spoon shrimp mixture onto lettuce; sprinkle with coconut.
  6. Place top of roll on shrimp mixture. Makes 4 sandwiches.