Healthy Mexican-Style Po'Boy Shrimp on Adobo Chili Yogurt Sauce

When we went to Vegas last summer and had one of the best Shrimp Po'Boys.. EVER. We also felt like we shaved off a year from our lives but that could have been a combination of Vegas and well, Vegas, anyways... here it is, a healthier, mexican inspired version of the delicious Po'Boy. Guilt-free, heart in mind, satisfying goodness between a bun, hun!

Why is this good food good for you?

1. Grill vs. fry. A po'boy usually is made with battered, deep fried shrimp. For a heart healthy diet and without the compromise in taste, I dropped the batter and swapped for a garlic lime barbeque dressing. I like the grilled shrimp version better, battered shrimp AND bread can get too heavy. So, grill, it shaves off so much of that bad, unnecessary fat, eliminates the added cooking mess and involuntary oil splatter burns. Be sure to eat shrimp in moderations.

2. Yogurt vs. mayonnaise. Another common trait of the shrimp po'boy is the mayo-based, remoulade. I swapped that out and opted in for the healthy, probiotic filled greek yogurt. Mayonnaise has a much higher saturated fat content which clogs the arteries. Yogurt on the other hand has no sugar and barely any fat. It is definitely the healthier alternative and with smokey adobo chilis and cabbage, drool.

3. Multigrain bun vs. white bun. What's the big deal? I personally like the crunchy added goodness that a multigrain bun has to offer over a regular white bun. More importantly though, whole grains are always healthier and provide more heart benefits than white flour products. They have similar amount of calories and carbs but the main difference between the two is that whole wheat has almost four times more fibre than white. Fibre helps reduce your risk in cholesterol and high blood sugar and helps your digestive system. So yeah!

Skip ahead to the nutritional facts and printer-friendly version of this recipe.

Ingredients:

1/2 cup plain, greek yogurt

1 tbsp lime juice 1/2 tsp lime zest

1/4 tbsp onion powder 1/2 tbsp adobo chili sauce (from the can)

1 seeded, chopped chipolte chili in adobo sauce salt and pepper to taste

pinch of sugar (if needed)

1 lb jumbo shrimp, shell removed, deveined

2 tbsp olive oil

3 tbsp lime juice

5 minced garlic cloves

1/2 tsp cumin salt and black pepper to taste

sliced avocado

sliced tomato

fresh cilantro

shredded iceberg lettuce

multi-grain buns

lime wedges to serve

7 Easy Steps (Instructions):

Step 1: Soak skewers in water. Remove shell, tails and devein shrimp. Rinse thoroughly. Be sure to pat them dry.

Step 2: Combine olive oil, minced garlic, lime, salt, pepper and cumin in a bowl. Generously coat the shrimp and let them sit while you prepare dressing.

Step 3: Blend yogurt, adobo sauce, adobo chilis, lime juice, lime zest and salt and pepper. Give it a taste. If too spicy, add more yogurt.

Step 4: Add sugar to round out tartness (if needed). Add salt and pepper to your liking.

Step 5: Oil the grill in preparation for the shrimps. Skewer the shrimps, 4-5 per skewer. Be sure to leave space between the shrimps so they cook all around nicely. Add shrimps to grill and cook 2-3 minutes each side.

Step 6: In the last minute, add the buns to the grill to toast.

Step 7: To serve, add sauce, lettuce and shrimp to toasted bun. Top with sliced tomato, avocado and cilantro.

Enjoy! Nutritional facts and printer-friendly version of this recipe here.

#dinner #barbeque #spicy #shrimp #cilantro #avocado #yogurt #lime