Shrimp and Oyster Po' Boy - PCOS-Friendly Recipe

Dinner

This Shrimp and Oyster Po' Boy is a PCOS-friendly recipe.

Nutrition per Serving

0 Calories

0g Protein

0g Carbs

0g Fat

Fried seafood in a crusty bun with homemade tartar sauce.

Ingredients

vegetable oil, for frying
7 medium shrimp, peeled
5 medium oysters, shucked
1/2 cup Paula Deen Hot Sauce
3 eggs
2 tablespoons Paula Deen's House Seasoning, plus 1/2 teaspoon for tartar sauce
1 cup flour
1 hogie roll, split, buttered and lightly toasted
garlic powder, to taste
1/2 cup green onion, chopped
1/2 cup dill pickle, chopped
1 cup mayonnaise
sliced tomato
shredded lettuce

Instructions

Heat oil to 375 ° in a dutch oven deep enough to completely cover shrimp and oysters. Place 1 cup of flour in a bowl and add 2 tablespoons House seasoning. In another bowl, beat 3 eggs and add hot sauce. Dredge shrimp in egg mixture and flour mixture and drop into hot oil one at a time. Fry until light brown (do not over cook). Lightly flour oysters and drop one at a time into hot oil. Fry until golden brown. To assemble sandwich, spread both insides of bread with tartar sauce. On the bottom piece, place shredded lettuce and sliced tomato. Add salt, pepper and garlic powder to taste. Place oysters on top of tomato. Place another layer of shredded lettuce and then place shrimp on top. Top that with bread and toothpick to hold sandwich together.

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Frequently Asked Questions

Is Shrimp and Oyster Po' Boy good for PCOS?

Yes, this Shrimp and Oyster Po' Boy recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.

Can I eat this for Dinner with PCOS?

Yes, this recipe works well as a PCOS-friendly Dinner. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.

How do I fit this recipe into a PCOS meal plan?

This recipe can be part of a structured PCOS meal plan. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.

Comments

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