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Shrimp Po'Boys with Pineapple Slaw Recipe
Shrimp Po'Boys with Pineapple Slaw Recipe photo by Taste of Home
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Shrimp Po'Boys with Pineapple Slaw Recipe

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This is a great twist on the traditional Po' Boy sandwich that adds flavor and grains while reducing fat and calories. For a smoked flavor, grill the shrimp. For a low carb option, serve the Po' Boy open faced on a baguette half. —Melissa Pelkey Hass, Waleska, Georgia
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 1/3 cup egg substitute
  • 1/2 cup panko (Japanese) bread crumbs
  • 2 tablespoons reduced-sodium Creole seasoning (Tony Chachere)
  • 1 pound uncooked shrimp (16-20 per pound), peeled and deveined
  • 2 cups broccoli coleslaw mix
  • 1 cup unsweetened pineapple tidbits, drained, 3 tablespoons liquid reserved
  • 2 green onions, chopped
  • 1/2 cup reduced-fat mayonnaise
  • 6 hoagie buns, split and toasted
  • 4 tablespoons reduced-fat or fat-free tartar sauce
  • 3 medium tomatoes, sliced

Nutritional Facts

1 sandwich: 420 calories, 13g fat (2g saturated fat), 99mg cholesterol, 1430mg sodium, 54g carbohydrate (15g sugars, 3g fiber), 23g protein.

Directions

  1. Preheat oven to 400°. Pour egg substitute into a shallow bowl. In a separate shallow bowl, mix bread crumbs and Creole seasoning. Dip shrimp in egg substitute, then in crumb mixture, patting to help coating adhere. Bake in a greased 15x10x1-in. pan until shrimp turns pink, 7-9 minutes. Keep warm.
  2. Meanwhile, combine broccoli slaw, pineapple and green onions. In a small bowl, whisk together mayonnaise and reserved pineapple liquid until smooth. Add to broccoli mixture; toss to coat.
  3. To serve, spread hoagie buns with tartar sauce. Divide tomato slices and shrimp among buns. Top with pineapple broccoli slaw. Yield: 6 servings.
Originally published as Shrimp Po'Boys with Pineapple Slaw in Taste of Home April/May 2017


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