Shrimp Po'Boys with Pineapple Slaw Recipe

5 1 1
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

Read Reviews
5 1 1
Publisher Photo
This great twist on the traditional po'boy sandwich 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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Directions

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 turn pink, 7-9 minutes. Keep warm.
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.
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

Nutritional Facts

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

  • 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
  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 turn 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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Reviews forShrimp Po'Boys with Pineapple Slaw

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MY REVIEW
cparmenter User ID: 846099 266059
Reviewed May. 17, 2017

"My husband made this for Mother's Day. At first my 14 year old son was complaining that it had coleslaw and tomatoes on it, but we made him try it anyway. He ended up eating 2 sandwiches that night and requested that we make it again. Simple, yet delicious. Slaw is excellent by itself, too!"

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