Shrimp Po’Boys with Pineapple Slaw
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
This twist on the traditional po'boy sandwich adds flavor and veggies while reducing fat and calories. For a smoked flavor, grill the shrimp. For a lower-carb option, serve the po'boy open-faced on a baguette half. —Melissa Pelkey Hass, Waleska, Georgia
Ingredients
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1/3 cup egg substitute
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1/2 cup panko bread crumbs
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2 tablespoons reduced-sodium Creole seasoning
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1 pound uncooked shrimp (16-20), peeled and deveined
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2 cups broccoli coleslaw mix
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1 cup unsweetened pineapple tidbits, drained, 3 tablespoons liquid reserved
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2 green onions, chopped
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1/2 cup reduced-fat mayonnaise
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6 hoagie buns, split and toasted
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4 tablespoons reduced-fat tartar sauce
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3 medium tomatoes, sliced
Directions
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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.
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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.
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3.
To serve, spread hoagie buns with tartar sauce. Divide tomato slices and shrimp among buns. Top with pineapple broccoli slaw.
Nutrition Facts
1 sandwich: 420 calories, 13g fat (2g saturated fat), 99mg cholesterol, 1430mg sodium, 54g carbohydrate (15g sugars, 3g fiber), 23g protein.
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