Shrimp Po’Boys with Pineapple Slaw

Total Time Prep/Total Time: 30 min.
Yield 6 servings
Test Kitchen Approved
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

  • 1/3 cup egg substitute
  • 1/2 cup panko bread crumbs
  • 2 tablespoons reduced-sodium Creole seasoning
  • 1 pound uncooked shrimp (16-20), 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 tartar sauce
  • 3 medium tomatoes, sliced

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 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.

Nutrition Facts

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

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
Recipe Creator

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