A delicious twist on a traditional po’boy sandwich, this Baked Shrimp Po’Boy with Pineapple Slaw is a great way to combine sweet and spicy. Spicy shrimp are topped with a cool pineapple slaw – perfect for a weeknight dinner!
Preheat the oven to 400ºF. Place a cooling rack on a baking sheet and spray lightly with cooking spray. Set aside.
In a small bowl, combine the 1/4 cup mayonnaise, pickle relish, mustard and onion powder. Stir to combine. Season to taste with pepper. Refrigerate until ready to use.
Place the egg in a shallow bowl and add a splash of water. Lightly beat with a fork. In a second bowl, combine the Panko breadcrumbs and the Creole seasoning. Dip each of the shrimp in the egg, then into the breadcrumb mixture, using your hands to press the crumbs into the shrimp to coat. Place in a single layer on the cooling rack. Bake in the preheated oven until the shrimp are cooked through, about 6 minutes.
Meanwhile, combine the broccoli slaw mix, crushed pineapple and green onions. Add the mayonnaise and 3 tablespoons of the reserved pineapple juice. Stir to mix.
To serve, spread some of the homemade tartar sauce on the bottom of each bun. Top with tomatoes, shrimp, and then some of the pineapple slaw.
*make sure you are using the reduced-sodium seasoning, or the shrimp will be extremely salty. If using the traditional seasoning, cut the amount by at least 1/2.
adapted from Taste of Home April/May 2017
Nutrition information provided as an estimate only. Various brands and products can change the counts.