Name: Baked Shrimp Po'Boy with Pineapple Slaw
Prep time: 20 min
Cook time: 6 min
Total time: 26 min
Ingredients: 1/4 cup mayonnaise; 2 teaspoons pickle relish; 1/2 teaspoon prepared mustard; 1/4 teaspoon onion powder; pepper; 1 egg; 3/4 cup Panko breadcrumbs; 2 tablespoons reduced-sodium Creole seasoning (Tony Chachere)*; 1 lb uncooked shrimp (31-40 per lb), peeled, deveined and tails removed; 2 cups broccoli slaw mix; 1 (8 oz) can crushed pineapple, drained, juice reserved; 2 green onions, chopped; 1/2 cup mayonnaise; 6 hoagie buns, split; 3 medium tomatoes, sliced

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!

PIN IT FOR LATER!

I have a lot of places on my list of must-visit locations. And one at the top of that list is New Orleans.

I want to see the architecture. Learn the history. Hear the music. But let’s be honest – the biggest reason I want to go is for the food.

Beignets at Cafe du Monde, dinner at Commander’s Palace, a muffuletta at Central Grocery – I’m sure I could spend weeks there, just eating through the city. And there would definitely be a lot of Po’Boy sandwiches in the mix.

I’ve actually never had a true Po’Boy before. This is reason enough to take that trip to New Orleans, right?

I know these are not your traditional po’boy sandwiches, but they are definitely a delicious twist. Let me first tell you of a mistake not to make. (Because maybe someone else made this mistake… ) Do not use traditional Creole seasoning, just because you have it in your cupboard and you don’t want to go buy reduced sodium. Because your shrimp will be extremely salty. Not that I know this from experience or anything. 😉 Get yourself some reduce sodium. Or cut way back on the amount in the recipe. I did love the heat that the seasoning brought, though, so I definitely think you’d be better off just using the reduced sodium from the start.

And can we talk about the slaw? This pineapple slaw is super easy to throw together, but it adds the perfect sweetness to counteract the salty from the shrimp.

I may not be taking a trip to New Orleans any time soon, but at least I have this Baked Shrimp Po’Boy Sandwich with Pineapple Slaw until then!

Looking for more sandwich recipes? You have to check out these recipes!
Mini Hot Brown Sliders
Oven Baked Chicken Parmesan Sandwiches
Open Face Caprese Steak Sandwich

Or these sandwiches from around the web:
Philly Cheesesteak Sandwiches from Carlsbad Cravings
Hot Italian Sandwiches from Wonky Wonderful
Meatball Hoagie Sandwiches from Comfortably Domestic

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Baked Shrimp Po’Boy with Pineapple Slaw

Author: Deborah
Prep Time: 20 mins
Cook Time: 6 mins
Total Time: 26 minutes
Yield: 6 servings 1x
Category: Main Dish

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Description

Scale

Ingredients

1/4 cup mayonnaise
2 teaspoons pickle relish
1/2 teaspoon prepared mustard
1/4 teaspoon onion powder
pepper
1 egg
3/4 cup Panko breadcrumbs
2 tablespoons reduced-sodium Creole seasoning (Tony Chachere)*
1 lb uncooked shrimp (31-40 per lb), peeled, deveined and tails removed
2 cups broccoli slaw mix
1 (8 oz) can crushed pineapple, drained, juice reserved
2 green onions, chopped
1/2 cup mayonnaise
6 hoagie buns, split
3 medium tomatoes, sliced

Instructions

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.

Recipe Notes:

*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.