Best 3 Shrimp Poboys With Pineapple Slaw Recipes

BAKED SHRIMP PO'BOY WITH PINEAPPLE SLAW

Baked Shrimp Po'Boy with Pineapple Slaw image

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!

Provided by Deborah

Time 26m

Number Of Ingredients 15

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

Steps:

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.

Nutrition Facts : ServingSize 1 sandwich, Calories 579 calories, Sugar 6 g, Sodium 2385 mg, Fat 24 g, SaturatedFat 3 g, UnsaturatedFat 17 g, TransFat 0 g, Carbohydrate 59 g, Fiber 3 g, Protein 25 g, Cholesterol 131 mg

SHRIMP PO'BOYS WITH PINEAPPLE SLAW

Shrimp Po'Boys with Pineapple Slaw image

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

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1/3 cup egg substitute
1/2 cup panko bread crumbs
2 tablespoons reduced-sodium Creole seasoning
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 tartar sauce
3 medium tomatoes, sliced

Steps:

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.

Nutrition Facts : Calories 420 calories, Fat 13g fat (2g saturated fat), Cholesterol 99mg cholesterol, Sodium 1430mg sodium, Carbohydrate 54g carbohydrate (15g sugars, Fiber 3g fiber), Protein 23g protein.

SHRIMP AND PINEAPPLE NOT-SO PO' BOYS

Shrimp and Pineapple Not-So Po' Boys image

Provided by Aarti Sequeira

Time 30m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 pound large peeled and deveined shrimp
Kosher salt
4 teaspoons Cajun shrimp seasoning (recommended: Cajun's choice)
1 tablespoon olive oil
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/2 red onion, finely diced
1 serrano pepper, seeds and membrane removed, minced
1/2 teaspoon turmeric
1 (20-ounce) can pineapple chunks, drained, finely chopped
Small handful minced cilantro leaves
1/2 cup mayonnaise
Cornmeal, for dredging
Vegetable oil, for frying
4 big po' boy buns, split
Lettuce and sliced tomato, for topping sandwiches

Steps:

In a large bowl, toss the shrimp with a hefty sprinkling of salt, and massage gently. Allow it to sit for 5 minutes then rinse. This helps plump the shrimp especially if they were previously frozen.
Add the Cajun seasoning to the shrimp and let it marinate for 20 minutes, while you make the chutney.
In a skillet, warm 1 tablespoon olive of oil over low heat, until shimmering Add the cumin and fennel, it should splutter.
Stir in the onion and serrano pepper and saute until softened and has picked up a little color. Add the turmeric and saute for 30 seconds. Stir in the pineapple and toss to coat with the spices. Cook for about 5 minutes. Add the cilantro and mayonnaise and stir to combine.
Add some cornmeal to a shallow plate. Coat each shrimp evenly with cornmeal, while you warm up a few tablespoons of vegetable oil in a large skillet over medium-high heat. When oil is shimmering (hot), add the shrimp in batches. Flip after 2 minutes, or when they start to change color. Cook another 2 minutes on the other side, until cooked to your liking (don't overcook, and should only take 5 minutes, tops!). Remove the shrimp from the skillet to a paper towel-lined plate.
To build the po' boy: Slather the pineapple-mayonnaise mixture on 1 side of each bun bottom. Spoon a generous helping of shrimp over the top. Add some lettuce and tomato and cover with the bun tops. Wrap in plastic and aluminum foil and you're ready for the picnic!