Shrimp Po’Boys with Pineapple Slaw
Description
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.
Ingredient
- 1 lb large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp Cajun seasoning
- Salt and pepper to taste
- 1 cup pineapple chunks, drained
- 1/4 cup red onion, thinly sliced
- 1/4 cup red bell pepper, thinly sliced
- 1/4 cup green bell pepper, thinly sliced
- 1/4 cup mayonnaise
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 4 hoagie rolls
- Olive oil, for frying
Direction
1. In a small bowl, mix together the all-purpose flour, garlic powder, paprika, Cajun seasoning, salt, and pepper. Set aside.
2. In another small bowl, mix together the drained pineapple chunks, red onion, red bell pepper, green bell pepper, mayonnaise, lemon juice, and olive oil to make the pineapple slaw. Set aside.
3. Heat a large skillet over medium-high heat and add enough olive oil to coat the bottom of the pan.
4. Dredge the shrimp in the flour mixture, making sure to shake off any excess. Place the coated shrimp in the skillet and cook for 2-3 minutes on each side, until golden brown and fully cooked.
5. Remove cooked shrimp from the skillet and place on a paper towel-lined plate to drain excess oil.
6. Cut the hoagie rolls in half lengthwise and lightly toast them in the skillet.
7. Assemble the po’boys by spreading a generous amount of the pineapple slaw on the bottom half of each hoagie roll. Top with cooked shrimp and add more slaw on top.
8. Serve immediately and enjoy your delicious Shrimp Po’Boys with Pineapple Slaw!
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