Recipe Details

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

Description

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.