Ingredients:

• 1/3 cup egg
• 1/2 cup gluten-free 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 zero carb bread buns, split and toasted or tortilla
• 4 tablespoons reduced-fat tartar sauce
• 3 medium tomatoes, sliced

Instructions:

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1. Prepare the Shrimp:

Preheat the oven to 400°F (200°C).

Pour the egg into a shallow bowl. In another shallow bowl, mix gluten-free bread crumbs and Creole seasoning.

Dip each shrimp in the egg mixture, then coat it with the breadcrumb mixture, patting gently to ensure the coating sticks.

Place the coated shrimp on a greased 15x10x1-inch baking pan.

Bake in the preheated oven until the shrimp turn pink, about 7-9 minutes. Keep them warm.

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2. Make the Pineapple Slaw:

In a large bowl, combine the broccoli slaw mix, drained pineapple tidbits, and chopped green onions.

In a small bowl, whisk together the reduced-fat mayonnaise and the reserved pineapple liquid until smooth. Pour this mixture over the broccoli slaw and toss until evenly coated.

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3. Assemble the Shrimp Po’Boys:

Spread the toasted zero carb bread buns with reduced-fat tartar sauce.

Divide the sliced tomatoes and baked shrimp among the buns.

Top each sandwich with a generous portion of the pineapple broccoli slaw.

#Gluten-free #Low calorie #Lactose-free #Dairy-free #High-protein