Ingredients
1/3 cup egg substitute1/2 cup panko bread crumbs2 tablespoons reduced-sodium Creole seasoning1 pound uncooked shrimp (16-20 per pound), peeled and deveined2 cups broccoli coleslaw mix1 cup unsweetened pineapple tidbits, drained, 3 tablespoons liquid reserved2 green onions, chopped1/2 cup reduced-fat mayonnaise6 hoagie buns, split and toasted4 tablespoons reduced-fat tartar sauce3 medium tomatoes, sliced
Preparation
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.
