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This Asian shrimp po boy sandwich is packed full of flavor and perfect for busy weeknight meal planning. Crispy baked shrimp and broccoli slaw are nestled in a crusty roll and drizzled with spicy sriracha mayo.
You guys – it was 70 degrees yesterday. 70 DEGREES! IN FEBRUARY!
It made me squeal with delight that I could open my windows, wear capri pants, and pretend it was spring, even for just one day.
Things that weren’t so great about yesterday? My poor, sweet Macbook started acting like a fool, so she must be taken to the genius bar and sent away. Sigh. There is nothing worse than getting your laptop taken away.
I know, dramatic. But in my defense, I live on that laptop, and being without it makes me jittery and annoyed. I do have my old Macbook, but it’s slower than molasses. I will have to make do for a few days. Oh, and I was lucky enough to be able to back my laptop up so I could share these pictures for this post today.
It would be criminal not to share this post today because look at this beauty! That crispy shrimp is calling your name.
I partnered with Gorton’s Seafood, and I’m crazy excited to bring you this sandwich.
It’s an explosion of flavors with an Asian twist. PLUS, it’s crazy easy to make, so you can still make this showstopper in the middle of the week—how is that for easy?! When I was a kid, the ONLY seafood I would eat was fish sticks and popcorn shrimp. So that means my parents bought a lot of Gorton’s Seafood, and luckily, I still love it to this day.
For my first post, I opted to use popcorn shrimp because I still love all things shrimp. But be on the lookout—I’m going to show off their crunchy, 100% fish (no fillers!) sticks in May, and you’re going to go crazy!
Now, the slaw that goes with babies is made from broccoli slaw that is jazzed up with napa cabbage, radishes, cilantro, ginger, soy sauce, and a drizzle of olive oil. If you’re not allergic to sesame (like me, boo hiss), sesame oil would be AWESOME in this slaw!
Then, I packed that slaw into a delicious crusty roll, topped it with perfectly baked and crispy shrimp (ready in 15 minutes!), and drizzled it with spicy Sriracha mayonnaise.
You guys – YASSSSSS! This mayo is life. I took my leftover shrimp and dunked it straight into the mayo. So good!
If you’re looking for a fast weeknight dish, this Asian shrimp po boy sandwich is 100% it! If you’re worried about the spice levels for little ones, just cut back on the sriracha in the mayo.
More sandwich recipes
Asian Shrimp Po Boy Sandwich
Ingredients
For sandwich:
- 1 (14 ounce) box frozen popcorn shrimp
- 4 (6 inch) crusty sandwich rolls
For slaw:
- 2 cups broccoli slaw mix
- 1 cup thinly sliced napa cabbage
- 2 green onions, thinly sliced
- 2 tablespoons low sodium soy sauce
- 2 tablespoons lime juice
- 2 tablespoons minced cilantro
- 1 tablespoon grated ginger
- 1 tablespoon rice wine vinegar
- 1 tablespoons brown sugar
- 1 teaspoon olive oil
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
For mayo:
- ½ cup mayonnaises
- 2 tablespoons Sriracha
- 1 tablespoon minced cilantro
- ½ fresh lime, juiced
Instructions
For sandwich:
- Prepare shrimp according to box directions.
- Cut the rolls almost in half long ways and pull out some of the insides so the sandwich is not too bready. Don’t cut the sandwich totally through you want to keep a seam so the slaw and shrimp don’t fall out.
- Pack each roll full of slaw, top with crispy hot shrimp and drizzle with mayo.
For slaw:
- Add all slaw ingredients to a medium sized bowl, toss to combine and set aside in the fridge while your shrimp cooks.
For mayo:
- Add all ingredients to a small bowl and mix to combine.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
THIS is a perfect sandwich! Mmmm, love Po Boy Sammies and I LOVE shrimp. The sauce looks killer. My tummy is now growling at me, lol!