This Asian shrimp po boy sandwich is packed full of flavor and perfect for the busy weeknight meal planning. First, you take a crusty roll and pack it full of a crunchy Asian flavored broccoli slaw, top with crispy baked shrimp and drizzle with spicy Sriracha mayo. You’ll love this sandwich!
This post is sponsored by Gorton’s Seafood. As always all opinions are 100% my own!
You guys – it was 70 degrees yesterday. 70 DEGREES! IN FEBRUARY! It literally made me squeal with delight that I could open my windows, wear capri pants and pretend that it was spring if even for just one day. Things that weren’t so great about yesterday? My poor sweet Macbook started acting a fool so she needed to be taken to the genius bar and sent away. Sigh. There is nothing worse than getting you laptop taken away. I know, dramatic. BUT in my defense I pretty much 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 but 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.
Not sharing this post today would be criminal because look at this beauty! That crispy shrimp is calling your name, isn’t it!
I partnered up 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 the popcorn shrimp because I still have mad love for all things shrimp. BUT be on the lookout because I’m gonna show off their crunchy 100% fish (no fillers!) sticks in May and you’re gonna 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 then drizzled with a spicy Sriracha mayonnaises. You guys – YASSSSSS! This mayo is life. I found myself taking my leftover shrimp and dunking 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.
Looking for more delicious sandwich recipes? Try my Baked Turkey Bacon Onion Sandwiches, Fig and Pig Open Faced Sandwich, Pesto Tuna Baguette Sandwich, Baked Apple Butter Ham and Cheese Sandwiches or my Apple Butter BBQ Chicken Sandwich.
Asian Shrimp Po Boy Sandwich
This Asian shrimp po boy sandwich is packed full of flavor and perfect for the busy weeknight meal planning. First, you take a crusty roll and pack it full of a crunchy Asian flavored broccoli slaw, top with crispy baked shrimp and drizzle with spicy Sriracha mayo. You'll love this sandwich!
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
- 1 (14 ounce) box Gorton's Seafood popcorn shrimp
- 4 (6 inch) rolls
- 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
- Drizzle olive oil or sesame oil
- Kosher salt and pepper, to taste
- 1/2 cup mayonnaises
- 2 tablespoons Sriracha
- 1 tablespoon minced cilantro
- 1/2 lime, juiced
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.
Add all slaw ingredients to a medium sized bowl, toss to combine and set aside in the fridge while your shrimp cooks.
Add all ingredients to a small bowl and mix to combine.