Grilled Shrimp Po’ Boy with Asian Slaw

Grilled Shrimp Po' Boy with Asian Slaw

A spicy cabbage slaw makes this Grilled Shrimp Po’ Boy really special.

Grilled Shrimp Po' Boy with Asian Slaw
Serves 6
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  1. 2 tablespoons minced cilantro
  2. 2 tablespoons sesame oil
  3. 2 tablespoons seasoned rice wine vinegar
  4. 2 tablespoons fresh lime juice
  5. 1 tablespoon soy sauce
  6. 1½ teaspoons sugar
  7. ½ teaspoon seasoned salt
  8. 3 pounds peeled and deveined large fresh shrimp
  9. 1 cup mayonnaise
  10. 1 tablespoon chile-garlic sauce (Sriracha)
  11. 2 teaspoons whole-grain mustard
  12. 1 teaspoon salt
  13. 6 (10-inch) loaves French bread, split in half lengthwise and toasted
  14. Asian Slaw, recipe follows
  1. In a large resealable plastic bag, combine cilantro, sesame oil, vinegar, lime juice, soy sauce, sugar, and seasoned salt. Add shrimp and toss to coat. Refrigerate for 30 minutes.
  2. In a small bowl, combine mayonnaise, chile-garlic sauce, whole-grain mustard, and salt.
  3. Preheat grill to medium-high heat (350° to 400°). Remove shrimp from bag, discarding marinade. Grill shrimp until pink and firm, about 3 to 4 minutes per side.
  4. Spread chile-garlic sauce mixture on top halves of bread loaves. Place shrimp on bottom halves of loaves. Top shrimp with Asian Slaw and top halves of bread. Serve immediately.
Louisiana Cookin
Asian Slaw
Yields 7
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  1. ¼ cup seasoned rice wine vinegar
  2. ¼ cup vegetable oil
  3. 1½ teaspoons sugar
  4. 1 teaspoon chile-garlic sauce (Sriracha)
  5. 1 teaspoon seasoned salt
  6. ½ teaspoon ground coriander
  7. 4 cups shredded napa cabbage
  8. ½ (12-ounce) package broccoli slaw
  9. 1 medium red bell pepper, cut into thin strips
  10. ⅓ cup chopped green onion
  11. 4 radishes, thinly sliced
  12. 2 tablespoons chopped cilantro
  1. In a large bowl, whisk together vinegar, oil, sugar, chile-garlic sauce, seasoned salt, and coriander. Add cabbage, broccoli slaw, bell pepper, green onion, radish, and cilantro; toss until evenly coated.
Louisiana Cookin


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