February 17, 2013

Bang Bang Shrimp Po'Boy with Tangy Broccoli Slaw

This 'Bang Bang Shrimp Po'Boy Sandwich' could not have turned out any better.

IT IS AWESOME! We all loved it!

Tasted just like Bang Bang Shrimp, but in sandwich form. The tangy broccoli slaw couldn't have complimented it better. Came together perfectly.

I actually thought the sauce had deeper depth of flavor than the other versions 
out there and dare I say it......the original. (I guess I dare).

I know it seems like there are a lot of steps to it but everything is super easy, 
and way worth it.

You really need to give this a try!

Linked with Weekend PotluckFoodie Friday &
Six Sisters' Stuff: Strut Your Stuff Saturday

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Bang Bang Shrimp PoBoy

Medium-Large Shrimp, raw, peeled & deveined, (apprx. 4 per sandwich) 
1 cup milk plus 2 tbsp, divided use
1/2 cup Mayonnaise
2 tbsp Sweet Thai Chili Sauce
1 tbsp Sriracha Sauce
2 tsp Rice Wine Vinegar
Dash of Garlic Salt
2 tbsp apple cider vinegar
1 tsp olive oil
1/4 tsp celery seed
3/4 tsp Salt plus, and Pepper, divided use
2 cups Broccoli Slaw
1 tsp Worcestershire
1 tbsp stone ground mustard
1/2 tsp prepared horseradish
1 cup flour
1 tbsp Old Bay Seasoning
1 cup Panko Bread Crumbs
1/2 cup Corn Starch
Hoagie Buns

Place shrimp in milk and let sit in the refrigerator 1/2 hour.

In a bowl combine mayonnaise, sweet thai chili sauce, sriracha, rice wine vinegar and garlic salt. Remove 1 1/2 tbsp of this sauce to a medium size bowl. Add (to the 1 1/2 tbsp of sauce); 2 tbsp apple cider vinegar, 1 tsp olive oil, 1/4 tsp celery seed, dash of salt and pepper; whisk together. Add 2 cups of broccoli slaw and stir to combine; set aside. Make this at least 1 hour before serving, stirring occasionally.

To the first bowl of sauce add: 1 tsp Worcestershire, 1 tbsp stone ground mustard, 1/2 tsp prepared horseradish, 2 tbsp milk. Whisk together and refrigerate until needed.

Place flour and Old Bay in a bowl, mixing to combine.

Combine Panko, corn starch and 3/4 tsp salt in another bowl.

Heat up 2-3 inches of oil to 350*, in a large pot or skillet.

Take shrimp out of milk, dip in flour mixture; dip back into milk and coat with panko mixture.

Fry in heated oil until golden brown, 3-4 minutes. Drain on paper towels.

Cut hoagie buns in two, spread with butter and grill until golden brown. Cover bottom bun with broccoli slaw, layer on 4-5 shrimp and drizzle liberally with reserved sauce.


  1. This looks delicious, Andrea--nice photo!

    1. Thanks, Kirsten. We sure did enjoy it.

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  3. This sandwich looks amazing!!! I love all of the elements, the bang bang shrimp and the coleslaw! This is my kind of food, so I need to Pin this recipe! Your brownies in the header look so delicious, too! I'm coming from Weekend Potluck.

    1. Thanks, Leslie! How you enjoy it as much as we did. (Those are my favorite brownie)

  4. This looks amazing! I love everything about this, and can't wait to make it!

  5. Interesting. You are extremely detailed in your spices, but extremely vague in the amount of shrimp and buns needed. I'm not an intuitive cook. I need more than shrimp and buns.

    1. You can bread and cook 35-40 shrimp with the ingredients listed above. I use 4-5 shrimp per sandwich, so the amount of buns depends on the amount of sandwiches you need. I always cook more shrimp than I need for sandwiches because the family loves to snack on them during the cooking. Hope that helps.