Recipe of the Day

Key Food Stores

15 Minute Chili & Rice Dinner

Tip Of The Day

Don’t You Dare Toss That Brine! Here’s a little secret – there’s quite a bit you can do with your olive brine (or juice) outside of making a great Martini, like adding it to your next salad or slaw. Get the most out of your next can or jar with these pin-worthy tips: www.ilovelindsay.com

View Full Shopping List
Print |  Email To Friend |  Add to Recipe Box

Asian Shrimp Po-Boy Sandwich

Prep Time: 15 minutes

Cook Time: 15 minutes

Servings: 4

Ingredients

  1 (14 ounce) box Gorton’s

  popcorn shrimp

  4 (6 inch) rolls

  For Slaw::

  2 cups broccoli slaw mix

  1 cup thinly sliced napa cabbage

  2 green onions, thinly sliced

  2 Tbs low sodium soy sauce

  2 Tbs lime juice

  2 Tbs minced cilantro

  1 Tbs grated ginger

  1 Tbs rice wine vinegar

  1 Tbs brown sugar

  Drizzle olive oil or sesame oil

  Kosher salt and pepper, to taste

  For spicy mayo::

  1/2 cup mayonnaise

  2 Tbs Asian hot sauce

  1 Tbs minced cilantro

  1/2 lime, juiced

Select All

Add Items to List

Directions

1. Prepare shrimp according to instructions on the packaging.

2. Add all slaw ingredients to a medium sized bowl, toss to combine and set aside in the fridge while your shrimp cooks.

3. Cut the rolls almost in half, long ways, and scoop out some of the bread. Do not cut the sandwich totally through. You want to keep a seam so the slaw and shrimp don't fall out.

4. In a small bowl, mix together the mayonnaise, hot sauce, 1T cilantro, and juice from half a lime.

5. Pack each roll full of slaw, top with crispy hot shrimp and drizzle with spicy mayo.