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The ingredients for a shrimp po boy recipe and Lee Kum Kee Sriracha Mayo

Shrimp Po Boy Recipe

  • Difficulty Level: 3
  • Serves Serves: 2
  • Preparation

    20mins

  • Cooking

    20mins

Asian Food Fusion Seafood Dinner Lunch Less Than 60 mins

Shrimp po boy sandwiches are Louisiana favorites, but you don’t have to travel to New Orleans to sample this between-bun classic. This shrimp po boy recipe is easy to make at home, with Lee Kum Kee Sriracha Mayo as a simple swap if you’re too rushed to make a remoulade.

 

The secret to our shrimp po boy sauce is Lee Kum Kee  Sriracha Chili Sauce. It brings a bit of heat to the buttermilk marinade that makes these shrimp delicious.

 

 

WHY WE LOVE IT

 

Sandwiches are such easy meal options. Satisfying for lunches or dinners, they stack proteins, vegetables, and grains together for a complete meal you can eat with your hands.

 

We love this shrimp po boy recipe because you can make your own Cajun seasoning blend with ingredients you’ve probably already got in your spice cabinet. Just be sure to drizzle plenty of Lee Kum Kee Sriracha Mayo over your po boy before tucking in. It’s that creamy, spicy sauce that gives the crunchy shrimp its final kick of flavor!

What You Will Need

Ingredients

  • 2 lbs. shrimp, peeled and deveined
  • vegetable oil, for frying
  • 4 french loaves, split lengthwise
  • 1 globe tomato, sliced
  • 2 cups shredded lettuce

Seasoning

  • 3 tsp. kosher salt
  • 2 tsp. paprika
  • 1 tsp. garlic powder
  • ½ tsp. cayenne pepper
  • ½ tsp. ground black pepper
  • 1 ½ cups all-purpose flour
  • 1 cup cornmeal

Sauce Mix

  • 1 cup buttermilk
  • 3 Tbsp. Lee Kum Kee Sriracha Chili Sauce

Dressing

  • ½ cup Lee Kum Kee Sriracha Mayo

Made with
Lee Kum Kee products

Bottle of Lee Kum Kee Sriracha Chili Sauce, a bold and spicy sauce ideal for adding heat to your favorite dishes

Sriracha Sauces, Chili Sauces

Sriracha Chili Sauce (Gluten Free & Non-GMO)
Bottle of Lee Kum Kee Sriracha Mayo, a creamy and spicy mayonnaise perfect for sandwiches, burgers, and dipping sauces.

Sriracha Sauces, Chili Sauces

Sriracha Mayo (Cage-Free Eggs & Gluten-Free)

How to make it

  1. In a small bowl, mix the kosher salt, paprika, garlic powder, cayenne pepper, and ground black pepper. Place the shrimp into a bowl and season it with half of the spice mix.

  2. In another bowl, add the remaining half of the spice mix, flour, and cornmeal. Whisk until combined. In a separate bowl, mix the buttermilk and Lee Kum Kee Sriracha Chili Sauce together. Pour enough vegetable oil into a pot so that it is 2 inches deep. Heat the oil to 350˚F.

  3. Working in batches, dip some of the shrimp into the buttermilk mixture. Allow any excess buttermilk to drip off, then place the shrimp into the flour mix. Make sure the shrimp is completely coated and dust off any excess flour. Place the shrimp into the oil and fry for about 3-4 minutes or until golden brown.
  4. Remove the shrimp from the oil and place them onto a baking tray lined with paper towels. Repeat steps 3-4 to cook the remaining shrimp.

  5. To assemble the po boys, spread 1-2 Tbsp. of the Lee Kum Kee Sriracha Mayo onto the bottom halves of the loaves. Add a few slices of tomatoes then some of the shredded lettuce. Place the desired amount of shrimp on top, then add a drizzle of additional Sriracha Mayo. Finish with the top half of the loaf and enjoy the shrimp po boy!

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