How to make it
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.
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.
Working in batches, dip some of the shrimp into the buttermilk mixture. Allow any excess buttermilk 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.
Remove the shrimp from the oil and onto a baking tray lined with paper towels. Repeat steps 3-4 to cook the remaining shrimp.
To assemble the po boys, spread 1-2 Tbsp. of the Lee Kum Kee Sriracha Mayo onto the bottom halves of the loaves. Add on 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 Lee Kum Kee Sriracha Mayo. Finish with the top half of the loaf. Enjoy!