Recipe: Grilled Shrimp Po-Boy with Asian Slaw

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Published on: June 3rd, 2015

Grilled Shrimp Po-Boy with Asian Slaw

What's better than lighting up some charcoals on a beautiful sunny afternoon? Take some fresh seasoned shrimp and top it off with this spicy and light Asian-inspired slaw to cool down on a hot day. It's the perfect summertime treat. Recipe courtesy of Louisiana Cookin' Magazine

Grilled Shrimp
Serves 6

  • 2 tablespoons minced cilantro
  • 2 tablespoons sesame oil
  • 2 tablespoons seasoned rice wine vinegar
  • 2 tablespoons fresh lime juice
  • 1 tablespoon soy sauce
  • 1½ teaspoons sugar
  • ½ teaspoon seasoned salt
  • 3 pounds peeled and deveined large fresh shrimp
  • 1 cup mayonnaise
  • 1 tablespoon chile-garlic sauce (Sriracha)
  • 2 teaspoons whole-grain mustard
  • 1 teaspoon salt
  • 6 (10-inch) loaves French bread, split in half lengthwise and toasted
  • 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.

Asian Slaw
Yields 7

  • ¼ cup seasoned rice wine vinegar
  • ¼ cup vegetable oil
  • 1½ teaspoons sugar
  • 1 teaspoon chile-garlic sauce (Sriracha)
  • 1 teaspoon seasoned salt
  • ½ teaspoon ground coriander
  • 4 cups shredded napa cabbage
  • ½ (12-ounce) package broccoli slaw
  • 1 medium red bell pepper, cut into thin strips
  • ⅓ cup chopped green onion
  • 4 radishes, thinly sliced
  • 2 tablespoons chopped cilantro

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.


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