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Grilled Shrimp Po-Boy With Slaw

Grilled Shrimp Po-Boys With Slaws


Recipe Ingredients:


  • 2 Tbsp. minced cilantro
  • 2 Tbsp. sesame oil
  • 2 Tbsp. seasoned rice wine vinegar
  • 2 Tbsp. fresh lime juice
  • 1 Tbsp. soy sauce
  • 1 1/2 tsp. sugar
  • 1/2 tsp. seasoned salt
  • 3 lbs. peeled and deveined large fresh shrimp
  • 1 cup mayonnaise
  • 1 Tbsp. chile-garlic sauce (Sriracha)
  • 2 tsp. whole-grain mustard
  • 1 tsp. salt
  • 6 (10 inch) loaves French bread, split in half lengthwise and toasted
  • Asian Slaw, recipe follows

Asian Slaw:

  • 1/4 cup seasoned rice wine vinegar
  • 1/4 cup vegetable oil
  • 1 1/2 tsp. sugar
  • 1 tsp. chile-garlic sauce (Sriracha)
  • 1 tsp. seasoned salt
  • 1/2 tsp. ground coriander
  • 4 cups shredded Napa cabbage
  • 1/2 (12 oz.) package broccoli slaw
  • 1 medium red bell pepper, cut into thin strips
  • 1/3 cup chopped green onion
  • 4 radishes, thinly sliced
  • 2 Tbsp. chopped cilantro



  1. In a large resealable plastic bag, combine cilantro, sesame oil, vinegar, lime juice, soy sauce, sugar, and seasoned salt.
  2. Add shrimp and toss to coat. Refrigerate for 30 minutes.
  3. In a small bowl, combine mayonnaise, chile-garlic sauce, whole-grain mustard, and salt.
  4. 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.
  5. 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:

  1. In a large bowl, whisk together vinegar, oil, sugar, chile-garlic sauce, seasoned salt, and coriander.
  2. Add cabbage, broccoli slaw, bell pepper, green onion, radish, and cilantro; toss until evenly coated.

Asian Slaw makes 7 cups.

Cook/Prep Time: 45 Minutes
Servings: 6

Recipe courtesy of Photo courtesy of Hoffman Media. Used with permission.


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