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Quick Bang Bang Shrimp Po Boy Sandwich
Youssef Hb

Quick Bang Bang Shrimp Po Boy Sandwich

Crispy fried shrimp in a zesty, tangy Bang Bang sauce served on a toasted hoagie roll with spicy mayo slaw. Southern fusion flair with textures and bold flavors.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Creole/Southern Fusion
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 pound large peeled and deveined shrimp
  • 1 cup buttermilk (or milk + 1 tbsp lemon juice)
  • 1 cup all-purpose flour (gluten-free blend optional)
  • 1/2 cup mayonnaise
  • 1/4 cup sweet chili sauce
  • 1 tbsp sriracha (optional)
  • 1 tsp honey (adjust to taste)
  • Cornstarch (for coating)
  • Paprika (for coating)
  • Garlic and onion powder (for coating)
  • Cayenne pepper (for coating)
  • Salt and pepper to taste
  • Vegetable oil (for frying)
  • Hoagie rolls (4)
  • Lettuce
  • Tomatoes
  • Pickles

Method
 

  1. Pat shrimp dry and submerge in buttermilk; let rest 10 minutes
  2. Whisk flour, cornstarch, paprika, garlic/onion powders, cayenne, salt, and pepper
  3. Heat 1 inch vegetable oil in a skillet over medium-high until 350°F
  4. Dredge shrimp in coating, shaking off excess; fry in 2 batches 2–3 minutes per side
  5. Drain fried shrimp on paper towels or wire rack
  6. In a bowl, whisk mayonnaise, sweet chili sauce, sriracha (if using), and honey
  7. Taste and adjust sauce: add honey for sweetness or chili sauce for heat
  8. Toast hoagie rolls
  9. Layer lettuce, tomatoes, pickles, and 6 shrimp per sandwich
  10. Drizzle 2 tbsp Bang Bang sauce per sandwich before serving

Notes

Chill breading mix for better adhesion
Use wire rack for even drainage
Adjust sauce spiciness with more chili sauce or sweetness with extra honey
Leftover shrimp work well in salads or tacos
For dairy-free alternative, replace buttermilk with commercial non-dairy yogurt