Bang Bang Shrimp Po Boy

Bang Bang Shrimp Po Boy is a zesty twist to the classic, Cajun-inspired Shrimp Po Boy. Furthermore, this Po Boy is made using Sourdough French Bread and a few other simple ingredients that truly elevate this dish.

In addition, this Southern sandwich can be served during Mardi Gras or throughout the year! Finally, pair this with delicious sides such as Vegan Hush Puppies, Grit Cakes, or Air Fried Okra, and enjoy!

Bang Bang Shrimp Ingredients

• Shrimp
• Low-Fat Greek Yogurt
• Green Onion
• G Hughe’s Sweet Chili Sauce
• Yellow Bird Sriracha
• Coconut Aminos
• Sourdough French Bread

Making the Bang Bang Shrimp Sauce

1. First, in a glass prepping bowl, combine all of the ingredients.
2. Next, stir to combine the ingredients.
3. Finally, let the Bang Bang Shrimp Sauce sit in the refrigerator for approximately 15 minutes (longer if you have the time), prior to placing the shrimp into it. This will help the flavors develop.

“Frying” the Shrimp

1. First, take out the Ninja Air Fryer.
2. Next, “fry” the shrimp in batches for 6 minutes at 400 degrees Fahrenheit.
3. Then, place the shrimp into the Bang Bang Sauce and toss to coat it.
4. Finally, build the Bang Bang Shrimp Po Boy!

The Shrimp + The Bang Bang Sauce

Place the Raw Shrimp in the Air Fryer

The Air-Fried Shrimp are Ready!

Place the Shrimp Into the Bang Bang Sauce

It’s Time to Build the Bang Bang Shrimp Po Boy

Building the Bang Bang Shrimp Po Boy

Slicing and Toasting the Sourdough French Bread

1. First, take the Sourdough French Bread and slice it in thirds.
2. Then, slice each half in half.
3. Next, spread room-temperature butter on each side of the Sourdough French Bread halves.
4. Finally, toast the bread in the Air Fryer at 380 degrees for 4-5 minutes. Place the bread on a wire rack to cool prior to assembling the Po Boys.

Slice the Sourdough French Bread

Butter the Sides

Toast the Bread in an Air Fryer

Make the Coleslaw

1. First, while the bread is toasting, mix together the dry coleslaw mix.
2. Next, add a squeeze of lime or lemon juice, Cilantro, salt, and pepper, and stir until combined.
3. Finally, place the Coleslaw in the refrigerator prior to assembling the Po Boys. This will allow the flavors to mix together and the coleslaw to be a little colder (which I find to be better for this sandwich).

The Coleslaw (“The Crunch Factor”)

Assembling the Shrimp Po Boys

1. First, once the bread has toasted, remove it from the Air Fryer and place it onto a serving platter.
2. Next, top the buttered and toasted bread with the coleslaw.
3. Then, place 6-8 Bang Bang Shrimp onto each “halved” Sourdough French Bread loaf.
4. Next, “close” the other half of the Sourdough French Bread on top.
5. Finally, serve the Bang Bang Shrimp Po Boy immediately and enjoy!

Top the Toasted Bread with Coleslaw

Next, Place the Bang Bang Shrimp on the Top

Finally, Lay the Other Half of the Bread on Top and Enjoy!

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Bang Bang Shrimp Po Boy

Yield: 3 Shrimp Po Boys

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Bang Bang Shrimp Po Boy is a zesty twist to the classic, Cajun-inspired Shrimp Po Boy. Furthermore, this Po Boy is made using Sourdough French Bread and a few other simple ingredients that truly elevates this dish.

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Ingredients

• 1 lb. Shrimp, Shelled, and Deveined
• 3 tbsp. Low-Fat Greek Yogurt
• 3 tbsp. Green Onion, Chopped
• 1 1/2 tbsp. G Hughe's Sweet Chili Sauce
• 1/2 - 3/4 tbsp. Yellow Bird Sriracha
• 1 tbsp. Coconut Aminos
• 1 to 2 loaves of Sourdough French Bread (or store-bought)

Instructions

Making the Bang Bang Sauce

1. First, in a glass prepping bowl, combine all of the ingredients.
2. Next, stir to combine the ingredients.
3. Finally, let the Bang Bang Shrimp Sauce sit in the refrigerator for approximately 15 minutes (longer if you have the time), prior to placing the shrimp into it. This will help the flavors develop.

"Frying" the Shrimp

1. First, take out the Ninja Air Fryer.
2. Next, "fry" the shrimp in batches for 6 minutes at 400 degrees Fahrenheit.
3. Then, place the shrimp into the Bang Bang Sauce and toss to coat it.
4. Finally, build the Bang Bang Shrimp Po Boy!

Slicing and Toasting the Sourdough French Bread

1. First, take the Sourdough French Bread and slice it in thirds.
2. Then, slice each half in half.
3. Next, spread room-temperature butter on each side of the Sourdough French Bread halves.
4. Finally, toast the bread in the Air Fryer at 380 degrees for 4-5 minutes. Place the bread on a wire rack to cool prior to assembling the Po Boys.

Making the Coleslaw

1. First, while the bread is toasting, mix together the dry coleslaw mix.
2. Next, add a squeeze of lime or lemon juice, Cilantro, salt, and pepper, and stir until combined.
3. Finally, place the Coleslaw in the refrigerator prior to assembling the Po Boys. This will allow the flavors to mix together and the coleslaw to be a little colder (which I find to be better for this sandwich).

Assembling the Bang Bang Shrimp Po Boy

1. First, once the bread has toasted, remove it from the Air Fryer and place it onto a serving platter.
2. Next, top the buttered and toasted bread with the coleslaw.
3. Then, place 6-8 Bang Bang Shrimp onto each "halved" Sourdough French Bread loaf.
4. Next, "close" the other half of the Sourdough French Bread on top.
5. Finally, serve the Bang Bang Shrimp Po Boy immediately and enjoy!

Notes

If you do not have time to make Sourdough French Bread you can use store-bought French Bread. Fresh is best, but if it's a day old, it'll work too!

The Bang Bang Sauce and Coleslaw can be made up to a day in advance for this recipe, too! So, if you're a meal-prepper, go ahead and plan in advance!

Nutrition Information:

Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 390Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 320mgSodium: 1966mgCarbohydrates: 42gFiber: 2gSugar: 9gProtein: 43g