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Shrimp Po' Boy Bao + Wasabi Remoulade Slaw


Chewy, crispy, crunchy, tangy, spicy, salty, buttery- what more could you want? Taking a helping hand from the grocery store, this non-recipe recipe takes you from nothing to everything in about ten minutes. No bao? Swap out steamed buns for tortillas or Italian rolls.

 

In a large bowl

2 cups red cabbage, shredded

3/4 cups carrots, shredded

1 red onion, thinly sliced



In a medium bowl

1/2 cup (113g) mayo

1 teaspoon capers

1 teaspoon celery seed

1 teaspoon spicy Dijon mustard

1-2 tablespoons of your favorite hot sauce

Squeeze of a 1/4 lemon

Salt and pepper



On the sidelines

8 bao, steamed

About 4 cups or so of popcorn shrimp, store-bought

 

1

In a medium bowl, whisk together the mayo, capers, wasabi paste, lemon juice, and a good pinch of salt and pepper. Add in the cabbage, carrots, and onion and toss to combine. If you're in a hurry, you can easily swap in a bag of store-bought coleslaw mix.


2

Prepare the popcorn shrimp according to the instructions on the package. We want the shrimp to be super crunchy to balance the soft pillows of bao and the snap of the slaw, so I recommend frying the shrimp or using an air fryer if you have one.


3

Prepare the bao according to the instructions on the package. Pro tip- I use the steaming basket that came with my rice cooker. It's quick, easy to clean, and foolproof (even for me).


4

When ready to serve, gently open the bao, add a mound of shrimp, and top with a heap of slaw. Serve immediately.



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