A golden-crisp shrimp sizzles in a skillet as I flip it with a sense of satisfaction. This sandwich, born from a long lunch break, is my shortcut to comfort food. The ‘_Bang Bang Shrimp Po Boy_’ is a 20-minute meal that balances heat, creaminess, and crunch—a staple at Eminent Recipes for its simplicity and flavor.
Perfect for busy weeknights or impromptu gatherings, it pairs tender shrimp in a buttermilk-battered crust with a house-made spicy-sweet sauce. Customize with toppings and enjoy the same bakery-fresh quality in your kitchen.
| Prep Time | 10 minutes |
|---|---|
| Cook Time | 6-8 minutes |
| Total Time | 20 minutes |
| Servings | 4 |
| Difficulty | Easy |
| Cuisine | Southern |
Why This Recipe Works
The first time I tasted freshly fried shrimp with the tangy Bang Bang Sauce, I knew it had to evolve into a sandwich. A po’ boy feels indulgent, but its construction requires none of the rotisserie or deep-fryer. Double-dipping the shrimp in buttermilk then the seasoned flour-cornstarch mix creates an impossibly crispy exterior without greasiness.
The sauce uniifies southern heat and Asian sweetness, avoiding any pork-based substitutions. Just mix mayonnaise, chili sauce, and sriracha—a revelation even for spice skeptics.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Large shrimp | 1 lb, peeled/deveined | Swap with rock shrimp if needed |
| Buttermilk | 1 cup | Use low-fat milk with 1 tbsp apple cider vinegar |
| All-purpose flour | 1 cup | Can mix with 3/4 cup panko |
| Cornstarch | 1/2 cup | Essential for extra crispiness |
| Paprika | 1 tsp | Smoked for extra flavor |
Step-by-Step Instructions
Phase 1: Soak and Season
- Place shrimp in a bowl with buttermilk, cover, and refrigerate for minimum 10 minutes.
- Whisk flour, cornstarch, paprika, garlic/onion powders, cayenne, salt, and pepper in separate bowl.
Phase 2: Fry to Golden
- Heat 1-inch vegetable oil in skillet to 350°F.
- Dredge each shrimp in mixture, shaking off excess, then fry for 2-3 minutes per side until all-over golden.
- Transfer to paper towel-lined plate to drain.
Phase 3: Sauce and Serve
- Whisk mayonnaise, sweet chili sauce, sriracha, and honey until smooth.
- Toasted hoagie rolls layered with lettuce, sliced tomatoes, pickles, and 3-4 shrimp per roll.
Chef Tips for Perfect Results
- Scrape shrimp directly from milk to flour mixture, without rinsing acidic residue—this keeps the coating adhered.
- Use a serrated tongs for flipping delicate shrimp in hot oil. Even shallow frying can make shrimp fragile.
- Toast the rolls briefly—30 seconds in oven at 375°F crisps them enough to hold filling without sogginess.
- Deposit sauce on bottom half only to reduce pooling in the bread. Add to the top right before serving.
Common Mistakes to Avoid
- Under-seasoned flour: Double-check spice ratios to avoid bland shrimp. Paprika is bold enough to be measurable in source.
- Crowded pan: Fry in two batches so shrimp maintains crispness. Overlapping causes steam, making shells soggy.
- Skipped toasting
Quick Bang Bang Shrimp Po Boy Sandwich
Ingredients
Method
- Combine shrimp and buttermilk in a bowl; refrigerate for at least 10 minutes.
- In separate bowl, whisk flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and pepper.
- Heat 1-inch vegetable oil in a skillet to 350°F (375°F for cast iron). Dredge shrimp in flour mixture, shaking off excess, then fry 2-3 minutes per side until golden. Transfer to paper towels to drain.
- Whisk mayonnaise, sweet chili sauce, sriracha, and honey for sauce. Toast hoagie rolls and layer with shrimp, lettuce, tomatoes, pickles, and 2-3 tbsp sauce.
Notes
Let shrimp sit at room temperature 5 minutes before frying for even cooking.
Use zucchini slices as a gluten-free roll substitute.
Sauce can be made 1 day ahead—add 1 tsp rice vinegar for brightness.