Korean Style Shrimp Po Boys
Craving an Asian Fusion type of sandwich? This Shrimp Po Boy was influenced by two cultures in one sandwich. You'll get a taste of Korean from the gochujang mixed in with shrimps, stuffed with red lettuce leaves, into a toasted Filipino garlic buttered Pan De Sal bun that’s split top open!
Ingredients
- 1 1/2 cup medium shrimps, cooked & deveined
- 3 lettuce leaves
- 3 Pan de Sal buns
- 3 pats of unsalted butter, divided
- 2 stalks of green onions, chopped
- Garlic powder
- Organic coconut oil spray
SAUCE
- 1 tbsp Lucky Foods Gochujang
- 4 tbsp ketchup
- 1 tbsp honey
- 1 clove garlic, minced
- 1 tbsp coconut aminos
- 1 tsp chili flakes
- 1 tbsp of #SelfLove
Instructions
- In medium high heat, spray the frying pan with coconut oil. Cook shrimps for 3-4 minutes. Add all the sauce ingredients on the shrimp and turn heat down to medium. You’ll want the shrimps to soak the sauce. The sauce will thicken and that’s when you know the shrimps are done. Set aside.
TOASTING THE BUNS
- Make a slit on top of each pan de sal bun. Place one pat of butter in between and sprinkle garlic powder. Air fry at 340F for 1-2 mins or until golden brown. Set aside.
BUILD IT!
- Grab one pan de sal bun and open it. Lay one piece of lettuce leaf inside, followed by a tablespoon of shrimps. Sprinkle with green onions. Continue the same process with the next two. Serve and Enjoy!
Notes
- If you do not have pan de sals buns, use french bread or dinner rolls.
- You will have extra sauce. Perfect to dip the po boys in!
Nutritional information for the recipe is provided as a courtesy and is an approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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