Imagine, if you will, fresh Gulf shrimp, juicy and aromatic with coriander and lime, combined with all the pickled goodness of a banh mi sandwich, slathered with a spicy-sweet mayonnaise and enveloped in a po‘boy bun. This is the Vietnamese-inspired po’boy that we fell in love with in New Orleans’s French Quarter and the one we’re sharing here today.
Without the fried trappings of a traditional shrimp po'boy, this take is lighter, more piquant, and much easier to recreate at home than its namesake.
Shrimp po‘boys are a staple of New Orleans cuisine. Whether they are assembled from fried, pickled, or steamed shrimp, you’ll find them everywhere, from fine-dining restaurants to sidewalk carts and even the back of bars. And everyone in town has their favorite spot—the place that makes the best shrimp po'boy.
Vietnamese-Style Shrimp Po'Boy
Serves 4- 1 medium English cucumber, peeled and julienned (about 1 1/2 cups)
- 1 cup peeled and julienned daikon radish (about 4 ounces)
- 1 cup peeled and julienned carrots (about 3 1/2 ounces, from about 3 carrots)
- 1 medium jalapeño pepper, seeded and minced (about 1/4 cup)
- 1/2 cup rice vinegar
- 1/2 cup water
- 1/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 cup mayonnaise
- 1 tablespoon Sriracha hot sauce
- 1/8 teaspoon fish sauce
- 1 1/2 pounds (21 to 25) uncooked large shrimp, peeled and deveined
- Finely grated zest and juice of 1 medium lime (1 tablespoon zest; 3 tablespoons juice)
- 1 teaspoon kosher salt
- 1/2 teaspoon ground coriander
- 2 tablespoons olive oil
- 4 (6- to 7-inch-long) soft French or Vietnamese sandwich rolls, split lengthwise
- Small handful fresh cilantro, coarsely chopped
Combine the cucumber, daikon, carrots, and jalapeño in a medium bowl. Add the vinegar, water, sugar, and salt and toss to combine well. Set aside while preparing the remaining sandwich components, stirring occasionally.
Whisk all the ingredients together in small bowl. Cover and refrigerate until you are ready to build the sandwiches.
Pat the shrimp dry with paper towels and place in a large bowl. Add the lime zest, lime juice, salt, and coriander and toss to combine.
Heat the oil in a large frying pan over medium-high heat until shimmering. Add the shrimp in an even layer and cook, stirring rarely, until pink, opaque and just cooked through, 2 to 3 minutes.
Recipe Notes
Daikon substitutes: Jicama or regular radishes would be adequate substitutes if you have trouble finding daikon. Jicama has a similar crunchy texture but lacks the spicy bite of a radish.Make ahead: The pickles and mayonnaise can be made up to two days in advance and stored in the refrigerator.