Texas Sriracha Shrimp Po Boy with Broccoli Slaw
8-10 bamboo skewers, soaked in water for 30 minutes
1 pound medium-large shrimp, peeled and deveined
½ cup Stubb’s Texas Sriracha Anytime Sauce
1 tablespoon chili sauce
½ teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon honey
¼ teaspoon each salt and black pepper
½ cup mayonnaise
3 tablespoons stone ground or spicy mustard
2 tablespoons Stubb’s Texas Sriracha Anytime Sauce
2 tablespoons rice vinegar
1 teaspoon prepared horseradish
½ teaspoon each salt and black pepper
1 (10-ounce) package broccoli slaw
1 (10-ounce) package cabbage slaw
1 small red bell pepper, thinly sliced
5 radishes, thinly sliced
4 Hoagie rolls, toasted (if desired)
Arrange about 5-6 shrimp onto each skewer and place in a 13 by 9-inch baking dish. Set aside.
In a small bowl stir together Stubb’s Texas Sriracha Anytime Sauce, chili sauce, garlic powder, onion powder, honey, salt and black pepper, to form marinade. Pour marinade over shrimp and marinate for 30 minutes to one hour.
After marinating, preheat an outdoor grill or indoor grill pan to medium-high heat. Oil the grill grates to prevent the shrimp from sticking. Remove shrimp from marinade and discard leftover marinade. Grill shrimp for 2 minutes per side, cooking until shrimp become pink in color.
Meanwhile, make broccoli slaw by stirring together in a large bowl the broccoli slaw, cabbage slaw, bell peppers and radishes. Set aside.
In a small bowl, stir together mayonnaise, mustard, Stubb’s Texas Sriracha Anytime Sauce, rice vinegar, horseradish, salt and black pepper to form coleslaw dressing. Pour the dressing over the prepared coleslaw mixture and toss to combine.
To serve, top bottom half of the hoagie roll with ½ cup of the prepared broccoli slaw. Top slaw with 5-6 shrimp. Serve immediately.
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