Miso-Shrimp Po' Boys

  • Total Time:
  • Servings: 6


  • Grilled Miso Shrimp
  • 3 cups chopped Napa cabbage
  • 1/2 cup chopped water chestnuts
  • 1/4 cup chopped cilantro leaves
  • 1 carrot, finely julienned
  • Salt and freshly ground black pepper
  • 6 ciabatta rolls, split

How to make this recipe

  1. On a work surface, chop the shrimp and scallions. Transfer to a large bowl and add the sambal mayonnaise, cabbage, water chestnuts, cilantro and carrot; season lightly with salt and pepper. Mound the shrimp salad on the ciabatta rolls, close the sandwiches and serve.

Contributed By Photo © Con Poulos Published June 2010

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472750 recipes/miso-shrimp-po-boys 2013-12-06T23:37:45+00:00 Grace Parisi spring|summer|grilling-barbecuing|barbecue-cookout|american|asian|sandwiches|6|fast|healthy|staff-favorite|weeknight-dinner|lunch june-2010,shrimp po'boy,shrimp salad,seafood salad,grilled shrimp,miso shrimp,Grace Parisi recipes,miso-shrimp-po-boys 472750

Aggregate Rating value: 5

Review Count: 2524

Worst Rating: 0

Best Rating: 5

Author Name: CookingInBoise

Review Body: Recipe makes no sense.  How do you make the sambal mayo and how much do you use?  Scallions in directions but not listed in ingredients.  How do you prepare the Miso Shrimp?  Perhaps that should be a link to a recipe?

Date Published: 2017-01-19