Go Back
+ servings
Print Recipe
5 from 2 votes

Kung Pao Shrimp Po' Boys

Crusty baguettes are stuffed with a tangy Asian slaw, topped with saucy Kung Pao shrimp, and drizzled with a sweet chili aoili.
Servings: 4


For The Sandwich

  • 4 6" crusty baguette rolls
  • 2 cups cooked popcorn shrimp
  • 1/3 cup P.F. Chang's® Kung Pao sauce

For The Slaw

  • 1 small bag (about 2-3 cups) broccoli slaw mix
  • 1 cup thinly sliced Napa cabbage
  • 2 green onions, thinly sliced
  • 2 tbsp soy sauce
  • 2 tbsp lemon juice
  • 2 tbsp minced fresh cilantro leaves
  • 1 tbsp fresh grated ginger
  • 1 tbsp rice wine vinegar
  • 1 tbsp brown sugar
  • 1 tsp sesame oil
  • salt and pepper, to taste

For The Aoili

  • 1/2 cup mayonnaise
  • 2 tbsp sweet chili sauce
  • 1/2-1 tbsp hot chili sauce
  • 1 tbsp minced fresh cilantro leaves
  • 1 tbsp lemon juice


To Make The Slaw

  • In a medium-large tupperware, toss all of the ingredients together until evenly combined. Seal with a lid, and refrigerate until ready to use.

To Make The Aoili

  • In a small bowl, whisk together all of the ingredients until evenly combined and the sauce is smooth. Set aside.

To Make The Po' Boys

  • Cut a line down the middle of the top of your baguette, but don't cut the roll all the way in half. Use a sharp pairing knife to cut the sides of the slit into an oval shape. Use your fingers to pull out some of the bread in the middle making a nice pocket for the slaw and shrimp. Repeat until all the baguettes are ready.
  • In a small mixing bowl, toss the shrimp with the kung pao sauce until they're all evenly coated. 
  • Pack each baguette pocket with the chilled slaw. Generously top with kung pao shrimp. Drizzle the shrimp with the aoili, and serve.


recipe adapted from Nutmeg Nanny