TABASCO® Bang Bang Buffalo Shrimp Po-Boy

4.5 stars based on 6 votes.
6 ratings
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TABASCO® Buffalo Mayo

Tempura Batter

  • 1 quart soda water
  • 4 cups flour
  • 1 tablespoon salt

Shrimp Po-Boy

  • 30 large Gulf Shrimp, peeled and deveined, cut in half
  • 3 cups cornstarch
  • 2 cups TABASCO® Buffalo Mayo
  • 2 (12-inch) Leidenheimer Po-Boy Loaves
  • 1 head iceberg lettuce, sliced thin
  • 2 Creole tomatoes, sliced 1/4-inch thick (substitute local tomatoes in the off-season)
  • 20 sliced dill pickles
  • Salt


Prepare TABASCO® Buffalo Mayo: Reduce TABASCO® Buffalo Style Sauce by half in hot saucepan. Once cooled, whisk mayo and TABASCO® Buffalo Style Sauce together; mix well.

Prepare Tempura Batter: Mix all ingredients together; stir until batter is a smooth, thin consistency.

Prepare Shrimp Po-Boy: Coat shrimp in cornstarch and then tempura batter. Heat oil to 350° in heavy-bottomed pan; add shrimp; cook until nicely golden (about 4 minutes). Remove shrimp with slotted spoon; drain on paper towel. Sprinkle with salt immediately.

Toss shrimp with TABASCO® Buffalo Mayo in a stainless steel bowl. Slice po-boy loaf in half; layer shrimp, lettuce, tomato and pickles in roll. Repeat with remaining loaf. Wrap po-boys in butcher paper; slice in half and serve.

Makes 4 servings.

Created by Chef John Besh of Restaurant August, Besh Steak, Lüke, La Provence, Domenica, The American Sector, and Lüke San Antonio.

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  • Name: HarborGirl
    Date: November 7th, 2014
    OMG, but delish!!!
  • Name: Frank Booker-McGriff
    Date: July 19th, 2011
    my favorite by far ... thank you guys very much ... i'll test this out on my friends down the road ...