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Shrimp Hoagie Sandwich

Shrimp Hoagie Sandwich
Judy Joo

Chef notes

This dish is inspired by a few different famous sandwiches. It has some elements of a po' boy, it's a bit like a banh mi and is sort of similar to a submarine sandwich. The juicy shrimp and spicy sriracha give it a savory flavor and the bright tomato and red onion add a cool freshness. It's a well-balanced dish that's easy to prepare and fun to eat.


  • 1 sub sandwich roll
  • 4 tablespoons butter, divided
  • 1/2 pound leftover Ginger-Soy Shrimp (recipe linked above)
  • Salt and freshly ground black, pepper to taste
  • 1 tablespoon mayonnaise
  • 1/2 teaspoon sriracha
  • 1/2 tomato, sliced
  • 1/2 small red onion, sliced and soaked in water for 10 minutes
  • 4 leaves butter lettuce
  • 1 tablespoon fried onions



Split the roll and spread the insides on both sides generously with about 2 tablespoons butter. Heat up a non-stick skillet and fry the roll split open to brown the inside. Remove from heat and place bread in a low warm oven.


Heat up a nonstick skillet over medium-low heat. Melt the remaining butter in the pan and toss in the shrimp, season with a little salt and pepper to taste, and warm through. Remove from pan and set aside.


Mix the mayonnaise and the sriracha together in a small bowl.


Spread sriracha mayo on one side of the bread, and layer in the sliced tomatoes, red onion, lettuce and fried onions. Grind a bit of fresh black pepper to finish. Serve immediately.