Korean Style Shrimp Po-Boys with Kimchi Pickles

I have really enjoyed working with the delicious sauces that Lucky Foods sent me and this is my second entry for Lucky Foods' Blogger Recipe Contest!

Have you ever had Bang Bang Shrimp? They're crispy fried shrimp tossed in a creamy, spicy, sweet sauce that is absolutely addictive. That was my inspiration for this dish. Y'all know I love a po-boy too, so the idea for this recipe came together for me in no-time. I also need you to know that my son ate 3 of these in one sitting last night, so let that be your proof of how yummy these are!

Korean Style Shrimp Po-Boys with Kimchi Pickles

½ cup Lucky Foods Seoul Vegan Original Kimchi

½ cup sliced dill pickle chips, drained well

¾ cup Lucky Foods Seoul Kimchi Mayo

¼ cup sweet Thai Chili Sauce

2 Tablespoons honey

6 cups canola oil for frying

2 pounds large raw shrimp, shelled and deveined

1 cup buttermilk

1 cup cornstarch

2 (15 inch) French bread loaves

2 cups shredded iceberg lettuce

4 small tomatoes, sliced

2 Tablespoons sliced green onion

In a small mixing bowl stir together the kimchi and pickles. Set aside to marinade.

In a separate small mixing bowl whisk together the Lucky Foods Seoul Kimchi Mayo, Sweet Thai Chili Sauce and honey.

Pour the canola oil into a small Dutch oven fitted with a candy thermometer and place over medium high heat. Bring the heat to 375 degrees.

While the oil is heating, place the shrimp and the buttermilk in a small mixing bowl and toss so the shrimp are evenly coated. Remove the shrimp from the buttermilk, allow the excess to drain off and coat in the cornstarch. Working in batches, fry the shrimp until lightly brown, about 3-4 minutes, and place on a cooling rack placed in a large cookie sheet to drain the excess oil.

Once all the shrimp are fried, add them to a large mixing bowl along with 2/3 cup of the Kimchi Mayo mixture. Toss to coat the shrimp evenly. 

Slice the bread loaves in half, lengthwise and spread a thin layer of the remaining Kimchi Mayo mixture on both sides. Top each evenly with shredded lettuce, sliced tomatoes, and a generous amount of the shrimp. Sprinkle with green onions, slice into 6 portions and serve immediately with the kimchi pickles on the side.

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