1. Prepare popcorn shrimp according to package directions.


2. Cut the rolls almost in half length-way and pull out some of the insides so the sandwich is not too bready.


3. Do not cut the sandwich totally through, as you want to keep a seam so the slaw and shrimp do not fall out.


4. Pack each roll full of slaw, top with crispy hot shrimp and drizzle with sweet chili glaze.



1. Add all slaw ingredients to a medium-sized bowl, toss to combine, and set aside in the fridge while your shrimp cooks



1 (14 ounce) package Gorton’s Popcorn Shrimp 

4 (6 inch) artisan rolls dusted with flour 

0.25 cup sweet chili glaze 



2 cups broccoli slaw mix 

1 cup thinly sliced napa cabbage 

2 green onions, thinly sliced 

2 tablespoons low sodium soy sauce 

2 tablespoons lime juice 

2 tablespoons minced cilantro 

1 tablespoon grated ginger 

1 tablespoon rice wine vinegar 

1 tablespoon brown sugar 

Drizzle olive oil or sesame oil 

Kosher salt and pepper, to taste

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Popcorn Shrimp

100% whole, tail-off Shrimp covered with a flavorful breading.

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