Imagine, if you will, fresh Gulf shrimp, juicy and aromatic with coriander and lime, combined with all the pickled goodness of a banh mi sandwich, slathered with a spicy-sweet mayonnaise and enveloped in a po’boy bun. This is the Vietnamese-inspired po’boy that we fell in love with in New Orleans’s French Quarter and the one we’re sharing here today. Without the fried trappings of a traditional shrimp po’boy, this take is lighter, more piquant, and much easier to recreate at home than its namesake. Shrimp po’boys are a staple of New Orleans cuisine. Whether they are assembled from fried, pickled, or steamed shrimp, you’ll find them everywhere, from fine-dining restaurants to sidewalk carts and even the back of bars. And everyone in town has their favorite spot—the place that makes the best shrimp po’boy. This recipe is inspired by one such place: Killer Poboys was started in the back of …