Spicy Shrimp Po' Boy With Chipotle Avocado Mayonnaise

Total Time
20mins
Prep
15 mins
Cook
5 mins

A twist on a New Orleans specialty.

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Ingredients

Nutrition

Directions

  1. Combine cumin, garlic powder, 1/4 teaspoon kosher salt, chili powder and olive oil together in a bowl. Place shrimp in the bowl and toss to coat.
  2. Combine avocado, mayonnaise, chipotle pepper, lime juice and 1/4 teaspoon kosher salt in a food processor. Pulse until smooth. If you like it chunkier, mash with fork until desired consistency.
  3. Place shrimp in a skillet over medium heat. Cook until pink and cooked through, about 5 minutes.
  4. Toast rolls, if desired. Spread chipotle avocado mayonnaise on the roll. Place lettuce leaves on the bottom half of the roll and place 10 shrimp on each sandwich.
Most Helpful

5 5

Tips: Double the recipe. Have lots of napkins, fingerbowls or wetwipes. Eat like a pig. These are amazing. Easy and quick even though the ingredients look long. What I did was use already cooked shrimp and just tossed them long enough to heat through and used ground chipotle iinstead of the chile itself.

5 5

I have had this in my "to try" file for quite a long time and was happy I made this tonight. Besides minimal prep and it is so easy to make, what I like best about this recipe is that I don't really care for food dipped in flour and fried. I was glad in this recipe that the shrimp were spiced and then sauteed without creating a batter. I actually had 3 leftover French rolls that I was trying to use up. I ended up using about a pound of shrimp, only increasing the spices and olive oil by a quarter or so, and making the mayo as indicated because I could tell it would make way more than the recipe needed (as it was I had leftover mayo). The chipotle avocado mayo was delightful, and as I already mentioned, I liked the way the shrimp were prepared. This made for a great dinner. I omitted the lettuce because I did not have any. Thanks for posting!