Spicy Shrimp Po' Boy With Chipotle Avocado Mayonnaise

Total Time
20mins
Prep 15 mins
Cook 5 mins

A twist on a New Orleans specialty.

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

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.

MarraMamba January 23, 2012

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!

Dr. Jenny July 28, 2013