Shrimp and Avocado Po' Boys

Name: Shrimp and Avocado Po' Boys
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Cajun
Ingredients: 1 medium avocado; 1 1/2 teaspoons Dijon mustard; 1 teaspoon hot sauce (Tabasco or Crystal); Salt to taste; 4 soft French sandwich rolls (6- to 7-inch-long), split lengthwise; 1/4 cup mayonnaise; 1 1/2 pounds large uncooked shrimp (21 to 25 count), peeled, deveined, and tails removed; 1 teaspoon Old Bay Seasoning; 2 tablespoons vegetable oil; 2 cups shredded iceberg lettuce

Recipe GLPR3bdd4a34cd67f0

Cajun

Main Course

25 min

503 cal

Servings: 4

Stovetop

SNAP eligible

Crispy pan-seared shrimp topped with creamy avocado, tangy mustard mayo, and fresh lettuce on soft French rolls. A classic New Orleans-style sandwich that's light, satisfying, and packed with flavor.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

1 medium avocado

1 1/2 teaspoons Dijon mustard

1 teaspoon hot sauce (Tabasco or Crystal)

Salt to taste

4 soft French sandwich rolls (6- to 7-inch-long), split lengthwise

1/4 cup mayonnaise

1 1/2 pounds large uncooked shrimp (21 to 25 count), peeled, deveined, and tails removed

1 teaspoon Old Bay Seasoning

2 tablespoons vegetable oil

2 cups shredded iceberg lettuce

Directions

Combine the mayonnaise, Dijon mustard, and hot sauce in a small bowl, stirring until well blended. Season with salt to taste. Set aside.
Cut the avocado in half, remove the pit, and scoop the flesh onto a cutting board. Slice the avocado into thin, even strips.
Pat the shrimp dry with paper towels. Season evenly with Old Bay Seasoning and a pinch of salt.
Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the shrimp in a single layer and cook for 2 to 3 minutes until the underside is pink and opaque. Flip and cook the other side for 1 to 2 minutes more, until the shrimp are fully cooked and opaque throughout (internal temperature 145°F). Transfer to a plate.
Spread a generous layer of the mustard mayo on both sides of each roll.
Divide the shredded lettuce evenly among the four rolls, layering it on the bottom half of each.
Arrange the avocado slices over the lettuce on each sandwich.
Divide the cooked shrimp evenly among the four sandwiches, arranging them on top of the avocado.
Close each sandwich with the top half of the roll. Serve immediately with additional hot sauce on the side if desired.

Comments

Grocery List Plus Editorial Staff4.5

Shrimp and avocado po' boys nail the Charlotte advantage: Atlantic shrimp is local, available, and reasonably priced at every major chain. All ingredients are standard pantry or produce stock at Harris Teeter, Food Lion, Publix, Walmart, ALDI, or Kroger; no special trips required. At roughly $3.50-4.00 per sandwich, it's cost-effective, driven by affordable local shrimp and ordinary condiments. The 25-minute timer is honest for light frying and assembly, though home cooks should plan a minute or two extra for shrimp prep. The real limitation is same-night eating: fried shrimp and soft rolls don't reheat well, so this is strictly a fresh-supper dish.