Serves 4
25 min
Shrimp and Avocado Po' Boys
Recipe GLPR3bdd4a34cd67f0
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.
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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.
