Why Make This Recipe
Shrimp Po’ Boy with Avocado Remoulade is a delightful twist on a classic sandwich. This recipe combines the crispy texture of shrimp with the creamy goodness of avocado remoulade, making it a tasty meal for lunch or dinner. It’s easy to prepare and bursting with flavor, giving you a taste of Louisiana right in your own kitchen.
How to Make Shrimp Po’ Boy with Avocado Remoulade
Ingredients:
- 1 baguette (I like sourdough)
- 1/2 cup avocado remoulade (recipe follows)
- 1 avocado (pitted, peeled, & sliced)
- 1 cup lettuce (shredded)
- 1/2 cup red cabbage (shredded)
- 1/4 cup candied jalapeños
- 1 pound shrimp (grilled or fried)
- 1 lime
- Creole Seasoning (Tony Chachere’s) (Optional – to sprinkle over the sandwich)
For the Avocado Remoulade:
- 1 avocado (very ripe – peeled and pitted)
- 3/4 cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 1 tablespoon dijon mustard
- 1 tablespoon juice from candied jalapeños
- 1 dash hot sauce (plus more for serving with sandwiches)
Directions:
- Start by making the avocado remoulade. In a bowl, mash the ripe avocado. Mix in the mayonnaise, lime juice, lime zest, dijon mustard, juice from candied jalapeños, and hot sauce. Stir until smooth and set aside.
- Prepare the shrimp by either grilling or frying them until they are cooked through and golden brown.
- Slice the baguette lengthwise but do not cut all the way through. Toast it if you like a crispy texture.
- Spread half a cup of avocado remoulade on one side of the baguette.
- Layer the grilled or fried shrimp on top of the remoulade.
- Add avocado slices, shredded lettuce, red cabbage, and candied jalapeños.
- Optionally, sprinkle some Creole seasoning on top for extra flavor.
- Close the baguette and cut it into portions to serve.
How to Serve Shrimp Po’ Boy with Avocado Remoulade
Serve the Shrimp Po’ Boy warm with extra hot sauce on the side for those who like a kick. Pair it with a side of fries or a simple salad for a complete meal.
How to Store Shrimp Po’ Boy with Avocado Remoulade
If you have any leftovers, store the components separately. Place the shrimp, remoulade, and vegetables in airtight containers in the fridge. Use the baguette on the same day for best results. When ready to eat, reheat the shrimp and assemble the sandwich fresh.
Tips to Make Shrimp Po’ Boy with Avocado Remoulade
- Make the avocado remoulade in advance to let the flavors meld together.
- Use fresh shrimp for the best taste; frozen shrimp works too, just be sure to thaw them properly.
- Feel free to adjust the amount of candied jalapeños based on your spice preference.
Variation
You can switch out the shrimp for other proteins like fried oysters or soft shell crab if you want to try something different.
FAQs
Q: Can I use frozen shrimp for this recipe?
A: Yes! Just be sure to thaw the shrimp properly before cooking.
Q: Is there a vegetarian option for this recipe?
A: You can substitute the shrimp with fried eggplant or mushrooms for a tasty vegetarian version.
Q: How spicy is this Po’ Boy?
A: The spice level will depend on how many candied jalapeños you add and the type of hot sauce used. Adjust to your taste!
