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Spicy Shrimp Sandwich with Chipotle Avocado Mayonnaise

Spicy shrimp sandwich with an Chipotle Avocado spread so good you could eat it by the spoonful. A great way to kick up your lunch routine! 

I will be the first one to admit that I am not a huge sandwich person. My husband loves them. He loves sub sandwiches, turkey sandwiches, roast beef sandwiches, meatloaf sandwiches, meatball sandwiches…I could go on and on. I on the other hand am not a huge fan. I mean, they are fine but it has got to be a real break from the norm to get me to love a sandwich. So when I say that after making and eating this sandwich I dreamed about it and craved it for the next few days, its kind of a big deal.

Not to be confused with the more classic shrimp po’ boy, this shrimp sandwich is a bit different. The spicy shrimp, the creamy chipotle avocado mayonnaise, the crunchy bread and crisp lettuce is enough to make anyone a sandwich fan.

Spicy shrimp sandwich on blue plate.


CUMIN/GRANULATED GARLIC/SALT/CHILI POWDER: These spices make up the seasoning blend for the shrimp. If you don’t have granulated garlic you can substitute garlic powder. If you have garlic salt, omit the additional salt.

OLIVE OIL: To cook the shrimp in.

SHRIMP: Medium to large shrimp work great for this recipe. If you need to know how to prep the shrimp follow my easy guide for how to peel and devein shrimp.


MAYONNAISE: Yes avocado is pretty creamy but adding the mayo to it gives it just a touch more creaminess and it toally works!

CHIPOTLE PEPPER IN ADOBO SAUCE: You can find these in the international or hispanic section of most grocery stores. You’ll only need one or two for this sauce so save the others for other recipes like these Honey Chipotle Slow Cooker Ribs.

LIME JUICE: For a touch of acidity in the sauce.

FRENCH ROLLS: You can also use hoagie rolls or any other roll that you prefer.

LETTUCE: To add some cool crunch to the sandwich.

Overhead photo of ingredients needed to make shrimp sandwich.


It’s pretty easy to get this shrimp sandwich on your table! These easy step by step photos and instructions will show you exactly how easy it is!

STEP #1: Season the shrimp with cumin, garlic, salt and chili powder.

STEP #2: Use a food processor to make the chipotle avocado mayonnaise. I like this mini one from KitchenAid.

STEP #3: Cook the shrimp. This is only going to take about 5 minutes. Shrimp cooks very quickly. Try not to overcook them!

STEP #4: Assemble the sandwiches. You can toast the bread if you want then spread the avocado mayo on both pieces of bread top with shrimp and lettuce.


The sandwich itself and the shrimp should be eaten the day that they are made. The sauce however can be stored in the refrigerator and will last a couple of days.

So if you LOVE sandwiches you’ve got or if you’re like me and are just “meh” on them, you’ve got to try this Spicy Shrimp Sandwich, it will be one of your new favorites!

Looking for more shrimp recipes? Try these!

These Shrimp Tacos with Cilantro Lime Sour Cream Sauce have been one of my most popular recipes for years!

Crunchy Cajun Popcorn Shrimp are a hit with kiddos and adults alike!

This Shrimp Linguine with Tomatoes and Zucchini is one of my favorite pastas of all time!

Note: This post was originally written in 2010. It was updated with new photos, nutrition information and tips in 2022.

Spicy shrimp sandwich on blue plate.

Spicy Shrimp Sandwich

Spicy shrimp sandwich with a spread so good you could eat it by the spoonful. A great way to kick up your lunch routine.
5 from 3 votes
Prep Time 10 mins
Cook Time 5 mins
Course Main Dishes
Cuisine American
Servings 4 Servings
Calories 571 kcal



  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon chili powder
  • 2 teaspoons olive oil
  • 1 pound medium shrimp about 20 shrimp peeled and deveined
  • 1 avocado pitted and diced
  • 1/2 cup mayonnaise
  • 1 chipotle pepper
  • 1 teaspoon lime juice
  • 1/4 teaspoon kosher salt
  • 4 french rolls
  • 4 romaine lettuce leaves


  • 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.
  • Combine avocado, mayonnaise, chipotle pepper, lime juice and 1/4 teaspoon kosher salt in a food processor. Pulse until smooth.
  • Place shrimp in a skillet over medium heat. Cook until pink and cooked through, about 5 minutes.
  • 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. Serve.


The avocado sauce will keep covered in the refrigerator for a couple of days. 
Nutrition information for estimation purposes only. 


Calories: 571kcalCarbohydrates: 40gProtein: 30gFat: 33gSaturated Fat: 5gPolyunsaturated Fat: 14gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 194mgSodium: 906mgPotassium: 631mgFiber: 6gSugar: 6gVitamin A: 2571IUVitamin C: 7mgCalcium: 100mgIron: 12mg
Tried this recipe?Mention @lifesambrosia or tag #lifesambrosia!
Keywords: chipotle, mayonnaise, Prawns, sandwich, shrimp

Leave a Comment

Recipe Rating

  • Reply
    June 3, 2024 at 4:21 pm

    5 stars
    HI Des,
    Oh my Wow were these ever good. loved the spice blend that went on the shrimp and absolutely loved the avocado dressing. I have a Big Green Egg so that is where I cooked the shrimp in a cast iron skillet. The only change was serving them on a regular hot dog bun, not as much bread. This is definitely a keeper. Thanks

    • Reply
      June 4, 2024 at 9:55 pm

      Yay! Thanks, Diane! I am so happy to hear that you enjoyed it. :)

  • Reply
    July 7, 2023 at 2:04 pm

    5 stars
    Great recipe!! Used habanero pepper I had on hand, the first time & it was delicious. Used chipotle pepper the 2nd time & still liked it, but not as much.

  • Reply
    April 19, 2018 at 3:16 pm


    • Reply
      April 19, 2018 at 8:51 pm

      You’re welcome!

  • Reply
    Bernardo Adame
    March 26, 2018 at 7:49 am

    5 stars
    Followed the recipe to a T and it was awesome. I had to add fresh red onion, cilantro, parsley, sliced tomatoes, and a squirt of lime/lemon juice to the sandwich and it was pure HEAVEN!!

  • Reply
    February 17, 2015 at 2:57 pm

    Im making these tonight but instead of shrimp im using fish that i alredy had in freezer i just cut it into thin strips.cant wait to try them.

  • Reply
    April 12, 2013 at 9:41 pm

    DELICIOUS! Can see myself using this flavour combo on chicken too. So so tasty.
    I used frozen prawns, but thawed them very quickly in a bowl of water before seasoning and such. Came together so quickly, and yet made for really quite a posh lunch. Cheers for the recipe!

  • Reply
    February 12, 2013 at 6:06 pm

    OMG!! Seriously delicious! I will make these again!

  • Reply
    January 30, 2013 at 8:30 am

    This may qualify as a po’ boy vs just a sandwich…

  • Reply
    January 25, 2013 at 8:21 am

    Have you ever used frozen shrimp to make this? Suggestions for cooking time? Maybe just marinate and lightly saute–think that would work? Looks amazing. And, I LOVE sandwiches! I even prefer my salad as a sandwich….

    • Reply
      January 25, 2013 at 5:40 pm

      Margot- I’ve used frozen shrimp before and it worked just fine. :)

  • Reply
    January 21, 2013 at 1:29 pm

    Had everything to make the Chipotle Avacado Mayo. Used it on grilled boneless chicken, peppered bacon, and the mayo. DEElicious!! I added a half teaspoon of the chipotle sauce for a little added kick!!

  • Reply
    Kristi @cherryjasmine
    December 15, 2012 at 4:21 pm

    Wow – we tried this today and it was DELICIOUS! We used more chipotle peppers – but they were small, and we like it extra spicy. Thanks for a great recipe! It made our weekend.

  • Reply
    September 8, 2012 at 6:28 am

    I made this last night and realized last minute that I had forgotten the chipotle peppers. So instead I added more of all the seasoning to the may/avocado mix and a little bit of honey. It was delicious! I will def be making it that way again.

  • Reply
    August 17, 2012 at 7:36 pm

    I used to eat an avacado, shrimp, and jack cheese — since I’ve developed a dairy allergy this is a great recipe to get my kick of heat with shrimp and avacado – thanks!

  • Reply
    August 11, 2012 at 8:50 am


  • Reply
    March 28, 2012 at 2:25 pm

    I made these tonight for dinner, we just finished eating. They are absolutely FANTASTIC! Thanks for an easy, weeknight dinner, that even my kids loved.

  • Reply
    February 11, 2012 at 4:07 pm

    Made these for dinner last night – they are wonderful!

  • Reply
    February 9, 2012 at 4:50 pm

    I tried these tonight and I found the avo mayo combo to be amazing, but way too much for two sandwiches. I am on Weight Watchers and am always trying to bring the calorie count down on recipes. When I entered the original recipe it was 17 pts. After realizing that I only really wanted one tablespoon of the dressing on my sandwich, I got the point value down to 7. A very delicious and reasonable sammy! Thanks for a great sandwich idea!!!

  • Reply
    January 31, 2012 at 12:55 pm

    I made this last night; my husband and I LOVED it! I cut down on the lime to 1/2 and spiced up the shrimp just a little more but we will definitely make this again. Tried to Pin it but it wouldn’t let me :( Thanks so much for the great recipe!

  • Reply
    January 30, 2012 at 11:42 am

    Making this for Superbowl Sunday. Can’t wait!!

  • Reply
    January 29, 2012 at 1:57 pm

    does look fab’, especially the mayo. Reminds me of favorite appetizer we serve buffet style. Consider adding a teaspoon of honey. To intensify the flavor, refrigerate in bowl or bag up to 24 hours in advance.

  • Reply
    January 29, 2012 at 10:37 am

    What is the total fat content/saturated fat,and cholesterol count ? Thanks,Chris

  • Reply
    November 2, 2011 at 7:01 pm

    Deseree, great minds think alike! That’s so funny because I did serve them with Salt and Pepper Kettle chips along with some macaroni salad. Thanks for the suggestion. By they way, these were delicious, and my husband loved them too!!! I will definitely be making them again!!

  • Reply
    October 25, 2011 at 8:06 am

    This sounds delicious!! I’m going to make it for dinner tonight, but I’m having a difficult time trying to decide what to serve with it. Any suggestions?? Thanks!!

    • Reply
      October 25, 2011 at 5:51 pm

      This might be too late but I like to serve this with crispy kettle chips and corn for a quick weeknight dinner. Hope you enjoyed them!

  • Reply
    September 8, 2011 at 3:25 pm

    Came across this in a search on what to do with shrimp besides spaghetti.Good one and quick too had a 1 day old avocado and the blender ripened it Everyone was pleasantly surprised. Keep up the good work!

  • Reply
    September 8, 2011 at 10:45 am

    Made this for dinner the other night. It was great. A nice change from the fried shrimp poboys. I love, love, LOVE the Chipotle Avocado mayo! I couldn’t stop eating it. It is really good as a dip for tortilla chips. Thanks!

  • Reply
    June 27, 2011 at 3:33 pm

    I made this last night and it turned out wonderful! My husband and I loved it!! We live in New Orleans and this reminded me of Shrimp Po Boys, but so far this has been one our favorite shrimp sandwiches! I recommend this to everyone. Thank you so much for sharing this recipe.

  • Reply
    January 16, 2011 at 7:21 pm

    hey Des, I’d wandered over to the bread stick recipe, and forgot…, and left my comment there regarding the shrimp sandwich, oops….! :) ( Definitely, want to make those breadsticks, tho!) lol

    • Reply
      January 16, 2011 at 9:03 pm

      oh no oops! Sorry to read that you’re shrimp tasted funny. That is never good. That has happened to me a couple of times before too. Did you buy fresh or frozen?

  • Reply
    January 11, 2011 at 12:47 pm

    Thanks so much! Time to make dinner now :)

  • Reply
    January 10, 2011 at 7:58 pm

    Hi Tiny, yes the chipotle pepper is canned and I should have been a little clearer about the lime. Yes it’s just the juice. I’ll make that correction now. Thank you!

  • Reply
    January 10, 2011 at 7:13 pm

    Is the chipotle pepper canned? and when you say a lime do you mean the whole thing (skin and all) or just the juice?

  • Reply
    Hannah @ Bake 5
    December 31, 2010 at 1:52 am

    i saw this recipe somewhere else before. thanks for the reminder that i need to make these gorgeous subs!!

  • Reply
    Jazz Rules
    September 24, 2010 at 9:29 am

    I devour lobster rolls, but never thought to put shrimp in a sandwich! There is nothing better than shellfish! You just ‘made a bingo’ with this one.

  • Reply
    Matt Kay
    September 23, 2010 at 9:33 am

    This looks amazing. Your photo makes me want to bite right into it. It’s not helping that I’m about 30 minutes away from going for some lunch. :D

    I love that you put chipotle mayo on this. Great flavors!

    Matt Kay

  • Reply
    September 23, 2010 at 8:51 am

    This looks SO good! Can’t wait to try it out, I love hearty sandwiches!

  • Reply
    September 22, 2010 at 3:34 am

    YUMness! Also not the world’s biggest sandwich fan, but this just might convert me.

  • Reply
    September 21, 2010 at 5:32 pm

    Love this! Reminds me of a po boy.

  • Reply
    Chocolate Shavings
    September 21, 2010 at 1:25 pm

    I love the idea of a shrimp sandwich !

  • Reply
    September 21, 2010 at 7:45 am

    I am totally a sandwich person…this looks super tasty!

  • Reply
    September 21, 2010 at 5:56 am

    Looks so good. I wouldn’t be able to eat the bread, but I would happily just eat the shrimp and the avocado mayo. And yeah, I would have done a quality check (or three) too!

  • Reply
    megan @ whatmegansmaking
    September 21, 2010 at 5:20 am

    oh my, this looks so good! I love the way you describe that dressing – incredible!

  • Reply
    hannah (thepastrykook)
    September 21, 2010 at 1:15 am

    you, my friend, just made me a bigger sandwich fan. This looks phenomenal!

  • Reply
    September 15, 2010 at 6:20 am

    this looks amazing! I will definitely be making these soon- Love your blog!

  • Reply
    September 8, 2010 at 2:20 pm

    I love chipotle!… but how much of avocado? 1 is ok?

    • Reply
      September 8, 2010 at 6:31 pm

      Thanks everyone! Tamara- 1 avocado is enough. If you want it a little spicier add 2 chipotle peppers. Hope this helps!

  • Reply
    Jenn's Food Journey
    September 8, 2010 at 5:06 am

    The sandwich looks wonderful! I love the combination of chipotle and avocado, what a great idea!

  • Reply
    September 7, 2010 at 7:01 am

    With a sandwich this beautiful I think you could make anyone into a sandwich fanatic. I love the flavor choices and we are fortunate in being able to find ripe avocados at Safeway every day (large Hispanic population in our neighborhood).

  • Reply
    September 7, 2010 at 6:56 am

    Oops! Updated. Thanks Jason :)

  • Reply
    September 7, 2010 at 6:37 am

    Where’s the chipotle peppers in the ingredient list?

  • Des

    Hey! I'm Des!

    Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.

    Read more »

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