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.
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.
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.
RickyApril 19, 2018 at 3:16 pm
DesereeApril 19, 2018 at 8:51 pm
Bernardo AdameMarch 26, 2018 at 7:49 am
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!!
MarleneFebruary 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.
penelopeApril 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!
LeahFebruary 12, 2013 at 6:06 pm
OMG!! Seriously delicious! I will make these again!
yoshiJanuary 30, 2013 at 8:30 am
This may qualify as a po’ boy vs just a sandwich…
MargotJanuary 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….
DesereeJanuary 25, 2013 at 5:40 pm
Margot- I’ve used frozen shrimp before and it worked just fine. :)
CarleenJanuary 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!!
Kristi @cherryjasmineDecember 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.
LaurenSeptember 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.
AmandaAugust 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!
FATHER OF GODAugust 11, 2012 at 8:50 am
MY WIFE IS OUT BUYING THE INGREDIENTS WE’RE MISSING TO MAKE THIS RIGHT NOW, CAN NOT WAIT! WOOOOOOO!!!!!!!!!!!!!!!!!!!!!!!!!!!! DINNERRRRRRRR!
JenniferMarch 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.
GingerFebruary 11, 2012 at 4:07 pm
Made these for dinner last night – they are wonderful!
JenniferFebruary 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!!!
DominiqueJanuary 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!
FayeJanuary 30, 2012 at 11:42 am
Making this for Superbowl Sunday. Can’t wait!!
WilburJanuary 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.
ChrisJanuary 29, 2012 at 10:37 am
What is the total fat content/saturated fat,and cholesterol count ? Thanks,Chris
TiffanyNovember 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!!
TiffanyOctober 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!!
DesereeOctober 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!
RobSeptember 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!
JennySeptember 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!
SandyJune 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.
JeanneJanuary 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
DesereeJanuary 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?
TinyJanuary 11, 2011 at 12:47 pm
Thanks so much! Time to make dinner now :)
DesereeJanuary 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!
TinyJanuary 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?
Hannah @ Bake 5December 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!!
Jazz RulesSeptember 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.
Matt KaySeptember 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!
NadiaSeptember 23, 2010 at 8:51 am
This looks SO good! Can’t wait to try it out, I love hearty sandwiches!
MarisaSeptember 22, 2010 at 3:34 am
YUMness! Also not the world’s biggest sandwich fan, but this just might convert me.
NhiroSeptember 21, 2010 at 5:32 pm
Love this! Reminds me of a po boy.
Chocolate ShavingsSeptember 21, 2010 at 1:25 pm
I love the idea of a shrimp sandwich !
TaylorSeptember 21, 2010 at 7:45 am
I am totally a sandwich person…this looks super tasty!
fooddreamerSeptember 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!
megan @ whatmegansmakingSeptember 21, 2010 at 5:20 am
oh my, this looks so good! I love the way you describe that dressing – incredible!
hannah (thepastrykook)September 21, 2010 at 1:15 am
you, my friend, just made me a bigger sandwich fan. This looks phenomenal!
ccaSeptember 15, 2010 at 6:20 am
this looks amazing! I will definitely be making these soon- Love your blog!
TamaraSeptember 8, 2010 at 2:20 pm
I love chipotle!… but how much of avocado? 1 is ok?
DesereeSeptember 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!
Jenn's Food JourneySeptember 8, 2010 at 5:06 am
The sandwich looks wonderful! I love the combination of chipotle and avocado, what a great idea!
StephenCSeptember 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).
DesereeSeptember 7, 2010 at 6:56 am
Oops! Updated. Thanks Jason :)
JasonSeptember 7, 2010 at 6:37 am
Where’s the chipotle peppers in the ingredient list?