Shrimp Avocado Sandwich

Spicy Shrimp Avocado Sandwich is made with flavorful skillet cooked shrimp, zesty sriracha mayo, mashed avocado and all the sandwich fix-ins. No more boring lunch or dinner!!

With the kids doing remote schooling and adults working from home with totally different schedules, hot lunches have been real stressful. So, I create “build your own meal” options, where every component is ready on the kitchen counter to be assembled during their respective lunch times.

This sandwich is a great candidate for such lunch. It is easy to make, great at room temperature and everybody gets to customize however they want.

Shrimp Avocado Sandwiches are :

• Spicy
• Zesty
• Flavorful
• Quick and easy
• Customizable
• Delicious
• Great for meal prep

Main components:

Spicy shrimp filling – An easy yet tasty skillet cooked shrimp that is chockfull of flavor.

Sriracha mayo – Spicy, garlicky, tangy and creamy sauce

Burger buns – Toasted goes a long way

Other sandwich fix ins – Sliced avocado, tomato and lettuce

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How to make shrimp sandwich?

First, make shrimp filling – Toss shrimp with spices and salt, cook in a non-stick skillet in two batches and transfer.

Second, make sriracha mayo – Stir mayo with sriracha, lime juice, grated garlic and salt.

Third, toast buns – Spread a thin layer of butter on both the cut sides of burger buns and place them on a moderately hot skillet and cook until golden brown.

Finally, assemble sandwiches – Spread sriracha mayo on both the cut sides of burger buns, fill with shrimp, sliced avocado, tomato and lettuce.

More sandwich ideas – Garlic Bread Grilled Cheese Sandwich, Breakfast Croissant Sandwich, Rotisserie Chicken Salad Sandwich or Cucumber Sandwich.

Expert tips:

Marinade shrimp if possible – Toss shrimp with spices and place in the refrigerator for about 30 minutes. This helps the shrimp to get much more flavorful.

Add sriracha to your liking

To thaw frozen shrimp – Place shrimp in a large bowl and fill the bowl with cold or room temperature water. Let it sit for about 10 minutes until thawed (the time will depend on the quantity of shrimp) and then drain and pat dry with paper towels.

Don’t overcook shrimp. Cook just until shrimp is curled into a C.

I have a weakness for avocado and one of my favorite ways to kick start any day with with hot fried runny egg and sliced avocado sprinkled with salt and red pepper flakes. It is delicious in both sweet and savory recipes, some of my favorites include – Avocado Chocolate Truffles, Mexican Style Avocado Toast, Baked Barbecue Chicken Meatballs,  Chocolate Avocado Oatmeal Balls, Avocado Jalapeno Crema or Avocado Dinner Rolls.

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Make ahead instructions –

Shrimp and sriracha mayo can be made and stored in the refrigerator (in seperate containers) for 2 to 3 days. Bring shrimp to room temperature before assembling sandwiches.

Frequently asked questions:

More weeknight Shrimp recipes:

Shrimp and Broccoli Stir Fry

Spicy Shrimp Tacos

Shrimp Alfredo Pasta <—- in instant pot

Honey Walnut Shrimp Ramen Noodles

Coconut Curry Shrimp <—- 20 minute recipe

Garlic Butter Shrimp and Rice in Instant Pot

Instant Pot Shrimp Pasta with Tomato Cream Sauce <—– reader favorite

Tuscan Shrimp and Spinach Soup <—- another reader favorite

or more shrimp recipes

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