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
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 – Avocado and Egg Sandwich, 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, Healthy Chicken Burrito Bowl, Chocolate Avocado Oatmeal Balls, Avocado Jalapeno Crema or Avocado Dinner Rolls.
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.
Can’t get enough sriracha in your life? Check out these – Honey Sriracha Chicken, Sriracha Cauliflower and Cashews, Baked Shrimp Rolls with Sriracha Ranch, Coconut Curry Shrimp, Fish tacos with Frozen Fish Sticks and Baked Bang Bang Cauliflower Tacos.
Frequently asked questions:
There are 641 calories in each sandwich.
The added tanginess of yogurt changes the taste of the sriracha sauce. Hence, we will highly recommend using only mayonnaise.
Sandwiches can be made two to three hours ahead without avocado. Add freshly sliced avocado just before eating.
More weeknight Shrimp recipes:
- Lemon Garlic Butter Shrimp Pasta
- Firecracker Shrimp
- Healthy Shrimp Bowl
- Recipe for Buttered Shrimp
- Chili Lime Shrimp with Rice
- Shrimp and Broccoli Stir Fry
- Spicy Shrimp Tacos
- Air Fryer Shrimp with Breading
- Shrimp Alfredo Pasta <—- in instant pot
- Honey Walnut Shrimp Ramen Noodles
- Coconut Curry Shrimp <—- 20 minute recipe (more 20-minute meals)
- 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
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!!
Ingredients
Spicy Shrimp
- 1 pound raw shrimp, peeled, deveined and patted dry (31 to 40 count)
- 1 teaspoon chili powder
- 1 teaspoon cornstarch
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper powder
- 1/4 plus 1/8 teaspoon salt (or to taste)
- 2 tablespoons vegetable oil, for cooking
Sriracha mayo
- 1/2 cup mayonnaise
- 1 to 2 teaspoons sriracha sauce
- 1 teaspoon lime juice
- 1 large garlic clove, grated
- 1/4 teaspoon salt
Addional ingredients
- 5 burger buns
- 2 tablespoons butter, room temperature
- 2 to 3 medium avocados, sliced
- 2 tomatoes, sliced
- lettuce leaves, as required
Instructions
Make Spicy Shrimp
1. Toss shrimp and all other ingredients (under spicy shrimp, except vegetable oil) together in a bowl and let marinade for about 30 minutes (if pressed for time, then continue right away).
2. Heat vegetable oil in a medium non-stick skillet over medium-high heat. When hot, place half the shrimp in a single layer, cook for 2 to 3 minutes, turn over and continue cooking for another minute or two, until full cooked but still tender. Transfer shrimp to a plate and continue cooking with remaining shrimp.
Make Sriracha Mayo
Stir all sriracha mayo ingredients together in a bowl.
Toast Buns
Spread a thin layer of butter on both the cut sides of burger buns and place them (buttered side down) on a moderately hot skillet and cook until golden brown (you don't need to toast other side).
Assemble Sandwiches
1. Spread some sriracha mayo on both the cut sides of a bun and fill them with about 6 to 8 shrimps, followed by sliced avocado, tomato and lettuce.
3. Repeat process to make remaining sandwiches.
Serve immediately.
Notes
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.
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 641Total Fat: 47gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 35gCholesterol: 136mgSodium: 1155mgCarbohydrates: 38gFiber: 10gSugar: 6gProtein: 20g
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