Spicy Shrimp and Avocado Sauce Sandwich

When it comes to seafood I struggle to come-up with new recipes to keep things interesting.

And especially now in the lent season, I try to prepare flavorful fulfilling dishes. This week I wanted to prepare something healthy and fresh yet very easy and quick to cook and pack.

And what is easier than a sandwich recipe? I don’t think there is and everyone loves a good sandwich to grab for lunch at work.

I just prepare this easy three ingredients shrimp while meal prepping on Saturday and store in the fridge. And the next day when I wanted to assemble my sandwich, I wipe out the dressing in a minute, spread it on the sandwich, some lettuce extra shrimp sauce and the shrimps and we are good to go!

And let me tell you, I just finished eating it, it is amazing! If I want to describe it I one word: “FRESH”!

The sauce is so vibrant and healthy, it adds so much to the sandwich.

Crunchy whole grain baguette, fresh avocado sauce, spicy hot shrimp and some of the extra shrimp sauce …heaven!

It is maybe one of the best sandwich I made, I am obsessed!

you can check more of my shrimp recipe and seafood recipes on my blog!

and don’t forget to snap a picture when you try this recipe and tag me on my IG #annacookingconcept

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Spicy Shrimp and Avocado Sauce Sandwich

this spicy fresh shrimp sandwich is the perfect for your lunch box , that you can prepare in now time with easy healthy ingredients.

Servings 4 sandwiches

Ingredients

for the spicy shrimp:

• 750 g shrimp , peeled and deveined ^{see notes}
• ¼ cup butter melted, room temperature ^{(organic grass fed option if possible)}
• ½ cup hot sauce, I used sriracha chili hot sauce
• 1 small red chili, finely minced ^(optional)
• 1 tbsp chopped fresh dill
• salt and black pepper to season the shrimp

for the avocado sauce:

• 1 medium avocado, ripe
• ½ cup plain greek yoghurt ^{see notes}
• 1½ tbsp chopped fresh parsley
• 1½ tbsp chopped fresh dill
• ½ tsp sweet paprika
• ½ tsp onion powder
• 1 clove garlic , minced
• 2 tsp Worcestershire sauce
• 1 tsp red grape vinegar
• ¼ tsp black pepper
• ¼ tsp salt

for assembly :

• 4 whole wheat sandwich seeded buns ^{or any baguette of your choice}
• lettuce
• shrimp spicy sauce ^leftovers
• avocado sauce
• cheddar cheese, grated ^optional

Instructions

for the spicy shrimp:

• you can cook your shrimps in the oven or in a skillet on stove top. I prepared these ones in the oven. I cook the shrimps while meal-prep and store after they cool down in frdige to use later in my lunch sandwiches.
• STEP 01: turn on the broiler in the oven and let it preheat. meanwhile in a small glass bowl mix the hot sauce, melted butter, chili and dill until you have a smooth mixture . add 2 tbsp of this sauce to the shrimp and toss until all the shrimps are coated with the sauce, you can add one more tbsp of the sauce if needed to coat the shrimps well. store the sauce leftovers to use later in the sandwiches.
• STEP 02: spread the shrimp on a baking tray in one layer , don't overlap or crowd the shrimps. generously sprinkle some salt and freshly cracked black pepper on top of it and broil for 5 minutes on each side.

  If you are preparing the shrimp in a skillet or grill on stove top: preheat the grill or skillet on high heat , and grill shrimp on each side for 2 minutes until slightly golden brown.
• for the avocado sauce:
• STEP 03: just dump all the ingredients of the avocado sauce in a hand mixer or blender and pulse on high speed scrapping down the side when needed until you have a smooth creamy sauce. taste and season to taste for extra salt and pepper. store the sauce for up to 3 days in a sealed well container in the fridge.

for the assembly:

• STEP 04: if you used the broiler to cook the shrimps, when you finsih the shrimp, remove from tray and in the same tray toast your sandwich buns for extra texture and flavor. just cut the bun in the middle place the cut side down in the shrimp sauce and broil for 1 min then flip and toss for one more min till slightly crispy and golden brown of the edges.
• STEP 05: remove the buns , spread some of the avocado sauce evenly across the bottom of sandwich side . spread some of the shrimp spicy sauce on the other side . layer on lettuce, a sprinkle of cheddar cheese, place the shrimp in even layer accros the sandwich . close the sandwich and enjoy!!!!
• STEP 06 (OPTIONAL): you can before closing the sandwich broil the sandwich for one more minute to melt the cheese if you are eating the sandwich right away, but it is totaly optional. I usualy skip this step if I am packing the sandwich for next day lunch.

Notes

meal prep tips:  I usually cook the shrimp while meal prepping let them cool completely and store them in a sealed container in the fridge up to 4 days.and I store the remaining spicy sauce in sealed container in the fridge also. I wash the lettuce, drain, wrap in a clean kitchen towel and store in a zip-lock bag in the fridge.  the night before I want to take this sandwich for lunch I mix the avocado sauce to keep it fresh and assemble my sandwich, wrap it in some sandwich paper wrap and store in the fridge for the next day to take with to lunch. 

shrimps: you can use fresh raw shrimp , or you can also the freezer ones the raw ones or the half cooked ones all these options work well with this recipe. whatever you have in hand you can use. just thaw the shrimp well before you start your recipe. and you can also buy a big batch of raw fresh shrimp marinate in the spicy sauce and freeze for later to directly cook whenever you want. 

Greek yogurt: it is important to use a thick plain Greek yogurt in this recipe make sure it is not sweetened or flavored. you can also use what is known as “labneh” in lebanon it will have the same texture and taste but make sure you choose a brand that is not to salty and sour .

Author: annacookingconcept

Course: brunch, dinner, lunch, sandwich

Cuisine: American

Keyword: avocado, easy, healthy, lunch, sandwich, seafood, shrimp, spicyfood