Shrimp Sandwich with Avocado and Broccoli Slaw
This sandwich combines a homemade broccoli slaw, fresh avocado and roasted shrimp nestled in a freshly baked roll.
Happy weekend everyone! Do you all have special plans? I just watched the first 30 minutes of The Walking Dead so I’m sure I’ll be catching up on that all weekend. I’ll be having nightmares of zombies but for some reason, I can’t stop watching it.
So other than freaking myself out with the crazy-looking zombies gorging on human carcass, Jason and I have plans to take our 5-year old niece to her dress rehearsal for ballet. We’ll be one of those annoying “parents” who squish their way in the studio to get a front row seat to watch Sherman twirl and do her cute little ballet moves in her adorable outfit. Yes, she is the cutest one in the class, and no, I am not biased. Well, maybe just a little bit.
In the meantime, I will leave you with these sandwiches for the weekend. They involve roasted shrimp, freshly sliced avocado and a simple broccoli slaw that wonderfully complements all of the fun flavors and textures of the sandwich. You can most certainly use your bread of choice but I highly recommend a freshly baked roll as the quality of the bread is just as important as all of the ingredients, if not more. And if anything, be sure to make two sandwiches for yourself – one will definitely NOT be enough.
Shrimp Sandwich with Avocado and Broccoli Slaw
Ingredients
- 1 pound medium shrimp, peeled and deveined
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper, to taste
- 4 poppy seed rolls, split, toasted, for serving
- 1 avocado, halved, seeded, peeled and thinly sliced
For the broccoli slaw
- ¼ cup plus 2 tablespoons Greek yogurt
- ¼ cup plus 2 tablespoons mayonnaise
- 3 tablespoons apple cider vinegar
- 1 tablespoon sugar, or more to taste
- 3 cups broccoli slaw mix
Instructions
- To make the broccoli slaw, whisk together Greek yogurt, mayonnaise, apple cider vinegar and sugar, to taste in a medium bowl. Pour mixture over broccoli slaw and stir using a rubber spatula until well combined. Cover and place in the refrigerator for at least one hour.
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Place shrimp onto prepared baking sheet. Add olive oil, salt and pepper, to taste, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes.
- Serve sandwiches on rolls with broccoli slaw, avocado and roasted shrimp.
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