Shrimp Sandwich with Avocado and Broccoli Slaw
This sandwich combines a homemade broccoli slaw, fresh avocado and roasted shrimp!
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.