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A refreshing and satisfying sandwich loaded with creamy mashed avocado and succulent shrimp, brightened with a hint of lime and cilantro. Perfect for a quick, healthy, and delicious lunch.
Cook the Shrimp
Prepare the Avocado Base
Combine the Filling
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A refreshing and satisfying sandwich loaded with creamy mashed avocado and succulent shrimp, brightened with a hint of lime and cilantro. Perfect for a quick, healthy, and delicious lunch.
This california recipe takes 20 minutes to prepare and yields 4 servings. At 513.66 calories per serving with 33.43g of protein, it's a beginner-friendly recipe perfect for lunch or brunch.
Assemble and Serve
Add 1 finely minced jalapeño or 1 teaspoon of sriracha to the avocado mixture for a touch of heat.
Swap cilantro for fresh dill or parsley for a different flavor profile.
Serve the filling in a croissant, brioche bun, or a whole-wheat wrap instead of sourdough bread.
Substitute the shrimp with an equal amount of cooked, flaked crab meat or shredded chicken.
Ensure you use a plant-based or dairy-free mayonnaise to make the recipe suitable for those with dairy restrictions.
Avocados are an excellent source of monounsaturated fats, which are known to support heart health by helping to reduce bad cholesterol levels.
Shrimp provides high-quality, low-fat protein that is essential for building and repairing tissues, supporting muscle growth, and keeping you feeling full and satisfied.
Shrimp is a good source of Omega-3 fatty acids and choline, while avocados provide healthy fats, all of which are vital nutrients for maintaining cognitive health and brain function.
A single Shrimp Avocado Sandwich contains approximately 550-650 calories, depending on the type of bread and amount of mayonnaise used. It's a nutrient-dense meal.
Yes, it is a very healthy option. It provides lean protein from shrimp, healthy monounsaturated fats from avocado, and fiber from the bread and vegetables. It's a well-balanced meal perfect for lunch.
The sandwich is best served fresh to prevent the bread from getting soggy. However, you can prepare the shrimp salad filling a few hours in advance. Store it in an airtight container in the refrigerator with plastic wrap pressed directly on the surface to minimize browning.
The key is to add acidic lime juice to the avocado immediately after mashing. Storing the prepared filling with plastic wrap pressed directly against its surface also helps by limiting its exposure to air.
Fresh or frozen raw shrimp (size 31-40 count per pound) that are peeled and deveined are ideal. This size is perfect for getting tender, bite-sized pieces once cooked and chopped.
Absolutely! Using pre-cooked shrimp is a great time-saver. Just make sure they are chilled, then chop them and add directly to the avocado mixture in Step 3.