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Grilled shrimp sandwich with smashed avocado

Yields4 ServingsPrep Time15 minsCook Time10 minsTotal Time25 mins

Not quite Tex-Mex and not quite Cali-Mex, this healthy grilled shrimp sandwich borrows a little from both traditions.

Grilled shrimp sandwich with smashed avocado

 2 limes (juiced, 1 tablespoon of lime zest)
 1 tablespoon canola oil
 ½ cup cilantro, roughly chopped (divided)
 1 jalapeño, finely chopped
 1 clove garlic, finely chopped or grated
 ¼ teaspoon salt
 ¼ teaspoon black pepper
 ½ pound large shrimp, shelled and deveined
 5 ½ tablespoons butter or margarine
 2 avocados, smashed
 4 hoagie buns
 2 tablespoons green onions, finely chopped
 1 tomato, roughly chopped
 2 tablespoons queso fresco

Soak wood skewers in warm water for 20-30 minutes.


Marinate the shrimp
In a freezer bag (or resealable container), mix the lime juice, lime zest, canola oil, 1/4 cup cilantro, jalapeño, garlic, salt and pepper until the marinade is completely mix. Add the shrimp, seal the bag or container and marinate for at least 30 minutes in the refrigerator.


Skewer and grill the shrimp
Slightly pinch the shrimp between your fingers and thread the shrimp from the head to its tail, so it forms a "U" or horseshoe shape. Repeat for the remaining shrimp. Over a grill set to medium-high heat (around 375 degrees F), set each skewer about 4 inches over the grill and cook for 3 minutes on each side until the shrimp has turned pink and slightly opaque.


Toast and dress the sandwich
In a small mixing bowl, smash the avocado with a potato masher or fork, leaving some larger chunks. The texture should not be as smooth as guacamole but spreadable. Split the hoagies in half and butter each side. Place on the grill for 2-3 minutes until the hoagie starts to turn crispy and golden brown. Smear the smashed avocado on each half and add the shrimp. Garnish with the onions, tomatoes and cheese.

Nutrition Facts

Servings 0