3 cups broccoli slaw mix (broccoli, carrots and red cabbage)
1 pound medium shrimp, peeled and deveined
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 poppy seed rolls, split, toasted, for serving
1 avocado, halved, seeded, peeled and thinly sliced
Instructions
1. In a large medium mixing bowl, whisk together Greek yogurt, mayonnaise, apple cider vinegar and sugar. Pour mixture over broccoli slaw and stir using until well-combined. Cover and place in the refrigerator for at least 1 hour.
2. Preheat oven to 400 degrees F. Place shrimp onto a parchment-lined 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.
3. Add roasted shrimp, broccoli slaw and avocado to split, warmed rolls.
Originally Submitted
7/10/2013
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