Chili-Lime Shrimp Sandwich with Mango Pico de Gallo and Avocado Mayonnaise
This recipe for Chili-Lime Shrimp Sandwich with Mango Pico de Gallo and Avocado Mayonnaise is my contribution to this month’s Fish Friday Foodies theme of Fish or Seafood Sandwiches. Check it out, along with all the other recipes linked in my post.
For May, Sue at Palatable Pastime came up with the theme of Fish or Seafood Sandwiches. Since we just returned from two weeks at the beach and since Cinco de Mayo fell while we were away, I have had this spicy shrimp sandwich on my brain!
This sandwich is super simple to prepare, too! I peeled, de-veined and dried the shrimp; then I sprinkled it with chili-lime spice and cooked it for two minutes in a non-stick skillet with a little bit of lime juice.
The Pico de Gallo is just tomatoes, mango, red onion, jalapeno, cilantro, lime juice and some salt. For the avocado mayonnaise, all you have to do is mash some fresh avocado in with some prepared mayonnaise. Or, if you don’t want to do that, just spread some guacamole right on the toasted bread!
Presto! You’ve go a supper that is quick, doesn’t heat up the kitchen and is super tasty!
I hope you’ll try it!
P~
- 12 jumbo shrimp (15-20 count), peeled, de-veined, dried
- 1 teaspoon chili-lime seasoning
- 2 teaspoons fresh lime juice
- 2- 6 inch baguettes, toasted then cut
- mango Pico de Gallo - recipe follows
- avocado mayonnaise - recipe follows
- Place the prepared shrimp in a small bowl.
- Add the chili-lime spice and toss to coat evenly.
- Heat a non-stick skillet over medium heat.
- Add the lime juice to heat.
- Add the shrimp, allow to cook about 45 seconds.
- Turn the shrimp and continue to cook for about another minute.
- Remove from the heat to prepare the sandwiches.
- For each baguette, add avocado mayonnaise on each side of the bread.
- On the bottom add 2 tablespoons of mango Pico de Gallo, 6 of the shrimp and another tablespoon of the Pico.
- Serve immediately.
- ½ cup diced mango (this is about 1 cheek - the fat side of the mango)
- ½ cup diced tomato
- 1½ teaspoons red onion
- 2 tablespoons fresh lime juice
- 1 tablespoon minced fresh jalapeno
- 1 tablespoon minced fresh cilantro leaves
- salt and freshly ground black pepper, to taste
- Combine all the ingredients in a small bowl, stir to combine.
- Allow to sit for about 20 minutes before using.
- ½ cup prepared mayonnaise (I use Duke's)
- 1 fresh avocado, peeled, pitted and mashed
- 1 teaspoon fresh lime juice
- Combine the ingredients in a bowl and stir to combine. I love leaving chunks of avocado, but you can make yours smooth by mashing it well.
Be sure to check out all the other fish and seafood sandwiches below!
Mango Pico de Gallo….now that’s what I’m talking about. Great recipe Paula.
Thanks so much, Wendy!
This is a perfect summer sandwich!
Thank you, Sue! It really is…it takes so little time to cook, there’s no heating up the kitchen! Thanks again for hosting a great theme! P~
What a fresh and delicious sounding sandwich! Love the flavor combination!
Thank you so much, Karen! The mango pico de gallo was a perfect touch with the chili lime spice! P~
That looks so good. I’m so lucky I can go and get fresh shrimp right from the shrimp boats, and I think I need to make this soon. Love the combo of shrimp and chili lime seasoning.
Thanks so much, Sid! You really are lucky to get such great fresh shrimp! I buy Key West jumbos at a local market, but they have been flash frozen. I hope you will try it! <3 P~
Love all these bright flavors!
Thank you, Caroline! They were delightful. <3 P~
Mango Pico de Gallo is my favorite and love these sandwich made with it.
Thank you! It was a great combination! <3