Pickled Shrimp Po’ Boys with Spicy Avocado Slaw

Tangy pickled shrimp and a spicy, creamy slaw make a perfect pair in this po’ boy recipe.

Pickled Shrimp Po' Boys with Spicy Avocado Slaw
Makes 8
  • 1 cup distilled white vinegar
  • 1¼ teaspoons kosher salt, divided
  • 1 teaspoon sugar
  • 1 teaspoon ground cumin
  • ½ cup vegetable oil
  • 2 pounds cooked extra-large shrimp, peeled and deveined
  • 1 cup sliced sweet onion
  • 8 lime slices
  • 2 medium jalapeños, sliced
  • 2 Fresno peppers, sliced
  • 2 medium ripe avocados (about 5 ounces each), halved, pitted, and peeled
  • ½ cup mayonnaise
  • ½ teaspoon lime zest
  • 3 tablespoons fresh lime juice
  • 1 teaspoon Creole seasoning, or to taste
  • 1 (16-ounce) package coleslaw mix
  • ¼ cup chopped fresh cilantro
  • 8 (6-to 7-inch) pieces French bread, split and lightly toasted
  • Sliced jalapeño, sliced Fresno pepper, sliced avocado, chopped fresh cilantro, hot sauce, and lime wedges, to serve
  1. In a large bowl, whisk together vinegar, 1 teaspoon salt, sugar, and cumin. Whisk in oil in a slow, steady stream until combined. Add shrimp, onion, lime slices, jalapeño, and Fresno pepper, tossing to coat. Cover and refrigerate overnight.
  2. In a medium bowl, mash avocado until mostly smooth. Whisk in mayonnaise, lime zest and juice, Creole seasoning, and remaining ¼ teaspoon salt. Add coleslaw and cilantro, tossing to coat. Cover and refrigerate for 2 hours.
  3. Spoon about ½ cup coleslaw mixture on bottom half of each piece of bread. Top with 7 to 8 shrimp. Serve with jalapeño, Fresno pepper, sliced avocado, cilantro, and hot sauce. Squeeze a lime wedge over filling before serving.