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Healthy Mexican-Style Po’Boy Shrimp on Adobo Chili Yogurt Sauce

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Description

Spicy, smokey chipotle adobo yogurt sauce tamed by smooth avocados, fresh cilantro and tomatoes. complemented by garlic-ky lime-y shrimp on a toasted whole wheat (or multi-grain) bun.

Nutrition

Calories (per serving)403
Total Fat18 g28%
Saturated Fat2 g10%
Monounsaturated Fat10 g
Polyunsaturated Fat2 g
Trans Fat0 g
Cholesterol140 mg47%
Sodium665 mg28%
Potassium306 mg9%
Total Carbohydrate36 g12%
Dietary Fiber3 g11%
Sugars4 g
Protein23 g47%

Ingredients

1/2 cup plain, Greek yogurt
1 tbsp lime juice
1/2 tsp lime zest
1/4 tbsp onion powder
1/2 tbsp adobo chili sauce (from the can)
1 seeded, chopped chipotle chili in adobo sauce
salt and pepper to taste
pinch of sugar (if needed)
1 lb jumbo shrimp, shell removed, deveined
2 tbsp olive oil
3 tbsp lime juice
5 minced garlic cloves
1/2 tsp cumin
salt and black pepper to taste
sliced avocado (for topping)
sliced tomato (for topping)
fresh cilantro (for topping)
shredded iceberg lettuce (for topping)
multi-grain or whole wheat sub rolls/buns
lime wedges to serve
* Click to ingredient to choose one

Directions

1
Soak skewers in water. Remove shell, tails and devein shrimp. Rinse thoroughly. Be sure to pat them dry.
2
Combine 2 tbsp olive oil, minced garlic, 3 tbsp lime, salt, pepper and cumin in a bowl. Generously coat the shrimp and let them sit while you prepare dressing.
3
Blend yogurt, adobo sauce, adobo chilis, 1 tbsp lime juice, lime zest and salt and pepper. Give it a taste. If too spicy, add more yogurt.
4
Add sugar to round out tartness (if needed). Add salt and pepper to your liking.
5
Oil the grill in preparation for the shrimps. Skewer the shrimps, 4-5 per skewer. Be sure to leave space between the shrimps so they cook all around nicely. Add shrimps to grill and cook 2-3 minutes each side.
6
In the last minute, add the buns to the grill to toast.
7
To serve, add sauce, lettuce and shrimp to toasted bun. Top with sliced tomato, avocado and cilantro.