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

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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.


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%


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


Soak skewers in water. Remove shell, tails and devein shrimp. Rinse thoroughly. Be sure to pat them dry.
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.
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.
Add sugar to round out tartness (if needed). Add salt and pepper to your liking.
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.
In the last minute, add the buns to the grill to toast.
To serve, add sauce, lettuce and shrimp to toasted bun. Top with sliced tomato, avocado and cilantro.