450g raw prawns, peeled and deveined
1 tbsp olive oil
1 tsp paprika
1 garlic clove, crushed
Salt and black pepper
4 soft bread rolls or crusty baguettes
Baby gem lettuce, shredded
Pickled gherkins, optional
For the lime-avocado sauce:
4 tbsp light mayonnaise
4 tbsp plain natural yoghurt
Juice of ½ a lime
Pinch of salt
- Preheat the oven to 200˚C/180˚C fan/gas mark 4 and line a baking tray with parchment paper.
- In a medium bowl, combine the olive oil, paprika, garlic, salt and pepper. Add the prawns and toss to coat. Place them in a single layer on the prepared baking tray and bake for 8-10 minutes or until cooked throughout.
- Meanwhile, prepare the sauce by placing the avocado, mayonnaise, yoghurt, lime juice and salt in a food processor. Whizz until smooth.
- Spread the bread rolls with generous dollops of the lime and avocado sauce. Fill them with lettuce, slices of tomato and gherkins and top with baked prawns. Drizzle with Sriracha, if desired, and serve immediately.
Per serving: 484kcals, 21.6g fat (4g saturated), 39.9g carbs, 7.2g sugars, 32.7g protein, 5.6g fibre, 0.515g sodium
A Po’boy is a traditional submarine sandwich from Louisiana.
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