Spicy prawn “Po’boys” with lime-avocado sauce

Spicy prawn bo'boys with lime avocado sauce Easy Food
Serves 4
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
Baby gem lettuce, shredded
Tomatoes, sliced
Pickled gherkins, optional
Sriracha, optional

For the lime-avocado sauce:
1 avocado
4 tbsp light mayonnaise
4 tbsp plain natural yoghurt
½ lime, juice of
1pinch of salt

  1. Preheat the oven to 200˚C/180˚C fan/gas mark 4 and line a baking tray with parchment paper.
  2. 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.
  3. Meanwhile, prepare the sauce by placing the avocado, mayonnaise, yoghurt, lime juice and salt in a food processor. Whizz until smooth.
  4. 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.

Note: Crusty Baguettes can be used as an alternative to Soft Bread Rolls, if you wish.

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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