A New Orleans favorite, this hefty sandwich is typically served on a baguette. Combine mango with chilled shrimp, rather than the customary fried shrimp, for a fresh take on tradition.

Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary

25 mins
1 hr
1 min
1 hr 26 mins


Ingredient Checklist


Instructions Checklist
  • Remove and discard shrimp tails, if any are present. Coarsely chop shrimp.

  • In a medium bowl combine shrimp, papaya or mango, mayonnaise, serrano or jalapeno pepper, green onion, lime peel, lime juice, salt, and black pepper. Cover and chill up to 1 hour.

  • Cut baguette into 4 equal-size rolls. Slice in half lengthwise. Remove some of the bread from the bottom half of each roll, leaving a thick shell. Place rolls, cut side up, on broiler pan or baking sheet; broil 3 to 4 inches from heat for 1 to 2 minutes or until toasted. Place lettuce leaf on bottom of each roll. Spoon shrimp mixture onto lettuce; sprinkle with coconut. Place top half of roll on shrimp mixture. Makes 4 sandwiches.

Nutrition Facts

681 calories; fat 25g; cholesterol 235mg; saturated fat 5g; carbohydrates 78g; mono fat 3g; poly fat 11g; insoluble fiber 5g; sugars 14g; protein 35g; vitamin a 923.2IU; vitamin c 28.9mg; thiamin 0.6mg; riboflavin 0.4mg; niacin equivalents 7.5mg; vitamin b6 0.2mg; folate 32.3mcg; vitamin b12 1.7mcg; sodium 1136mg; potassium 484mg; calcium 161.5mg; iron 7.6mg.