Mimic a shrimp salad sandwich easily with this quick and easy lunch recipe. This tasty seafood hoagie with avocado and carrot is ready in just 15 minutes.
1 10 ounce frozen cooked, peeled shrimp, thawed and coarsely chopped
2 avocados, pitted, peeled, and chopped
½ cup purchased shredded carrot
⅓ cup bottled coleslaw salad dressing
4 hoagie buns
Lemon wedges (optional)
In a large mixing bowl combine shrimp, avocados, carrot, and dressing.
Halve hoagie buns. Using a spoon, slightly hollow out bottoms and tops of hoagie buns, leaving 1/2-inch shells. Discard excess bread or save for another use. Toast buns.
Spoon shrimp mixture into hoagie buns. Serve with lemon wedges.
Better Homes & Gardens may receive compensation when you click through and purchase from links contained on