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These lighter Shrimp Po Boys with Avocado Mango Slaw are a game changer.

Lighter Shrimp Po Boys with Avocado Mango Slaw | @hbharvest

I know that’s saying kind of a lot, but honestly, these are really good. So much flavor, so many textures, and actually pretty good for us too, for real. Instead of breading and frying the shrimp, like in a traditional po boy, I seared them in a skillet with lots of spices and a little olive oil. Sure, they’re not breaded and fried, but I swear all the favor is still there and I actually think I prefer the shrimp minus the bread. I mean, you can really taste all the spices this way.

And then as if the shrimp was not enough, I of course had to add a slaw. But a sweeter one to balance out the spices, because you know that’s the way I like to do things. Sweet and spicy. Always and forever.

Lighter Shrimp Po Boys with Avocado Mango Slaw | @hbharvest

Lighter Shrimp Po Boys with Avocado Mango Slaw | @hbharvest

Lighter Shrimp Po Boys with Avocado Mango Slaw | @hbharvest

I feel like I have been excited to share these po boys with you for weeks. I mean, I only made them a week ago, but I’ve been thinking them up for a while now, and with Mardi Gras approaching I figured now was the time to share! Plus, it’s Wednesday, and Wednesdays usually need a sandwich like this one. I mean, what’s not to love about a loaded, healthified shrimp po boy mid-week?!

I know I’m all about it. Obviously.

Normally, I’m not big on making sandwiches, but only because I always have such a hard time photographing them. I dunno why, but they’re just really tricky for me. BUT, I decided these po boys were worth the stress of trying to make the photos work. As it turned out, they actually weren’t that bad…bonus! I blame the pretty avocado and mango slaw. They made my day a lot easier…and more delicious!

Sidenote: I also avoid hamburger recipes because oh my gosh, I cannot take a pretty photo of a burger for the life of me. Plus, my thought on the burger is that it’s pretty good as is. Bun, meat, plenty of cheese, hopefully an avocado, and finish with a bun. Some things just don’t need to be messed with…although I do…and I’m sure will continue to do so. 🙂

Lighter Shrimp Po Boys with Avocado Mango Slaw | @hbharvest

Anyway, back to these yummy po boys.

The shrimp is seasoned up with a little creole seasoning, which I think is probably the star of the spices, that and the smoked paprika. The two together add an insane amount of flavor. I also add a lot of cayenne for an extra hit of heat, so be warned, the shrimp is spicy. If you’re not into spicy, just tone down the amount of cayenne in the shrimp.

Seeing as I made the shrimp spicy, I wanted to balance the heat with a sweet slaw. You guys know that I am mango obsessed and the combo of shrimp + mango + avocado, was just too good to pass up. It might not be classic southern style, but hey, it’s really freaking good.

To keep things on the light and healthy side, I like to used greek yogurt in place of mayo. Again, not traditional, but you really cannot tell the difference, and if I’m being honest, I really hate mayo…but my brother, who may or may not be reading this, loves mayo and begs me to make him YUM YUM sauce to eat with this Korean BBQ every time he’s in town. <– I am determined to fool him one day with a mayo-less YUM YUM sauce. Hee, hee, hee…hope he’s not reading!

Lighter Shrimp Po Boys with Avocado Mango Slaw | @hbharvest

Possibly the best part about this recipe though…the fact that it is SO easy. I’m talking dinner in under thirty minutes. YESSS. If you want, you can prep the shrimp in the morning and let it marinate all day for added flavor, but it’s definitely not necessary.

So, what do you think? After yesterday’s pizza on Facebook Live, healthy Po Boys tonight?

Yes, yes, let’s!

Lighter Shrimp Po Boys with Avocado Mango Slaw | @hbharvest

Lighter Shrimp Po Boys with Avocado Mango Slaw

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 po boys
Calories Per Serving: 507 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Avocado Mango Slaw


  • 1. In a medium bowl, combine the shrimp, creole, paprika, cayenne, garlic powder, onion powder, thyme and olive oil. Let sit while you make the slaw or place in the fridge up to overnight. 
    2. Make the slaw. In a small bowl, combine the yogurt, hot sauce, lemon juice, paprika, and a pinch each of salt and pepper. Taste and adjust spices to your liking. In a large bowl, toss together the cabbage, mango, avocado, and cilantro. Add 2-3 tablespoons of the yogurt sauce, gently tossing to combine. Reserve the remaining yogurt for serving. 
    4. Heat a large skillet over medium high heat. Add the shrimp in a single layer and cook, stirring once or twice until the shrimp have turned pink and are cooked through. 
    5. To assemble. Divide the shrimp among the hoagie rolls and drizzle with yogurt sauce. Top with slaw. Enjoy!
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Lighter Shrimp Po Boys with Avocado Mango Slaw | @hbharvest

ps. My brother is majorly shaking his head at me for using yogurt in place of mayo. <–sorry not sorry.

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  1. 5 stars
    Made these tonight and we loved them!! My husband said it was better than po boys he ate in NOLA. The slaw makes it

    1. Hi Michelle,
      Love to hear that this recipe was a hit, thanks for making it and sharing your feedback! 🇺🇸xTieghan

    1. Hey Aly,
      Sure, that would work well for you! Please let me know if you give the recipe a try, I hope you love it! xx

  2. 5 stars
    These had amazing flavor! This recipe was right on target and was exactly what I hoped it would be! Thank you for sharing this with the world.

  3. 5 stars
    These were fabulous! The spice of the shrimp with the cool sweetness of the mango, the creaminess of the avocado, the crunch of the cabbage, the cool tanginess of the slaw base; it was fantastic! Perfect for summer!

  4. 5 stars
    Made these the other night… delicious! Added romaine to the buns for some extra crunch. The flavor of the shrimp was so yummy!

  5. I’ve been digging through recipes since my wife has been begging me to finally prepare a shrimp dish at home, and I think this is the one. Being a newbie, is there a specific type of shrimp you recommend using for this recipe?

    1. HI! I just like to use wild caught shrimp, if you can find them peeled, that makes things much easier. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  6. I am totally making these as tacos tonight. (So they’re gluten free).

    I’ll post it in my instagram story and tag you, Tieghan.

  7. Love the combination of the herbs and spices against the creaminess of the avocados and the freshness of the mango. Delicious. Elinor x

  8. OMG… right now it is 6pm on a Friday night in LA, and I am starving. I tried licking the screen, but that did not satiate!!! Love the pictures and the cajun touch. Plus the twist of avocado and mango, delish.

  9. Made this for lunch today and it was so good! Have enough left for my husband and I for dinner. So full but already excited for the leftovers

  10. Soooooo…O.M.G. Just cleaned up the kitchen after making this fabulous dish, and I was impelled to comment. It was BOMB! The mango…oh the mango…there are just no words- so I’ll end with this- make no changes, follow the recipe, and fight your husband for the leftovers!

  11. hi
    I have to say this recipe came at the perfect time. My friends and I just got back from New Orleans and we wanted to recreate some of the foods we had. Question for you when I looked up how to make creole seasoning it seems to have the same ingredients you have listed beside the 1 tbsp of creole seasoning. Is that right

    1. Hi! My creole has different spices, so maybe some recipes are different. Not sure, but homemade version sounds great! 🙂 Hope you love this!

    1. I didn’t change a thing, except I had no bread (but my husband did) and I actually can report I made them instead of just saying they look good!!!!!!
      YUMYUMYUM You did it again, Tieghan!