AIP Shrimp Po' Boys
Recipe type: Dinner
Cuisine: Creole
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • Shrimp:
  • 2 pounds wild-caught shrimp
  • 2 cloves of garlic, minced
  • 2 tablespoons avocado oil
  • 4 medium-sized sweet potatoes
  • 1½ teaspoons salt

  • Avocado remoulade sauce:
  • 3 avocados
  • 1 teaspoon garlic powder
  • ½ lemon, juiced
  • 1 tablespoon horseradish
  • ½ cup pickle juice, or to taste
  • 2 tablespoons coconut yogurt
  • 1 tablespoon fresh dill, finely chopped

  • Toppings:
  • ½ cup cilantro, finely chopped
  • ½ cup of green onions, chopped
  • 1 small head of purple cabbage, finely shredded
  1. Preheat oven to 400 degrees F.
  2. Place potatoes on a baking sheet and use a knife to make about five slits on each potato to help cook evenly. Bake for 50-60 minutes or until done.
  3. In a large pan on medium-high heat, combine avocado oil, shrimp, minced garlic, and 1 teaspoon of salt. Saute until golden, about 5-10 minutes.
  4. Place remoulade ingredients in a blender or food processor and blend until smooth.
  5. Slice open sweet potatoes lengthwise. Add toppings in this order: purple cabbage, shrimp, remoulade sauce, cilantro, and green onions. Serve and enjoy!
Recipe by Autoimmune Wellness at