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.
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.
Place remoulade ingredients in a blender or food processor and blend until smooth.
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 https://autoimmunewellness.com/aip-shrimp-po-boys/