Slightly reminiscent of lobster rolls, these sandwiches offer up a delicious combination of shrimp and mango mixed with a lemony mustard-yogurt sauce. By using Greek yogurt instead of mayonnaise, we've reduced calories and fat.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
25 mins
total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to boiling. Squeeze 1 teaspoon juice from lemon; set aside. Squeeze the remaining juice into the boiling water; add the lemon rinds. Remove leaves from parsley, reserving the leaves and stems separately. Finely chop 2 tablespoons of the leaves; set aside. Using 100%-cotton string, tie the parsley stems into a bundle and add to the boiling water. Add shrimp.

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  • Boil 1 to 2 minutes or just until the shrimp are opaque. Using a slotted spoon, immediately transfer the shrimp to a bowl of ice water to stop cooking. Drain and coarsely chop the shrimp.

  • Combine the reserved 1 teaspoon lemon juice, the 2 tablespoons chopped parsley, the shrimp, mango, celery, scallions, yogurt, mustard, salt, and pepper in a large bowl. Serve the shrimp mixture in toasted buns, adding lettuce, if desired.

Nutrition Facts

215 calories; protein 17.6g 35% DV; carbohydrates 32.1g 10% DV; dietary fiber 1.3g 5% DV; sugars 8.3g; fat 2.6g 4% DV; saturated fat 0.6g 3% DV; cholesterol 91.3mg 30% DV; vitamin a iu 828.3IU 17% DV; vitamin c 27.8mg 46% DV; folate 35.3mcg 9% DV; calcium 170.9mg 17% DV; iron 2.1mg 12% DV; magnesium 29.2mg 10% DV; potassium 304.4mg 9% DV; sodium 419.4mg 17% DV.
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