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. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


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.

  • 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; 2.6 g total fat; 0.6 g saturated fat; 91 mg cholesterol; 419 mg sodium. 304 mg potassium; 32.1 g carbohydrates; 1.3 g fiber; 8 g sugar; 17.6 g protein; 828 IU vitamin a iu; 28 mg vitamin c; 35 mcg folate; 171 mg calcium; 2 mg iron; 29 mg magnesium;