Shrimp Salad Sandwiches

Shrimp Salad Sandwiches

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From: Diabetic Living Magazine

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 lemon
  • ¼ of a bunch fresh Italian parsley
  • 8 ounces fresh or frozen peeled and deveined medium shrimp, thawed
  • 1 medium mango, halved, seeded, peeled, and chopped
  • ½ cup finely chopped celery
  • ¼ cup chopped scallions
  • ¼ cup plain fat-free Greek yogurt
  • 1½ teaspoons Dijon mustard
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground pepper
  • 4 reduced-calorie whole-wheat hamburger buns, split and toasted
  • Lettuce leaves (optional)

Preparation

  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. 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 information

  • Serving size: 1 sandwich
  • Per serving: 215 calories; 3 g fat(1 g sat); 1 g fiber; 32 g carbohydrates; 18 g protein; 35 mcg folate; 91 mg cholesterol; 8 g sugars; 828 IU vitamin A; 28 mg vitamin C; 171 mg calcium; 2 mg iron; 419 mg sodium; 304 mg potassium
  • Nutrition Bonus: Vitamin C (47% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ lean protein, 1½ starch, ½ fruit

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