Recipe Image

Shrimp Salad Sandwiches

  • 25 m
  • 25 m
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.”


    • 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)


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 11/21/2019