Shrimp Bruschetta

Shrimp Bruschetta

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From: Diabetic Living Magazine, Spring 2019

Turn a few cooked shrimp into a satisfying and quick lunch with this easy open-face sandwich recipe, reminiscent of a bruschetta recipe. Try it with leftover shrimp cocktail or pick up precooked shrimp at the seafood counter.

Ingredients 1 serving

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Original recipe yields 1 servings
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  • ¼ cup diced cherry tomatoes (about 4)
  • 1 ounce reduced-fat feta cheese, crumbled
  • ½ lemon, juiced
  • 1 teaspoon chopped fresh parsley
  • ¼ teaspoon garlic powder
  • Crushed red pepper to taste
  • 1 slice 100%-whole-wheat bread
  • 4 cooked medium shrimp


  • Prep

  • Ready In

  1. Combine tomatoes, feta, lemon juice, parsley, garlic powder, and crushed red pepper in a small bowl.
  2. Lightly toast bread, if desired. Spread the tomato mixture on the bread. Arrange shrimp on top.

Nutrition information

  • Serving size: 1 open-face sandwich
  • Per serving: 177 calories; 4 g fat(2 g sat); 3 g fiber; 18 g carbohydrates; 13 g protein; 32 mcg folate; 40 mg cholesterol; 3 g sugars; 1 g added sugars; 1,122 IU vitamin A; 17 mg vitamin C; 129 mg calcium; 1 mg iron; 612 mg sodium; 291 mg potassium
  • Nutrition Bonus: Vitamin C (28% daily value), Vitamin A (22% dv)
  • Carbohydrate Servings: 1

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