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


Recipe Summary

25 mins
25 mins


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

1 sandwich
215 calories; protein 17.6g; carbohydrates 32.1g; dietary fiber 1.3g; sugars 8.3g; fat 2.6g; saturated fat 0.6g; cholesterol 91.3mg; vitamin a iu 828.3IU; vitamin c 27.8mg; folate 35.3mcg; calcium 170.9mg; iron 2.1mg; magnesium 29.2mg; potassium 304.4mg; sodium 419.4mg.

1 1/2 lean protein, 1 1/2 starch, 1/2 fruit