Shrimp Salad Sandwiches

Shrimp Salad Sandwiches

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Rated: 0
  • Makes: 4 servings
  • Start to Finish 25 mins
  • Serving Size: 1 sandwich (about 1/2 cup filling) each
  • Carb Grams Per Serving: 32


  • 1 lemon
  • 1/4 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
  • 1/2 cup finely chopped celery
  • 1/4 cup chopped green onions
  • 1/4 cup plain fat-free Greek yogurt
  • 1 1/2 teaspoons Dijon-style mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon black 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 lemon rinds. Remove leaves from parsley, reserving leaves and stems separately. Finely snip 2 tablespoons of the leaves; set aside. Using 100%-cotton string, tie parsley stems into a bundle and add to the boiling water. Add shrimp.
  2. Boil 1 to 2 minutes or just until shrimp are opaque. Using a slotted spoon, immediately transfer shrimp to a bowl of ice water to stop cooking. Drain and coarsely chop shrimp.
  3. In a large bowl combine the reserved 1 teaspoon lemon juice and 2 tablespoons snipped parsley, shrimp, and the next seven ingredients (through pepper). Serve shrimp mixture in toasted buns, adding lettuce if desired.

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 215 cal., 3 g total fat (1 g sat. fat), 91 mg chol., 419 mg sodium, 32 g carb. (1 g fiber, 8 g sugars), 18 g pro.

Diabetic Exchanges

Starch (d.e): 1.5; Fruit (d.e): 0.5; Lean Meat (d.e): 1.5;