Shrimp Salad Rolls
Tangy Broccoli Slaw
Ingredients
- 1½ lb peeled and deveined wild-caught cooked large shrimp
- ⅓ cup olive oil mayonnaise
- ¼ cup plain Greek yogurt
- 2 Tbsp lemon juice
- ½ cup chopped organic celery
- 3 Tbsp chopped fresh parsley
- ½ tsp smoked paprika (or use paprika)
- 6 whole wheat hoagie rolls, split
- 3 Tbsp butter, softened
Instructions
- Coarsely chop shrimp.
- Combine shrimp, mayonnaise, yogurt, lemon juice, celery, parsley, paprika, and ½ tsp each salt and pepper in a medium bowl.
- Chill until ready to serve.
- Brush cut sides of rolls with butter.
- Heat a large skillet over medium-high heat; add rolls, cut sides down, to skillet.
- Cook 2 minutes or until toasted.
- Fill each roll with shrimp salad.
Side Dish Ingredients
- 2 Tbsp apple cider vinegar
- 2 Tbsp olive oil
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 1 tsp fresh thyme
- ¼ tsp salt, ¼ tsp pepper
- 1 (12-oz) pkg broccoli slaw mix
Side Dish Instructions
- Whisk together vinegar, oil, mustard, garlic, thyme, salt and pepper in a bowl.
- Add slaw mix; toss until blended.
- Cover and refrigerate until ready to serve.
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
