Shrimp Salad Rolls
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Ingredients
- ¾ lb peeled and deveined, wild-caught large cooked shrimp
- ¼ cup chopped celery
- 3 Tbsp olive-oil mayonnaise
- 2 Tbsp plain Greek yogurt
- 1½ Tbsp chopped fresh parsley
- 1 Tbsp lemon juice
- ¼ tsp smoked paprika
- ¼ tsp salt
- ¼ tsp pepper
- 3 hoagie rolls (preferably whole wheat)
- 1½ Tbsp butter, softened
- 1 cup baby spinach (or use lettuce)
Instructions
- Coarsely chop shrimp. Combine shrimp, celery, mayonnaise, yogurt, parsley, lemon juice, paprika, salt, and pepper in a medium bowl; chill until ready to serve.
- Cut a slit down center of each roll; brush cut sides with butter. Heat, cut sides down, in a large skillet over medium-high heat 2 minutes or until toasted.
- Serve shrimp salad and spinach in rolls.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
410
|
410
|
| Fat (g) | 20 | 20 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 23 | 23 |
| Carb (g) | 36 | 36 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 852 | 852 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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