Baby Shrimp Salad on Crusty Buns

By The Canadian Living Test Kitchen

177 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	328328 cal
pro	17 g17g pro
total fat	9 g9g total fat
sat. fat	1 g1g sat. fat
carb	44 g44g carb
fibre	3 g3g fibre
chol	94 mg94mg chol
sodium	853 mg853mg sodium
% RDI:	-
calcium	99 calcium
iron	2727 iron
vit A	77 vit A
vit C	2020 vit C
folate	4747 folate

Ingredients

1-1/2 1-1/2cups cupsfrozen cooked peeled deveined shrimp, thawed
1/3 cup light mayonnaise 1/3 1/3cup cuplight mayonnaise
4 radishes , chopped4 4radishradishes, chopped
1 small celery stalks , chopped1 1small smallcelery stalkcelery stalks, chopped
4 green onions , chopped4 4green oniongreen onions, chopped
2 tbsp chopped fresh dill 2 2tbsp tbspchopped fresh dill
1/4 tsp each salt and pepper 1/4 1/4tsp tspeach salt and pepper
4 crusty buns 4 4crusty buncrusty buns
4 leaves Bibb lettuce 4 4leaves leavesBibb lettuce
1 1small smalltomato, halved lengthwise and sliced crosswise

Preparation

In bowl, toss together shrimp, mayonnaise, radishes, celery, green onions, dill, salt and pepper.

Cut buns in half horizontally; sandwich lettuce, tomato and shrimp mixture in each.

More shrimp salad recipes:

Additional information :

Substitution: Use 2 cans (170 g each) baby shrimp, drained and rinsed, instead of the frozen variety.

Variations
Tuna Salad on Crusty Buns: Omit the shrimp. Add 2 cans (170 g each) solid white tuna, drained and flaked.

Salmon Salad on Crusty Buns: Omit the shrimp. Add 2 cans (213 g each) sockeye salmon, drained and flaked.

Keywords : Sandwich; Lunch; Shrimp; Bread; Mayonnaise; Radishes; Lettuce;

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