Shrimp & Corn Salad Rolls
6
Points®
Total time: 10 min • Prep: 10 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
Lobster is replaced with shrimp in this take on a classic New England sandwich that combines Greek yogurt with light mayo to achieve the signature creaminess of the original. Using the cooked potatoes from the Easy Cajun Shrimp Boil is a shortcut to the simple but satisfying side dish. The lighter parts of the fresh scallions are more pungent so they go into the dressing while the darker green parts make a great garnish on the shrimp rolls.
Ingredients
Plain fat free Greek yogurt
⅓ cup(s)
Scallions
2 medium, sliced, dark green parts separated from white and pale green parts
Light mayonnaise
¼ cup(s)
Apple cider vinegar
1½ tsp(s)
Kosher salt
⅛ tsp(s)
Black pepper
¼ tsp(s), plus more for garnish
Easy Cajun Shrimp Boil
5 cup(s), (including 4 corn pieces)
Celery
½ cup(s), thinly sliced (about 1 large stalk)
100% whole wheat hot dog bun
4 bun(s)
Instructions
1
In a medium bowl, whisk yogurt, white and pale green parts of scallions, mayonnaise, vinegar, pepper, and salt. Spoon half of yogurt dressing into a second medium bowl.
2
Chop shrimp from Easy Cajun shrimp boil. Cut corn kernels off of cobs. Stir shrimp and corn into dressing in first medium bowl for filling.
3
Chop potatoes from shrimp boil. Mix potatoes and celery into dressing in second bowl for potato salad. Divide shrimp filling evenly among buns and top with scallion greens and black pepper. Serve with potato salad.
4
Per serving (1 shrimp roll and ½ cup potato salad)
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