Photo of Open-Face Seaside Shrimp Roll with Tarragon by WW

Open-Face Seaside Shrimp Roll with Tarragon

3 - 4
PersonalPoints™ per serving
Total Time
15 min
15 min
0 min
Putting together this summery sandwich is as simple as it gets: All you have to do is stir the ingredients in one bowl, then spoon into toasted hot dog rolls. The shrimp salad would also be delicious as is with baby arugula or your favorite mixed greens. Dill and basil are excellent substitutes for tarragon in this recipe. You can also replace the lemon juice with lime juice and use cilantro.


Plain fat free Greek yogurt

1 Tbsp

Reduced calorie mayonnaise

2 tsp

Fresh lemon juice

2 tsp

Table salt

¼ tsp

Black pepper

1 pinch(es)

Uncooked scallion(s)

1½ Tbsp, sliced

Fresh tarragon

1 Tbsp, chopped

Cooked shrimp

¼ pound(s), medium-size, peeled, deveined, cut in half

English cucumber(s)

¼ cup(s), sliced, diced

Romaine lettuce

¼ cup(s), shredded, shredded

Light wheat hot dog bun(s)

1 item(s), split and toasted


  1. In medium bowl, stir together yogurt, mayonnaise, lemon juice, salt, and black pepper; stir in scallion and tarragon.
  2. To same bowl, add shrimp and cucumber and toss to coat. In bun, place lettuce; fill with shrimp mixture.
  3. Serving size: 1 sandwich