Shrimp and 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. The addition of corn adds pops of sweetness and crunch.
Ingredients
Plain fat free Greek yogurt
⅓ cup(s)
Scallions
2 medium, sliced, dark-green parts separated from white and light-green parts
Light mayonnaise
¼ cup(s)
Apple cider vinegar
1½ tsp
Kosher salt
⅛ tsp
Black pepper
¼ tsp, plus more
Easy Cajun Shrimp Boil
5 cup(s), including 4 corn pieces (search for the recipe in the WeightWatchers® app)
Celery
½ cup(s), chopped, thinly sliced (about 1 large stalk)
100% whole wheat hot dog bun
4 bun(s), lightly toasted
Instructions
1
In a medium bowl, whisk the yogurt, white and light-green scallion parts, mayonnaise, vinegar, salt, and ¼ tsp black pepper. Spoon half the yogurt dressing into another medium bowl.
2
Remove the tails from the shrimp and coarsely chop the shrimp. Cut the kernels off the corn cobs. Stir the shrimp and corn into the dressing in the first bowl to make the filling.
3
Chop the potatoes from the shrimp boil. Mix the potatoes and celery into the dressing in the second bowl for the potato salad. Divide the shrimp filling among the buns. Top with the dark-green scallion parts and more black pepper. Serve with the potato salad.
4
Serving size: 1 shrimp roll and ½ cup potato salad
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