Open-faced shrimp salad sandwich with tarragon
5
Points®
Total time: 16 min • Prep: 10 min • Cook: 2 min • Serves: 1 • Difficulty: Easy
Make yourself this amazing meal today in only 16 minutes. Our shrimp salad is seasoned with fresh tarragon and lemon, a French-inspired combination that is hard to resist. This fork-and-knife sandwich can bring summer to you any time of the year for lunch or dinner. This is also a wonderful brunch recipe and multiplies easily to feed a crowd. Serve a sliced heirloom tomato sprinkled with salt and pepper alongside the sandwich.
Ingredients
Plain low fat yogurt
1 Tbsp
Light mayonnaise
2 tsp
Lemon zest
¼ tsp, grated
Fresh lemon juice
2 tsp
Black pepper
1 pinch(es)
Scallions
1½ Tbsp, sliced
Fresh tarragon
1½ Tbsp, chopped
Cooked frozen shrimp
¼ pound(s), medium peeled and deveined, each cut lengthwise in half
Light whole wheat hamburger buns
1 item(s), split and toasted
Unsalted butter
1 tsp
Romaine lettuce
½ cup(s), shredded
Instructions
1
Stir together yogurt, mayonnaise, lemon zest and juice, and pepper in medium bowl. Stir in scallion and tarragon. Add shrimp and toss to coat.
2
Heat medium skillet over medium heat. Spread butter evenly on cut sides of bun. Place bun, cut side down, in skillet and cook until lightly browned, about 2 minutes.
3
Place bun on plate and top with lettuce. Mound shrimp mixture into bun and serve at once.
4
Per serving (1 sandwich)
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