- Serves: 4 servings
- Prep Time: 30 minutes
2 tablespoons dill pickle relish
2 tablespoons reduced-fat mayonnaise
2 tablespoons nonfat plain yogurt
1 pound peeled and deveined raw shrimp (51-60 per pound; see Cooking Tips)
4 teaspoons canola oil, divided
1 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon freshly ground pepper
4 whole-wheat hot dog buns or small sub rolls, split
4 tomato slices, halved
1/4 cup thinly sliced red onion
Combine cabbage, relish, mayonnaise and yogurt in a medium bowl.
Toss shrimp with 2 teaspoons oil, chili powder, paprika and pepper in a medium bowl. Place the remaining 2 teaspoons oil in a small bowl. Dip a pastry brush in water, then in the oil and lightly brush the inside of each bun (or roll).
Place a grill basket (see Cooking Tips) on the grill. Add the shrimp and spread in a single layer. Grill, stirring occasionally, until the shrimp are pink and just cooked through, about 3 minutes. Open the buns and grill, turning once, until toasted on both sides, about 1 minute total.
To assemble the sandwiches, divide tomato and onion among the buns. Spread about 1/3 cup cabbage mixture down the middle of each and top with about 1/2 cup grilled shrimp.
It’s best to use a grill basket when grilling small shrimp so they don’t fall into the fire. If you don’t have one, fold a 24-inch-long piece of heavy-duty foil in half and crimp up the edges to create a lip; this "basket" will prevent the shrimp from sliding off.
- Nutritional Analysis
- Per serving
- Calories Per Serving
- Total Fat
- 9 g
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 4 g
- 173 mg
- 522 mg
- 32 g
- 5 g
- 4 g
- 28 g
- 490 mg
1 1/2 starch, 1 vegetable, 3 lean meat, 2 fat
© 2012 Eating Well Inc. All rights reserved. Reprinted with permission.