Low-fat Mexicali Shrimp Sandwiches

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Cilantro, corn, red pepper and lime enhance a quick and easy sandwich. From "Catsrecipes Y-Group"[1]

  • Servings: 6



  1. Cook corn in a pot of boiling salted water for three minutes. Drain and cool. Cut kernels off cob. Place corn kernels in a medium bowl.
  2. Add shrimp, bell pepper, cilantro, green onion, lime juice, lime peel and hot pepper sauce and toss to blend.
  3. Mix in mayonnaise and season with salt and pepper.
  4. Chill. (May be made one day in advance and stored in refrigerator)
  5. Pull out a small amount of the bread on the low half of the bun to hollow out to form a slight indention or bowl effect.
  6. Scoop salad into roll indention's and top with other half of roll.

Nutritional Information

Per Serving:

  • 157 Calories | 2 g Fat (10.1% calories from fat) | 14 g Protein | 24 g Carbohydrate | 4 g Dietary Fiber | 72 mg Cholesterol | 295 mg Sodium
  • Exchanges: 1½ grain (starch); 1½ lean meat; ½ vegetable; 0 fruit; 0 fat; 0 other carbohydrates


  1. "Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group