Wednesday, May 8, 2013

Shrimp Salad Sandwiches (Clean Eating)

Ok, you caught me, I used the refined non-whole grain buns for today's recipe.  So what?!  They were leftover from Easter and my mom had them in the freezer and wanted to get rid of them.  So, I happily took them because even if they aren't super healthy, I hate to see food go to waste!  Nick enjoys (and actually appreciates) a non whole-grain bun every once in a on the other hand, well I don't eat much wheat because of FODMAPs and to be honest I don't even like the taste of "white bread" anymore.  The whole grain breads just have so much more flavor.  What do you think?? Do you agree?

Actually this shrimp salad was delicious on it's own, without a bun.  Don't believe me? Try it for yourself.

Shrimp Salad Sandwiches
Serves: 4


12 ounces frozen cooked shrimp (peeled, deveined and tails removed), defrosted, drained, bloated dry, and roughly chopped
1 stalk celery, finely chopped**
1/4 cup nonfat plain Greek yogurt
2 Tbsp. chopped fresh dill
1 Tbsp. Dijon mustard
Dash hot sauce, optional**
Sea salt and fresh ground pepper, to taste
2 vine-ripened tomatoes, sliced 1/4th inch thick
2 lightly packed cups arugula or spinach
4 whole grain buns or split and toasted rolls**

** NOTE:  If you are following a low FODMAPs diet omit the celery.  Also, be careful with the hot sauce, as most of them contain garlic and/or onion.  I used a very small amount, and then added some cayenne pepper for extra heat!  IF you are sensitive to wheat, be sure to buy wheat-fre (or gluten-free) buns.

In a large bowl, combine shrimp (make sure it's nice and dry), celery, yogurt, dill and dijon.  Season with hot sauce, if desired, and salt and pepper.  Divide shrimp mixture, tomatoes and arugula between rolls/buns.  

Estimated Nutrition Facts for 1 Sandwich, with bun

Nutrition Highlights: Under 300 calories (not bad for a full sandwich!), excellent source of protein, iron, and calcium (this calcium percentage might be a little too high, but there is calcium in the spinach, greek yogurt, and I believe also the shrimp!), and a good source of vitamin C.

After making this recipe I had leftover dill for about a week.  I added it to everything; spinach salads, eggs, pasta dishes, and even tomorrow's recipe, which is a poached egg with a quinoa "hash".  Yes, dill is my new obsession. It may even be listed above basil in my list of ingredient obsessions.  Maybe......

QUESTION: Have you ever used Greek yogurt as a dressing in your salads?  I use it for chicken and tuna salad too.  Who needs mayo anymore?!
Do you like dill??

I'm off today (wahoo!) and have a list a mile long of things to do.  This includes thinking of something to get my mom for Mother's Day.  I was hoping just being a good daughter would be enough, but maybe not.  She's hard to shop for but I think I might get her a good book to read about mindful eating. I actually think she'd really like it!  What do you get your mom on Mother's Day? Any other ideas for me?

Thanks for reading.

The Candid Rd


  1. So funny, even though not a big deal I don't think I could ever eat a white bun, I think that makes me less normal than you. I would let it go to waste. My kids/Marc have brioche rolls and such. I don't each much bread and I'm fully aware my GF pizza isn't that much better than white wheat rolls but without side effects for me. Shrimp salad looks great, I forgot about shrimp salad. Rambling...

    1. Lauren, you're not crazy, I actually didn't eat the bun, Nick did :) The only time I ever eat a white bun is when I'm at a restaurant (and even that is rare because I don't often buy burgers or sandwiches at restaurants!). So, we're both abnormal :) Yet, super cool!

  2. I love shrimp salad. I love just topping some greens with it. Makes your regular salad ALOT better and much more fun! The only thing I'd add to this recipe is some Old Bay, but that's just the Maryland in me speaking!

    1. Old Bay, I love that! The only issue is that it (and most spices...) contain tons of FODMAPs. Sounds great though!

  3. I love shrimp salad but haven't made it in forever... I would probably just eat it on a bit salad, but the boys will definitely enjoy it as a sandwich!

  4. I'll bet this shrimp salad is crazy good, even without the buns! I've been looking for a new shrimp recipe that's not a scampi, and this looks perfect. I'm with you on preferring whole grain to white - white bread just seems sort of ... blah, if that makes sense. Like there's nothing there.

    Also, I see you have Trader Joe's Greek in your pics - jealous! That's my favorite yogurt and we don't have a TJ's around here! :(

    1. Oh shoot, you noticed?! You're good!! I tried to make that blurry :) I do love it too. I hope my work isn't reading. haha

  5. i'm not a fan of shrimp, but had a request to make! the past 2 days you had clean eating magazine recipes posted. i subscribe to that magazine as well, but can't ever find the recipes you are referencing! is there any way, for future posts, you could include which magazine you are referring to? march 2013 vs july would help me out a lot since they don't post all of their recipes online. thanks!

    1. Hey Megan, this was in their last issue (I think that was May 2013....). But yes, I will try to remember to post the issue!! Thanks for the pointer :) You're probably not the only one who wants the issue on here.

  6. Mmmmm, shrimpieeees! Yum. :) Also, that's one of my fav Greek yogurts ya got there. It's a winner!

  7. Looks like a great shrimp salad recipe - I love anything seafood and anything shrimp. But I gotta say, I can't get into using Greek yougurt as a mayo replacement (or sour cream replacement for that matter). It's just not the right consistency, and doesn't give you that silky smoothness that mayo would.

  8. Hi! I just found your blog through Pinterest :) Can't wait to try this recipe! Quick question: How long do you think it would keep fresh for in the frig? (I try to plan out 5 days of eating at a time)