Cilantro Shrimp Salad on Sourdough Rolls

It's easy to confuse fresh parsley and cilantro at the grocery store; they're often displayed side by side. If you're in doubt, press a leaf between your fingers. Parsley has a fresh peppery fragrance while cilantro is more pungent. You'll need both in this recipe.


4 servings (serving size: 1 sandwich)

Recipe from

Oxmoor House

Recipe Time

Prep: 12 Minutes
Cook: 2 Minutes

Nutritional Information

Calories 266
Fat 7.3 g
Satfat 1.3 g
Protein 14.6 g
Carbohydrate 35.1 g
Cholesterol 86 mg
Iron 3.6 mg
Sodium 823 mg
Caloriesfromfat 25 %
Fiber 2.9 g
Calcium 79 mg


1/4 cup light mayonnaise
3 tablespoons fresh lemon juice
1/4 teaspoon dried tarragon
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
1/2 cup finely chopped fresh parsley
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro
1/2 pound chopped cooked shrimp
1 cup quartered cherry tomatoes
4 (2-ounce) sourdough rolls (such as Pepperidge Farm)
4 romaine lettuce leaves


Combine mayonnaise and next 8 ingredients in a medium bowl; add shrimp to mayonnaise mixture. Gently fold in tomato.

Preheat broiler.

Split rolls in half lengthwise to, but not through, other side. Place on a baking sheet, and broil 2 minutes or until lightly toasted.

Place a lettuce leaf in each toasted roll; spoon 3/4 cup shrimp mixture into each roll.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2003
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