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.

Yield: 4 servings (serving size: 1 sandwich)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 266
  • Fat: 7.3g
  • Saturated fat: 1.3g
  • Protein: 14.6g
  • Carbohydrate: 35.1g
  • Cholesterol: 86mg
  • Iron: 3.6mg
  • Sodium: 823mg
  • Calories from fat: 25%
  • Fiber: 2.9g
  • Calcium: 79mg

Ingredients

  • 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

Preparation

  1. Combine mayonnaise and next 8 ingredients in a medium bowl; add shrimp to mayonnaise mixture. Gently fold in tomato.
  2. Preheat broiler.
  3. Split rolls in half lengthwise to, but not through, other side. Place on a baking sheet, and broil 2 minutes or until lightly toasted.
  4. Place a lettuce leaf in each toasted roll; spoon 3/4 cup shrimp mixture into each roll.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Cilantro Shrimp Salad on Sourdough Rolls Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy