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

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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


  • 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


  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.
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