Shrimp Louis Boats

Prep: 20 minutes Chill: 15 minutes


6 servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 184
Caloriesfromfat 13 %
Fat 2.6 g
Satfat 0.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 16.8 g
Carbohydrate 22.4 g
Fiber 0.3 g
Cholesterol 124 mg
Iron 0.0 mg
Sodium 644 mg
Calcium 0.0 mg


3 (2 1/2-ounce) submarine rolls, split
1 1/2 pounds unpeeled medium-size fresh shrimp
1 1/2 quarts water
1/2 cup nonfat mayonnaise
2 tablespoons chopped green onions
1 tablespoon chili sauce
3/4 teaspoon salt-free lemon pepper
12 Bibb lettuce leaves


Hollow out centers of rolls, leaving 1/2-inch-thick shells. Reserve insides of rolls for another use.

Peel and devein shrimp. Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water. Cover and chill at least 15 minutes.

Combine mayonnaise and next 3 ingredients, stirring well. Stir in shrimp. Line each roll half with 2 lettuce leaves. Spoon shrimp mixture evenly over lettuce.

Cooking Light The Lazy Gourmet,

Oxmoor House

January 1997
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