Shrimp Louis Boats

Prep: 20 minutes Chill: 15 minutes

Yield: 6 servings.
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 184
  • Calories from fat: 13%
  • Fat: 2.6g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 16.8g
  • Carbohydrate: 22.4g
  • Fiber: 0.3g
  • Cholesterol: 124mg
  • Iron: 0.0mg
  • Sodium: 644mg
  • Calcium: 0.0mg


  • 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


  1. Hollow out centers of rolls, leaving 1/2-inch-thick shells. Reserve insides of rolls for another use.
  2. 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.
  3. 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.
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