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Spicy Shrimp Sliders with Celery Mayonnaise

Photo: Randy Mayor; Stylist: Cindy Barr
Yield Serves 4 (serving size: 2 sliders)
Sustainable Choice: For a "best choice" purchase, look for U.S. Pacific white shrimp farmed in recirculating systems or inland ponds.If you prefer a milder sandwich, omit the ground red pepper.

Ingredients

  • 2 teaspoons dark sesame oil
  • 1 tablespoon minced peeled fresh ginger
  • 24 medium shrimp, peeled and deveined (about 12 ounces)
  • 1/2 teaspoon kosher salt, divided
  • 8 (1 1/4-ounce) wheat slider buns
  • 2 tablespoons finely chopped celery
  • 3 tablespoons canola mayonnaise
  • 1 tablespoon plain 2% reduced-fat Greek yogurt
  • 2 teaspoons finely chopped shallots
  • 1 teaspoon fresh lemon juice
  • 1/8 teaspoon ground red pepper
  • 8 small Bibb lettuce leaves

Nutrition Information

  • calories 324
  • fat 10.6 g
  • satfat 0.5 g
  • monofat 4.9 g
  • polyfat 4.2 g
  • protein 22.3 g
  • carbohydrate 36.4 g
  • fiber 2.5 g
  • cholesterol 107 mg
  • iron 2.2 mg
  • sodium 704 mg
  • calcium 139 mg

How to Make It

  1. Preheat broiler.

  2. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add ginger; cook 1 minute. Sprinkle shrimp with 1/4 teaspoon salt. Add shrimp to pan; cook 3 minutes or until done. Keep warm.

  3. Arrange buns in a single layer on a baking sheet, cut sides up. Broil 45 seconds or until toasted. Combine celery and next 4 ingredients (through juice) in a medium bowl; stir in remaining 1/4 teaspoon salt and pepper. Place 1 lettuce leaf on bottom half of each bun. Top with 1 tablespoon mayonnaise mixture and 3 shrimp. Cover with top halves of buns.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.