This is really a borderline 5 star recipe. Great flavor and relatively easy make. We did not feel that the amount of red pepper made it too spicy - it was just right! This is something we would definitely make again. Had a hard time deciding what side to serve with it. Settled for sauteed zucchini, squash and onion but would seek something different next time.
Spicy Shrimp Sliders with Celery Mayonnaise
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- Calories: 324
- Fat: 10.6g
- Saturated fat: 0.5g
- Monounsaturated fat: 4.9g
- Polyunsaturated fat: 4.2g
- Protein: 22.3g
- Carbohydrate: 36.4g
- Fiber: 2.5g
- Cholesterol: 107mg
- Iron: 2.2mg
- Sodium: 704mg
- Calcium: 139mg
- 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
- 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.
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