Rating: 5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Laraine Perri
Recipe by Cooking Light July 2013

Gallery

Credit: Randy Mayor; Stylist: Cindy Barr

Recipe Summary

Yield:
Serves 4 (serving size: 2 sliders)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • 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.

  • 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.

Chef'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.

Nutrition Facts

324 calories; fat 10.6g; saturated fat 0.5g; mono fat 4.9g; poly fat 4.2g; protein 22.3g; carbohydrates 36.4g; fiber 2.5g; cholesterol 107mg; iron 2.2mg; sodium 704mg; calcium 139mg.
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