Shrimp Salad Sandwich
Cook time
Total time
Serves: 4 sandwiches
  • 3 tablespoons Light Mayonnaise
  • 2 tablespoons Fresh Lemon Juice
  • 2 tablespoons Plain Nonfat Greek Yogurt
  • 1 pound Frozen pre-cooked shrimp, thawed
  • 2 tablespoons Tarragon, fresh, chopped
  • 8 pieces 100% Whole Grain Bread
  • ½ whole English or Hothouse Cucumber, thinly sliced
  1. In the bottom of a medium bowl, mix together mayo, yogurt, lemon juice, and fresh tarragon. Add salt & pepper to taste. Chop shrimp into small pieces and add to bowl.
  2. Spread a little more light mayo, or some Dijon mustard onto two pieces of bread. Add thin slices of cucumber and a generous pile of shrimp salad onto one piece of bread then top with the other bread to make a sandwich. Repeat with other sandwiches, if making more. Extra of this salad can be stored in the fridge for 3 days.
Recipe by Eating Made Easy at