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Shrimp, Corn and Red Pepper Sandwiches
- 1 1/2 cup (about 10 ounces) cooked and peeled tiny bay shrimp
- 1 ear corn, kernels removed (or 1 cup thawed frozen corn)
- 1 red bell pepper, seeded and chopped
- 1/4 cup chopped green onions
- 2 tablespoons mayonnaise
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
- 1 jalapeño pepper, seeded and finely chopped
- 6 whole wheat sandwich rolls
- 1 1/2 cup spring lettuce mix
- 2 tomatoes, sliced
Place the shrimp on a plate lined with paper towels.
Add additional paper towels on top and lightly press out any excess moisture. Set aside.
Put corn, bell peppers, green onions, mayonnaise, cilantro, lime juice and jalapeño into a bowl and stir to blend.
Gently fold in the shrimp until incorporated.
Cover and refrigerate for 2 to 3 hours, then gently stir one more time.
To assemble the sandwiches, slice the rolls open and arrange them on a work surface.
Remove a small amount of bread from the center bottom half of each roll to form a pocket.
Divide lettuce among the rolls.
Top each with some of the shrimp salad and tomatoes, then transfer sandwiches to plates and serve.
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- 1 1/2 cup (about 10 ounces) cooked and peeled tiny bay shrimp
- 1 ear corn, kernels removed (or 1 cup thawed frozen corn)
- 1 red bell pepper, seeded and chopped
- 1/4 cup chopped green onions
- 2 tablespoons mayonnaise
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
- 1 jalapeño pepper, seeded and finely chopped
- 6 whole wheat sandwich rolls
- 1 1/2 cup spring lettuce mix
- 2 tomatoes, sliced