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Shrimp & Corn Salad Rolls

Shrimp and corn salad rolls

7
Points®
Total Time
10 min
Prep
10 min
Serves
4
Difficulty
Easy
Lobster is replaced with shrimp in this take on a classic New England sandwich that combines Greek yogurt with light mayo to achieve the signature creaminess of the original. The addition of corn adds pops of sweetness and crunch.

Ingredients

Plain fat free Greek yogurt

⅓ cup(s)

Scallions

2 medium, sliced, dark-green parts separated from white and light-green parts

Light mayonnaise

¼ cup(s)

Apple cider vinegar

1½ tsp

Kosher salt

⅛ tsp

Black pepper

¼ tsp, plus more

Easy Cajun Shrimp Boil

5 cup(s), including 4 corn pieces (search for the recipe in the WeightWatchers® app)

Celery

½ cup(s), chopped, thinly sliced (about 1 large stalk)

100% whole wheat hot dog bun

4 bun(s), lightly toasted

Instructions

  1. In a medium bowl, whisk the yogurt, white and light-green scallion parts, mayonnaise, vinegar, salt, and ¼ tsp black pepper. Spoon half the yogurt dressing into another medium bowl.
  2. Remove the tails from the shrimp and coarsely chop the shrimp. Cut the kernels off the corn cobs. Stir the shrimp and corn into the dressing in the first bowl to make the filling.
  3. Chop the potatoes from the shrimp boil. Mix the potatoes and celery into the dressing in the second bowl for the potato salad. Divide the shrimp filling among the buns. Top with the dark-green scallion parts and more black pepper. Serve with the potato salad.
  4. Serving size: 1 shrimp roll and ½ cup potato salad

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