Serves 4
362 cal · 15 min
Shrimp Confetti Salad Sandwich with Grapes
Recipe GLPR5d3743a589fa31
A vibrant, protein-packed sandwich featuring seasoned shrimp mixed with sweet corn and black beans, finished with crisp celery and bright citrus flavors. Served on whole-grain bread with fresh tomatoes and lettuce for a satisfying lunch or light dinner.
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Ingredients
½ pound Frozen cooked cocktail shrimp, thawed, peeled, and deveined
1 8-oz can Yellow corn kernels, canned and drained
1 cup Black beans, canned, drained and rinsed
1 Celery stalk, diced
2 tablespoons Onion, chopped
2 tablespoons Reduced-fat mayonnaise
½ tablespoon Salt-free Caribbean citrus seasoning
8 slices Whole-grain bread slices
2 Tomatoes, sliced
4 leaves Bibb lettuce or leaf lettuce leaves
Directions
Coarsely chop the thawed shrimp into bite-sized pieces, leaving some texture and body in the mixture.
In a medium bowl, combine the chopped shrimp, drained corn kernels, rinsed black beans, diced celery, chopped onion, mayonnaise, and Caribbean citrus seasoning. Gently mix until all ingredients are evenly distributed.
Lay out 4 slices of whole-grain bread on a clean surface. Divide the shrimp salad mixture evenly among these 4 slices, spreading each portion to the edges of the bread.
Top each spread slice with tomato slices, a lettuce leaf, and a second slice of whole-grain bread. Press gently and serve immediately, or wrap in parchment if preparing ahead.
