2 Tbsp rice vinegar
⅓ cup chopped fresh cilantro
2 ½ Tbsp reduced-fat mayonnaise
2 ½ Tbsp low-fat plain yogurt
¾ tsp fish sauce (see ingredient note)
1 Tbsp lime juice
¼ tsp cayenne pepper
3 12-inch baguettes, halved lengthwise
1 lb peeled cooked shrimp (21-25 per pound; thawed if frozne), tails removed (see tip)
3 18 thin slices cucumber
3 scallions, thinly sliced lengthwise and cut into 2-inch pieces
1. Place carrot and vinegar in a small bowl; stir to combine. Let marinate while preparing the rest of the ingredients.
2. Place cilantro, mayonnaise, yogurt, fish sauce, lime juice and cayenne in a medium bowl; stir to combine. Spread 2 teaspoons of this sauce on the bottom half of each baguette. Add shrimp to the remaining sauce; toss to coat. Using a slotted spoon, divide carrot among the baguettes (discard vinegar). Top with shrimp, cucumber and scallions. Cut each baguette into two 6-inch sandwiches.
Ingredient Note: Fish sauce: A pungent Southeast Asian sauce made from salted, fermented fish. Found in the Asian section of large supermarkets and in Asian specialty markets.
Tip: To defrost frozen shrimp, place in a colander under cold running water until thawed.
Provided by: EatingWell
Per Single Serving / Serves 6 Total
- Calories 247
- Calories from fat 36
- Total Fat 4gm 6%
- Saturated Fat 1gm 5%
- Monounsaturated Fat 1gm
- Sodium 504mg 21%
- Total Carbohydrates 30gm 10%
- Fiber 5gm 5%
- Protein 24gm
- Cholesterol 153mg 51%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.