What's This?
Serving size 6
Total Time


1 large carrot, peeled and shredded2 Tbsp rice vinegar⅓ cup chopped fresh cilantro2 ½ Tbsp reduced-fat mayonnaise2 ½ Tbsp low-fat plain yogurt¾ tsp fish sauce (see ingredient note)1 Tbsp lime juice¼ tsp cayenne pepper3 12-inch baguettes, halved lengthwise1 lb peeled cooked shrimp (21-25 per pound; thawed if frozne), tails removed (see tip)3 18 thin slices cucumber3 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.

Nutrition Facts

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.

Tags: Sandwich, Healthy, Low Calorie, Shrimp, Yogurt, Fish, Asian, 30 Minute, Picnic, Spring

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