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- 1 pound peeled cooked shrimp
- 1 medium papaya or mango, seeded, peeled and coarsely chopped
- 1/3 cup mayonnaise or light mayonnaise
- 1 serrano or jalapeno pepper, seeded and finely chopped
- 1 green onion, thinly sliced
- 1 teaspoon finely shredded lime peel
- 1 tablespoon lime juice
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 18- to 24-inch baguette
- 4 Bibb or romaine lettuce leaves
- 2 tablespoons shredded coconut
1. Remove and discard shrimp tails, if any are present. Coarsely chop shrimp.
2. In a medium bowl combine shrimp, papaya or mango, mayonnaise, serrano or jalapeno pepper, green onion, lime peel, lime juice, salt, and black pepper. Cover and chill up to 1 hour.
3. Cut baguette into 4 equal-size rolls. Slice in half lengthwise. Remove some of the bread from the bottom half of each roll, leaving a thick shell. Place rolls, cut side up, on broiler pan or baking sheet; broil 3 to 4 inches from heat for 1 to 2 minutes or until toasted. Place lettuce leaf on bottom of each roll. Spoon shrimp mixture onto lettuce; sprinkle with coconut. Place top half of roll on shrimp mixture. Makes 4 sandwiches.
- Servings Per Recipe 4,
- cal. (kcal) 681,
- Fat, total (g) 25,
- chol. (mg) 235,
- sat. fat (g) 5,
- carb. (g) 78,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 11,
- fiber (g) 5,
- sugar (g) 14,
- pro. (g) 35,
- vit. A (IU) 923,
- vit. C (mg) 29,
- Thiamin (mg) 1,
- Riboflavin (mg) 0,
- Niacin (mg) 8,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 32,
- Cobalamin (Vit. B12) (µg) 2,
- sodium (mg) 1136,
- Potassium (mg) 484,
- calcium (mg) 162,
- iron (mg) 8,
- Percent Daily Values are based on a 2,000 calorie diet
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