Shrimp Salad Roll

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eMeals is happy to share this yummy clean eating Shrimp Salad Roll recipe!

Ingredients
Shrimp Salad Rolls:

1½ lb peeled and deveined cooked large shrimp, coarsely chopped
⅓ cup reduced-fat mayonnaise
¼ cup plain Greek yogurt
2 tablespoons lemon juice
½ cup chopped celery
3 tablespoons chopped fresh parsley
½ teaspoon smoked paprika
½ teaspoon salt, ½ teaspoon freshly ground pepper
6 whole-wheat hoagie rolls
3 tablespoons butter, softened
2 cups baby arugula or spinach (optional)

Tomato-Basil Pasta Salad:

½ (13.25-oz) box whole-grain elbow macaroni
2 large tomatoes, chopped
¼ cup chopped fresh basil
1 cup crumbled feta cheese
3 tablespoons olive oil
2 tablespoons balsamic vinegar
½ teaspoon salt, ½ teaspoon freshly ground pepper

InstructionsCombine shrimp, mayonnaise, yogurt, lemon juice, celery, parsley, paprika, salt and pepper in a medium bowl; refrigerate until ready to serve. Cut a slit into the center of each hoagie roll; brush cut sides with butter. Heat a large skillet over medium-high heat; add hoagie rolls, cut sides down, to skillet. Cook 2 minutes or until hoagie rolls are toasted. Fill each hoagie roll with shrimp salad; top with arugula, if desired.Note: Purchase wild-caught American shrimp, if possible.
Cook macaroni according to package directions; drain and rinse under cold water to cool. Combine cooked macaroni, tomatoes, basil and feta cheese in a serving bowl; whisk together olive oil, vinegar, salt and pepper. Add dressing to pasta; toss to coat well.Recipe Serves 6

Shrimp Salad Roll

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