The delicate flavour of shrimp is highlighted with just a touch of lemon and a hint of mustard, while radish and celery give some fresh crunch to this dish. Eat it in lettuce cups, on top of greens, or served on whole grain bread for a filling snack.
Sustainability status
Both wild and farmed shrimp can be sustainable depending on where they’re caught and how they’re raised. See our article “Sea Change” for more information about choosing ethical shrimp.
Open-Faced Shrimp Sandwich with Celery, Radish, and Sunflower Shoots
Ingredients
- 1 cup (250 mL) small pink shrimp, cooked and peeled
- 1/4 cup (60 mL) celery
- 1/4 cup (60 mL) finely chopped green onion
- 1/4 cup (60 mL) finely sliced radish
- 1/4 tsp (1 mL) Dijon mustard
- 1 Tbsp (15 mL) freshly squeezed lemon juice
- 1 Tbsp (15 mL) finely chopped parsley
- 1 Tbsp (15 mL) finely chopped chives
- Pinch of salt
- 1/4 tsp (1 mL) freshly ground pepper
- 1 cup (250 mL) sunflower or pea shoots
- 4 butter lettuce leaves
- 4 slices of whole grain bread
Nutrition
Per serving:
- calories134
- protein10 g
- total fat2 g
- sat. fat1 g
- total carbohydrates18 g
- sugars3 g
- fibre4 g
- sodium244 mg
Directions
01
In small bowl, mix all ingredients, except lettuce and bread, together and heap into lettuce cups. Toast bread (if desired) and place lettuce cups on toast.
Helena McMurdo is a writer, food stylist, and photographer based in Vancouver.
