Shrimp Confetti Salad Sandwich with Grapes
Source: Produce for Better Health Foundation
Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.
Grapes are a natural balance to this sweet and savory shrimp salad. Enjoy as a sandwich or over lettuce.
- Makes
- 4 Servings
Ingredients
- 1/2 pound frozen cooked cocktail shrimp (thawed, peeled, and deveined)
- 1 8-oz can yellow corn kernels (reduced sodium, drained)
- 1 cup canned black beans (low sodium, drained and rinsed)
- 1 stalk celery (diced)
- 2 tablespoons chopped onion
- 2 tablespoons reduced-fat mayonnaise
- 1/2 tablespoon salt-free Caribbean citrus seasoning
- 8 slices whole-grain bread
- 2 tomatoes (sliced)
- 4 leaves Bibb lettuce or other leaf lettuce
Directions
- Chop shrimp coarsely.
- Mix together shrimp salad ingredients (everything except for the bread, tomato slices, and lettuce).
- Divide salad evenly among 4 slices of bread; spread to edges of bread.
- Top with tomato slices, lettuce, and second bread slice.
Notes
Serving Suggestions: Serve with a glass of non-fat milk and a red grape cluster. Tips for selecting and storing grapes: Grapes are fully ripe when they arrive at the supermarket. Look for plump grapes with pliable green stems. Keep grapes unwashed and refrigerated in a plastic bag until ready for use. Then rinse with cold water and serve, or add to recipes. Learn more about: Corn Celery Onions Tomatoes Lettuce
Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.