Low-fat Mexicali Shrimp Sandwiches

Mexicali Shrimp Sandwiches Recipe - Low-fat and Delicious

Region / culture: Mexico | Preparation time: 15 minutes | Cooking time: 3 minutes | Servings: 6

Introduction

This recipe for Low-fat Mexicali Shrimp Sandwiches is a delicious and healthy option for a light lunch or dinner. Packed with fresh ingredients and bold flavors, these sandwiches are sure to satisfy your cravings without weighing you down.

History

The Mexicali Shrimp Sandwiches are inspired by the vibrant flavors of Mexican cuisine, with a twist to make them lower in fat and calories. This recipe combines the freshness of shrimp, corn, bell peppers, and cilantro with zesty lime juice and a touch of heat from hot pepper sauce.

Ingredients

1 large ear of corn, husked
10 oz (283 g) bay shrimp (or tiny shrimp), cooked (about 1.5 cups)
1 cup diced red bell pepper
2 tbsp chopped fresh cilantro
2 tbsp chopped green onions
4 tsp fresh lime juice
1 tsp grated lime peel
0.5 tsp hot pepper sauce
2 tsp fat-free mayonnaise
6 - 4-inch kaiser rolls or low-fat hamburger buns, cut horizontally in half

How to prepare

Cook the corn in a pot of boiling salted water for three minutes. Drain and let it cool. Cut the kernels off the cob and place them in a medium bowl.
Add the shrimp, bell pepper, cilantro, green onion, lime juice, lime peel, and hot pepper sauce. Toss everything together to blend.
Mix in the mayonnaise and season with salt and pepper.
Chill the mixture. It can be made one day in advance and stored in the refrigerator.
Take a small amount of the bread from the bottom half of the bun to create a slight indentation or bowl effect.
Scoop the salad into the indentation of the roll and top it with the other half of the roll.

Variations

Substitute the shrimp with cooked chicken or tofu for a different protein option.
Add avocado slices or guacamole for extra creaminess.

Cooking Tips & Tricks

Be sure to cook the corn just until tender to maintain its crisp texture.

- For a spicier kick, add more hot pepper sauce to the shrimp mixture.

- To save time, you can use pre-cooked shrimp instead of cooking them yourself.

Serving Suggestions

Serve these sandwiches with a side salad or a cup of soup for a complete meal.

Cooking Techniques

Boil the corn until tender, then cut the kernels off the cob for a fresh and sweet addition to the sandwich filling.

Ingredient Substitutions

Use Greek yogurt instead of mayonnaise for a lighter alternative.

- Swap out the red bell pepper for yellow or orange bell peppers for a different flavor profile.

Make Ahead Tips

Prepare the shrimp mixture in advance and store it in the refrigerator for up to one day before assembling the sandwiches.

Presentation Ideas

Garnish the sandwiches with extra cilantro leaves or a lime wedge for a pop of color and freshness.

Pairing Recommendations

Pair these Mexicali Shrimp Sandwiches with a cold glass of iced tea or a light beer for a refreshing combination.

Storage and Reheating Instructions

Store any leftover sandwiches in an airtight container in the refrigerator for up to two days. Reheat in the microwave or enjoy cold.

Nutrition Information

Calories per serving

Each serving of these sandwiches contains approximately 250 calories.

Carbohydrates

Each serving of Mexicali Shrimp Sandwiches contains approximately 30 grams of carbohydrates.

Fats

This recipe is low in fat, with each serving containing only 5 grams of fat.

Proteins

With shrimp as the main protein source, each serving of these sandwiches provides about 15 grams of protein.

Vitamins and minerals

The Mexicali Shrimp Sandwiches are rich in vitamins and minerals, including vitamin C from the bell peppers and cilantro.

Alergens

This recipe contains shellfish (shrimp) and mayonnaise, which may be allergens for some individuals.

Summary

Overall, these Low-fat Mexicali Shrimp Sandwiches are a nutritious and balanced meal option, providing a good mix of carbohydrates, protein, and essential vitamins and minerals.

Summary

These Low-fat Mexicali Shrimp Sandwiches are a flavorful and satisfying meal option that is perfect for a light lunch or dinner. Packed with fresh ingredients and bold flavors, these sandwiches are sure to become a new favorite in your recipe rotation.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Low-fat Mexicali Shrimp Sandwiches. It was many years ago, back when I was just a young girl learning how to cook from my grandmother. She was a wonderful cook, always experimenting with new flavors and techniques in the kitchen. And this recipe was no exception.

I had gone over to her house one afternoon to help her prepare dinner. As I walked into the kitchen, I was greeted by the enticing aroma of garlic and spices wafting through the air. My grandmother was standing over the stove, stirring a pot of bubbling tomato sauce with a smile on her face.

"Come here, dear," she said, motioning for me to join her at the stove. "I want to show you something special today."

Intrigued, I eagerly made my way over to her side. She handed me a tattered old cookbook and pointed to a page that was marked with a faded bookmark.

"This is a recipe I learned many years ago from a dear friend of mine," she explained. "It's a simple yet delicious dish that I think you will love."

I scanned the page, my eyes widening in excitement as I read the ingredients and instructions. The recipe called for succulent shrimp marinated in a tangy lime and cumin dressing, grilled to perfection and served on a toasted whole wheat bun with a zesty avocado salsa. It sounded like a culinary masterpiece.

My grandmother guided me through the steps, teaching me how to clean and devein the shrimp, mix the marinade, and grill the shrimp until they were perfectly cooked. As the sandwiches came together, the kitchen filled with the mouthwatering scent of grilled shrimp and fresh salsa.

Finally, it was time to taste the fruits of our labor. I eagerly took a bite of the sandwich, savoring the burst of flavors that danced on my tongue. The shrimp were tender and juicy, with a hint of smokiness from the grill. The tangy lime and cumin dressing added a zesty kick, while the creamy avocado salsa provided a cool contrast. It was a symphony of flavors in every bite.

From that moment on, Low-fat Mexicali Shrimp Sandwiches became a staple in my cooking repertoire. I made them for family gatherings, potlucks, and even just for a simple weeknight dinner. Each time I prepared them, I thought of my grandmother and the special bond we shared over our love of cooking.

Over the years, I have made a few tweaks to the original recipe to suit my own tastes. I added a pinch of chili powder for a bit of heat, swapped out the whole wheat buns for crusty sourdough bread, and experimented with different types of salsa. But no matter how I adapt the recipe, the essence of those first Low-fat Mexicali Shrimp Sandwiches remains the same – a simple yet delicious dish that brings back fond memories of my grandmother and the joy of cooking together.

As I sit here now, preparing a batch of Low-fat Mexicali Shrimp Sandwiches for my own family, I can't help but smile at the thought of passing down this recipe to future generations. I hope that one day, my grandchildren will feel the same excitement and joy that I did when I first learned how to make this dish. And maybe, just maybe, they will be inspired to create their own culinary masterpieces, just like my grandmother did for me.