Shrimp & Arugula Salad Sandos

These were fresh and tasty. I cheated…. in that I used already cooked shrimp (it saves soo much time I couldn’t help it!). Pretty easy recipe that I found on Great for a spring or summer night. Not too heavy but just right. And guess what? There’s literally only a few steps. It’s awesome.


  • 12 oz frozen cooked (or pre-cooked) shrimp (peeled, deveined and tails removed), defrosted, drained and roughly chopped
  • 1 stalk celery, finely chopped
  • 1/4 cup nonfat plain Greek yogurt
  • 2 tbsp chopped fresh dill
  • 1 tbsp Dijon mustard
  • Dash hot sauce, optional ( I didn’t use. Wanna know what I did use? Bacon. So there’s that.)
  • Sea salt and fresh ground black pepper, to taste
  • Tomatoes (chopped up cherry or vine)
  • 2 lightly packed cups arugula or baby spinach
  • 4 whole-grain Kaiser-style rolls or whole-grain buns, split and toasted

Step One:

Chop up your shrimp and celery.



Step Two:

Mix in your greek yogurt, your dijon and your dill, salt and pepper. And I may or may not have added in some bacon crumbles???

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Step Three:

Throw your mixture onto a roll and add some arugula.  And there you have a shrimp & arugula salad sando. YUMMO.

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