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Dinner recipe · from the recipe book

Chili-Lime Shrimp Melts with Cilantro Yogurt

Smoky chili-spiced shrimp, sweet peppers and melty mozzarella pressed between crisp toasted bread with a cool, tangy cilantro-lime yogurt spread.

Chili-Lime Shrimp Melts with Cilantro Yogurt

Ingredients

  • 1 lb450 gShrimptails removed, halved lengthwise
  • 8 slices256 gWhole-wheat bread8 slices; sourdough slices work too
  • 4 oz120 gPlain Greek yogurt, nonfat
  • ⅔ cup chopped10 gFresh cilantrofinely chopped
  • ½ lime, juiced20 gLime juice
  • 2 cloves6 gGarlicminced
  • 1 cup chopped150 gRed bell pepperthinly sliced
  • ½ cup chopped80 gRed onionthinly sliced
  • 3 oz80 gPart-skim mozzarellashredded
  • 1½ tbsp20 gOlive oildivided
  • 1½ tsp4 gChili powder
  • 1½ tsp3 gGround cumin
  • 1¼ tsp3 gPaprika (sweet or smoked)smoked
  • ¼ tsp2 gSaltdivided

Steps

  1. Make the spread first: in a small bowl stir together the Greek yogurt, cilantro, lime juice, half of the garlic and a pinch (about a quarter) of the salt. Chill while you cook.
  2. In another bowl toss the shrimp with the chili powder, cumin, smoked paprika, the remaining garlic and the rest of the salt.
  3. Heat half of the olive oil in a large skillet over medium-high heat. Add the red bell pepper and red onion and cook, stirring, for 5 to 6 minutes until soft and lightly charred.
  4. Add the seasoned shrimp to the skillet and cook 2 to 3 minutes, turning once, until pink and opaque. Transfer the shrimp and vegetables to a plate and wipe out the skillet.
  5. Lay out the bread slices. Spread the cilantro yogurt over 4 slices, top with the shrimp and vegetables, then the mozzarella, and close with the other 4 slices.
  6. Brush the outsides of the sandwiches with the remaining olive oil. Toast in the skillet over medium heat, covered, 3 to 4 minutes per side, pressing gently with a spatula, until golden and the mozzarella melts.
  7. Cut each sandwich in half and serve hot.

Contains: Milk, Shellfish, Gluten. Some brands contain egg, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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