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Dinner recipe · from the recipe book

Chilled Lime Shrimp Sandwiches with Cilantro Yogurt

Juicy lime-and-cumin shrimp, served cold with crisp cabbage, creamy avocado and a tangy cilantro-jalapeño yogurt spread on hearty whole-grain bread.

Chilled Lime Shrimp Sandwiches with Cilantro Yogurt

Ingredients

  • 1 lb450 gShrimptails removed
  • 2¼ tsp10 gOlive oil
  • 1 tsp2 gGround cumin
  • ¾ tsp2 gChili powder
  • 2 cloves6 gGarlicminced
  • 1 lime, juiced44 gLime juicedivided
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • 1 cup chopped16 gFresh cilantrochopped
  • 1 whole14 gJalapeñoseeded and minced
  • ¼ tsp2 gSalt
  • 8 slices256 gWhole-wheat bread8 slices
  • 1 cup diced150 gAvocadothinly sliced
  • 2 cups shredded140 gGreen cabbagefinely shredded
  • 1½ medium180 gTomatoesthinly sliced
  • ¼ cup chopped40 gRed onionthinly sliced

Steps

  1. Pat the shrimp dry and toss with the cumin, chili powder and garlic.
  2. Heat the olive oil in a large skillet over medium-high heat. Cook the shrimp 2 to 3 minutes per side, until pink and opaque.
  3. Transfer the shrimp to a bowl, toss with half of the lime juice and refrigerate about 20 minutes, until cold.
  4. While the shrimp chills, make the spread: stir the Greek yogurt, cilantro, jalapeño, salt and one quarter of the lime juice together in a small bowl.
  5. In another bowl, toss the cabbage and red onion with the remaining quarter of the lime juice.
  6. Slice the chilled shrimp in half lengthwise.
  7. Spread the cilantro yogurt over one side of each slice of bread.
  8. Layer the avocado, tomato, shrimp and lime cabbage with red onion on four slices, top with the remaining bread, spread side down, then cut in half and serve.

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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