When the temperatures rise here in Phoenix I quickly lose interest in any kind of complicated cooking that involves heating up the kitchen. Instead you will find me turning to simple recipes I can toss into the slow cooker. Or better yet, recipes that require no cooking at all.
This recipe for Tex-Mex shrimp rolls, falls into the latter category and can be made in under 20 minutes. It caught my eye as I was scanning through the Essential WW Freestyle Cookbook, one of the newest additions to my ever-growing cookbook collection.
You just stir together cooked shrimp, scallions, salsa, mayonnaise, cilantro and salt and scoop the mixture into a whole grain roll. Lunch or supper doesn’t get much easier. I jotted down the ingredients needed to make them and was lucky enough to even find shrimp on special the day I shopped.
The recipe calls for reduced fat mayonnaise. You can shave off 1 SmartPoint® by substituting fat free mayonnaise or plain nonfat Greek yogurt.
I thought the recipe as written was a little light on the shrimp so I upped the amount from 1/2 pound to 3/4 pound with no change in SmartPoints® because they are a Freestyle Zero Points Food.
To bulk these up, line each roll with lettuce and thinly sliced tomatoes before adding the shrimp mixture.
This tasty shrimp salad would also be good stuffed into pita bread, wrapped in a tortilla or placed atop a bed of salad greens.
Change up the flavor with a variety of salsas. I used basic tomato salsa, but tomatillo, fruit or a corn and black bean salsa would all work well.
Make your shrimp rolls spicier with the addition of chopped jalapeño or a splash or two of your favorite hot sauce.