This recipe knocked our swim fins off. The shrimp soak in a lemony marinade with onion and peppers -- a light and tangy twist on the classic fried seafood sandwich.

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • Thaw shrimp, if frozen. In a 4- to 5-quart pot, bring 1 quart water to a boil. Add shrimp; cook until pink, about 2 minutes. Drain; transfer to a bowl of ice water to cool. Peel and devein shrimp. In a zip-top plastic bag, combine shrimp, onion, 1 cup sliced mini bell peppers and dill weed.

  • In a bowl, whisk together canola oil, lemon juice, vinegar, salt, sugar and black pepper. Pour over shrimp. Seal; refrigerate 4 to 8 hours, turning bag once or twice.

  • Open hoagie buns; place cut sides up on a baking sheet. Broil 4 inches from heat until golden, 30 to 60 seconds. Spread mayonnaise on bottom halves of each bun. Line buns with salad greens. Drain pickled shrimp and vegetables, discarding liquid; arrange in buns. Serve immediately.

Nutrition Facts

506 calories; 32 g total fat; 4 g saturated fat; 16 g polyunsaturated fat; 11 g monounsaturated fat; 170 mg cholesterol; 697 mg sodium. 528 mg potassium; 29 g carbohydrates; 2 g fiber; 7 g sugar; 25 g protein; 0 g trans fatty acid; 1564 IU vitamin a; 57 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 87 mcg folate; 0 mcg vitamin b12; 151 mg calcium; 3 mg iron;