Description
Buttery, toasted rolls stuffed with creamy, lemon-kissed shrimp salad. These shrimp rolls are light, satisfying, and packed with flavor—perfect for lunch, picnics, or casual dinners.
Ingredients
- Shrimp: 1 pound, peeled, deveined, and cooked
- Mayonnaise: 1/3 cup
- Celery: 1/2 cup finely chopped
- Lemon Juice: 1 tablespoon
- Dijon Mustard: 1 teaspoon
- Fresh Chives: 2 tablespoons finely chopped
- Salt: 1/2 teaspoon
- Black Pepper: 1/4 teaspoon
- Butter: 2 tablespoons
- Split-Top Hot Dog Buns: 4
Instructions
- Preheat Your Equipment: Warm a small skillet or griddle over medium heat.
- Combine Ingredients: In a bowl, mix chopped shrimp, mayo, celery, lemon juice, Dijon mustard, chives, salt, and pepper until well combined.
- Prepare Your Cooking Vessel: Add butter to the heated skillet and let it melt fully.
- Assemble the Dish: Open the buns slightly and toast the sides in the buttered skillet until golden and crispy.
- Cook to Perfection: Allow each side of the buns to get a golden crust, about 2 minutes per side.
- Finishing Touches: Spoon the shrimp mixture generously into the toasted buns.
- Serve and Enjoy: Serve immediately with a lemon wedge or a pickle on the side.
Notes
- Use freshly squeezed lemon for the best flavor.
- Chill the shrimp mixture before serving for extra crunch and freshness.
- Toast buns just before assembling to keep them crisp.
- A dash of hot sauce or Old Bay seasoning adds extra kick.
Nutrition
- Serving Size: 1 shrimp roll
- Calories: 390
- Sugar: 2g
- Sodium: 620mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 180mg
Keywords: shrimp roll, seafood sandwich, summer lunch, shrimp salad, picnic recipe