Sriracha Shrimp Rolls

Cooking Light
Sriracha Shrimp Rolls Recipe

Photo: Jennifer Causey; Styling: Lindsey Lower, Claire Spollen

Buttering and toasting the rolls adds tons of rich flavor; don't be tempted to skip that step.

Serves 4 (serving size: 1 shrimp roll)


+ Add To Shopping List
4 cups water
1 pound peeled and deveined medium shrimp
1/4 cup canola mayonnaise (such as Hellmann's)
1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)
1/4 cup finely chopped celery
1/4 cup finely chopped English cucumber
4 teaspoons chopped fresh cilantro
1 tablespoon fresh lime juice
2 green onions, chopped
4 New England–style top-split hot dog rolls
5 teaspoons butter, melted


1. Bring 4 cups water to a boil in a medium saucepan over high heat. Add shrimp; cook 2 minutes or until done. Drain. Rinse under cold water; drain well. Discard tail shells; coarsely chop shrimp.

2. Combine mayonnaise and next 6 ingredients (through green onions) in a large bowl. Stir in shrimp; toss well to coat.

3. Heat a large skillet over medium heat. Brush cut sides of each hot dog roll evenly with butter. Add rolls to pan; cook 1 minute on each side or until lightly toasted and golden. Fill each toasted roll with about 3/4 cup shrimp mixture.

Created date

March 2015

Nutritional Information

Calories 284
Fat 11.7 g
Satfat 3.5 g
Monofat 4.2 g
Polyfat 2.7 g
Protein 19 g
Carbohydrate 25 g
Fiber 4 g
Cholesterol 156 mg
Iron 1 mg
Sodium 571 mg
Calcium 118 mg