ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Shrimp Rolls

Oxmoor House
Prep time 10 mins
Yield 4 servings (serving size: 1 sandwich)
We've chosen a traditional hot dog bun for this sandwich. However, for variety, you can also use a flour tortilla. Place a lettuce leaf on an 8-inch tortilla, spoon the shrimp mixture onto the lettuce, and then roll up the tortilla. Secure the roll with a round wooden pick, and cut it in half.


  • 1 small lemon
  • 1/4 cup light mayonnaise
  • 2 tablespoons chopped green onion tops
  • 3/4 pound chopped cooked shrimp
  • 1/2 cup finely chopped celery
  • 4 (1.5-ounce) white-wheat hot dog buns
  • 4 Boston lettuce leaves

Nutrition Information

  • calories 220
  • caloriesfromfat 0.0 %
  • fat 7.4 g
  • satfat 1 g
  • monofat 1.2 g
  • polyfat 3.4 g
  • protein 23.1 g
  • carbohydrate 20.7 g
  • fiber 4.5 g
  • cholesterol 171 mg
  • iron 5.5 mg
  • sodium 514 mg
  • calcium 296 mg

How to Make It

  1. Grate 1/2 teaspoon lemon rind from lemon. Squeeze lemon to measure 1 1/2 tablespoons juice. Combine lemon rind, juice, mayonnaise, and green onions in a large bowl. Add shrimp and celery; toss gently.

  2. Top each bun with 1 lettuce leaf. Spoon shrimp mixture evenly onto lettuce leaves. Serve immediately.

  3. Serve with: Pear-Kiwi Salad

Cooking Light Fresh Food Fast Weeknight Meals