Shrimp Rolls

Shrimp Rolls Recipe
Oxmoor House
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.


4 servings (serving size: 1 sandwich)

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes

Nutritional 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


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


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.

Serve with: Pear-Kiwi Salad

Cooking Light Fresh Food Fast Weeknight Meals,

Oxmoor House

March 2010
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