Shrimp Salad Rolls

Shrimp Salad RollsRecipe
Photo: Johnny Autry, Randy Mayor; Styling: Mary Clayton Carl


Serves 4 (serving size: 1 sandwich)

Recipe from

Cooking Light

Nutritional Information

Calories 370
Fat 17.8 g
Satfat 3.7 g
Monofat 7.5 g
Polyfat 4.7 g
Protein 27.4 g
Carbohydrate 23 g
Fiber 1.2 g
Cholesterol 185 mg
Iron 4.4 mg
Sodium 616 mg
Calcium 128 mg


1 tablespoon butter
20 large shrimp, peeled and deveined (about 1 pound)
1/4 cup canola mayonnaise
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
2 teaspoons chopped fresh parsley
1 1/2 teaspoons chopped fresh tarragon
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
4 (1 1/2-ounce) hot dog buns
8 Boston lettuce leaves


1. Preheat broiler to high.

2. Heat butter in a large nonstick skillet over medium-high heat; swirl to coat. Add shrimp to pan; sauté 4 minutes or until done. Place shrimp on a large plate; chill in refrigerator for 10 minutes. Coarsely chop shrimp. Combine chopped shrimp, mayonnaise, and next 6 ingredients (through salt) in a large bowl.

3. Open buns without completely splitting; arrange, cut sides up, on a baking sheet. Broil 1 minute or until toasted. Place 2 lettuce leaves in each bun; top each serving with 1/2 cup shrimp mixture.


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