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Photo: Johnny Autry, Randy Mayor; Styling: Mary Clayton Carl Photo by: Photo: Johnny Autry, Randy Mayor; Styling: Mary Clayton Carl

Shrimp Salad Rolls

Cooking Light AUGUST 2012

  • Yield: Serves 4 (serving size: 1 sandwich)

Ingredients

  • 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

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 370
  • Fat: 17.8g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 7.5g
  • Polyunsaturated fat: 4.7g
  • Protein: 27.4g
  • Carbohydrate: 23g
  • Fiber: 1.2g
  • Cholesterol: 185mg
  • Iron: 4.4mg
  • Sodium: 616mg
  • Calcium: 128mg
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Shrimp Salad Rolls Recipe

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