Photo: Jennifer Causey; Styling: Lindsey Lower, Claire Spollen
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
How to Make It
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.
Combine mayonnaise and next 6 ingredients (through green onions) in a large bowl. Stir in shrimp; toss well to coat.
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.
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Our family loves these! Occasionally, I use the remaining shrimp from a shrimp cocktail. Other times, we skewer and grill extra shrimp or pan fry--both methods yield great results. Either way, I follow the rest of the directions exactly as written. As another reviewer mentioned, buttering the rolls is critical! This is a go-to for sandwich night for us.
These are so delectable! They really did taste like the $15 lobster rolls that I get from a restaurant. Buttering the rolls is essential. I like to add a little green onion into the mix. It's pretty versatile, you could really customize the recipe adding more celery or spice depending on your taste. For a truly decadent touch, use King's Hawaiian Rolls instead of plain hot dog buns. It kicks up the buttery rich flavor. I also found that light mayo could be used without much change in taste.
I've made this a couple of times and will continue to make it during the summer. It's a very easy and light meal and so very tasty! I follow the recipe exactly except I increase the Srirarcha to 1.5 tablespoon (we like spicy food in my house). I didn't have enough hot dog buns last time so used a baguette, which made for less-soggy leftovers the next day.