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Sriracha Shrimp Rolls

Photo: Jennifer Causey; Styling: Lindsey Lower, Claire Spollen


Serves 4 (serving size: 1 shrimp roll)

Buttering and toasting the rolls adds tons of rich flavor; don't be tempted to skip that step.


  • 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

Nutrition Information

  • calories 284
  • fat 11.7 g
  • satfat 3.5 g
  • monofat 4.2 g
  • polyfat 2.7 g
  • protein 19 g
  • carbohydrate 25 g
  • fiber 4 g
  • cholesterol 156 mg
  • iron 1 mg
  • sodium 571 mg
  • calcium 118 mg

How to Make It

  1. 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.

  2. Combine mayonnaise and next 6 ingredients (through green onions) in a large bowl. Stir in shrimp; toss well to coat.

  3. 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.

Cook's Notes

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