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Rating: 5 stars
9 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

David Bonom
Recipe by Cooking Light May 2015

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

Recipe Summary

Yield:
Serves 4 (serving size: 1 shrimp roll)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef'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 www.choosemyplate.gov.

Nutrition Facts

284 calories; fat 11.7g; saturated fat 3.5g; mono fat 4.2g; poly fat 2.7g; protein 19g; carbohydrates 25g; fiber 4g; cholesterol 156mg; iron 1mg; sodium 571mg; calcium 118mg.
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