New England Style Shrimp Roll
Taste the flavors of coastal New England with our classic shrimp rolls, loaded with juicy shrimp piled into buttery, toasted split-top rolls.
Servings: 4
Calories: 502kcal
Ingredients
- 1 pound fresh or frozen shrimp, uncooked
- 1/2 cup mayonnaise
- 1/4 cup minced onion
- 1/4 cup minced celery
- juice of 1/2 lemon
- salt and fresh cracked black pepper to taste
- 4 hot dog buns top split style
- 3 Tbsp butter, melted
garnish
- paprika or Old Bay seasoning
- snipped chives
Instructions
- If your shrimp are frozen, thaw the shrimp under cool running water for a few minutes until softened, and then steam or sauté them just until cooked through. This doesn't take long, so don't over cook. Let cool then give them a rough chop.
- Put the shrimp in a bowl and toss with the mayo, onions, celery, lemon juice, and salt and pepper. Taste the salad to adjust any of the seasonings. Cover and refrigerate until needed.
- Melt the butter and brush onto the open buns. Grill for a few minutes until toasty.
- Serve the shrimp salad in toasted buns, topped with a sprinkle of paprika or Old Bay, and some snipped chives.
- Store any leftover shrimp salad in the refrigerator for up to 2 days.
Video
Notes
- To cut the fat in these New England style shrimp rolls use low fat mayo, or half Greek yogurt and half mayo.
- For an extra kick, top with pickled jalapeños.
- For a low carb option line small bowls or glasses with lettuce and or diced avocado, and then spoon the shrimp salad over top.
Nutrition
Calories: 502kcal | Carbohydrates: 23g | Protein: 28g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 320mg | Sodium: 1352mg | Potassium: 184mg | Fiber: 1g | Sugar: 4g | Vitamin A: 310IU | Vitamin C: 6mg | Calcium: 248mg | Iron: 4mg