Shrimp Roll Recipe
A spin on the traditional lobster roll but with shrimp instead. Tender shrimp perfectly seasoned and blended with a dreamy delicious sauce. You can use regular or gluten-free buns.
Ingredients
For the Shrimp
- 1 lb1 lb1 lb Raw Shrimp, peeled, deveined, tail off
- 1.25 tsp1.25 tsp1.25 tsp Seafood Seasoning - Primal Palate
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil
For the Dressing
- 0.5 cup0.5 cup0.5 cup Mayonnaise
- 0.5 tsp0.5 tsp0.5 tsp Chives, use fresh chives
- 1 tsp1 tsp1 tsp Lemon Juice
- 0.125 tsp0.125 tsp0.125 tsp Kosher Salt
- 0.125 tsp0.125 tsp0.125 tsp Black Pepper
- 2 - 3 Tbsp2 - 3 Tbsp2 - 3 Tbsp Salted Butter
- 444 Hot Dog Buns, Use Gluten-Free if needed
- 1 bunch1 bunch1 bunch Butter Lettuce
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Add the butter to a large dry, non-stick skillet, once it's melted place the rolls onto the melted butter and toast them until slightly browned. Repeat with other rolls if necessary. Once the rolls are toasted wipe out the skillet with a paper towel.
- Thaw the shrimp if necessary then place them into a large bowl.
- Add the Primal Palate Seafood Seasoning and the olive oil. Stir to combine.
- Heat the same non-stick skillet you toasted the bread in, then add the shrimp.
- Sauté the shrimp until they are no longer pink, turning them over as needed. Try not to overcook them, once they start turning pink flip them over.
- Once the shrimp are cooked through using a slotted spoon drain them into a medium size bowl. At this point you can leave them whole or chop them into smaller pieces.
- Combine the mayonnaise, chives, lemon juice, salt, and black pepper into a medium size bowl.
- Add the shrimp to the mayo mixture and stir to combine.
- Add some lettuce to each roll and top with the shrimp.
- Sprinkle some extra chives over the top.
- Serve with potato chips or your favorite side dish.
Notes
For quicker cooking buy the shrimp already peeled, deveined and the tail off. You can cut the shrimp into smaller pieces if desired. If you can find the split top rolls use that, other wise soft hot dog buns or gluten free buns will work. You can even use hamburger buns if desired.
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Entrées Nightshade Free Nut Free Pescetarian Seafood Sugar Alcohol FreeThis is our estimate based on online research. | |
Calories: | 521 |
Fat: | 36 g |
Carbohydrates: | 26 g |
Protein: | 20 g |
Cholesterol: | 440 g |
Sodium: | 1135 mg |
Fiber: | 1 g |
Sugars: | 2 g |
Sugar Alcohol: | 0 g |
Calculated per serving. |
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