Simple Shrimp Salad for Shrimp Rolls (Edit recipe)

This Simple Shrimp Salad is a delicious Whole30-compatible lunch when served on a bed of greens, but the salad base also makes a hearty filling for Shrimp Rolls (aka Lobster Rolls on a Budget!). No matter how you decide to go about serving this meal, it easy comes together in less than 30 minutes.

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	314
Fat:	27 g
Carbohydrates:	1 g
Protein:	15 g
Cholesterol:	210 g
Sodium:	954 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

by Reed Dunn

View original recipe

Serves: 4

Ingredients

.25 cup Ghee, or butter, divided
1 lb Raw Shrimp, pink (70-90 count) peeled and deveined
.25 cup Mayonnaise
.25 cup Celery, finely diced
.25 cup Green Onion (Scallion), minced
1 tsp Old Bay Seasoning, or seafood seasoning of choice
1.5 Tbsp Lemon Juice
.25 tsp Kosher Salt
4 whole Hawaiian Rolls, or hot dog buns, or brioche-style rolls

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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

To a large bowl, add celery, green onion, seafood seasoning and lemon juice. Stir to combine and set aside.
Use a paper towel to dry shrimp and rough chop with a knife to break shrimp apart. Season with kosher salt and black pepper.
Meanwhile, heat 2 tablespoons ghee or butter in a large skillet over medium-high heat. Once heated, add shrimp into the skillet and cook for 3 to 4 minutes, stirring until cooked evenly and thoroughly.
Drain any liquid off of the shrimp and set aside to cool for a few minutes before folding into the dressing mixture.
Use a paper towel to wipe out the skillet and heat the other 2 tablespoons of ghee or butter in the skillet. Cut open the buns or rolls and face cut-side down in the skillet to toast.
Scoop some of the shrimp salad into each bun and serve with a side salad or your favorite potato chips.