Simple Shrimp Salad for Shrimp Rolls (Edit recipe)

Head Shot:Reed Dunn
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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
15 minutes
Difficulty:
Intermediate
Show nutritional information
This is our estimate based on online research.
Calories:313
Fat:27 g
Carbohydrates:1 g
Protein:15 g
Cholesterol:210 g
Sodium:954 mg
Fiber:0 g
Sugars:0 g
Sugar Alcohol:0 g
Calculated per serving.

Serves: 4

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Ingredients

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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
  1. To a large bowl, add celery, green onion, seafood seasoning and lemon juice. Stir to combine and set aside.
  2. Use a paper towel to dry shrimp and rough chop with a knife to break shrimp apart. Season with kosher salt and black pepper.
  3. 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.
  4. Drain any liquid off of the shrimp and set aside to cool for a few minutes before folding into the dressing mixture.
  5. 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.
  6. Scoop some of the shrimp salad into each bun and serve with a side salad or your favorite potato chips.

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