Lobster rolls are such a satisfying taste of New England, but most of us can’t afford the time or expense to make or buy them too often. This shrimp version, though, is a great way to enjoy them for a weeknight family dinner. For a low carb version, skip the bun and wrap the salad in lettuce leaves. Scramble recipe tester Debbie Falkow said, “I love that it is satisfying and full of flavor, but takes almost no time to prep.”
Shrimp Rolls (or Shrimp Salad)
Prep + Cook: 15 minutes, Makes 4 Servings
1 lb. cooked medium shrimp, peeled and deveined, thawed if using frozen
2 stalks celery, halved lengthwise and thinly sliced (about 1/2 cup)
2 Tbsp. fresh chives, minced, or use scallions
1/4 cup mayonnaise
1/2 lemon, juice only, about 2 Tbsp.
1 tsp. hot pepper sauce (such as Tabasco or sriracha)
1/2 tsp. Old Bay seasoning, or use fish or Creole seasoning
1 Tbsp. butter
4 hoagie/sub rolls (use wheat/gluten-free, if needed), or use Pepperidge Farm New England Rolls or hot dog buns
4 leaves soft lettuce
Do Ahead or Delegate: Thaw the shrimp if necessary, halve and slice the celery, mince the chives or scallions, juice the lemon, prepare the mayonnaise mixture and refrigerate, prepare and refrigerate the salad.
Scramble Flavor Booster: Add 1 – 2 Tbsp. finely diced pickles or pickle relish to the salad. Grind plenty of fresh ground pepper over the shrimp salad before adding it to the rolls.
Tip: Shrimp, a quick and easy protein to prepare, is a great source of vitamin D, vitamin B3, and the antioxidant mineral selenium. Choose US or Canadian farmed or wild shrimp whenever possible.
Nutritional Information Per Serving (% based upon daily values): Calories 416, Total Fat: 16g, 25%; Saturated Fat: 5g, 23.5%; Cholesterol: 234mg, 78%; Sodium: 845mg, 35%; Total Carbohydrate: 36g, 12%; Dietary Fiber: 3g, 11%; Sugar: 4g; Protein: 30g
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