Shrimp Salad
Seafood 0 comments

Eggless Shrimp Roll – the better lobster roll

Cooks in 20 minutes

Do you have a bag of shrimp and mayo?! Let make eggless shrimp roll.

I find shrimp roll is better than lobster roll because shrimp is easier and cheaper to get. This recipe is part of Hellmann’s #FridgeHunters Challenge. You can find other recipes here.

Shrimp Salad
Shrimp Roll - the better lobster roll
Print

Shrimp Roll – the better lobster roll

Servings

4

servings
Prep time

20

minutes
Cooking time

20

minutes

Ingredients

  • 1 packet (1.5 pounds) raw shrimp, deveined and clean

  • 1/4 teaspoon baking soda

  • 2 celery ribs, diced

  • Hot dog buns

  • Melted Butter

  • Dressing

  • ⅓ cup Hellman’s mayonnaise

  • ½ tablespoon lemon juice

  • ½ tablespoon vinegar

  • ½ tablespoon horseradish

  • 2 tablespoon chives, chopped

  • 1 tablespoon fresh parsley, minced

  • 1 tablespoon dill, minced

  • Salt and pepper to taste

Directions

  • Copied from Serious Eats
  • Toss shrimp with salt and baking soda in a medium bowl until evenly coated. Refrigerate for 15 to 30 minutes.
  • Prepare an ice bath. Add shrimp to a medium saucepan of cold water (no need to rinse). Set over medium-high heat and cook, stirring occasionally, until temperature reaches 170°F (77°C) on an instant-read thermometer and shrimp are just cooked through; adjust heat to make sure temperature does not go over 170°F.
  • Drain shrimp and add to ice bath to chill. Remove from ice bath, then cut shrimp into chunks.
  • Rest is simple. Add everything to a bowl. Prepare the dressing and drizzle over it. You can refrigerate for a few hours before serving.
  • Brush melted butter on hot dog buns. Toast them until they are golden brown.
  • Divide shrimp salad evenly among warm rolls and serve with a lemon wedge.

Ingredients

Instructions

Comments are closed.