Description
A lighter, budget-friendly twist on the classic lobster roll, featuring buttery split-top buns filled with chilled chopped shrimp in a creamy, herby lemon dressing.
Ingredients
- 4 split-top or New England-style soft rolls or brioche buns
- 1 pound cooked shrimp, peeled, deveined, roughly chopped
- 1/3 cup mayonnaise
- 2 tablespoons fresh herbs (chives, parsley, or dill), chopped
- 1 tablespoon lemon juice (plus zest if desired)
- Salt and pepper to taste
- 2 tablespoons unsalted butter (for toasting buns)
Instructions
- Roughly chop the pre-cooked shrimp and set aside.
- In a bowl, whisk together mayonnaise, lemon juice and zest, chopped herbs, salt, and pepper until smooth.
- Add the chopped shrimp to the dressing and mix until evenly coated.
- Heat a skillet over medium heat. Butter the insides of the rolls and toast until golden brown on both sides.
- Spoon the shrimp filling into the warm buns. Garnish with additional herbs and a squeeze of lemon if desired. Serve immediately.
Notes
- Optional additions include diced celery, scallions, capers, or a pinch of cayenne.
- Use tarragon or other herbs if preferred.
- Store leftover filling in the fridge for up to 1 day.
- Bring shrimp filling to room temperature rather than reheating for best flavor.
- Hot dog buns can be used in place of split-top rolls.
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 2g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 145mg
