Shrimp Salad Rolls With Lemon And Celery

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 20 min · Shellfish · pescatarian, high-protein

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Ingredients

• 3/4 lb cooked peeled shrimp
• 1/4 cup mayonnaise
• 2 ribs celery
• 2 scallions
• 1 tbsp lemon juice
• 2 split-top hot dog rolls
• 1 1/2 tbsp butter
• 1 large avocado
• 2 romaine leaves
• 1 tsp each celery salt and black pepper

Method (tap to check — screen stays awake)

1. Pat the shrimp completely dry and chop into rough half-inch pieces so the salad has bite instead of turning to paste.
2. Stir the mayonnaise, lemon juice, celery salt, and pepper together, then fold in the shrimp, diced celery, and scallions until glossy and just bound.
3. Chill the salad at least 15 minutes so it firms up and stops sliding out of the roll.
4. Butter the cut faces of the rolls and griddle them over medium 2 minutes per side, until the surfaces are golden and crisp.
5. Line each toasted roll with a lettuce leaf, then mound the shrimp salad in.
6. Fan sliced avocado over the top and finish with a squeeze of lemon and more black pepper.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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