Description
These New England Style Shrimp Salad Rolls are fresh, bright, and creamy with avocado mayo and lemon juice, tossed with celery and green onion for texture. Perfect for summer lunches, poolside picnics, or an easy weeknight meal.
Ingredients
Scale
- 1 pound raw wild caught shrimp, peeled and deveined
- 1 tablespoon extra virgin olive oil
- 1 stalk of celery, finely diced
- 1 green onion, chopped
- 3 tablespoons avocado mayo
- 1 tablespoon fresh lemon juice
- pinch of sea salt
- 4 gluten-free hot dog buns
Instructions
- Roast the Shrimp : Preheat the oven to 400°F. Line a baking sheet with parchment paper. In a small mixing bowl, toss shrimp with olive oil and a pinch of sea salt. Arrange shrimp in a single layer and roast for 6 – 8 minutes, or until pink and cooked through.
- Cool and Chop : Remove shrimp from the oven and allow to cool slightly. Once cool, chop into bite-sized pieces.
- Make the Shrimp Salad : In a mixing bowl, combine chopped shrimp, diced celery, green onion, avocado mayo, lemon juice, and sea salt. Toss gently until well coated.
- Chill (Optional But Recommended) : Cover the shrimp salad and refrigerate until ready to serve. Chilling it for at least 30 minutes allows the flavors to come together.
- Serve and Enjoy : To serve, stuff each hot dog bun with a generous scoop of shrimp salad. Garnish with fresh parsley or serve alongside fruit salad, slaw, or your favorite chips.
Equipment
10-Piece Glass Nesting Bowl Set
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Stainless Steel 3 Piece Baking Sheet Set
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Buy Now → Notes
- Use quality avocado mayo like Primal Kitchen or Chosen Foods – or make your own (my preference!).
- Gluten-free buns (like Schär) work beautifully, or skip the bun and serve over greens or with crackers.
- Serve with potato chips, fruit salad, or coleslaw.
- Prep Time: 10 minutes
- Chill Time: 30 minutes
- Cook Time: 8 minutes
- Category: Lunch, Seafood, Summer
- Method: Roast + Assemble
- Cuisine: American, New England-Inspired
