Lobster Roll Recipe No Mayo

Shrimp Rolls 30-Minute Meal

Chris Court

These no-cook sandwiches are like summer in a roll.

Yields: 4 servings

Total Time: 0 hours 15 mins

1/4 c. mayonnaise

1 half-sour pickle, finely chopped, plus 1 tbsp. brine

Freshly ground black pepper

12 oz. large cooked, peeled and deveined shrimp, tails removed

2 scallions, finely chopped

1/4 c. fresh flat-leaf parsley, chopped

4 split-top hot dog buns

8 small leaves Boston or Bibb lettuce

Potato chips and pickles, for serving

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In a large bowl, whisk together the mayonnaise, pickle brine, and 1⁄4 teaspoon pepper. Add the shrimp and toss to coat. Fold in the scallions, parsley, and pickle.
Line the buns with the lettuce, then spoon the shrimp mixture inside. Serve with the potato chips and pickles, if desired.

WD TEST KITCHEN TIP:

Most supermarket shrimp are frozen at sea then thawed at the display counter. For freshness and quality, buy IQF shrimp (individually frozen), which makes it easy to defrost only what you need.

WD TEST KITCHEN TIP:

Swapping the 1/4 cup mayonnaise for low-fat Greek yogurt saves 40 calories and 4.5g fat per serving.

PER ROLL 339 CAL, 14 G FAT (3 G SAT FAT), 184 MG CHOL, 1,359 MG SOD, 25 G PRO, 27 G CAR, 1 G FIBER

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