A timeless favorite, this shrimp salad features tender cooked shrimp in a creamy mayonnaise-based dressing with the perfect balance of lemon, fresh dill, and a delightful crunch from celery and onion.
Prep Time10 minutesmins
Chilling time30 minutesmins
Total Time40 minutesmins
Course: Appetizer, Dinner, lunch
Cuisine: American
Keyword: Shrimp Salad
Servings: 4
Calories: 260kcal
Author: Kellie
Cost: $20
Equipment
skillet
Ingredients
2 1/2tablespoonsmayonnaise
1tablespoonlemon juice
1/2tablespoonlemon zest
1teaspoondijon mustard
1tablespoonchopped fresh chives
1/2teaspoonkosher salt
1/4teaspoonfresh ground pepper
1lbcooked large shrimppeeled, deveined and tails removed
4new england style hot dog rolls
1tablespoonbutter
Smoked paprikaoptional
Instructions
In a medium bowl, stir together the mayonnaise, lemon juice, zest, dijon, chives, salt and pepper until combined.
Chop the shrimp into thirds.
Fold in the shrimp, being careful not to break it up too much, until evenly coated.
Cover and chill for 15 minutes.
Heat a medium skillet over medium high heat and melt the butter.
Toast the outside of the rolls in the skillet until golden. Flip and toast the reverse side. Repeat with the remaining rolls.
Open each roll and fill with 1/4 of the shrimp salad.
Sprinkle with smoked paprika and chopped fresh chives, if desired.