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Shrimp Roll

Shrimp Roll


I love a lobster roll as much as—if not more than—the next person. But a shrimp roll is so much more accessible and hit the same spot. This one has a healthy twist – with Greek yogurt mixed with just enough mayo for its creamy dressing. Load it up into a toasted hot dog bun, or on top of some nice crisp lettuce if you prefer, for a seriously good summer meal.


1/3 cup plain Greek yogurt (nonfat, low-fat or whole)
3 tablespoons mayonnaise
1 stalk celery, finely chopped
1 tablespoon chopped scallion greens (from about 1 scallion)
1 tablespoon fresh lemon juice
1 pound cooked shelled medium shrimp
Salt and freshly ground black pepper to taste
4 whole-wheat hot dog buns
1 tablespoon extra-virgin olive oil


In a bowl, stir together the yogurt, mayonnaise, celery, scallions, and lemon juice. Fold in the shrimp and season to taste with salt and pepper. Chill until ready to use. Just before serving, open the hot dog buns and brush the inside with olive oil. Heat a grill pan over medium-high heat and grill the bread, cut side down, until toasted, about 3 minutes. Fill each with ¾ cup of shrimp mixture and serve immediately.

Makes 4 servings

Serving size: 1 shrimp roll

Per serving (made with nonfat yogurt): Calories 340; Total Fat 14g (Sat Fat 2.5g, Mono Fat 5g, Poly Fat 6.5g); Protein 29g; Carb 24g; Fiber 3g; Cholesterol 225mg; Sodium 540mg

Excellent Source of: Iron, Manganese, Niacin, Phosphorus, Protein, Selenium, Vitamin B12, Vitamin D

Good Source of: Calcium, Copper, Fiber, Magnesium, Potassium, Vitamin B6, Zinc

Copyright 2016 Ellie Krieger All rights reserved



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