Best Zesty Shrimp Salad Rolls Rsc Recipes

Roasted Shrimp & Veggie Salad Recipe by Tasty image

Provided by Mercedes Sandoval

Categories Lunch

Time 30m

Yield 2 servings

Number Of Ingredients 19

1 cup cherry tomato, sliced
1 cup shredded carrot
1 cup yellow bell pepper, diced
1 cup red onion, diced
1 cup asparagus, diced
1 lb shrimp
olive oil, to coat
chili powder, to taste
1 teaspoon fresh oregano, to taste
salt, to taste
pepper, to taste
lime juice, to taste
1 large handful mixed greens
3 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon honey
½ teaspoon chili powder
salt, to taste
pepper, to taste

Steps:

Preheat oven to 400˚F (200˚C).
Add cut vegetables to a baking sheet lined with parchment paper.
Drizzle in olive oil and sprinkle with seasonings to your preference. Bake for 10 minutes.
Move veggies to the side to make space in the center of the baking sheet and add shrimp in a single layer.
Drizzle with olive oil and sprinkle with seasonings and lime juice to your preference. Bake for 5-8 minutes, until shrimp is fully cooked. Be careful not to overcook.
Mix dressing ingredients together in a small bowl.
In a large salad bowl, combine mixed greens, roasted shrimp, veggies, and vinaigrette dressing together.
Enjoy!

Nutrition Facts : Calories 668 calories, Carbohydrate 47 grams, Fat 32 grams, Fiber 8 grams, Protein 52 grams, Sugar 27 grams

Zesty Shrimp Salad Rolls #RSC image

Provided by pamelavachon

Time 12m

Yield 4 Shrimp Rolls, 4 serving(s)

Number Of Ingredients 13

1 lb frozen shrimp, smallest size, thawed, rinsed, and dried
2 stalks celery, minced
1 small shallot, minced
3/4 cup low-fat Greek yogurt
1/4 cup mayonnaise
1 teaspoon fresh lemon zest
2 dashes hot pepper sauce (or more)
1/2 ounce Hidden Valley Original Ranch Dips Mix (1/2 package)
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
4 hot dog buns or 4 sandwich buns
2 tablespoons butter
1 head bibb lettuce, washed, dried, and leaves separated

Steps:

In a small bowl combine shrimp, celery, and shallots. Set aside.
In another small bowl, combine Greek yogurt, mayonnaise, lemon zest, hot pepper sauce, Hidden Valley Ranch Dips Mix, salt, and pepper. Stir to combine.
Toss sauce mixture with shrimp mixture until thoroughly coated.
Spread butter on insides of hot dog buns. Gently spread apart so buttered inside is exposed, and place under broiler for about 1 - 2 minutes until butter is melted and buns are golden brown.
Divide lettuce leaves among buns and place shrimp mixture on top of lettuce leaves. Serve immediately.

Shrimp Roll image

Provided by Chiquilette

Time 10m

Yield 1 sandwich, 1 serving(s)

Number Of Ingredients 7

4 ounces cooked shrimp
1 whole wheat frankfurter bun
1/4 cup celery, diced
1/3 cup green onion, chopped
4 tablespoons fat-free mayonnaise
2 teaspoons Dijon mustard
4 slices tomatoes

Steps:

Shrimp Salad Rolls image

Provided by Maggie Ruggiero

Yield Makes 12 servings

Number Of Ingredients 8

4 lb large shrimp in shell (21 to 25 per lb)
1 1/2 cups mayonnaise
3 tablespoons fresh lemon juice
3 tablespoons chopped fresh tarragon, or to taste
3/4 teaspoon salt
3/4 teaspoon black pepper
2 cups chopped celery
12 hot dog rolls (preferably top-split)

Steps:

Cook half of shrimp in a 5- to 6-quart pot of generously salted (2 tablespoons) boiling water, stirring occasionally, until shrimp are just cooked through, 3 to 4 minutes. Transfer shrimp with a slotted spoon to a platter and return water to a boil. Cook remaining shrimp in same manner (then discard water), transferring to platter. When shrimp are cool enough to handle, peel, then chill, covered, until completely cold, about 1 hour.
Whisk together mayonnaise, lemon juice, tarragon, salt, and pepper in a large bowl and chill until ready to use.
Devein shrimp and cut into 1/2-inch pieces. Season with salt and pepper, then add to dressing along with celery, and toss to combine. Serve salad in rolls.