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Description
Cooking Light
Ingredients
US|METRIC
4 SERVINGS
- 4 cups water
- 1 lb. peeled deveined shrimp
- 1/4 cup canola mayo
- 1 Tbsp. Sriracha
- 1/4 cup chopped celery (finely)
- 1/4 cup cuke (finely chopped english)
- 4 tsp. chopped fresh cilantro
- 1 Tbsp. fresh lime juice
- 2 green onions (chopped)
- 4 hot dog rolls (new england-style top-split)
- 5 Tbsp. butter (melted)
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Directions
- Bring 4 cups water to a boil in a medium saucepan over high heat. Add shrimp; cook 2 minutes or until done. Drain. Rinse under cold water; drain well. Discard tail shells; coarsely chop shrimp.
- Combine mayonnaise and next 6 ingredients (through green onions) in a large bowl. Stir in shrimp; toss well to coat.
- Heat a large skillet over medium heat. Brush cut sides of each hot dog roll evenly with butter. Add rolls to pan; cook 1 minute on each side or until lightly toasted and golden. Fill each toasted roll with about 3/4 cup shrimp mixture.
NutritionView More
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320Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories320Calories from Fat190 |
% DAILY VALUE |
Total Fat21g32% |
Saturated Fat10g50% |
Trans Fat |
Cholesterol40mg13% |
Sodium500mg21% |
Potassium95mg3% |
Protein5g |
Calories from Fat190 |
% DAILY VALUE |
Total Carbohydrate27g9% |
Dietary Fiber1g4% |
Sugars5g |
Vitamin A10% |
Vitamin C6% |
Calcium8% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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