New England-Style Shrimp Roll

creamy summer coleslaw

STARS

Sweet white shrimp mixed with celery, shallots, mayonnaise, and spices. It's like a classic lobster roll, but with snappy shrimp highlighted by crisp lettuce and a warm toasted bun. Serve with creamy coleslaw that you can eat on the side, or add to the sandwich, if you're so inclined.

Difficulty Level

Total Time: 20 minutes

Active Time: 15 minutes

Ingredients

New England Shrimp Roll

2 pounds shrimp, peeled and deveined
2 tablespoons olive oil
4 scallions, sliced thinly
1 cup mayonnaise
1 tablespoon Old Bay seasoning
½ yellow onion, diced
1 lemon, juiced
1 tablespoon Dijon mustard
3 celery stalks, diced
Salt and pepper
8 little gem lettuce leaves
4 hot dog rolls, toasted

Coleslaw

2 tablespoons whole grain mustard
1 tablespoon apple cider vinegar
1 teaspoon sugar
1 teaspoon kosher salt
½ teaspoon black pepper
1 cup mayonnaise
2 cups shredded green cabbage
1 cup matchstick cut carrots
1 red onion, sliced thinly

Directions

Preheat the oven to 400°F.

Toss the shrimp on a baking sheet with olive oil, salt and pepper. Roast for 5 minutes, or until cooked through and bright pink. Let cool.

In a large bowl, combine the scallions, mayo, Old Bay, onion, lemon juice, mustard, celery, salt and pepper. Fold in the shrimp.

To make the coleslaw, in a large bowl, combine the mustard, vinegar, sugar, salt, pepper, and mayonnaise. Fold in the cabbage, carrots, and onion. Season with salt and pepper.

Line the rolls with lettuce leaves, fill with shrimp salad and serve with coleslaw.