Simple Shrimp Salad for Shrimp Rolls
This Simple Shrimp Salad is a delicious Whole30-compatible lunch when served on a bed of greens. The salad base also makes a hearty filling for Shrimp Rolls.
Servings: 4
Ingredients
- ¼ cup ghee or butter divided
- 1 pound 70-90 count pink shrimp, peeled and deveined
- ¼ cup mayonnaise
- ¼ cup finely diced celery
- ¼ cup minced green onion
- 1 teaspoon seafood seasoning like Old Bay
- 1½ tablespoons lemon juice
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 4 hot dog buns or rolls Hawaiian or brioche style work well
Instructions
- To a large bowl, add celery, green onion, seafood seasoning and lemon juice. Stir to combine and set aside.
- Use a paper towel to dry shrimp and rough chop with a knife to break shrimp apart. Season with kosher salt and black pepper.
- Meanwhile, heat 2 tablespoons ghee or butter in a large skillet over medium-high heat. Once heated, add shrimp into the skillet and cook for 3 to 4 minutes, stirring until cooked evenly and thoroughly.
- Drain any liquid off of the shrimp and set aside to cool for a few minutes before folding into the dressing mixture.
- Use a paper towel to wipe out the skillet and heat the other 2 tablespoons of ghee or butter in the skillet. Cut open the buns or rolls and face cut-side down in the skillet to toast.
- Scoop ¼ of the shrimp salad into each bun and serve with a side salad or your favorite potato chips.