Shrimp Rolls with Avocado Mayo
These shrimp rolls feature lime-marinated shrimp, creamy avocado-cilantro mayo, and fresh toppings in a quick, 25-minute meal. They're a modern take on a seafood roll with bright citrus flavor and easy prep.
Servings: 4 servings
Ingredients
- 1 lb large shrimp peeled and deveined
- 1 tablespoon extra virgin olive oil
- 2 teaspoons freshly squeezed lime juice
- 1 clove garlic finely minced
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper
- 1 jalapeño pepper seeded and thinly sliced
- 2 scallions sliced
- cilantro leaves or parsley
- 4 hot dog buns lightly toasted
For the avocado-cilantro mayonnaise:
- 1 ripe Hass avocado mashed
- 1 small clove garlic very finely chopped
- 1-1/2 tablespoons lime juice
- 2 tablespoons mayonnaise
- 2 tablespoons fresh cilantro chopped
Instructions
- In a bowl, combine the shrimp, olive oil, lime juice, garlic, cumin, salt, and black pepper. Toss to coat and set aside for 10 to 15 minutes while you prepare the remaining ingredients.
- In a separate bowl, combine the avocado, garlic, lime juice, and mayonnaise. Mash with a fork or blend until smooth and creamy. Season to taste with salt and pepper, then stir in the cilantro. Set aside.
- Heat a heavy skillet over medium-high heat. Add the shrimp in a single layer and cook until pink and opaque, about 1 minute per side.
- Transfer the shrimp to a cutting board and let cool for about 5 minutes, then chop into 3/4-inch pieces.
- Spread the avocado-cilantro mayonnaise inside each toasted bun. Divide the shrimp evenly among the buns, then top with scallions, jalapeño slices, and cilantro leaves if desired.
Nutrition
Calories: 285 | Total Fat: 18g | Cholesterol: 3mg | Sodium: 405mg | Carbohydrates: 27g | Fiber: 4g | Sugar: 4g | Protein: 6g