Summer Shrimp Rolls
Ingredients
- 1 12 teaspoons exra-virgin olive oil ⓘ
- 1 lb large shrimp, peeled, deveined and chopped ⓘ
- 34 cup fresh corn kernels (about 2 ears)
- 34 cup mayonnaise ⓘ
- 14 cup pesto sauce ⓘ
- 2 tablespoons fresh lemon juice ⓘ
- 12 red bell pepper, cut into 1/2 inch cubes ⓘ
- 3 scallions, thinly sliced
- salt and pepper ⓘ
- 4 hot dog buns ⓘ
Instructions
- 1.
- In a medium skillet, heat the olive oil over medium-high heat.
- Add the shrimp and cook, stirring until opaque, about 3 minutes.
- Remove from the heat, stir in the corn and let cool.
- 2.
- In a medium bowl, stir together the mayonnaise, pesto and lemon juice.
- Add the shrimp-corn mixture, bell pepper and scallions; toss.
- Season with salt and pepper.
- Serve in hot dog buns.
Nutrition & Diet Analysis (per serving)
335
kcal
17% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).