Summer Shrimp Rolls Recipe

Name: Summer Shrimp Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ teaspoons exra-virgin olive oil; 1 lb large shrimp, peeled, deveined and chopped; ¾ cup fresh corn kernels (about 2 ears); ¾ cup mayonnaise; ¼ 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

Servings: persons

1 ½ teaspoons exra-virgin olive oil
1 lb large shrimp, peeled, deveined and chopped
¾ cup fresh corn kernels (about 2 ears)
¾ cup mayonnaise
¼ 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

1
1.
2
In a medium skillet, heat the olive oil over medium-high heat.
3
Add the shrimp and cook, stirring until opaque, about 3 minutes.
4
Remove from the heat, stir in the corn and let cool.
5
2.
6
In a medium bowl, stir together the mayonnaise, pesto and lemon juice.
7
Add the shrimp-corn mixture, bell pepper and scallions; toss.
8
Season with salt and pepper.
9
Serve in hot dog buns.

569

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 ½ teaspoons exra-virgin olive oil, 1 lb large shrimp, peeled, deveined and chopped, ¾ cup fresh corn kernels (about 2 ears), ¾ cup mayonnaise, and more.

Yes, Summer Shrimp Rolls falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Summer Shrimp Rolls

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