Shrimp Roll
New English style Shrimp Roll by sloCooking is a must make for the summer.
Ingredients
- 2 tbsp. mayo
- 2 tbsp. plain unsweetened coconut yogurt
- 1/4 cup celery, chopped
- 3 tbsp. green onion, chopped
- 1 tsp. lemon zest
- 1/4 tsp. kosher salt
- 1/4 tsp. black pepper
- 1 pound cooked shrimp, coarsely chopped
- 1 1/2 tbsp. dairy-free margarine, softened
- 4 each hotdog buns, split top
Instructions
- In a mixing bowl stir together mayo, yogurt, onion, celery, lemon zest, salt and pepper
- Add in shrimp and mix gently to combine
- Heat non-stick pan over medium heat
- Spread dairy-free margarine over cut sides of buns
- Cook gluten-free buns in pan until toasted, 1-2 minutes per side
- Fill with shrimp mixture