If you’re a fan of the East Coast classic, the lobster roll, these shrimp rolls will be right up your alley, with greater convenience and a more affordable price tag. Chives, tarragon, and sriracha flavor the filling. Fresh fennel and celery add crunch. And it all comes in at just 281 calories and 3 grams of saturated fat each.
If the shrimp have the tail shells still attached, pull them off. Cut each shrimp crosswise into thirds. Put into a medium bowl.
Add the mayonnaise, lemon juice, celery, fennel, chives, tarragon, and sriracha. Stir well.
Set a large skillet over medium-high heat. Wedge open the hot dog buns and spread the insides with butter. Lay the buns, butter-side-down, in the pan and cook until lightly browned.
Spoon the shrimp into the hog dog buns. Drizzle any dressing that remains in the bowl over the top. Serve immediately.