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Recipe Ingredients

  • 1 pound frozen (31-35 count) large shrimp, peeled and deveined, thawed
  • 1 stalk celery, finely chopped
  • 1/4 small red onion, finely chopped
  • 1/4 cup Greek yogurt
  • 1/2 lemon, juiced
  • 1 tablespoon chopped fresh dill, plus more for garnish
  • 1 teaspoon prepared horseradish
  • 1 clove garlic, finely grated
  • Kosher salt and freshly ground black pepper, to taste
  • 4 hot dog rolls, split and toasted
  • 4 leaves bibb lettuce

Recipe Directions

  1. Cook shrimp in medium pot of salted boiling water until fully cooked and opaque, about 2 minutes. Drain; rinse with cold water until cool. Pat dry and chop into bite-size pieces.
  2. Combine chopped shrimp, celery, onion, yogurt, lemon juice, dill, horseradish and garlic in large bowl. Season with salt and pepper, to taste.
  3. Place lettuce leaves in hot dog buns. Top evenly with shrimp mixture. Garnish with additional dill and serve.

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