Once we reach the dog days of summer the last thing I want to do is cook. However, I would much rather assemble dinner. This is is where my Shrimp Rolls come in. Sweet shimp, tart lemon juice, and melted butter combined with herbs make a yummy shrimp salad. Pile that on a brioche bun and you’ve got a delicious light meal with little to no cook time.
What Is A Shrimp Roll?
Similar to a lobster roll, a shrimp roll is a mix of shrimp, herbs, and melted butter tossed together and served on a toasted bun. I like to use Argentinian shrimp as they taste just like lobster to me. Similar to a lobster roll, but more budget friendly. Shrimp rolls scream summer to me.
Decadent and delicious, but minimal effort and maximum reward. These are best served as an indulgent lunch or a light quick dinner. This recipe can be doubled for a crowd or served in smaller portions as an appetizer.
Variations
- For a seafood roll do a mix of shrimp and lobster.
- If you want to splurge you can always swap lobster for shrimp.
- For an Asian twist, swap lime juice for lemon, add chopped basil, and season shrimp with ginger and garlic.
How To Make Shrimp Rolls
Gather your ingredients.
In a large skillet over medium heat melt 2 tbsp of butter. Add shrimp, season with salt and pepper and sauté for 3-5 minutes. Remove from skillet and allow to cool for at least 5 minutes.
Chop up chives and celery.
Add cooled shrimp to a bowl. Mix in melted butter, tabasco, herbs, celery, lemon juice and seasonings.
Pile shrimp salad into buttered brioche buns.
I like serve shrimp rolls with potato chips. If you have more time, french fries would also work as side or a pasta salad.
Shrimp Rolls
Ingredients
- 1 lb Argentinian shrimp peeled and deveined
- 1/2 cup unsalted butter room temperature
- 1 tbsp chives
- 1 stalk celery chopped
- 1 lemon juiced
- 1/2 tsp tabasco
- 1 tsp garlic powder divided
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp old bay optional
- 1/4 cup mayonnaise optional
- 1/2 tsp celery salt optional
- 2 brioche hot dog buns
Instructions
- In a large skillet over medium high heat melt 2 tbsp of butter.
- Add shrimp and season with garlic powder. Cook until pink about 3-5 minutes total. Remove from heat and allow to cool about 10 minutes.
- Chop chives and celery. Take cooled shrimp and rough chop into large pieces, 2-3 per shrimp.
- Melt 4 tbsp of butter.
- In a large bowl add shrimp, chives and celery. Season with salt, pepper, garlic powder, old bay, and celery salt.
- Squeeze in juice of lemon and add melted butter, mayo, and tabasco.
- Stir until just combined. Taste and adjust seasoning as needed.
- Wipe out the skillet you cooked the shrimp in, and melt remaining butter over medium heat.
- Toast buns until lightly browned.
- Divide shrimp salad into rolls and serve immediately.
Notes
- You can substitute lobster for shrimp and make a lobster roll.
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