Go Back Print

Recipe Image Notes Nutrition Label

– 4 + (4-5) Smaller Normal Larger

Shrimp Rolls
Shrimp Roll is a wonderful summer sandwich made with buttery warm
rolls packed with flavorful shrimp salad.

Prep Time Cook Time Total Time

20 mins 5 mins 25 mins

Course: Main Course, sandwich Cuisine: American

5 from 7 votes
Servings: 4 (4-5) Calories: 481kcal Author: Lyuba Brooke

Ingredients
Shrimp:
1.5 lbs raw shrimp cleaned and deveined
1 lemon
3 dill weed sprigs
2 bay leaves
1 tbsp kosher coarse salt or coarse sea salt
1 tsp whole peppercorns
2 quarts water

Shrimp Salad:
2 celery ribs diced
3 tbsp scallions diced
1/3 cup mayonnaise
1 tbsp lemon juice
1 tbsp apple cider vinegar
1 tbsp fresh minced parsley
1 tbsp fresh minced dill weed
1/2 tsp paprika
1/8-1/4 tsp black pepper
1/2 tsp kosher coarse salt or coarse sea salt

Shrimp Rolls:
4-5 brioche hot dog buns
2 tbsp salted butter melted

Instructions
Shrimp:
1. Clean and de-vein shrimp. Cut lemon in half and squeeze a tablespoon of lemon juice out
and set it aside for the shrimp salad.
2. Bring water to boil, squeeze in lemon juice from lemon halves and throw in the halves as
well. Add bay leaves, dill weed sprigs, salt, and peppercorns. Mix well and simmer for a
few minutes.
3. Add shrimp to the pot and cook until just turned pink and opaque. (Depending on the size,
it will take about 2-3 minutes.)
4. Take shrimp out and let them cool until easy to handle.

Shrimp salad:
1. Dice shrimp and add them to a mixing bowl.
2. Add diced celery, scallions, mayo, apple cider vinegar, lemon juice, herbs, and spices. Mix
everything very well.
3. You can refrigerate shrimp salad for a couple of hours to chill or serve it at room
temperature.

Shrimp Rolls:
1. Preheat the oven broiler on low and brush hot dog buns with melted butter. Pull them
apart very gently and brush some butter on the inside as well.
2. Place buttered buns on a baking sheet and let them brown under the broiler. Don’t place it
too close to the broiler so the buns don’t burn.
3. Divide shrimp salad evenly among the warm rolls and serve with some lemon wedges on
the side.

Notes
Make Ahead: You can prepare shrimp salad a day before and then just make shrimp rolls
the next day. With that in mind, I don’t recommend making shrimp salad more than a day
ahead.
Using Pre-Cooked Shrimp: you can use pre-cooked shrimp (like ones that come in a
cocktail shrimp platter). But remember, that shrimp is steamed or boiled without any
additional flavor, so the shrimp salad will not be as flavorful. If you can, do cook them at
home in a flavored boiling water. It will only take a few extra minutes.

Nutrition
Calories: 481kcal | Carbohydrates: 26g | Protein: 40g | Fat: 24g | Saturated Fat: 7g |
Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 452mg |
Sodium: 1731mg | Potassium: 290mg | Fiber: 2g | Sugar: 4g | Vitamin A: 530IU | Vitamin C: 26mg
| Calcium: 358mg | Iron: 6mg

I found this recipe on willcookforsmiles.com