Shrimp Rolls

This quick and easy Shrimp Rolls recipe piles cooked salad shrimp in a creamy, lightly spicy dressing into warm brioche buns in about 15 minutes.

Prep Time15

Total Time15

Course: lunch, Sandwich

Cuisine: American

Keyword: Shrimp Rolls

Servings:

Equipment

Mixing Bowl
Nonstick Skillet

Ingredients

¼ cup mayonnaise
1½ tsp sriracha or wasabi cream (see notes)
¼ tsp Dijon mustard
2 tsp lemon juice
¼ tsp salt
¼ tsp pepper
1 rib celery finely diced
1¼ pounds cooked tiny salad shrimp thawed if frozen, (see notes)
2 Tbsp butter softened
4 top-split brioche hot dog buns
6 chives minced (about 1 Tbsp)

Instructions

Add mayonnaise, sriracha, mustard, lemon juice, salt, and pepper to a mixing bowl. Whisk to combine.
Add in the celery and shrimp and gently stir to thoroughly coat everything. (Cover and put it in the refrigerator while you prepare the buns.)
Butter the sides of the brioche top slice buns.
In a nonstick skillet over medium-high heat, toast the buttered sides of the buns until crisp and lightly golden, about 2-3 minutes depending on the pan you use.
Stuff the shrimp mixture into each bun.
Serve while the buns are still warm with a sprinkle of chives and extra fresh squeezed lemon.

Video

Notes

I use cooked tiny salad shrimp to keep this recipe quick and easy. If starting with raw shrimp, cook them until pink and opaque, then cool them completely before making the filling. Larger shrimp will also need to be chopped into smaller pieces.

You can use either sriracha or wasabi cream, depending on the flavor you prefer. Sriracha is spicy with chile and garlic notes, whereas wasabi cream has a sharper heat. Look for prepared creamy wasabi sauce, NOT concentrated wasabi paste. You can also omit the sriracha or wasabi cream, but the overall taste will not be as robust.

Nutrition