Hey there! I’m super excited to share my favorite shrimp roll recipe with ya’ll today After making these delicious sandwiches for years at my family gatherings, I’ve finally perfected the recipe that everyone keeps asking for Let me tell you, these ain’t your average seafood sandwiches!
What You’ll Need
For the Shrimp:
- 2 pounds fresh shrimp (medium size works best!)
- 4 tablespoons butter
- 4 cloves garlic, minced
- Salt and pepper to taste
- 1 lemon
For the Sauce:
- 1 cup mayo
- 2 tablespoons fresh dill, chopped
- 1 celery stalk, finely diced
- 1/4 cup red onion, minced
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- Salt and pepper to taste
For Assembly:
- 6 New England-style hot dog buns
- 2 tablespoons butter (for toasting buns)
- Fresh lettuce leaves
Step-by-Step Instructions
1. Prep Your Shrimp
First things first, we gotta prep those shrimp! Here’s what ya do:
- Peel and devein the shrimp
- Pat them dry with paper towels
- Season with salt and pepper
2. Cook the Shrimp
I’ve learned the hard way – don’t overcook these babies!
- Melt butter in a large skillet over medium-high heat
- Add minced garlic and cook for 30 seconds
- Add shrimp and cook for 2-3 minutes per side
- They should be pink and slightly curled
- Squeeze fresh lemon juice over them
- Let ’em cool completely
3. Make the Sauce
While the shrimp are cooling let’s make that amazing sauce
- Mix mayo, dill, celery, and red onion in a bowl
- Add lemon juice and Old Bay seasoning
- Season with salt and pepper
- Give it a taste – adjust seasonings if needed
4. Chop and Mix
Now for the fun part:
- Rough chop the cooled shrimp into bite-sized pieces
- Fold them into the sauce mixture
- Cover and refrigerate for at least 30 minutes
5. Toast Those Buns
Don’t skip this step – it’s crucial!
- Butter the outside of your buns
- Heat a skillet over medium heat
- Toast buns on both sides until golden brown
6. Assembly Time!
Here’s how I put it all together:
- Place a lettuce leaf in each toasted bun
- Fill generously with shrimp mixture
- Top with extra dill if you’re feeling fancy
Pro Tips from My Kitchen to Yours
- Shrimp Selection: Fresh is best, but frozen works too! Just thaw ’em properly
- Temperature Matters: Serve the filling cold and the buns warm
- Make Ahead: The filling tastes even better the next day
- Texture is Key: Don’t over-chop the shrimp
- Bread Choice: New England-style buns are traditional, but any split-top roll works
Common Mistakes to Avoid
- Don’t overcook your shrimp – they’ll get rubbery
- Don’t skip the bun toasting – it prevents sogginess
- Don’t use too much mayo – you want to taste the shrimp
- Don’t serve immediately – let flavors meld in the fridge
Storage Tips
- Keep the filling refrigerated for up to 2 days
- Store buns separately to prevent soggy bread
- Don’t freeze the prepared mixture – it’ll get watery
Variations You Might Like
The Spicy Version
Add:
- 1 tablespoon sriracha
- 1 diced jalapeño
- Extra black pepper
The Herb Lover’s Version
Add:
- Fresh tarragon
- Chopped chives
- Extra dill
The Citrus Twist
Add:
- Orange zest
- Lime juice
- Grapefruit segments
Nutritional Information (Per Roll)
| Nutrient | Amount |
|---|---|
| Calories | 380 |
| Protein | 24g |
| Fat | 22g |
| Carbs | 28g |
Perfect Pairings
These rolls go great with:
- Crispy potato chips
- Cold coleslaw
- Pickled vegetables
- Ice-cold beer or white wine
Troubleshooting Common Issues
Having trouble? Here’s what might be wrong:
Too Watery?
- Drain shrimp better
- Use less mayo
- Add more celery
Too Dry?
- Add more mayo
- Include a splash of lemon juice
- Mix in a bit of Greek yogurt
Final Thoughts
Listen, I know making the perfect shrimp roll might seem tricky at first, but trust me – once you get the hang of it, you’ll be making these babies in your sleep! They’re perfect for summer parties, lunch with friends, or just when you’re craving something special.
Remember, cooking should be fun! Don’t stress too much about making everything perfect. Even if your rolls don’t look Instagram-worthy, they’re gonna taste amazing. And isn’t that what really matters?
If you try this recipe, lemme know how it turns out! I love hearing about your cooking adventures and any tweaks you make to make it your own. Happy cooking, friends!
Would you like me to explain or break down any part of this article in more detail?
Ingredients you need:
- 1 egg
- 12 wrapper sheets
- 12 shrimps ( medium to large size )
- ½ tablespoon salt
Fried Shrimp Rolls | Vietnamese Recipe | Easy Holiday Appetizer Hors D’oeuvres
FAQ
What’s on a shrimp roll?
- Shrimp – I recommend using jumbo, wild-caught shrimp for the best results. …
- Brioche Buns – these soft, sweet, and buttery rolls taste incredible with the shrimp filling.
- Mayonnaise – for making the creamy dressing.
- Fresh Dill, Parsley, Chives – fresh herbs are a must!
What do I need for shrimp spring rolls?
- 6 ounces thin rice noodles, Thai Kitchen Thin.
- 10 jumbo shrimp, 16-20 count.
- 10 round rice paper wrappers, Three Ladies Brand.
- 10 boston lettuce leaves, thick stem ends removed, cut in half.
- 1 cup shredded carrots.
- 1 cup red cabbage, thinly shredded.
- 1 cup bean sprouts.
- 20 mint leaves.
What’s the best way to bread shrimp?
Toss shrimp in flour mixture until coated, then dip in egg wash followed by breadcrumbs. Heat oil in a heavy skillet on medium-high heat. Place shrimp in skillet and cook until golden brown on both sides. Transfer cooked shrimp to paper towel covered plate to absorb excess oil, and repeat until all shrimp are cooked.