I may be bias but these are absolutely the BEST shrimp rolls that I ever had! I decided to start making these after eating a few restaurant-ordered lobster rolls and being disappointed. The most recent being consumed from Mallards for $29.99, yikes! I’m not sure if it’s because I’m generally not the biggest fan of seafood or perhaps I’m just picky with how my lobster is cooked.
I’m not entirely sure but it could also be that there just wasn’t enough seasonings to begin with. Quite frankly- there’s just more to life than butter, salt, pepper and mayo okay? However, I knew if I made my own version using shrimps instead of lobster then it would be more appealing to my taste buds. After all, shrimps and prawns are my all-time favorite and are the only seafood that I’m big on.
So if you’re a big fan of shrimps or simply on a budget then try this recipe for yourself, it won’t disappoint! You can also check out my Potbelly Sandwich or Philly Cheesesteak for more ideas on what to cook. Have fun in the kitchen!
Shrimp Rolls
Course: MainCuisine: AmericanDifficulty: Easy7
servings15
minutes15
minutesIngredients
Hot dog buns
1 lb of jumbo shrimps (thawed, peeled and deveined)
1 chicken bouillon cube
Lemon juice
Butter
Parsley flakes
- For shrimp salad:
2 celery sticks, chopped
2 stalks of green onions, chopped
3/4 cup of mayo
1 tbsp of lemon juice
1 tbsp apple cider vinegar
3/4 tsp of kosher salt
3/4 tsp of garlic powder
1/2 tsp of paprika
1/4 tsp of coarse black pepper
Finely chopped fresh parsley
Directions
- In a medium-sized pot (3.5 quarts), fill it a little over halfway with water and bring to a boil. Add bouillon cube and a tbsp of lemon juice then stir.
- Once cube has dissolved, add shrimps and cook for 3 mins.
- Remove from heat and drain into a colander .
- Transfer shrimps into a mixing bowl, allowing to cool for a few mins.
- Cut shrimps into chunks of thirds placing back into mixing bowl.
- Add chopped celery, green onions, mayo, lemon juice, vinegar, parsley, paprika, black pepper, salt and garlic powder then stir until mixture is evenly spread amongst shrimps.
- Preheat oven broiler to low (mines was 300 degrees) and line a baking sheet with aluminum foil.
- In a small bowl, take 3 tbsp of butter and 1/4 tsp of parsley flakes then heat in microwave for 20 seconds.
- Carefully remove bowl from microwave and stir nicely.
- Place buns onto baking sheet making sure to open it just enough to brush melted butter inside and out of the buns.
- Put buns into oven and cook for 10 mins or until it has a slight crispy brown.
- Evenly distribute the shrimps into buns, pair with lemon wedges and kettle-cooked potato chips then ENJOY!
Notes
- Brioche hot dog buns are also a good option for this but regular buns work as well
- Allow the buns to crisp up enough in the oven so that the shrimp salad won’t easily make it soggy
