Description
Delicious and easy-to-make Shrimp Rolls served on soft, buttery brioche buns. This American seafood classic features a creamy shrimp salad with a hint of lemon and herbs, perfectly complemented by toasted buns. Ideal for a light lunch or summer meal, these rolls combine fresh flavors with simple preparation.
Ingredients
Shrimp Salad
- 1 pound cooked shrimp (peeled, deveined, and chopped)
- ¼ cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 celery stalk (finely diced)
- 1 tablespoon chopped fresh chives or parsley
- Salt and black pepper to taste
Buns and Toppings
- 4 brioche hot dog buns (lightly toasted)
- 1 tablespoon unsalted butter (for toasting buns)
- Optional toppings: shredded lettuce, extra herbs, lemon wedges
Instructions
- Prepare the Shrimp Salad: In a mixing bowl, combine the chopped shrimp, mayonnaise, lemon juice, Dijon mustard, finely diced celery, and chopped fresh chives or parsley. Stir until evenly coated and season with salt and black pepper to taste. Cover and refrigerate for at least 15 minutes to allow the flavors to meld together.
- Toast the Brioche Buns: While the shrimp mixture chills, heat a skillet over medium heat and melt the unsalted butter. Lightly toast the inside of each brioche bun until golden brown and warm, ensuring a rich buttery flavor and a slight crispness.
- Assemble the Shrimp Rolls: Generously fill each toasted brioche bun with the chilled shrimp salad. Add optional toppings such as shredded lettuce, extra fresh herbs, or a squeeze of lemon juice for extra brightness. Serve immediately to enjoy warm buns with cool, creamy shrimp filling.
Notes
- You can use pre-cooked shrimp or boil fresh shrimp yourself for optimal freshness.
- For extra flavor, add a pinch of Old Bay seasoning or a dash of hot sauce to the shrimp mixture.
- Serve alongside kettle chips or a light green salad for a classic seafood shack-style meal.
