Description
Delicious and easy-to-make shrimp rolls served on buttery toasted brioche buns. This recipe features perfectly cooked shrimp tossed in a creamy, tangy dressing with fresh herbs, optionally enhanced with crunchy celery, making it an ideal light lunch or dinner option.
Ingredients
Scale
Shrimp
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Shrimp Salad Dressing
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped (optional)
- 1 teaspoon celery, finely chopped (optional)
Buns & Garnishes
- 4 brioche buns
- 1 tablespoon unsalted butter, for toasting the buns
- Lettuce or arugula (optional, for garnish)
- Lemon wedges (for serving)
Instructions
- Cook the Shrimp: In a medium pan, heat olive oil over medium heat. Add the shrimp and season with garlic powder, salt, and pepper. Cook for 2-3 minutes per side until the shrimp are pink, opaque, and cooked through.
- Prepare Shrimp: Remove shrimp from heat and allow to cool slightly. Chop the shrimp into bite-sized pieces for easier mixing and serving.
- Make the Shrimp Salad: In a large mixing bowl, combine mayonnaise, lemon juice, Dijon mustard, chopped parsley, and fresh dill if using. Add the chopped shrimp and mix until well coated. For extra texture, fold in finely chopped celery. Adjust seasoning with salt and pepper to taste.
- Toast the Brioche Buns: In a skillet, melt the unsalted butter over medium heat. Cut the brioche buns in half and place them cut side down in the skillet. Toast until golden brown and crispy, about 1-2 minutes. Remove from heat.
- Assemble the Shrimp Rolls: Place a layer of lettuce or arugula on the bottom half of each toasted brioche bun if desired. Spoon a generous amount of the shrimp salad over the greens. Top with the other half of the bun.
- Serve: Serve the shrimp rolls immediately with lemon wedges on the side for a fresh citrus burst.
Notes
- For a lighter version, substitute mayonnaise with Greek yogurt or a low-fat alternative.
- Add celery for a crunchy texture, or omit if you prefer a smoother shrimp salad.
- Use fresh herbs like dill and parsley for authentic flavor, but dried herbs can be used in a pinch.
- Make sure not to overcook the shrimp to keep them tender and juicy.
- These shrimp rolls are best enjoyed fresh but can be stored covered in the refrigerator for up to 1 day.
