Description
Delicious shrimp rolls featuring juicy shrimp, zesty dressing, and buttery brioche buns, perfect for summer gatherings.
Ingredients
Scale
- 1 1/2 lbs jumbo shrimp
- 6 brioche buns
- 2 tbsp butter
- 2 large lemons (zest and juice)
- 3 sticks celery, finely chopped
- 2 green onions, chopped
- Fresh herbs (parsley, chives, dill)
- 2 tbsp capers
- Zest from 1 lemon
- 2 to 3 tbsp fresh lemon juice
- 3 large garlic cloves, minced
- 1 tbsp red wine vinegar
- 1 1/2 tbsp Dijon mustard
- 1/2 cup mayonnaise
- 1 1/2 tsp sea salt
- 1 tsp dried onion powder
- 1 tsp paprika
- Ground black pepper to taste
Instructions
- Combine mayonnaise, Dijon mustard, red wine vinegar, lemon juice, and zest in a bowl until smooth.
- Add minced garlic, chopped celery, green onions, capers, and fresh herbs, stirring gently to mix.
- Season the dressing with salt, onion powder, paprika, and black pepper, tasting for brightness.
- Bring a large pot of salted water to a boil.
- Add the jumbo shrimp and cook for 2-3 minutes until pink and opaque.
- Remove shrimp with a colander and let them cool before chopping into bite-sized pieces.
- Gently fold the cooked shrimp into the dressing until combined.
- Melt butter in a skillet or griddle over medium heat and toast each brioche bun until golden brown.
- Fill the toasted buns with the shrimp mixture and drizzle with lemon juice.
- Slice remaining lemon into wedges and serve alongside the rolls.
Notes
Make-ahead tips: Prepare dressing a day in advance and store in the refrigerator. Use gentle folding motions when mixing shrimp and dressing.
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg