The grilled shrimp roll: Just like a lobster roll, only you'll like it more

Jun 2, 2016 at 1:00 p.m. ET
Image: Lauri Patterson/Getty Images

Everyone loves a good lobster roll. Why not take that same concept and make a grilled shrimp roll?

Simply grill the shrimp, make a flavorful mayo spread, toast off the New England-style buns, and you’ll have a delicious, light and refreshing grilled shrimp roll on the table in under 20 minutes. It’s the same concept as a lobster roll, but it’s just way less work, much less expensive and filled with so much more flavor.

More: How to peel and devein shrimp in seconds

Grilled shrimp rolls recipe

Prep time: 13 minutes | Cook time: 4 minutes | Total time: 17 minutes

Serves 4

Ingredients:

  • 20 – 35 shrimp, peeled and deveined
  • Juice from 1 lemon, divided
  • 1-1/2 teaspoons paprika, divided
  • 1/4 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 large celery stalk, peeled, finely diced, plus more for garnish
  • 4 scallions, thinly sliced
  • 1/4 yellow onion, finely diced
  • 1 tablespoon dill, plus more for garnish
  • 1 teaspoon white wine vinegar
  • 4 New England-style hot dog buns
  • 2 tablespoons butter
  • Salt, to taste
  • Pepper, to taste
  • Olive oil

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Directions:

  1. In a bowl, season your shrimp with salt and pepper to taste, the juice from 1/2 a lemon and 1 teaspoon of paprika.
  2. Skewer your shrimp. Add 1 skewer near the end of the shrimp and another skewer at the top of the shrimp. Continue skewering the shrimp until about 5 or 6 are on the skewer, about an inch apart.
  3. To your grill pan over high heat, add 1 tablespoon of olive oil. Once the grill pan is hot enough, add the shrimp skewers.
  4. Cook the shrimp for about 2 minutes on each side, until the shrimp turn a pinkish hue with grill marks. Take them off the grill, remove them from the skewers, and set them aside to cool.
  5. In the meantime, make the dressing. In a large bowl, combine the mayonnaise, Dijon mustard, celery, scallions, onion, dill, vinegar, the remaining lemon juice and paprika, salt and pepper. Mix until well combined, then set aside.
  6. To a sauté pan over medium heat, add butter. Toast the hot dog buns for 1 minute on each side until golden brown.
  7. Add the cooled grilled shrimp to the mayo mixture, and mix until well combined. Add about 6 shrimp to each hot dog bun.
  8. Garnish with more dill and chopped celery.
  9. Serve immediately.

More: 23 scrumptious shrimp recipes from around the world

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