Shrimp Rolls are an easy and accessible alternative to a classic lobster roll. Made with fresh, poached shrimp and a light creamy dressing.
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While some people are starting to big farewell to Summer and swapping out the light fresh salads for heartier meals, I am going to cling onto every last tasty morsel of Summer eating that I can.
There is nothing that quite says Summer to me like sitting on a pier, devouring a lobster roll. Unfortunately, good lobster is not a hot commodity over on Lake Erie. Shrimp is much more economically and readily available to the home chef.
And while I don’t live near a pier, sitting on my porch, watching the chickens scratch at the grass has a similar effect.
The Secret to Making the Best Shrimp Rolls
Shrimp isn’t lobster. It will never be lobster. But there is a way to cook your shrimp so that you can get the most out of the flavour! The secret is to poach your shrimp.
Poaching is a very easy way to cook your shrimp and adds all the flavour. All you need is a skillet with a lid, water, some lemon and shrimp.
Poaching your shrmp can also prevent them from developing a “rubbery” texture.
What You Need to Make Shrimp Rolls
- Shrimp
- Mayonnaise
- Butter
- Lemon
- Salt
- Peppercorns
- Cayenne Pepper, optional
- Purple Cabbage, for garnish
- Brioche Buns
How to Make Easy Shrimp Rolls
Depending on how you’ve purchased your shrimp, you may need to add a few additional steps to prepare your shrimp for cooking. The shrimp should be defrosted, de-tailed and deveined. If you have chosen to use precooked shrimp, simply skip the next few paragraphs about the cooking process.
In a skillet, place the raw shrimp. Add a few peppercorns, some salt, and a few lemon slices into the skillet. Cover the shrimp with cold water and place on the stovetop over high heat.
Bring the water to a boil. Once the water has begun to boil, remove the shrimp from the heat and cover the skillet with a lid. Let the shrimp sit for 4-5 minutes until they have turned completely pink.
Drain the hot liquid immediately and transfer the shrimp to a bowl filled with ice water. Set the shrimp aside and allow them to cool.
In a microwave safe container, melt 2 tablespoons of butter. Allow the butter to come down to room temperature and then mix it together with mayonnaise to make the dressing. Squeeze the juice of half a lemon into the dressing and mix together.
For a little bit of extra flavour, I like to add cayenne pepper to my dressing. If you don’t love things that are too spicy, you can skip this step!
Remove the shrimp from the ice bath and gently pat them dry. Add them to the dressing and mix them together using a rubber spatula until the shrimp is fully coated in the dressing.
Slice your brioche buns across the top and use tongs to place the shrimp into the buns. Top the shrimp rolls with purple cabbage or some jalapeños for added spice.
Serve cold alongside some of my classic, creamy coleslaw.
Shrimp Rolls
Shrimp Rolls are an easy and accessible alternative to a classic lobster roll. Made with fresh, poached shrimp and a light creamy dressing.
Ingredients
- 12oz frozen or fresh shrimp
- 4 brioche submarine style buns
- ½ cup mayonnaise
- 2 tbsp melted butter
- 1 tbsp lemon juice
- 2 tsp salt
- 1 tsp peppercorns
- ½ tsp cayenne pepper
- 1-2 lemon slices
- Purple Cabbage, for garnish
- Parsley, for garnish
- Jalapeno, optional
Instructions
Place the raw shrimp into a skillet.
Add in the peppercorns, the salt and the lemon slices into the skillet.
Add cold water to the skillet, just enough to cover the shrimp.
Place the skillet onto the stovetop and turn on to high heat. Bring the water to a boil. Once the water has begun to boil, remove the skillet from heat. Cover with a lid and set aside for 4 to 5 minutes until the shrimp is pink throughout.
Immediately drain the hot liquid and transfer the shrimp into a bowl with ice water. Set the shrimp aside to cool.
In a microwave safe container, melt 2 tablespoons of butter. Allow the butter to come down to room temperature.
When the butter has cooled, add it to a mixing bowl with the mayonnaise to make the dressing. Squeeze the juice of half a lemon into the dressing and mix together.
If using the cayenne pepper, add it to the dressing now and combine.
Remove the shrimp from the ice bath and gently pat them dry.
Add the shrimp to the dressing. Use a rubber spatula to mix the shrimp into the dressing, fully coating all the shrimp.
Slice the brioche buns across the top.
Use tongs to place the shrimp into the buns.
Top the shrimp rolls with purple cabbage or some jalapeños for added spice.
Serve cold.
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