Grilled shrimp rolls may be the poor man’s lobster roll, but the dressed-up plump juicy morsels of shrimp in a buttery toasted roll are simply scrumptious!
I love our Two Kooks In The Kitchen Old Fashioned Lobster Rolls, but they are expensive and take quite a bit of effort to extract the lobster meat from the shell. So I created a pretty darn close alternative – our version anyway (there are lots of recipes out there).
I mix up a simple dressing of mayonnaise, lemon, herbs and Dijon (and sriracha if you choose), then use half of it for grilling the shrimp and half as a dressing for the shrimp salad. The grilling only takes a few minutes. Give the shrimp a rough chop, add them to the remaining dressing with some celery, parsley and another squeeze of lemon, then stuff the mixture into those toasted buttery hot dog buns. In less than half an hour, you have a fantastic summer meal. Just add some chips, a salad or some pickles. Mmmmm.
- Use very fresh shrimp (I defrost frozen ones – preferably Individually Quick Frozen – and use them right away). I actually use a 400 gram bag for this recipe which is just under a pound.
- Don’t overcook the shrimp. I can’t overstate this enough. Overcooked shrimp turn rubbery. They should still have a touch of translucence.
- If the hot dog buns have crust on the sides, cut off a thin slice – the butter will soak in better and turn the sides a nice golden brown.
- Definitely. Make the shrimp salad a few hours or a day ahead, then prepare the buns and stuff them just before serving.
- Buy peeled and deveined shrimp.
- Toast the buns in a toaster, then butter generously (instead of grilling them on a pan).
- Roast the shrimp for 6 minutes at 425F instead of grilling.
- You can stretch the shrimp salad to make more by adding avocado chunks, chopped red pepper or chopped cucumber.
- Add some heat with sriracha or red pepper flakes.
- Add dill or horseradish.
- Line the buns with Boston or butter lettuce before adding the shrimp salad.
- Instead of hot dog buns, serve them in tacos or pita.