How to make mouthwatering shrimp rolls at home

Ingredients

• 8 pieces Hot Dog Buns (soft bakery buns or any roll of similar size)
• 4 tablespoons Unsalted Butter (softened for spreading)
• 1 pound Large Shrimp, peeled and deveined (tails on or off, deveined)
• 1/2 cup Mayonnaise (full‑fat for best flavor)
• 2 stalks Celery (finely diced)
• 2 tablespoons Capers (rinsed and drained)
• 2 tablespoons Fresh Parsley (chopped)
• 2 tablespoons Green Onions (chopped)
• 1 tablespoon Lemon Zest (zested from a fresh lemon)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 1 teaspoon White Wine Vinegar (or red wine vinegar)
• 1 teaspoon Dijon Mustard (smooth)
• 1 teaspoon Garlic Salt (adjust to taste)
• 1/2 teaspoon Salt (for boiling water and seasoning)
• 1/4 teaspoon Black Pepper (freshly ground)
• 1/4 teaspoon Paprika (smoked or sweet)
• 1/4 teaspoon Onion Powder (optional)
• 2 pieces Garlic Cloves (crushed or minced)

Instructions

1. Prepare the Mayo Dressing

   In a large mixing bowl combine mayonnaise, finely diced celery, capers, chopped parsley, chopped green onions, lemon zest, lemon juice, white wine vinegar, Dijon mustard, garlic salt, salt, black pepper, paprika, onion powder, and crushed garlic. Mix until smooth and set aside.

   Time: PT5M

2. Butter the Buns

   Slice each hot dog bun lengthwise (if not pre‑sliced). Spread softened butter on both the inside and outside surfaces of each bun using a basting brush or the back of a spoon.

   Time: PT5M

3. Boil the Shrimp

   Fill a saucepan with water, add 1/2 teaspoon salt and 1 tablespoon lemon juice, and bring to a rolling boil. Add the shrimp and cook for 2–3 minutes, until pink and just opaque.

   Time: PT5M

   Temperature: boiling

4. Ice Bath Stop Cooking

   Immediately transfer the cooked shrimp to a bowl of ice water (ice bath) and let sit for 1 minute to halt cooking. Drain and pat dry with paper towels.

   Time: PT2M

   Temperature: cold

5. Toast the Buns

   Place the buttered buns on a baking sheet, buttered side up, and broil on high for about 2 minutes until the interior is golden and the exterior is lightly crisp. Watch closely to avoid burning.

   Time: PT4M

   Temperature: 350°F broiler

6. Chop the Shrimp

   Remove shrimp from the ice bath, pat dry, and coarsely chop into bite‑size pieces (about 1‑inch chunks).

   Time: PT5M

7. Combine Shrimp with Dressing

   Add the chopped shrimp to the prepared mayo dressing and gently fold until evenly coated.

   Time: PT3M

8. Assemble the Rolls

   Spoon a generous amount of the shrimp‑mayo mixture into each toasted bun, filling them to the top. Serve immediately or keep chilled until serving.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

1g