Shrimp Rolls Recipe (4 Ways): New England Shrimp Salad Sandwich, Hot Buttered Shrimp Roll, Shrimp Po-Boy & Asian Shrimp Roll Sandwich
Make shrimp rolls for two - four ways: New England style shrimp salad sandwich, hot buttered shrimp roll, shrimp po-boy, and Asian shrimp roll with sriracha and lime. Easy summer seafood sandwiches.
Servings: 2
Ingredients
- 1 pound large shrimp 26 to 30 per pound, peeled, deveined, and tails removed. Note: If frozen, Defrost shrimp safely in 10-15 minutes by submerging them in cold water, or thaw them overnight in your refrigerator.
- 2 6- inch sub rolls or new-england style hot dog buns
- 1 tablespoon table salt for cooking the shrimp
- 2 tablespoons salted butter softened
- 2 leaves Boston lettuce optional
- Lemon Wedges
For New England-Style Shrimp Salad Sandwich
- 2 tablespoons Mayonnaise
- 1 tablespoon celery minced
- 1 teaspoon shallots minced
- 1 tablespoon fresh lemon juice and ¼ teaspoon lemon zest grated finely (use a microplane zester)
- Pinch cayenne pepper
- Salt
For Hot Buttered Shrimp Rolls
- 1 small shallot minced
- 1 teaspoon fresh chives minced
- 1 tablespoon fresh lemon juice and ¼ teaspoon lemon zest grated finely (use a microplane zester)
- Salt
For Asian Style Shrimp Salad Rolls
- 4 tablespoons mayonnaise
- ½ carrot peeled and shredded
- 2 scallions sliced thin
- 1 tablespoons fresh mint minced
- 2 teaspoons soy sauce
- ½ teaspoon lime zest grated and 1 Tablespoon lime juice
- 1 teaspoon sriracha sauce or Frank’s red hot sauce
- Chili crisp optional as a garnish
For Shrimp Po-boy (no frying variation)
- 2 tablespoons ketchup
- 2 tablespoons mayonnaise
- 1 teaspoon prepared horseradish
- ¼ teaspoon hot sauce like Frank’s red hot sauce
- 1 slice bacon cooked until crisp, drained and crumbled
- 1 ½ tablespoons chopped scallions
Panko Topping for Shrimp Po-boy
- ½ cup panko bread crumbs
- 1 tablespoon unslated butter or olive oil
- ⅛ teaspoon salt
Instructions
Cook the shrimp:
- Bring 4 Cups water to boil in large sauce pan over high heat. Stir in shrimp and 1 Tablespoon table salt. Cover the pan and remove from heat, until shrimp are firm and opaque, about 6 minutes. Shake the saucepan halfway through to encourage even cooking. Fill a large bowl hallway with ice and water. Drain and transfer shrimp to ice bath. Let cool for 5 minutes.
- Drain the shrimp and pat dry with paper towels. Cut half of the shrimp into ½-inch pieces. Coursley chop the remaining shrimp into pieces smaller than ½-inch.
If your shrimp is treated skip salting the water when cooking. Check the packaging for additives like sodiumtripolyphosphate (often listed as STPP or E451). The shrimp is untreated if the only ingredients are "shrimp".
Make one of the Shrimp Salad variations:
- New England Style Shrimp Salad Sandwich (variation 1): Whisk mayo, celery, shallots, lemon zest and ⅕ teaspoon of salt and a pinch of cayenne together in a medium bowl. Add shrimp and gently toss to combine. Taste and season with salt and a squeeze of lemon juice.
- Hot Buttered Shrimp Rolls (variation 2) : Melt 2 Tablespoons butter in a 12-inch skillet over medium heat, until butter begins to foam. Reduce heat to medium low and stir in shrimp, shallot and ¼ teaspoon salt. Cook, stirring occasionally, until shrimp is heated through, 2 minutes.
- Mix in lemon zest and chives. Taste and adjust seasonings with salt and lemon juice.
- Asian style Shrimp Salad Sandwich (variation 3): Combine mayo, carrot, scallions, mint, soy sauce, lime juice and sriracha in a medium bowl. Stir in shrimp.
- Shrimp po-boy (variation 4): Whisk together ketchup, mayo, horseradish, and hot sauce in medium bowl. If making ahead: Add bacon and scallions right before assembling.
you can make ahead the shrimp salad. Store in an air tight container in the refrigerator for up to 3 days.
Make the Toasted Panko Topping for Shrimp Po-boy
- Combine panko bread crumbs, butter, and salt in a microwave-safe bowl. Microwave in 30-second intervals, stirring each time. Continue until the crumbs are light golden brown, about 1-3 minutes. Set aside.
Griddle the buns
- Spread 2 tablespoons softened salted butter, evenly all over the outside of the buns. Toast outside of buns in a 12-inch skillet over medium heat until deep golden brown about 5 minutes. Transfer buns to serving platter.
Assemble the Shrimp Roll:
- Divide the 2 leaves of Boston lettuce among the buns, if using. Divide shrimp mixture between the buns and serve with lemon wedges and any desired garnishes such as po-boy panko topping, or Chili crisp for a bit more spice kick.
Notes
Note: Nutritional information is an estimate for Hot Buttered Shrimp Rolls.