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–+ servings
Buttery Shrimp Rolls

Delicious Buttery Shrimp Rolls Ready in Just 30 Minutes

Savor the flavors of these Buttery Shrimp Rolls, a quick and delightful summer recipe bursting with rich herbs and shrimp.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 rolls
Course: Lunch
Cuisine: American, Seafood
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 pound Raw Extra-Large Shrimp Use raw for juiciness; avoid pre-cooked to prevent overcooking.
  • 1 teaspoon Kosher Salt Elevates all flavors; adjust based on your taste preferences.
  • 1 teaspoon Freshly Ground Black Pepper Adds warmth and a slight kick.
  • 2 tablespoons Fresh Tarragon Provides a refreshing herbal note; substitute with dill or basil if needed.
For Cooking
  • 2 tablespoons Extra Virgin Olive Oil Enhances flavor and helps to season the shrimp; any neutral oil can work as a substitute.
  • 2 tablespoons Unsalted Butter Key for a rich dressing and for toasting the buns.
For Dressing
  • 1/4 cup Mayonnaise Adds creaminess and a subtle tang; optional for those who prefer a lighter taste.
  • 1 tablespoon Fresh Lemon Juice Brightens the dish; can substitute with white wine vinegar for added acidity.
  • 2 tablespoons Chives Offers a mild onion flavor; scallions can be used as a replacement.
  • 2 tablespoons Fresh Dill Complements the shrimp beautifully.
For the Buns
  • 4 buns Brioche Top-Split Buns Provides a soft, buttery base; trim for even toasting.

Equipment

  • Grill
  • Skillet
  • Mixing Bowl
  • Skewers

Method
 

Preparation
  1. Start by preheating your grill or grill pan to medium-high heat, allowing it to warm up for about 5 minutes.
  2. In a mixing bowl, toss the raw extra-large shrimp with extra virgin olive oil, fresh tarragon, kosher salt, and black pepper.
  3. Skewer the seasoned shrimp to make grilling easier.
  4. Place the skewers on the preheated grill and cook for about 2 minutes on one side.
  5. Flip them over to grill for another 1-2 minutes or until the shrimp are opaque and slightly charred.
  6. Remove the done shrimp from the skewers and chop them into bite-sized pieces for the buttery shrimp rolls.
  7. Melt unsalted butter in a skillet over medium heat.
  8. Once the butter is bubbling, place the brioche top-split buns in the skillet, toasting them until golden brown on both sides—this should take about 2-3 minutes per side.
  9. In a mixing bowl, combine the chopped shrimp with the remaining melted butter, mayonnaise, fresh lemon juice, chives, tarragon, and dill.
  10. Gently fold everything together until the shrimp are evenly coated in the creamy dressing.
  11. Finalize by dividing the shrimp mixture evenly among the toasted brioche buns.
  12. Garnish the rolls with a sprinkle of paprika and serve immediately with lemon wedges on the side.

Nutrition

Serving: 1rollCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 600mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Store prepared shrimp and toasted buns separately in airtight containers for up to 3 days. Gently reheat the shrimp in a skillet on low heat to maintain tenderness.

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