Description
These easy shrimp rolls are creamy, fresh, and packed with zesty flavor, making them the perfect quick summer meal with tender shrimp and soft buns.
Ingredients
- 3 tablespoons mayonnaise
- 2 tablespoons unsalted butter, melted
- 2 teaspoons Sriracha sauce
- 1 1/2 teaspoons finely chopped fresh cilantro
- 3/4 teaspoon freshly squeezed lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 12 ounces cooked, peeled, and deveined medium shrimp
- 4 top-split hot dog buns
- Extra chopped cilantro for garnish
- Lemon wedges for serving
- Extra black pepper for garnish
Instructions
- In a medium bowl, whisk together mayonnaise, melted butter, Sriracha sauce, cilantro, lemon juice, kosher salt, and black pepper until smooth.
- Taste and adjust the spice level with additional Sriracha if desired.
- Pat the cooked shrimp dry with paper towels to remove excess moisture.
- Add the shrimp to the dressing and gently toss until evenly coated.
- Open the hot dog buns slightly to create space for the filling.
- Divide the shrimp mixture evenly among the buns.
- Garnish with extra chopped cilantro and freshly ground black pepper.
- Serve immediately with lemon wedges on the side.
Notes
- Patting the shrimp dry helps prevent watery filling.
- Use brioche buns for a richer flavor.
- Add diced celery or cucumber for extra crunch.
- Store leftover shrimp salad separately from buns for best texture.
- Refrigerate leftovers for up to 2 days.
- This recipe is best served chilled and does not require reheating.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 shrimp roll
- Calories: 320
- Sugar: 3g
- Sodium: 690mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 165mg
