Like lobster rolls? This shrimp rolls recipe is just as delicious, and budget-friendly.
Shrimp rolls are a simple weeknight meal, and you can easily make more to have leftovers.
I’m a seafood lover. The northeast is top on my list of “within the U.S.” travel and I can’t wait to try all of the super fresh seafood in that region, including lobster rolls. Maine-style has my heart: Juicy lobster, bread (!!!), a little celery crunch, and creamy, cool mayo. This recipe works great for lobster rolls as well, but lobster isn’t always in my budget, so along came the shrimp roll!
Shrimp sometimes get a bad reputation because it’s high in cholesterol. Research has shown that, for most people, dietary cholesterol does not impact blood cholesterol and therefore does not increase risk of heart disease. Shrimp is a lean source of protein, providing an excellent source of vitamin B12 and low levels of omega-3 fatty acids. Shrimp also has iodine, which is important for adequate thyroid hormone production.
If you have a sous vide, cooking your shrimp that way will result in tender, succulent little seafoods. Just toss the shrimp in a Ziploc bag with some butter and garlic, set the sous vide, and wait. I use this one. The sous vide method works great for lobster tails, too. Don’t worry if you don’t have a sous vide – a regular old pan will do the trick!
One of my biggest finds in moving to Austin was the onion buns from Sprouts. HEB carries these rolls, too. They are sweet and fluffy, lending themselves perfectly to the crunch of the shrimp and celery. Hawaiian rolls would be a great substitute but any bread works.
Add a side veggie of your choice – roasted okra, Brussels sprouts, and carrots are the top contenders at my house – and you have a full meal!
Maine-Style Shrimp Rolls
- 1 lb peeled, deveined shrimp
- 2 tbsp butter or olive oil
- 2 chopped garlic cloves
- 1/4 cup mayonnaise
- 2 tbsp diced red onion or shallot
- 2 tbsp diced celery
- 2 tbsp chopped fresh parsley
- salt & pepper, to taste
- 4 rolls
Cook the shrimp and garlic in butter or olive oil in a pan over medium-low heat. If you have a sous vide, you can toss it all in a Ziploc bag and program your sous vide.
Once cooked, transfer to a bowl. Refrigerate until cooled, about one hour.
While shrimp is cooling, chop red onion/shallot, celery, and parsley. Mix chopped ingredients with mayo.
Chop cooled shrimp. Toss in mayo mixture to combine. Add salt and pepper to taste.
Split mixture between rolls. The number of sandwiches made will depend on the size of your rolls.