Description
These Shrimp Rolls on Brioche Buns are a delightful and easy seafood sandwich perfect for a light lunch or summer meal. Succulent cooked shrimp tossed in a creamy, tangy dressing with fresh herbs are served on buttery toasted brioche buns with a touch of crisp lettuce or arugula for freshness.
Ingredients
Scale
Shrimp Filling
- 1 pound cooked shrimp, peeled, deveined, and chopped
- ¼ cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh dill or chives, chopped
- ½ teaspoon Old Bay seasoning (optional)
- ¼ teaspoon salt
- â…› teaspoon black pepper
Buns and Assembly
- 4 brioche hot dog buns, split and lightly toasted
- 2 tablespoons unsalted butter (for toasting buns)
- Shredded lettuce or arugula (optional, for serving)
Instructions
- Prepare the shrimp mixture: In a medium bowl, combine the chopped shrimp, mayonnaise, lemon juice, Dijon mustard, fresh dill or chives, Old Bay seasoning (if using), salt, and black pepper. Mix gently to coat the shrimp evenly without breaking them. Taste and adjust the seasoning if needed.
- Toast the brioche buns: Heat a skillet over medium heat and melt the unsalted butter. Place the brioche buns cut side down in the skillet and toast them until they turn golden brown and slightly crispy, approximately 2 minutes. Remove from heat to prevent over-toasting.
- Assemble the shrimp rolls: If using, line each toasted bun with a small handful of shredded lettuce or arugula for added freshness and crunch. Spoon the prepared shrimp mixture generously into each bun, distributing evenly.
- Serve immediately: Serve the shrimp rolls right away while the buns are warm and lightly crisped to enjoy the best texture and flavor.
Notes
- For a lighter version, substitute half of the mayonnaise with plain Greek yogurt to reduce fat while maintaining creaminess.
- This recipe works well with fresh or frozen (thawed) shrimp, making it easy to prepare any time.
- Adding diced celery to the shrimp mixture provides a pleasant extra crunch and texture contrast.
