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Less expensive than lobster rolls but just as delicious, our Shrimp Rolls are brimming with sweet extra-large shrimp and coated in a truly delicious green goddess dressing.
I didn’t think there was anything in this world I could love as much as our lobster rolls but shrimp rolls are right up there. This time around instead of going the classic route with just mayo and garlic we bathe sweet sautéed shrimp in a luscious green goddess dressing.
Packed with tarragon, parsley and chives and then bound together with non-fat Greek yogurt, our shrimp rolls are also pretty healthy and light. The perfect summer lunch!
Ingredients in Shrimp Rolls
Shrimp. You want to find extra large shrimp, about an 8-12 count per pound. I have the best luck at Whole Foods but if you don’t have one around you try to get them at your most reputable seafood provider. Of course, smaller size shrimp will work as well, large sweet shrimp are simply my preference.
Butter. Just a little bit!
Mayo. Light mayo and just a touch to add a little luxuriousness.
Yogurt. Non-fat plain Greek yogurt is the dominant base of our green goddess dressing so our shrimp rolls don’t end up too indulgent, it is summer after all.
Herbs. Of course, the green in green goddess comes from all the herbs, we use a variation of this green goddess dressing packed with chives, parsley and tarragon.
Garlic. One small garlic clove will do.
Lemon. We need a touch of brightness and acidity from lemon juice.
Worcestershire sauce. This adds a little bit of umami flavor to the green goddess dressing.
Rolls. You can use any type of roll you want but I’m partial to a soft brioche hot dog bun. I find crusty rolls make the shrimp rolls a little too difficult to eat.
Let’s make shrimp rolls
Cook the shrimp. Instead of poaching the shrimp, I like to maximize the flavor by searing them in a little butter. Heat a large skillet to a medium heat and then add the shrimp, these large shrimp need slightly longer to cook than smaller shrimp so I’d give them about 2 minutes on one side and one on the other.
Prep the ingredients. While the shrimp cook, slice the celery and green onion.
Make the dressing. Let the shrimp cool while you make the dressing. Add all the herbs, the lemon juice, salt, Worcestershire sauce, mayo, garlic and greek yogurt to a mini or large food processor. Blend until smooth. Season with salt and pepper.
Assemble. Once the shrimp have cooled, add them to a large bowl along with the celery and green onion. Pour the dressing on top. Toss until all the shrimp are coated. Season with salt and pepper. Eat as is or pile into rolls.
Can I make Shrimp Rolls in advance?
Yes! Shrimp Rolls are the perfect make ahead lunch for summer. Store the shrimp salad mixture in an airtight container for up to two days.
Tips and Tricks for Recipe Success
- Don’t overcook the shrimp. They are ready when they are bright pink on both sides and curled into a C. If they curl into an O you’ve cooked them too long.
- Be sure to season the shrimp with plenty of salt and pepper.
Substitutions
- You can use smaller shrimp.
- For extra crunch throw in diced red onion or water chestnuts.
- You can play with the herbs, basil or cilantro would be nice additions
Shrimp Rolls
Ingredients
- 2 lbs 8-12 count shrimp peeled and deveined
- 1 1/4 tsp salt, divided
- 1/4 tsp black pepper
- 2 tbsp butter
- 1/4 cup light mayo
- 1/3 cup plain greek yogurt
- 1/2 cup loosely packed parsley
- 1/4 cup fresh tarragon
- 1/4 cup roughly chopped chives
- 1 garlic clove
- 1 large lemon, juiced
- 1 tsp worcertershire sauce
- 1/2 cup finely diced celery
- 2 green onion, sliced
- 6 top split brioche hot dog buns (we love these) but any softer split top bun will work great.
Equipment
Instructions
- Pat the shrimp dry with paper towels. Sprinkle the shrimp with 3/4 teaspoon salt and black pepper on both sides.
- Heat a large skillet to a medium heat. When the pan is hot, add the butter. Add the shrimp, making sure to not overcrowd the pan, if needed work in two batches. Let the shrimp sear until bright pink and starting to turn white up the sides, about 2 minutes. Flip and sear on the other side, another minute. They are done cooking when both sides are bright pink, curled into a C and not opaque on the sides. If using smaller shrimp, the time will be less. Remove the shrimp from the pan and let them cool to room temperature.
- While the shrimp cook, chop the celery and green onion.
- While the shrimp cool, make the dressing. Add the mayo, greek yogurt, parsley, tarragon, chives, garlic, lemon juice, Worcestershire sauce and remaining 1/2 teaspoon salt to a mini or full size food processor. Blend until smooth. Season to taste with salt and pepper.
- You can leave the shrimp whole (I think it's prettier) or chop them into bite-sized pieces. If you are chopping them, do this once they have come to room temperature. Add the whole or chopped shrimp to a large bowl. Add the celery and green onion to the bowl. Pour the dressing on top. Toss everything together until the shrimp are coated. Season with salt and pepper.
- Spoon the shrimp into rolls. Enjoy!
wakats says
that is good, i was succedful