Shrimp Salad Rolls
These simple Shrimp Salad Rolls aren’t flashy or in-your-face-over-the-top by any means. I think they happen to be really really really good. It’s the kind of recipe you should have up your sleeve for lazy weeknight dinners, weekend picnics or busy weekday lunches. They’re packed with so much flavor, mostly thanks to the curry powder but also due to the crispy fried shallots on top. Give this recipe a try as written, or take the chicken option (which I wrote down below for you). Either way, it’s a keeper, and one I’m sure you’ll turn to again and again.
These Shrimp Salad Rolls are great to have on hand for picnics (just keep well chilled), lunches, or simple weeknight dinners. It also happens to be a delicious Friday night dinner recipe. Especially during lent season or aren’t eating meat. Let me know what you think below, and as always thank you so much for reading and following along.
Shrimp Salad Rolls
Equipment
- Pot
- Mixing bowl
Ingredients
- 4 sprigs fresh thyme
- 4 garlic cloves
- 1 lemon juiced divided
- 1 pound large shrimp peeled and deveined
- 2 medium shallots peeled and thinly sliced
- 1 medium shallot finely chopped
- Vegetable oil for frying
- 2 small Persian cucumbers finely chopped
- 2 scallions thinly sliced
- 2 ribs of celery finely chopped
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 3 tablespoons finely chopped chives
- 2 teaspoons curry powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried tarragon (optional)
- Kosher salt and coarse black pepper
- Couple dashes hot sauce
- 8 brioche rolls
- 1/4 cup Dijon mustard
- 1 1/2 cups butter lettuce leaves
- 4 radishes thinly sliced
- 1/4 cup fresh cilantro leaves
Instructions
- Fill a large pot with water and add in the thyme sprigs, garlic cloves and half of the lemon juice. Set over moderate heat and bring up to a boil. Season liberally with salt and add in the shrimp. Cook until pink, about 2 to 3 minutes, depending on the size of the shrimp. Use a slotted spoon to transfer the shrimp to an ice bath. Set aside to cool.
- Fill a small saucepan or skillet with about 2 inches of oil. Set over moderate heat. Once hot, add in the sliced shallots and cook, stirring often, until golden brown and crispy. Transfer to a plate, lined with paper towels, and season with a pinch of salt. Set aside.
- Drain the cooled shrimp and pat dry. Give them a rough chop and then transfer to a large bowl. Add in the remaining lemon juice, the chopped shallots, cucumber, scallion, celery, mayo, sour cream, chives, curry powder, basil, tarragon, a pinch of salt and pepper and hot sauce. Stir until evenly combined and give it a taste. Adjust the seasoning accordingly, adding more salt, pepper or curry powder as needed. Cover with plastic wrap and chill for at least 1 hour or overnight.
- To assemble, split open the rolls, spread with dijon mustard, fill with lettuce and shrimp salad. Top with sliced radish, fried crispy shallots and fresh cilantro. Serve immediately and enjoy!
