How to Make Shrimp Rolls (the best!)
With lots of seasoning going on – from the buns to the shrimp to the creamy dressing – these are the most flavorful, amazing shrimp rolls you’ll ever try. Plus? Roasted shrimp is by far the best. We’ll walk you through the simple process of making easy, flavorful shrimp rolls that are sure to become a household staple.
- Yield: Serves 4 to 6 1x
Ingredients
Units
Scale
- 1 lb. raw shrimp, peeled and deveined, with the tails removed
- Olive oil, for cooking
- 1/2 tablespoon Old Bay (approx.)
- Salt and freshly cracked black pepper to taste
- 6 split-top hot dog buns
- 2 TBSP melted salted butter (or you can lightly salt regular butter)
- 3/4 tsp garlic powder
- 2 TBSP sour cream
- 2 TBSP mayonnaise
- Juice of half a lemon
- 1 tablespoon fresh minced chives, plus more for garnish
- Handful of crushed potato chips (optional)
Instructions
- Preheat the oven to 400 degrees F. Adjust the rack to the top and middle third positions.
- Put the shrimp on a baking sheet and drizzle with a couple teaspoons of olive oil and season liberally with the Old Bay. Roast on the middle rack for 6 to 7 minutes, or just until pink and curled.
- Meanwhile, season the melted butter with ¼ teaspoon of the garlic powder and brush the insides and tops of the buns with this, ensuring a thorough coating. Place on a second baking sheet and put in the oven on the top rack just until crunchy and golden brown; about 4 minutes or so. Set aside.
- In a large bowl, combine the sour cream, mayo, lemon juice, 1 tablespoon of minced chives, the remaining ½ teaspoon of garlic powder, and a little salt and lots of pepper. When the shrimp are out of the oven, cut all or some of them in half (makes it easier to fit into the buns), and add them to the bowl with the dressing and toss to coat. Pile the creamy shrimp into the toasty buns and top with more chives, some crushed potato chips, and extra lemon for squeezing, if desired. NOTE: These eat best when slightly warm or at room temperature.