Smashed Shrimp Rolls
Smashed Shrimp Rolls
Ingredients
For the Smashed Shrimp
- 1 1/2 pounds jumbo EZ peel shrimp, peeled and deveined
- 1/4 cup butter, unsalted, melted
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Dressing
- 1/2 cup mayonnaise, full-fat
- 1/4 cup celery, finely diced
- 2 tablespoons red onion, finely minced
- 1 tablespoon fresh chives, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon lemon zest
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Assembly
- 4 New England style hot dog buns
- 2 tablespoons butter, unsalted, softened
- fresh parsley, chopped, for garnish, as needed
Instructions
- 1
Prepare the shrimp: Place the peeled and deveined shrimp in a large bowl. In a small bowl, whisk together the melted butter, lemon juice, Old Bay seasoning, garlic powder, salt, and black pepper. Pour this mixture over the shrimp and toss to coat evenly.
⏱️ 5 min
- 2
Cook the shrimp: Heat a large non-stick skillet or griddle over medium-high heat. Add the seasoned shrimp in a single layer, working in batches if necessary to avoid overcrowding. Cook for 1 1/2 to 2 minutes per side, until pink and opaque. Do not overcook.
⏱️ 4 min
- 3
Smash the shrimp: Transfer the cooked shrimp to a cutting board. Using the back of a fork or a potato masher, gently smash the shrimp into bite-sized pieces. You want a chunky, not pureed, texture. Reserve any juices from the pan.
⏱️ 5 min
- 4
Make the dressing: In a medium bowl, combine the mayonnaise, diced celery, minced red onion, minced chives, Dijon mustard, lemon zest, salt, and black pepper. Stir until well combined.
⏱️ 5 min
- 5
Combine shrimp and dressing: Add the smashed shrimp and any reserved pan juices to the dressing. Gently fold until the shrimp is evenly coated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
⏱️ 2 min
- 6
Prepare the buns: While the shrimp chills, lightly butter the outsides of the New England style hot dog buns. Heat a clean skillet or griddle over medium heat. Toast the buns for 1-2 minutes per side, until golden brown and slightly crispy.
⏱️ 4 min
- 7
Assemble the rolls: Fill each toasted bun generously with the chilled smashed shrimp mixture. Garnish with fresh chopped parsley, if desired, and serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Smashed Shrimp Rolls
For the Smashed Shrimp
- 1 1/2 pounds jumbo EZ peel shrimp, peeled and deveined
- 1/4 cup butter, unsalted, melted
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Dressing
- 1/2 cup mayonnaise, full-fat
- 1/4 cup celery, finely diced
- 2 tablespoons red onion, finely minced
- 1 tablespoon fresh chives, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon lemon zest
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Assembly
- 4 New England style hot dog buns
- 2 tablespoons butter, unsalted, softened
- fresh parsley, chopped, for garnish, as needed
Instructions
- 1
Prepare the shrimp: Place the peeled and deveined shrimp in a large bowl. In a small bowl, whisk together the melted butter, lemon juice, Old Bay seasoning, garlic powder, salt, and black pepper. Pour this mixture over the shrimp and toss to coat evenly.
⏱️ 5 min - 2
Cook the shrimp: Heat a large non-stick skillet or griddle over medium-high heat. Add the seasoned shrimp in a single layer, working in batches if necessary to avoid overcrowding. Cook for 1 1/2 to 2 minutes per side, until pink and opaque. Do not overcook.
⏱️ 4 min - 3
Smash the shrimp: Transfer the cooked shrimp to a cutting board. Using the back of a fork or a potato masher, gently smash the shrimp into bite-sized pieces. You want a chunky, not pureed, texture. Reserve any juices from the pan.
⏱️ 5 min - 4
Make the dressing: In a medium bowl, combine the mayonnaise, diced celery, minced red onion, minced chives, Dijon mustard, lemon zest, salt, and black pepper. Stir until well combined.
⏱️ 5 min - 5
Combine shrimp and dressing: Add the smashed shrimp and any reserved pan juices to the dressing. Gently fold until the shrimp is evenly coated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
⏱️ 2 min - 6
Prepare the buns: While the shrimp chills, lightly butter the outsides of the New England style hot dog buns. Heat a clean skillet or griddle over medium heat. Toast the buns for 1-2 minutes per side, until golden brown and slightly crispy.
⏱️ 4 min - 7
Assemble the rolls: Fill each toasted bun generously with the chilled smashed shrimp mixture. Garnish with fresh chopped parsley, if desired, and serve immediately.
⏱️ 5 min