Mini Shrimp Rolls
These Mini Shrimp Rolls are comforting, quick to prepare, and perfect for any occasion, offering a delicious and nostalgic bite-sized experience.
Ingredients
For the Shrimp Filling
- 1 pound Shrimp, peeled and deveined, roughly chopped small or medium shrimp for tender bites
- 3 tablespoons Butter for toasting rolls and adding richness
- 1 small Shallot, finely minced for a sweet, aromatic base
- 1 stalk Celery, finely diced for crunch and freshness
- 1 lemon Lemon zest and juice brightens and balances the richness
- 3 tablespoons Mayonnaise creamy binder (substitute Greek yogurt for a lighter option)
- 1 teaspoon Dijon mustard adds a gentle tang
- 1 teaspoon Old Bay seasoning classic seafood flavor (substitute paprika plus a pinch of cayenne for a milder kick)
- 2 tablespoons Fresh parsley, chopped herbaceous finish
For the Rolls
- 12 Mini split-top rolls or slider buns buttered and toasted
- Salt and pepper to taste
Instructions
Preparation
- Pat the shrimp dry and roughly chop into bite-size pieces.
- Melt 1 tablespoon of butter in a skillet over medium heat. Add shallot and celery, and sauté until translucent and fragrant.
- Add the chopped shrimp and a pinch of Old Bay seasoning. Cook for 2 to 3 minutes until the shrimp are just pink and opaque. Remove from heat and let cool slightly.
- In a bowl, combine mayonnaise, Dijon mustard, lemon zest, and lemon juice. Stir in the cooled shrimp mixture and parsley. Adjust salt, pepper, and lemon as needed.
Toasting the Rolls
- Brush the split-top rolls with the remaining butter and toast them in a skillet or oven until golden and slightly crisp.
Assembly
- Spoon the shrimp salad into each toasted roll, gently pressing to hold together. Serve immediately.
Notes
For added variations, make it spicy with sriracha, or swap shrimp for hearts of palm for a vegetarian twist. Pair with sides like coleslaw or herbed potato chips.