Mini Shrimp Rolls are Old Bay seasoned shrimp tossed in a mayonnaise mixture that includes pickled red onions and jalapeños. Get a taste of summer when you devour these delicious shrimp sliders. Mini Shrimp Rolls are reminiscent of classic Maine lobster rolls but cheaper and more readily available, any time of the year.
In the mood for shrimp? Check out my Shrimp Gyoza Miso Soup. If you have a taste for a good sandwich, try my Cranberry Goat Grilled Cheese.
In anticipation of Spring, I’m already fantasizing about warm days in the sun. These delectable bites of succulent shrimp are the perfect patio/backyard snack when you’re entertaining.
On the go? Pack it up for a picnic! Just store the shrimp mixture separately from the toasted rolls and assemble it when you’re ready to eat. I bet you can’t have just one!
Preparing Shrimp
When I’m preparing shrimp, I try to purchase shrimp that has already been unpeeled and deveined. Don’t fret if your’s aren’t. It’s a quick and easy fix.
How to Unpeel Shrimp
For some recipes, you may want to keep the shell of the shrimp on. It can enhance the flavor. But for the Mini Shrimp Rolls, we want our shrimp nice and smooth to add to our creamy filling.
Starting from the head, pull off the outer shell of the shrimp. You can save the shells for a delicious seafood stock or bisque. Just store them in a ziplock until you’re ready to use them.
How to Devein Shrimp
The “vein” in shrimp is the digestive tract. It’s the thin black line that runs along the middle of the shrimp. Despite common belief, deveining shrimp prior to cooking is totally optional. Still, it can be unpleasant to eat shrimp that hasn’t been deveined.
Eating cooked shrimp that has not been deveined isn’t a health hazard but it’s more aesthetically appealing to remove it. The digestive tract can also contain mud or sand. No one wants to taste gritty shrimp so I choose to devein.
You can remove and discard of the vein using your hands or the tip of a sharp knife. With clean fingers or a knife, cut just below the surface of the back center of the shrimp. The vein will usually come out immediately. If it’s more embedded, run along the center of the shrimp to remove the vein from just under the surface.
Avoid Overcooking Shrimp
Shrimp is super easy to cook and takes less than five minutes. They only need to reach 120 F. Shrimp should be an opaque pink when done.
The easiest way to determine if you’ve overcooked your shrimp? Shape! If they’re curled up into a shape that resembles a zero, they’re overcooked and more than likely, dried out.
Key Ingredients in the Mini Shrimp Rolls
Pickled Jalapeños
Pickled veggies and peppers are not only delicious; they can take food to the next level. I’m a true fan. Jalapenos are a welcome spice that I add to many recipes but the added acidity to pickled jalapenos elevates the flavor.
Old Bay Seasoning
Old Bay Seasoning is a seasoning staple if you’re from the DMV area. It’s a tasty mix of celery salt, cayenne pepper, black pepper, paprika, ginger and cinnamon and it complements all kinds of seafood.
But there’s nothing quite like shrimp seasoned with Old Bay. That’s why it’s the base of my Mini Shrimp Roll recipe. It’s the signature East Coast flavor.
Leftover Fillings?
If by some miracle you have leftover shrimp filling, they make for excellent wraps the next day. Use tortillas or even lettuce to eat the mixture cold.
Mini Shrimp Rolls
Course: AppetizersCuisine: SeafoodDifficulty: Easy5
minutes15
minutes792
kcalIngredients
1 pound Raw Shrimp (1 pound medium unpeeled/deveined) 1/2 bag
1 tsp Old Bay seasoning
2 teaspoons Dijon mustard
2-3 Celery stalk (diced)
1/2 cup Mayonnaise
2 tablespoons Jalapeños (pickled and diced)
2 tablespoons Red Onions (pickled and diced)
1/4 teaspoon Black pepper
1 Lemon (fresh lemon juice)
2 teaspoons Chives (fresh, finely chopped)
2 tablespoons Butter (unsalted)
1 tablespoon Celery (diced)
4-6 Brioche hot dog rolls, (sliced in half)
Directions
- Peel and rough chop shrimp into small – med size pieces.
- In a large mixing bowl, season shrimp with a generous amount of Old Bay seasoning.
- In a saucepan, on low-med heat, melt butter and include shrimp and cook. Drain and let shrimp cool.
- Mix seasoned shrimp, mustard, mayo, celery, chives, pickled jalapeños and onions, pepper and a little lemon juice. It’s best to add a little lemon juice at a time and taste to ensure not to add too much.
- On a grill, stovetop grill or saucepan, melt butter over medium heat. Open rolls and place down in the skillet until the bun is lightly toasted, and repeat all rolls.
- Next, fill each roll with shrimp mixture and sprinkle with chives.
Serve with a side of kettle chips or lemon wedge.
Don’t let the size fool you. These were full of flavor and the jalapenos added just the right amount of heat.
I love how quickly this recipe comes together. We made this for a picnic and it was absolutely delicious. Thanks for such an awesome recipe!
These were such a delicious treat this weekend! I’m gonna be making this all summer long!
I enjoyed these even more than the lobster rolls everyone raves about!
These shrimp rolls were everything! Perfect size for my shrimp-loving kids! We enjoyed them thoroughly!
These mini shrimp rolls were absolutely mouth-watering! They were filled with flavor and the jalapeños were a great touch. Thanks for sharing.
I loved so many things about this recipe — the flavor, the creaminess, and even the bit of heat from the jalapenos. Such a great recipe!
These shrimp rolls hit the spot and were simpler to make than I had imagined. I did have a little leftover filling and they made great lettuce wraps the next day!
These shrimp rolls brought back such great childhood memories of the shrimp shack my friends and I use to walk to almost everyday! They were so delicious, I can’t wait to make them again soon!
These shrimp rolls are so delicious! I love how easy they were to make and the old bay seasoning just made the flavor pop!