Grilled Shrimp Rolls
Experience a taste of summer with these vibrant Grilled Shrimp Rolls, a delightful twist on a seafood classic. Juicy, smoky grilled shrimp—seasoned with smoked paprika, garlic, and a zesty splash of lemon—are complemented by a creamy herbaceous sauce made with fresh dill, chives, and celery for added crunch. Nestled in buttery toasted brioche rolls and layered with crisp lettuce, these rolls are both indulgent and refreshing. Perfect for a quick dinner, weekend barbecue, or picnic by the beach, this simple yet elegant recipe comes together in just 30 minutes, making it the ultimate crowd-pleaser for seafood lovers.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lemon juice
- 0.5 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 stalk celery, finely diced
- 1 tablespoon fresh dill, chopped
- 2 tablespoons chives, chopped
- 4 hot dog buns or brioche rolls
- 2 tablespoons butter, softened
- 4 lettuce leaves
Instructions
Preheat your grill to medium-high heat.
In a large bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
Place the shrimp on skewers or in a grill basket to prevent them from falling through the grates.
Grill the shrimp for 2-3 minutes per side, or until they are pink and opaque. Remove from the grill and set aside to cool slightly.
In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, dill, and chives to make the sauce.
Once the shrimp have cooled slightly, chop them into bite-sized pieces and transfer to a mixing bowl.
Add the diced celery and prepared mayo sauce to the shrimp. Stir to combine, ensuring the shrimp is evenly coated. Adjust seasoning with additional salt and pepper if needed.
Lightly butter the sides of the hot dog buns or brioche rolls and toast them on the grill for about 1-2 minutes per side, until golden.
Place a lettuce leaf into each bun and spoon a generous amount of the shrimp mixture on top.
Serve the grilled shrimp rolls immediately and enjoy!
Nutrition Facts
Calories |
568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.9 g | 49% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 241 mg | 80% | |
| Sodium | 861 mg | 37% | |
| Total Carbohydrate | 25.8 g | 9% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 3.8 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 149 mg | 11% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 526 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
