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Mini Shrimp Rolls

Delicious shrimp rolls wrapped in warm buttery buns, quick to make and perfect for any gathering or weeknight dinner.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 12 pieces
Course: Appetizer, Main Course
Cuisine: American, Seafood
Calories: 250
Ingredients Method Notes

Ingredients
  

Shrimp and Dressing
  • 1 pound Shrimp, peeled and deveined small to medium, quick-cooking and tender.
  • 1/3 cup Plain Greek yogurt Creamy binder and lighter swap for mayonnaise.
  • 1 tablespoon Lemon juice Brightens the shrimp with citrusy snap.
  • 1 tablespoon Lemon zest Adds an aromatic citrus flavor.
  • 1/4 cup Celery, finely diced Adds crunch and freshness.
  • 2 tablespoons Fresh dill and chives, chopped Herbaceous lift and color.
  • 1/2 teaspoon Old Bay seasoning Classic seafood warmth; use smoked paprika if preferred.
  • to taste Salt and black pepper For seasoning.
Buns
  • 12 Soft dinner rolls or mini brioche buns Buttery and slightly sweet; split and lightly toasted.
  • 2 tablespoons Butter For toasting the buns, optional but indulgent.
Optional Add-Ins
  • Avocado slices For a creamy addition.
  • Pickled jalapenos For some heat.
  • Garlic aioli For drizzling.

Method
 

Preparation
  1. Pat the shrimp dry and toss with a pinch of salt, black pepper, and Old Bay seasoning.
  2. In a bowl, whisk Greek yogurt with lemon zest, lemon juice, chopped dill, chives, and a small pinch of salt. Taste and adjust for flavor.
  3. Chop the shrimp into bite-sized pieces and fold gently into the dressing with diced celery.
Cooking
  1. Heat a skillet over medium-high heat with a tiny drizzle of oil or a pat of butter.
  2. Cook shrimp for about 1 to 2 minutes per side until pink and just opaque.
  3. Lightly butter the insides of the rolls and toast them in the skillet until golden.
Assembly
  1. Spoon a generous amount of shrimp salad into each roll, add avocado or pickled jalapenos if using, and serve immediately.

Notes

For parties, serve the rolls with crisp coleslaw and lemon wedges or roasted corn salad. Can be stored separately for up to 2 days.