Cajun Shrimp Rolls

I love a good sandwich in the spring and summer. They are super easy to do and don’t take away from my outside time! One of the best sandwiches for warmer weather is a good old shrimp roll. In this recipe I go for a bolder flavor than the basic New England style shrimp roll (which is also super delicious!).

Equally important in this recipe is the type of bread that you use. Nothing beats a top-split, toasted, buttery roll paired with this shrimp salad mixture. Also, the top-split rolls makes the sandwich easier to devour…yummy!

Watch me make this recipe from start to finish!

Cajun Shrimp Rolls

Servings: 4
Time: 25 minutes
Difficulty: easy
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Ingredients

Cajun Shrimp Rolls

Shrimp

1 ½ lbs wild caught shrimp, peeled and deveined

2 tsp Old Bay

1 Tbsp unsalted butter

1 Tbsp olive oil

Dressing

½ cup mayonnaise

¼ cup chopped scallions (you can also use shallots or sweet onions)

¼ cup chopped celery

Juice of ½ fresh lemon (add more to your liking)

1 tsp dried dill

1 tsp paprika

1 tsp Old Bay

1 tsp black pepper

4 top split rolls or hot dog buns

Unsalted butter

Lemon wedges

Instructions

Melt butter in olive oil over medium high heat
Season shrimp with Old Bay then saute them until just cooked through (about 2 minutes on one side and one minute on the other side)
Remove shrimp from pan and let cool until they can be handled without burning your fingers. After they have cooled down, cut the shrimp in half
In a large bowl, mix mayonnaise, scallions, celery, lemon juice, dill, paprika, Old Bay, and black pepper
Add the shrimp to the bowl with the mayonnaise mixture and mix gently
Spread softened butter on split rolls
Place split rolls under the broiler until they are lightly toasted
Spoon shrimp salad into toasted rolls and garnish with snipped chives or green parts of scallions.
Serve with lemon wedges and Sriracha on the side!

Enjoy!!!

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