Today we’ve got a variation of lobster rolls that taste like they’re straight from the coast of Maine! All you have to do is grill and chop up some shrimp and serve it in a bun like a lobster roll. If you love juicy seafood at an affordable price point, then this is the ideal meal for you. Take a trip to the coast with this delicious recipe.
Why You’ll Love This Grilled Shrimp Roll
These Grilled Shrimp Rolls are perfect for spring or a hot summer day, especially if you love a classic New England lobster roll! They combine grilled shrimp that’s chopped into small pieces and then mixed with a fresh dressing. For this recipe, we serve them up on some delicious brioche buns. What’s not to love?!
Before we jump in, I have a couple pro tips. First of all, if you decide to cook your shrimp on wooden skewers, make sure to soak them in water beforehand because this will prevent them from burning. Of course, you can also use metal skewers if that’s your preference. Second, make sure to chill the cooked shrimp before chopping and adding to the dressing, as it will make the dressing too runny if it’s applied directly to freshly-cooked shrimp.
With all of that said, let’s break down all the details!
Grilled Shrimp Roll Ingredients
The base of this recipe is peeled & deveined shrimp cooked with kosher salt, black pepper, garlic powder, and canola oil. You’ll also toss them in a homemade dressing consisting of mayonnaise, lemon juice, chopped green onions, chopped celery, chopped parsley, dijon mustard, kosher salt, and black pepper, and cushion them in a toasted brioche bun and a side of melted butter.
This epic combination of a grilled shrimp roll is the perfect mix– savory, tangy. Plus, it’s also wrapped in delicious bread. In only 15 minutes of prep and 30 minutes of cook time, you’ll be ready to serve a family of 4! Make your home feel like you’re on the coast with ease.
For more with shrimp, check out my Creamy Cajun Shrimp Alfredo, Spicy Tequila Lime Shrimp Skewers and Pineapple Sriracha Shrimp Bowls.
How to Make a Grilled Shrimp Roll
Soak some wooden skewers in water for 15 minutes. Peel the shrimp and remove the tail. Next, lather the shrimp with oil and season with salt, pepper and garlic powder. Mix the shrimp around to ensure they’re evenly coated in seasoning. Then put on metal skewers or soaked wooden skewers and set to the side.
Chop all your veggies and then mix them together with all the ingredients for the dressing in a small bowl. Set the mayo mixture in the fridge until ready to use. Finally, slice off the sides from each of the hot dog buns to make them flat so that it’s easier to toast the outside of the buns.
Preheat your gas grill or charcoal grill to medium-high heat for direct cooking (around 400F).
Add your shrimp to the grill and cook for about 1-2 minutes per side. Wait until they are no longer translucent but opaque. Once done, pull them off and set the shrimp in the freezer to quickly cool them down for 10 minutes.
Next, grill the sides of your hot dog buns so they’re toasty and set to the side. Now we can start assembling this Grilled Shrimp Roll.
For more handheld seafood recipes, check out Crispy Steak and Shrimp Tacos, Salmon Al Pastor Tacos and Lobster Skewers with Bang Bang Sauce.
Pull the off the skewers and chop them up into medium to medium small chunks. Then, add the chopped shrimp to the dressing and mix together.
Scoop the shrimp mixture into your hotdog bunand garnish with some chopped parsley and chopped chives. Serve this Grilled Shrimp Roll with melted butter and lemons.
To find more delicious recipes for the next time you pull out the smoker, check out my cookbooks Flavor X Fire and Food X Fire!
Needing more spice in your life? My spice line can help with that. Check them out here.
Grilled Shrimp Roll
- 1.5-2 lbs Shrimp peeled & de-veined
- 1 tbsp Kosher Salt
- 1 tbsp Black Pepper
- 1 tbsp Garlic Powder
- Canola Oil as needed
- 2 cups Mayonnaise
- 2 medium Lemons juiced
- 2 tbsp Chopped Chives
- 2 tbsp Chopped Celery
- 2 tbsp Chopped Parsley
- 1.5 tbsp Dijon Mustard
- Kosher Salt to taste
- Black Pepper to taste
- Hot Dog Buns edges sliced
- Melted Butter for serving
- Soak some wooden skewers in water for 15 minutes. Make sure your shrimp are peeled and remove the tail. Lather with oil and season with salt, pepper and garlic powder. Mix together then skewer and set to the side.
- Chop all your veggies and mix together all the ingredients for the dressing. Set in the fridge until ready to use. Finally, slice off the side edges from each of the hot dog buns to make them flat.
- Preheat your grill to high heat direct cooking (around 400F).
- Add your shrimp to the grill and cook for about 1-2 minutes per side or until they are no longer translucent but opaque. Once done, pull them off and set the shrimp in the freezer to quickly cool them down for 10 minutes. Next, grill the sides of your hot dog buns and set to the side.
- Pull the shrimp off the skewers and chop them up into medium to medium small chunks. Add the shrimp to the dressing and mix together. Scoop the shrimp dressing into your hot dog buns and garnish with some chopped parsley and chopped chives. Serve with melted butter and lemons. Enjoy!
Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek’s fire cooking journey. He’s a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he’s cooking up, it’s guaranteed to be so freakin’ delicious!
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