If you’ve never had a shrimp roll in your life, now is the time. There is nothing more lip-smackingly delicious than a soft, squishy brioche bun stuffed with juicy garlic-butter shrimp, crisp bacon, tomatoes and lettuce. These BLT Shrimp rolls are the kind of thing you will be craving over and over again.
Ingredients
This recipe doesn’t require a lot of ingredients so it’s best to use the best quality ingredients you can find. As the star of the show, the shrimp you buy should be good quality. Frozen is completely fine but try to buy whole shrimp and peel them yourself. I know it’s a bit more effort but the reward is so worth it. Peeled shrimp can often be tough and rubbery while whole shrimp has juicy, sweet meat.
The bun is also important here. You want a soft, squishy brioche bun or some kind of enriched bread roll. It doesn’t need to be a hot dog bun but using a roll made with eggs and butter will result in the richness you want from the bread. Bacon, lettuce and tomatoes and extra flavor and texture while the mayo finishes the shrimp roll off perfectly.
- Shrimp/prawns. I sautéed the shrimp in plenty of butter and garlic and seasoned them with salt and black pepper. Chilli flakes and parsley can be added too.
- Bread rolls.
- Sandwich filling: The classic BLT trio of bacon, lettuce and tomato adds so much flavor. I used streaky bacon, crisp lettuce and ripe tomatoes.
- Mayonnaise. I used my Jalapeño mayo for this sandwich but you can use any mayonnaise you like. Tartar sauce would also be delicious.
How to make shrimp rolls
- Cook the shrimp: Peel and devein the shrimp then pat dry with paper towels. Heat a large skillet or frying pan over medium high heat. Melt the butter then add the shrimp and garlic, cooking for 2-3 minutes then season generously with salt and black pepper. Remove from the heat and set aside.
- Prepare the sandwich ingredients: Cook the bacon until done to your preference. I like it to be quite crispy and prefer cooking the bacon in a hot oven. Split the bread rolls in half and toast in a hot pan until golden brown. Slice the tomatoes with a sharp knife and make the jalapeño mayo (if using).
- Assemble: Spread a generous amount of mayo onto each toasted bun. Add lettuce then add slices of tomato and crispy bacon. Finish with a generous portion of sautéed shrimp.
- Serve: Serve the shrimp rolls with lemon wedges and potato chips.
What to serve with shrimp rolls
Shrimp rolls are great on their own but if you’d like to add side dishes, potato chips are an obvious choice. You could also serve them with fries, potato salad or a simple slaw.
Shrimp recipes
- Easy Lemon Shrimp Spaghetti with fresh chillies and parsley
- Spicy garlic shrimp skewers
- Easy spicy shrimp tacos
BLT Shrimp rolls
Ingredients
- 1 kg (2lbs) shrimp peeled and deveined (if using peeled shrimp, use 500g (1lb)
- 2 tbsp butter
- 4 garlic cloves crushed
- salt and black pepper to taste
For the shrimp rolls
- 4 brioche rolls
- 8 strips streaky bacon
- 2 tomatoes
- lettuce
- jalapeño mayo
Instructions
- Peel and devein the shrimp then pat dry with paper towels.
- Heat a large skillet or frying pan over medium high heat.
- Melt the butter then add the shrimp and garlic, cooking for 2-3 minutes then season generously with salt and black pepper.
- Remove from the heat and set aside.
- Cook the bacon until done to your preference. I like it to be quite crispy and prefer cooking the bacon in a hot oven.
- Split the bread rolls in half and toast in a hot pan until golden brown.
- Slice the tomatoes with a sharp knife and make the jalapeño mayo (if using).
- Spread a generous amount of mayo onto each toasted bun.
- Add lettuce then add slices of tomato and crispy bacon.
- Finish with a generous portion of sautéed shrimp.
- Serve the shrimp rolls with lemon wedges and potato chips.
This was so good. One of the best things I’ve ever eaten.
That’s fantastic to hear. Thanks so much Bea!