Go Back

Grilled Shrimp Roll

A delightful dish combining succulent grilled shrimp with a creamy, zesty dressing tucked into soft, warm buns, perfect for gatherings or quick dinners.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American, Seafood
Calories: 375
Ingredients Method Notes

Ingredients
  

For the Shrimp
  • 1.5-2 lbs Shrimp (peeled & deveined) Juicy, tender shrimp are the star of this dish.
  • 1 tbsp Kosher Salt Enhances the shrimp's flavor.
  • 1 tbsp Black Pepper Adds a subtle kick.
  • 1 tbsp Garlic Powder Provides aromatic depth.
  • Canola Oil (as needed) Light coating for grilling.
For the Dressing
  • 2 cups Mayonnaise The heart of your dressing.
  • 2 medium Lemons (juiced) Brightens the dish.
  • 2 tbsp Chopped Chives Adds color and mild onion flavor.
  • 2 tbsp Chopped Celery Offers refreshing crunch.
  • 2 tbsp Chopped Parsley Fresh and aromatic.
  • 1.5 tbsp Dijon Mustard Provides slight tang.
  • Kosher Salt (to taste) For adjusting seasoning.
  • Black Pepper (to taste) For personalized kick.
For Assembly
  • Hot Dog Buns (edges sliced) Cradles the shrimp filling.
  • Melted Butter (for serving) Adds richness.

Method
 

Preparation
  1. Soak wooden skewers in water for 15 minutes to prevent burning. Peel the shrimp and remove tails. Drizzle shrimp with canola oil and season with kosher salt, black pepper, and garlic powder. Skewer the shrimp and set aside.
  2. Chop the chives, celery, and parsley finely. In a mixing bowl, combine the mayonnaise, lemon juice, chopped vegetables, and Dijon mustard. Stir well and refrigerate.
  3. Slice off the side edges of the hot dog buns to create a flat base for the shrimp filling.
Grilling
  1. Preheat the grill to high heat, about 400°F. Place skewered shrimp on the grill and cook for 1-2 minutes per side until shrimp turn opaque. Remove skewers and cool in the freezer for 10 minutes.
  2. Grill the cut edges of hot dog buns until golden and slightly crispy.
Assembly
  1. Chop the grilled shrimp into medium chunks and fold them into the chilled dressing. Scoop generous portions into the prepared hot dog buns, garnishing with chopped parsley and chives.
Serving
  1. Serve with melted butter on the side for dipping and extra lemon wedges.

Notes

For extra flavor, marinate shrimp for 30 minutes before grilling. If no grill is available, sauté shrimp in a pan over medium-high heat.