Grilled Shrimp Rolls

Enjoy a taste of coastal cuisine with this delicious grilled shrimp roll recipe, featuring succulent grilled shrimp chopped and mixed into a creamy mayo base, all nestled in a perfectly toasted croissant. These rolls are a delightful blend of rich flavors and satisfying textures, perfect for any summertime meal.

Course 30 minute meals, Grilling, Main Course

Cuisine American

Keyword Grilled Shrimp Rolls Recipe

Prep Time 20

Cook Time 10

Servings

Calories 401kcal

Author Bon Appeteach

Ingredients

6 Croissants
1 lb Shrimp peeled and deveined
1 tsp Cajun Seasoning I like Tony's (or substitute with old bay)
2 tsp Olive Oil
1/3 cup Mayo
1/2 cup Celery diced small
3 Green Onions sliced small
3 tbsp Fresh Chives minced
3 tbsp Fresh Dill minced
1/2 Lemon Juiced
1/2 tsp Garlic Powder
1/2 tsp Smoky Paprika
1/2 tsp Salt
1/2 tsp Black Pepper

Instructions

Preparing & Grilling Shrimp

Preheat the grill for medium direct heat. If using wooden skewers, soak them at least 20-25 min prior to grilling.
Defrost and rinse the shrimp. Ensure they are peeled, deveined and the tails are removed. Pat them dry thoroughly with paper towels to remove any excess moisture.
Add the shrimp to a mixing bowl and combine with the 1 tsp of your favorite Cajun seasoning blend (or sub with old bay) and 2 tsp of olive oil. Toss to combine so the shrimp is evenly coated.
Skewer the shrimp so they are secure. Pro Tip- Use two skewers to secure the shrimp to make it easier to flip and turn to prevent the shrimp from spinning.
Once the grill is preheated, ensure the grates are clean and lightly oiled. Place the shrimp skewers directly onto the grill grates and let them cook for 2 minutes and then flip when they easily release from the grate.
Continue to cook the opposite side for another 2-3 minutes. The shrimp are cooked through when they turn opaque and reach an internal temperature 145 F.
Remove the shrimp from the grill and let them cool to room temperature.

Assembling The Shrimp Rolls

When then shrimp have cooled, remove them from the skewers and roughly chop the shrimp (this makes it easier to assemble the rolls). Add to a large bowl.
To the mixing bowl, add the mayo, celery, green onion, chives, dill, mayo, lemon juice, garlic powder, paprika, salt, and pepper, and mix until fully combined. Taste and adjust seasonings as needed.
Lightly toast the croissants in a toaster or oven if desired. Cut through the middle of the croissant to create a "bun" (as pictured) and then scoop the shrimp roll salad mix into the croissant.
Garnish with extra fresh herbs or green onion and a little paprika over the top if desired. Serve fresh and enjoy!

Notes

The shrimp roll mixture can be kept for 2-3 days stored in the fridge in an air-tight container. It pairs great with traditional brioche rolls or even with crackers or on top of shredded lettuce for a lighter meal.

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