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, Appetizer, BBQ, dinner, Grilling, Main Course

Cuisine American, Cajun, French, Southern

Keyword comfort food, creamy, Grilled Shrimp Rolls Recipe, party food, quick

Prep Time 20

Cook Time 10

Servings Servings

Calories 402kcal

Author Bon Appeteach

Ingredients

6 Croissants lightly toasted
1 lb Shrimp peeled and deveined
1 tsp Cajun Seasoning
2 tsp Olive Oil
1/3 cup Mayo
2 tsp Dijon Mustard
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.
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 place in the freezer for about 10 minutes to cool quickly.

Assembling The Shrimp Rolls

Once cooled, remove the shrimp from the skewers and roughly chop it. Add to a large bowl.
Add the mayo, dijon mustard, celery, green onion, chives, dill, lemon juice, garlic powder, paprika, salt, and pepper. Mix until fully combined, then taste and adjust seasoning as needed.
Lightly toast the croissants as desired and slice them open. Line each croissant with a couple leaves of lettuce, then scoop in the shrimp salad mixture.
Garnish with extra fresh herbs or green onion and a little paprika over the top if desired. Serve fresh and enjoy!

Notes

The shrimp salad keeps for 2-3 days in an airtight container in the fridge. It also works well on brioche or lobster rolls, over crackers, or on top of shredded lettuce for a lighter meal.

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