Mini Shrimp Rolls

I always find myself gravitating towards the same old party appetizers, so for this year’s Super Bowl, I was determined to change things up.  I wanted something that could be served in individual portions and laid out nicely on a tray, so I opted for Bon Appetit’s Mini Shrimp Rolls.  They’re like lobster rolls, except with a more budget-friendly shrimp filling. Of course, if you love your friends enough to buy them lobster (I don’t), I’m sure that would work quite nicely.

They were a huge hit, the surprise favorite of the party, and simple to make ahead.  Here’s the recipe how I made it, but you can check out the original on Bon Appetit.


  • Kosher salt
  • 1 bag frozen shrimp, thawed, shelled, deveined
  • 1/4 cup mayonnaise
  • 1 small celery stalk, diced
  • 1 tablespoon finely chopped fresh chives
  • 1 tablespoon olive oil
  • 1 teaspoon fresh lemon juice, plus juice of half a lemon, divided
  • 1 teaspoon Dijon mustard
  • Freshly ground black pepper
  • 24 King’s Hawaiian mini dinner rolls
  • Chopped parsley for garnish  


Preheat oven to 400.
Lay out shrimp on baking sheet and toss with the juice of half a lemon, plus salt and pepper. Roast at 400 for 10-12 minutes, until cooked through, depending on the size of your shrimp.  Let cool.
Whisk mayonnaise, celery, chives, oil, lemon juice, and dijon in a medium bowl to blend; season to taste with salt and pepper. Chop shrimp into small pieces and add to bowl with mayonnaise mixture. Stir to coat. Shrimp salad can be made 1 day ahead at this point. Cover and chill.
Preheat oven to 375°. Using a small serrated knife, make a 1/2-inch-deep cut across the top of each dinner roll and gently pry open roll with your fingers to create a mini New England–style hot dog bun. Place on a baking sheet and toast until light golden, about 8 minutes. Let cool slightly. Can be done a few hours ahead at this point.
Divide shrimp mixture among rolls, pressing into cut across top; garnish with chopped parsley.

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