Grilled Shrimp Rolls on Brioche

Sunshine, Seafood, and the Sizzle of Summer

Hey there, fellow flavor-chasers! 👋 Emily here, apron slightly dusted with Old Bay and heart full of grill smoke. Can we just take a moment to celebrate summer? That golden light, the smell of charcoal in the air, and that glorious feeling when dinner tastes like a vacation. That’s exactly what these Grilled Shrimp Rolls on Brioche are all about. Imagine plump, smoky shrimp kissed by the grill, swirled in a creamy, zesty dressing that’s bright with lemon and has just the *tiniest* kick of heat. All tucked into a buttery, toasted brioche bun that cradles it like a seaside dream. It’s not just a sandwich, friends—it’s a portable beach day, a backyard escape, and the answer to “What’s for dinner?” on those nights when you want something special without the fuss. Forget the lobster roll price tag; shrimp is our juicy, affordable superstar here. In about 20 minutes flat, you’ll have a meal that’ll make your crew do a happy dance. So fire up that grill (or grill pan!), grab your favorite tongs, and let’s turn ordinary Wednesday into coastal magic. Trust me, one bite and you’ll be texting your bestie: “You HAVE to try this!” 🌊✨

Grandma’s Pier & My Shrimp Epiphany

This recipe? It’s got a little piece of my heart baked right in. Picture 10-year-old me, barefoot and sunburned, sitting on a splintery dock with my Grandma Rose. She’d haul up a cooler packed with shrimp she’d boiled that morning, still warm from the pot. We’d peel them right there, tossing the shells to the seagulls (who were *very* appreciative), dipping the sweet meat into nothing but lemon juice and melted butter. Simple. Perfect. Years later, after culinary school and a stint in a fancy seafood restaurant where lobster rolls reigned supreme, I had a lightbulb moment during a sweltering July cookout. Why not capture that pure, joyful shrimpiness Grandma loved, but make it grill-kissed and creamy-cool for summer? I grabbed some jumbos, charred them quick, folded them into a mayo mix with all my favorite zippy bits, and piled it high on toasted brioche. That first bite? Instant time travel back to that salty pier air and Grandma’s laugh. It wasn’t fancy, but it was *everything*. That’s the soul of this roll – pure, uncomplicated joy, just like those dock-side snacks.

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Your Flavor Toolkit: What You’ll Need

Gathering your ingredients is like inviting friends to the best beach picnic ever! Here’s the crew (makes 4 generous rolls):

• 1½ lbs jumbo shrimp (peeled & deveined): The rockstars! Look for 16/20 or 21/25 count per pound. Chef’s Tip: Frozen is totally fine (thaw overnight in the fridge), but pat them DRY – wet shrimp steam instead of sear. Swap: Large wild-caught prawns work too!
• Olive oil & kosher salt (for grilling): Keep it simple. A light coating of oil prevents sticking and helps that gorgeous char. Kosher salt seasons deeply. Chef’s Hack: Add a pinch of smoked paprika to the oil for an extra whisper of fire.
• ¾ cup mayonnaise: Our creamy base. Full-fat is best for richness and stability. Swap: Greek yogurt or light mayo work, but the texture will be tangier/less lush. Vegan mayo? Go for it!
• 1 tbsp fresh lemon juice: Brightness! Always fresh-squeezed. Insight: Roll your lemon on the counter first – it releases way more juice!
• 1 tsp hot sauce (like Frank’s or Cholula): Not for burn, but for depth and zing. Swap: ½ tsp cayenne or a pinch of crushed red pepper flakes.
• 2 scallions, thinly sliced: Mild oniony crunch. Use both green and white parts! Swap: 1 tbsp finely minced red onion or shallot.
• 1 celery stalk, finely diced: Essential fresh crunch and that classic “seafood shack” vibe. Don’t skip!
• 1 tbsp minced fresh chives: Delicate onion flavor and pretty green flecks. Chef’s Must: Fresh herbs make it sing! Dried won’t cut it here.
• 4 brioche hot dog buns: The buttery, slightly sweet throne. Swap: New England-style split tops, potato rolls, or even crusty baguettes for a crostini twist. Gluten-free? Use your favorite GF bun!
• Garnishes: Extra chives, scallions, flaky sea salt (like Maldon): The jewelry! Flaky salt adds a final pop of salinity and crunch.

Let’s Build Some Delicious! Your Step-by-Step Guide

Ready to make magic? Grab your bowl and tongs – here’s how we roll (pun totally intended!):

1. Fire Up & Prep: “Preheat your grill to medium-high (about 400-450°F). You want those grates SCREAMING hot for a quick sear. While it heats, pat your shrimp bone-dry with paper towels – this is CRUCIAL for getting grill marks, not steamed shrimp! Toss them in a bowl with just enough olive oil to lightly coat (about 1 tbsp) and a generous pinch of kosher salt. Don’t overcrowd them! Chef’s Hack: Thread shrimp onto soaked wooden skewers (2-3 per skewer) for easier flipping and no escapees through the grates! If using a grill pan indoors, get it smoking hot over medium-high heat.
2. Grill to Perfection: “Place shrimp directly on the hot grates (or in the pan). Listen for that glorious sizzle! Grill for 2 minutes WITHOUT moving them – let those beautiful char lines form. Flip with tongs (or rotate skewers) and grill another 1-2 minutes max. Watch closely! They’re done when opaque pink/white and curled into a loose ‘C’ shape. Overcooked shrimp = rubber city! Transfer immediately to a clean plate to stop cooking. Let them rest for 5 minutes. Pro Tip: A squeeze of lemon over the hot shrimp as they rest amps up the flavor!
3. Mix the Magic Dressing: “While shrimp rest, make the creamy goodness. In a medium bowl, combine the mayo, fresh lemon juice, hot sauce, sliced scallions, diced celery, and minced chives. Stir it all together until smooth and vibrant. Taste it! Need more lemon zing? More hot sauce kick? Now’s the time to adjust. Chef’s Secret: Letting this sit for 10 minutes while you prep other things lets the flavors meld beautifully.
4. Chop & Fold: “Give your gorgeous grilled shrimp a rough chop into bite-sized pieces (about 2-3 pieces per shrimp). Don’t pulverize them – we want texture! Gently fold the chopped shrimp into the mayo dressing. Be kind! Overmixing can break down the shrimp. Just coat them lovingly. Insight: Fold in any lovely juices that collected on the shrimp plate – that’s flavor gold!
5. Toast Those Buns: “This step is NON-NEGOTIABLE for the ultimate roll! Butter the outsides of your brioche buns lightly. Place them butter-side-down directly on the grill (or in a skillet/grill pan) over medium heat for 1-2 minutes until golden brown and wonderfully toasty. You want that crisp exterior hugging the soft, creamy filling. Watchdog Duty: Brioche toasts FAST! Don’t walk away.
6. Assemble with Love: “Spoon that luscious shrimp salad generously into the toasted buns. Don’t be shy! Pile it high like a summer cloud. Sprinkle immediately with extra minced chives, a few thin scallion slices, and a delicate pinch of that flaky sea salt. The salt crystals will glisten like tiny diamonds. Presentation Perk: Serve them open-faced for a sec to show off the goods before closing them up!

Serving Up Sunshine

These rolls scream casual elegance! Serve them immediately while the buns are still warm and slightly crisp. Pile them on a big wooden board or a bright platter lined with parchment paper for that effortless seaside vibe. They’re absolute perfection with a pile of crispy kettle chips or salt & vinegar chips for that classic crunch contrast. Feeling fancy? A simple side of chilled lemony cucumber salad or grilled corn on the cob smothered in herb butter is divine. Don’t forget the drinks! Iced tea with extra lemon, a crisp lager, or a zesty margarita spritzer completes the backyard vacation. Napkins are mandatory – the good, absorbent kind!

Mix It Up! Flavor Adventures Await

Love the base recipe? Try these tasty twists:

• Spicy Cajun Kick: Toss shrimp with 1 tsp Cajun seasoning before grilling. Add ½ tsp to the mayo mix and swap hot sauce for 1 tsp horseradish!
• Herb Garden Delight: Fold in 1 tbsp each finely chopped fresh dill and tarragon with the chives. Celery seed (¼ tsp) adds intrigue!
• Avocado Cream Dream: Swap half the mayo for mashed ripe avocado + an extra squeeze of lime juice instead of lemon. Creamy & dreamy!
• Lighter & Brighter: Use Greek yogurt instead of mayo, add 1 tsp Dijon mustard, and double the lemon juice. Top with microgreens!
• Bacon & Old Bay Bliss: Crumble 2 slices of crispy cooked bacon into the shrimp mix. Add ½ tsp Old Bay seasoning to the mayo. *Chef’s kiss*

From My Messy Apron to Yours

This recipe has seen some hilarious (and delicious) evolution! The first time I made these, I got so excited about the grill marks I forgot to devein the shrimp… let’s just say the texture wasn’t *quite* right (learn from my grit, friends!). Another time, I tried toasting the buns *after* filling them… major shrimp salad avalanche! 😂 Over the years, I’ve learned: keep the shrimp dry, don’t skip the bun toast (seriously!), and always, ALWAYS taste the dressing. The biggest win? Realizing chopped grilled shrimp beats boiled any day for that smoky depth. It’s become my ultimate summer potluck weapon – doubles easily and always disappears first. The best part? Seeing my kids (who usually eye seafood suspiciously) gobble these up and ask for seconds. That’s the real “made with love” magic right there.

Shrimp Roll SOS: Your Questions Answered

Got a cooking quandary? I’ve got your back!

• Q: Can I use frozen shrimp? How do I thaw them?
  **A:** Absolutely! Frozen shrimp are often fresher than “fresh” (which might have been previously frozen). Thaw them *overnight in the fridge* in a colander set over a bowl. Never thaw at room temp or in warm water – it breeds bacteria and makes them mushy. Pat them EXTRA dry after thawing.
• Q: My shrimp turned out rubbery! What went wrong?
  **A:** Overcooking is the #1 culprit! Shrimp cook in a flash. Grill just until they turn opaque and form a “C” shape (about 2-3 mins per side max). They continue cooking a bit off the heat. Also, ensure they were patted VERY dry before grilling – steaming makes them tough.
• Q: Can I make the shrimp salad ahead of time?
  **A:** You can prep components! Grill and chop the shrimp, and make the dressing separately up to 24 hours ahead. Store them covered in the fridge. **Mix them together just 10-15 minutes before serving** to keep the shrimp texture perfect. Toast the buns right before assembling.
• Q: Help! My brioche buns got soggy.
  **A:** Toasting is your armor! Ensure the buns are toasted until *crisp* on the inside surfaces too (split them slightly if needed). Also, don’t assemble too far ahead – max 15 minutes. If serving later, pack the salad and buns separately and assemble on-site.
• Q: Any tips for grilling shrimp without losing them to the flames?
  **A:** Skewers are your friend (soak wooden ones for 30 mins)! Or use a grill basket. Ensure grates are clean, well-oiled (use tongs and a paper towel dipped in oil), and HOT before adding shrimp. Don’t move them for the first 2 minutes – they’ll release naturally when seared.

Nutritional Info (Per Roll – Approximate)

• Calories: 490

• Protein: 28g

• Carbohydrates: 27g

• Fat: 30g

• Saturated Fat: 6g

• Fiber: 1g

• Sugar: 4g

• Cholesterol: 210mg

• Sodium: ~860mg

Note: Nutritional values may vary based on the exact ingredients and brands used. For lighter options, try using light mayo, whole wheat or gluten-free buns, and leaner shrimp portions.

Final Thoughts: Coastal Comfort in Every Bite 🌞🦐

Grilled Shrimp Rolls on Brioche aren’t just a meal—they’re a state of mind. The kind of dish that makes you slow down, breathe in the summer air, and savor the sunshine one bite at a time. It’s easy, it’s nostalgic, and it brings big flavor without big effort. Whether you’re flipping shrimp for a weeknight dinner or impressing guests at a weekend BBQ, this roll delivers the “wow” without the work.

The sweet smokiness of the shrimp, the creamy zip of that lemony dressing, and the buttery brioche hug—it’s the kind of simple luxury that reminds you good food doesn’t have to be complicated. It just has to be made with care, served with love, and enjoyed fully.

So next time you’re dreaming of a beach day or just want to taste summer on a plate, you know what to make. Grill it, toast it, pile it high—and don’t forget the napkins.