{"id":"29849ff8-0697-4919-aa74-16ff0b0a3697","url":"https://recipestripper.com/recipes/29849ff8-0697-4919-aa74-16ff0b0a3697","source_url":"https://brianlagerstrom.com/recipes/shrimp-roll/","title":"Shrimp Roll","description":"This shrimp roll tastes like something you’d pay $32 for in Maine, but it comes together in about 20 minutes and for a fraction of the cost of a traditional lobster roll.","servings":4,"servings_text":"4","prep_time":"PT15M","cook_time":"PT10M","total_time":"PT45M","image_url":"https://brianlagerstrom.com/wp-content/uploads/2026/06/shrimp-roll-hero.jpg","ingredients":[{"text":"3000 g water","item":"water","quantity":3000,"unit":"g"},{"text":"120 g coarse salt (I use Morton coarse kosher )","item":"coarse salt","quantity":120,"unit":"g","preparation":"I use Morton coarse kosher"},{"text":"90 g granulated sugar","item":"granulated sugar","quantity":90,"unit":"g"},{"text":"1  lemon (halved and juiced)","item":"lemon","quantity":1,"preparation":"halved and juiced"},{"text":"600 g raw 21/25 Argentine red shrimp (peeled and deveined)","item":"raw 21/25 Argentine red shrimp","quantity":600,"unit":"g","preparation":"peeled and deveined"},{"text":"120 g mayonnaise (I like Duke's brand)","item":"mayonnaise","quantity":120,"unit":"g","preparation":"I like Duke's brand"},{"text":"20 g fresh chives (finely cut)","item":"fresh chives","quantity":20,"unit":"g","preparation":"finely cut"},{"text":"3 g salt","item":"salt","quantity":3,"unit":"g"},{"text":"1  lemon (zested)","item":"lemon","quantity":1,"preparation":"zested"},{"text":"15 g lemon juice","item":"lemon juice","quantity":15,"unit":"g"},{"text":"4  brioche buns (split-top)","item":"brioche buns","quantity":4,"preparation":"split-top"},{"text":"1 tbsp oil (for toasting buns)","item":"oil","quantity":1,"unit":"tbsp","preparation":"for toasting buns"},{"text":"extra fresh chives (for topping)","item":"extra fresh chives","preparation":"for topping"},{"text":"fresh cracked black pepper","item":"fresh cracked black pepper"}],"instructions":[{"number":1,"text":"Combine water, salt, sugar, and 1 halved lemon (squeeze the juice in first) in a large pot and bring it to a boil. The water should taste aggressively salty and a little sweet."},{"number":2,"text":"Add shrimp, immediately turn off the heat, and let them cook in the hot water (190-195°F/90°C range) for 3 minutes."},{"number":3,"text":"After 3 minutes, remove shrimp with a spider strainer and lay them on a paper-towel-lined sheet tray. Slide the tray into the fridge for about 20 minutes to cool."},{"number":4,"text":"Pull the cooled shrimp then cut them into bite-sized pieces about the size of a peanut M& M, or slightly smaller. Once cut, dab them thoroughly with paper towel to soak up any moisture."},{"number":5,"text":"In a bowl with the shrimp pieces, add in mayo, chives, lemon juice, and lemon zest and gently stir to combine. Give the shrimp a taste and season with additional salt and/or lemon juice if needed."},{"number":6,"text":"Heat about 1 tablespoon / 15g of oil in a nonstick saute pan over medium heat. Toast the buns on the inside until they're nicely golden brown and a little crispy."},{"number":7,"text":"To assemble the shrimp rolls, spread a little mayo on each toasted bun, then pile in the shrimp mixture. Top with more chives a crack or two of black pepper and serve right away while the buns are still warm and soft."}],"date_published":"2026-10-29T23:42:13.159874+00:00","date_modified":"2026-10-29T23:42:13.159874+00:00"}