Shrimp Roll
Recipe: https://recipestripper.com/recipes/29849ff8-0697-4919-aa74-16ff0b0a3697
Original source: https://brianlagerstrom.com/recipes/shrimp-roll/
Recipe image: https://brianlagerstrom.com/wp-content/uploads/2026/06/shrimp-roll-hero.jpg

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.
Yield: 4
Prep time: PT15M
Cook time: PT10M
Total time: PT45M

Ingredients
- 3000 g water
- 120 g coarse salt (I use Morton coarse kosher )
- 90 g granulated sugar
- 1  lemon (halved and juiced)
- 600 g raw 21/25 Argentine red shrimp (peeled and deveined)
- 120 g mayonnaise (I like Duke's brand)
- 20 g fresh chives (finely cut)
- 3 g salt
- 1  lemon (zested)
- 15 g lemon juice
- 4  brioche buns (split-top)
- 1 tbsp oil (for toasting buns)
- extra fresh chives (for topping)
- fresh cracked black pepper

Instructions
1. 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.
2. Add shrimp, immediately turn off the heat, and let them cook in the hot water (190-195°F/90°C range) for 3 minutes.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.