Yuzu Old Bay Shrimp Roll
Juicy shrimp tossed in a citrusy yuzu mayo with a hint of Old Bay, loaded into a buttery toasted roll, and finished with fresh herbs. It’s bright, briny, and made for summer! Check out Brandon on Instagram @brandongouveia for more recipe inspo!
Instructions
- 1
Toss together the shrimp, olive oil, salt, and 1 tablespoon of the Old Bay in a bowl. Heat a large pan over medium heat. Add the butter, and let it melt. Add the shrimp and garlic. Cook 2–3 minutes per side, until the shrimp turn pink and opaque. Transfer the shrimp to a bowl, and refrigerate until chilled, about 15 minutes.
- 2
Whisk together the mayonnaise, celery, chives, dill, basil, yuzu juice, mustard, and remaining 2 teaspoons Old Bay in a bowl. Season to taste with salt.
- 3
Chop the cooled shrimp into bite-sized pieces. Fold the shrimp into the yuzu dressing until fully coated.
- 4
Pile the shrimp mixture into the prepared buns. Garnish with lemon zest, sesame seeds, and more chives.
- 5
Enjoy!
Recipe from tasty.co
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Ingredients (16)
- •1 ½ lb peeled, deveined raw jumbo shrimp
- •1 tablespoon olive oil
- •1 teaspoon kosher salt, plus more to taste
- •1 tablespoon , plus 2 teaspoons Old Bay seasoning, divided
- •2 tablespoons unsalted butter
- •3 garlic cloves, minced
- •½ cup kewpie mayonnaise
- •2 celery stalks, finely diced
- •3 tablespoons chopped fresh chives, plus more for garnish (about 2 tablespoons)
- •2 tablespoons fresh dill
- •2 tablespoons chopped Thai basil
- •1 ½ tablespoons yuzu juice
- •1 teaspoon dijon mustard
- •6 split-top brioche buns, buttered and toasted
- •1 lemon, zested
- •black sesame seed, for garnish