Description
A delicious shrimp salad served in buttery brioche buns. Perfect for a light meal or appetizer.
Ingredients
Scale
- 1 lbs raw shrimp (cleaned and deveined)
- 1 lemon
- 3 dill weed sprigs
- 2 bay leaves
- 1 tbsp kosher coarse salt (or coarse sea salt)
- 1 tsp whole peppercorns
- 2 quarts water
- 2 celery ribs (diced)
- 3 tbsp scallions (diced)
- 1/3 cup mayonnaise
- 1 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1 tbsp fresh minced parsley
- 1 tbsp fresh minced dill weed
- 1/2 tsp paprika
- 1/8–1/4 tsp black pepper
- 1/2 tsp kosher coarse salt (or coarse sea salt)
- 4–5 brioche hot dog buns
- 2 tbsp salted butter (melted)
Instructions
- Clean and de-vein shrimp.
- Cut lemon in half and squeeze a tablespoon of lemon juice out and set it aside for the shrimp salad.
- Bring water to boil, squeeze in lemon juice from lemon halves and throw in the halves as well. Add bay leaves, dill weed sprigs, salt, and peppercorns. Mix well and simmer for a few minutes.
- Add shrimp to the pot and cook until just turned pink and opaque (about 2-3 minutes depending on size).
- Take shrimp out and let them cool until easy to handle.
- Dice shrimp and add them to a mixing bowl.
- Add diced celery, scallions, mayo, apple cider vinegar, lemon juice, herbs, and spices. Mix everything very well.
- You can refrigerate shrimp salad for a couple of hours to chill or serve it at room temperature.
- Preheat the oven broiler on low and brush hot dog buns with melted butter.
- Pull them apart very gently and brush some butter on the inside as well.
- Place buttered buns on a baking sheet and let them brown under the broiler. Don’t place it too close to the broiler so the buns don’t burn.
- Divide shrimp salad evenly among the warm rolls and serve with some lemon wedges on the side.
Notes
- Adjust seasoning to taste based on preference.
- For added flavor, consider mixing in some additional herbs.
- This recipe works well with a variety of bread types if brioche is not available.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Boiling, Mixing, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bun with salad
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 120mg