Oregon Shrimp Rolls
Weekend recipes. Because of the mild flavor of the shrimp salad, it's important to keep the bread-to-shrimp ratio in balance. I recommend overstuffing the rolls and using small, soft hot dog buns like Franz. If you prefer using those from a local bakery, slice the top off the bun lengthwise, so that the sandwich isn't too bready.
Weekend recipes. Because of the mild flavor of the shrimp salad, it's important to keep the bread-to-shrimp ratio in balance. I recommend overstuffing the rolls and using small, soft hot dog buns like Franz. If you prefer using those from a local bakery, slice the top off the bun lengthwise, so that the sandwich isn't too bready.
- kosher salt to taste
- 1/3 cup mayonnaise
- 1/2 cup red bell pepper finely diced
- 1-1/2 pounds cooked oregon pink shrimp rinsed and drained
- 8 scallions white and light green part, finely minced
- juice of two small lemons
- 4-5 teaspoons old bay seasoning
- 2/3 cup cucumber seeded diced
- 1 ripe but firm avocado divided
- 6 white hot dog buns
- 6 lemon wedges for serving
- Carbohydrate 15.3251055342914 g
- Cholesterol 4.66666667061163 mg
- Fat 4.79861507037493 g
- Fiber 5.92780309663469 g
- Protein 1.93996100006763 g
- Saturated Fat 0.722810447230233 g
- Serving Size 1 1 Serving (165g)
- Sodium 113.434213423166 mg
- Sugar 9.39730243765671 g
- Trans Fat 3.93426917647803 g
- Calories 78 calories
Step-by-step
- In a medium bowl, mix together the shrimp, scallions, mayonnaise and lemon juice.
- Stir in Old Bay seasoning and salt to taste.
- Fold in the diced red bell pepper and cucumber.
- (You can make the recipe up to this point 1 day ahead.)
- Before serving, dice half the avocado and carefully fold it in.
- Slice the remaining avocado.
- Fill the buns until almost overflowing with the shrimp mixture, and top with three thin slices of avocado each.
- Serve with a lemon wedge.
Chilled crustacean salads suffer structurally when moisture content is ignored during the prep phase. Managing water release from dense vegetables and delicate proteins keeps the filling bound correctly inside the soft roll.
- Seed the cucumber completely before dicing to prevent excess water from breaking the mayonnaise emulsion over time.
- Rinse the cooked shrimp thoroughly under ice-cold water, then press them between clean paper towels until completely dry prior to mixing.
- Store the undressed shrimp and vegetable base in an airtight container for up to 24 hours without adding the avocado, which oxidizes rapidly when exposed to air.
- Fold the final avocado pieces in gently just before assembly to maintain distinct textural contrast against the soft seafood and crisp red bell pepper.
- Slice bakery-style top-loading rolls lengthwise rather than through the side to maximize structural integrity and prevent the bread from tearing under the weight of the filling.
Freezing is strictly discouraged for this dish because mayonnaise breaks down into an oily separation upon thawing, and delicate pink shrimp turn rubbery. Serve immediately after assembly while the hot dog buns remain soft and the interior filling stays chilled.
