Shrimp Roll

Shrimp Roll

Whenever I visit the coast, I feel the need to eat seafood all the time. I purposely seek out all of the fish, prawns, oysters, mussels and crab that I can. In doing this, I feel a certain “withdrawal” when I return home. So why not keep the seafood kick going? A twist on the classic Lobster Roll, but for those of us who can’t afford lobster on the daily, this is a cost effective but still just as delicious alternative. So whip up some Shrimp Rolls, grab a beer and sit on your patio dreaming of the waves crashing on the coast you wish you were still on.


300g small prawns, cooked
1 red pepper, diced
150g pancetta, cubed
1/2 cup mayonnaise
1 tsp lemon juice
2 tbs parsley, chopped
Salt and pepper to taste
4 sub buns, sliced in the centre
8 large butter lettuce leaves


In a small saucepan, saute the chopped pancetta over medium heat until fully cooked and crispy. Remove from the pan and place on paper towel to help remove any extra grease. This can be done a day or two ahead of time and rewarmed in the microwave prior to assembly.

In a medium sized bowl, combine the prawns, peppers, pancetta, mayo, lemon juice, parsley, salt and pepper. Stir to combine until the mixture is fully coated.

To assemble, layer each bun open face with two pieces of lettuce. Top with about 1/4 of the shrimp mixture. Repeat until all buns are assembled.

Serve immediately.


Makes 4 Shrimp Rolls

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