Beat the heat with these Shrimp Rolls that only require a few minutes of cooking. Dinner can be on the table in less than 20 minutes!
Want more delicious sandwich ideas? I’ve got some for you! After you’ve tried these Shrimp Rolls, add these Monte Cristo Sandwiches or Mini Kentucky Hot Brown Sandwiches to your menu!
I’m sure you are the same – summer nights are sometimes the hardest nights to get dinner on the table. Activities, warm temps making you want to avoid the kitchen, and wanting to play instead of cook all contribute to the difficulty of it all.
And then school starts, but days are still warm and nights are still full of activities.
Enter these delicious Shrimp Rolls that can be on the table in 20 minutes!
Now – I know that these are not traditional. And purists may scoff at the addition of the peppers, corn, and pesto. But really – don’t knock them until you’ve tried them.
This is a perfect way to add in lots of veggies and take advantage of all of the summer flavors. And really, who can complain when dinner comes together so fast?
Ingredients
Oil: You’ll need a little bit of oil to cook the shrimp. I use olive oil.
Shrimp: I usually buy frozen shrimp and then thaw them in the refrigerator overnight. You will want to remove the tails, then roughly chop the shrimp.
Corn: The corn brings in lots of fresh flavor. If you don’t have fresh corn, thawed frozen corn will work, but fresh is best!
Mayonnaise: This is a classic ingredient for shrimp rolls!
Pesto: Instead of using all mayonnaise, these have part pesto. You can use homemade pesto or store bought.
Lemon Juice: This brings in a bit of acidity. Fresh lemon juice is best.
Bell Pepper: You could use a different color of bell pepper, but red is my favorite for these.
Green Onions: I love that these add some mild onion flavor.
Salt and Pepper: Always season to taste with salt and pepper!
Hot Dog Buns: I like to use the top split buns if I can find them, but regular hot dog buns will work just fine!
How to Make Shrimp Rolls
- Heat the oil in a large skillet over medium heat, then add the shrimp for one minute. Add the corn and continue to cook until the shrimp is cooked through and pink. This should only take a couple of minutes!
- Combine the mayo, pesto and lemon juice in a large bowl. Then stir in the bell pepper and green onions. Add in the shrimp and corn mixture, then season to taste with salt and pepper.
- Serve the mixture inside the hot dog buns.
Tips and Tricks
- If you want to take a few extra minutes, butter the toast the buns before adding the shrimp mixture.
- Don’t love raw bell pepper? Add it to the skillet with the corn and let it cook through for a couple of minutes.
- You can also add in some fresh herbs of your choice. Parsley, dill, or chives would all be great.
- The shrimp mixture can be made a day in advance and refrigerated until ready to serve.
- I love to serve these with potato chips for an easy summer dinner.
More Shrimp Recipes Perfect for Summer
Cajun Shrimp
Shrimp Caesar Salad with Spicy Croutons
Grilled Shrimp and Sausage Kabobs
Grilled Lemon Shrimp
Chili Honey Garlic Shrimp Kabobs
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Shrimp Rolls
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pound large shrimp peeled, deveined, tails removed, roughly chopped
- 3/4 cup fresh corn kernels from about 2 ears
- 1/4 cup mayonnaise
- 1/4 cup prepared pesto
- 2 tablespoons fresh lemon juice
- 1/2 medium red bell pepper chopped
- 3 green onions thinly sliced
- salt and pepper
- 8 hot dog buns
Instructions
- Heat the olive oil in a skillet over medium-high heat. Add the shrimp and cook for 1 minute. Add the corn and continue to cook, stirring, until the shrimp is opaque, about 2 more minutes. Remove from the heat and allow to cool.
- In a bowl, stir together the mayonnaise, pesto, and lemon juice. Stir in the bell pepper, green onions and reserved shrimp/corn mixture. Season to taste with salt and pepper.
- Serve the shrimp mixture in the hot dog buns.
Sophie says
I've been known to eat off-season foods at random times. I'm all about keeping an eclectic menu! This would be perfect to make right between the holidays, when we're eating heavy stuff.
Colleen says
I had marked this recipe as well – I am glad to hear you liked it!
Kelly says
This looks delicious!
Maria says
This one is good anytime of the year!
Paula says
I was surprised to see corn in there … I bet it adds a wonderful sweet crunch to the sammie. Living in Oregon, I can get shrimp year round, so this is a keeper! 🙂
Bellini Valli says
I think this would span the seasons.