Easy Salmon Green Curry (1 Pot!)

Picture this: It’s the end of a long week, and you want nothing more than to curl up on the couch with a big bowl of takeout (a.k.a. us right now). But wait! Just a few simple steps and you can do it yourself with this Thai-inspired Salmon Green Curry …

Easy Salmon Green Curry (1 Pot!)

Picture this: It’s the end of a long week, and you want nothing more than to curl up on the couch with a big bowl of takeout (a.k.a. us right now). But wait! Just a few simple steps and you can do it yourself with this Thai-inspired Salmon Green Curry (fresh, sweet, spicy, and packed with nutrients)! Bonus…plenty of leftovers for the whole weekend!

Easy Salmon Green Curry (1 Pot!) from Minimalist Baker →

Salmon en Croûte. Puff Pastry Wrapped Salmon!

This puff pastry wrapped salmon, also know as salmon en croûte, is an incredible meal – easy and fancy! Buttery salmon is topped with creamed spinach and wrapped in a puff pastry crust. It’s impressive but not that difficult to make! Welcome to our first festive meal this holiday season! Every year when the holiday […]

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This puff pastry wrapped salmon, also know as salmon en croûte, is an incredible meal – easy and fancy! Buttery salmon is topped with creamed spinach and wrapped in a puff pastry crust. It’s impressive but not that difficult to make!

Welcome to our first festive meal this holiday season!

puff pastry wrapped salmon recipe

Every year when the holiday season rolls around, I love sharing a few special meals that you can make for a special occasion. Whether it’s a holiday party, a small dinner gathering or even Christmas Eve, I like making special things that really pack a punch.

fresh salmon

In the past, I’ve shared my family’s favorite beef tenderloin recipe. This is what we’ve eaten on Christmas for many many years. I’ve also done an espresso crusted beef tenderloin with truffled risotto, a pomegranate cider pork roast with rosemary potatoes and last year I shared this crab topped salmon

Funny story: that salmon is incredible, but I photographed the final test of the recipe during my early pregnancy with Jordan. I hadn’t told you guys I was pregnant yet! Oh my word, I was so sick, and just looking at the photos makes me cringe and feel that way. So do my christmas decorations! Isn’t that wild?

creamed spinach on puff pastry

Anyway, salmon en croûte. 

Let’s talk about this deliciousness. 

puff pastry wrapped salmon and spinach

You make some creamed spinach. Season your salmon. Throw the spinach on TOP of the salmon, then wrap the whole thing in puff pastry.

YEP.

Then bake it, until the puff pastry is golden and crisp. The salmon will be buttery and flakey inside. The creamed spinach is, well… creamed spinach. Which is delicious in itself.

It’s so easy. So GOOD. And so impressive because it looks super fancy!

But did I tell you how easy it is? It really is not difficult.

salmon en croute recipe

How to make the salmon en croûte:

I make the creamed spinach first. I like to use fresh baby spinach, which most people don’t do for creamed spinach. They use the frozen version. And that’s great and easy too. But fresh is so accessible and easy as well! So there’s that. 

Season the salmon all over with salt and pepper. Add the creamed spinach in a layer on top of the salmon. Spread it right on!

Wrap the salmon in puff pastry, with the spinach being on top. Slice the pastry a few times for ventilation and bake that baby up.

The end result is INCREDIBLE. So flavorful, satisfying and loaded with wonderful texture.

puff pastry wrapped salmon recipe

I can’t believe how long it has taken me to make this recipe. It is a showstopper for SURE!

And while I wouldn’t prep it very far ahead of time, the great news is that you can have it prepped by the time you’re having guests over. As in, make the spinach, wrap it all up and have it ready to roast earlier in the day. How amazing is that? (more…)

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Sticky Pomegranate Salmon with Brussels & Broccoli.

This sticky pomegranate salmon is a buttery delight! Cooked in a maple pomegranate glaze, the salmon is so flavorful and tender. Serve with parmesan roasted broccoli and brussels sprouts for the perfect weeknight meal! Let’s make a meal that’s as pretty as it is delicious! This recipe is one of our recent favorites. Salmon cooked […]

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This sticky pomegranate salmon is a buttery delight! Cooked in a maple pomegranate glaze, the salmon is so flavorful and tender. Serve with parmesan roasted broccoli and brussels sprouts for the perfect weeknight meal!

Let’s make a meal that’s as pretty as it is delicious!

sticky pomegranate salmon with broccoli & brussels

This recipe is one of our recent favorites. Salmon cooked in a maple pomegranate glaze that is practically drinkable! Then served with some roasted vegetables on the side for the ultimate weeknight meal.

I may need a thesaurus but it’s just really, really good. 

Really! 

salmon with seasoning

If you have someone who is on the fence about salmon, this recipe may be the one to convert them. The glaze is so incredibly flavorful. The salmon is so buttery and flaky. It’s pretty foolproof and so delicious.

broccoli and brussels sprouts on a baking sheet

Here’s how the salmon comes about:

  • First, you make the maple pomegranate glaze in the pan. Yes, sounds sort of crazy right? We’re making the glaze first, because we’re going to add the salmon directly to it. This method is so good. The salmon won’t stick to the bottom and it comes out perfectly cooked every time.
  • The glaze consists of pomegranate molasses and maple syrup, plus some water. And garlic and even a little butter! I love using pomegranate molasses every year around this time. I can usually find this Just Pomegranate Molasses and it’s my favorite. Pom molasses is super tangy and slightly sweet – it’s simply reduced pomegranate juice. 
  • You start the salmon on the stovetop and then throw it in the oven to finish it. I like to use my cast iron pan for this to get the best results. 
  • Garnishes! Sprinkle on some herbs and some fresh pomegranate arils. They are the best.

sticky pomegranate salmon

The outside of the salmon is covered in this sticky, flavorful glaze while the inside is so tender, flaky and fall-apart good. 

roasted parmesan broccoli and brussels sprouts

You know I love to share a full meal with you, so of course we need a fantastic side dish to pair with the salmon!

sticky pomegranate salmon

On the side, I like to make some roasted broccoli and brussels.

I do my parmesan roasted broccoli method with parm and pine nuts – which is just SO good. My entire family has fallen in love with broccoli this way. The parmesan gets a bit crunchy on the pan, so it’s almost like you’re making cheese crisp vegetables. The pine nuts are so toasty and buttery that you will want to roast pine nuts with EVERY side dish from now on.

sticky pomegranate salmon skillet

Of course, you can have any kind of side dish with this! Use it as a clean-out-the-fridge meal or even just throw some minute cilantro lime rice in the microwave. It can be so easy.

sticky pomegranate salmon skillet

What I love about this meal is that it looks and tastes fancy, but comes together so easily. It looks beautiful and festive too – hello holiday season! Aren’t those pomegranate jewels just stunning?

The effort is more minimal here than you’d expect – all you do is make a glaze in your pan and cook the salmon! (more…)

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Maple Glazed Salmon

This maple glazed salmon recipe will please everyone! It’s fast, easy and deliciously flaky: ideal for healthy weeknight meals. Need…

A Couple Cooks – Recipes worth repeating.

This maple glazed salmon recipe will please everyone! It’s fast, easy and deliciously flaky: ideal for healthy weeknight meals.

Maple Glazed Salmon

Need a healthy salmon recipe for weeknights? Try this Maple Glazed Salmon! The fish comes out perfectly tender and flaky, the best part? It’s liberally spread with a sweet and tangy maple balsamic glaze. This turned out so tasty, and it takes just a few minutes to cook in the broiler. It’s our favorite quick method for cooking salmon. Even our 4 year old couldn’t stop eating this one.

Ingredients in maple glazed salmon

This maple glazed salmon recipe requires just 5 ingredients, plus olive oil and salt (which are basics we hope you already have on hand). Here’s what you’ll need for this easy recipe:

  • Salmon fillets
  • Pure maple syrup
  • Balsamic vinegar
  • Dijon mustard
  • Garlic
  • Olive oil and salt

The basic idea? You’ll simmer the maple syrup, balsamic vinegar, and Dijon mustard with garlic for a bit until slightly thickened. Paint it on the salmon, throw it in the broiler until tender, then remove and paint it with the remaining glaze!

Maple Glazed Salmon

Best type of fish for maple glazed salmon

What’s the best piece of fish for this maple glazed salmon recipe? In general, grab the best quality fish you can afford. The recipe will taste good with most types of salmon. But we’ve found low quality frozen salmon can taste very fishy, whereas high quality wild caught fresh salmon is much tastier.

  • Try fresh, not frozen. You can use frozen salmon if you like, but we find the highest quality salmon that cooks the best is fresh.
  • Buy wild caught salmon. Fish that is wild caught in your country is usually a sustainable choice. There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.
  • Coho is a good choice. We tend to like Coho salmon for its mild flavor: it’s a good middle of the road option in terms of price. Of course, King salmon is incredible but it’s on the expensive end. Avoid Atlantic salmon as it is typically farmed salmon.

How to broil salmon: a few tips

The way we chose to cook the fish for maple glazed salmon? Broiled! Broiling salmon is ultra fast and makes for a crispier top than baked, which makes it one of our favorite ways to cook it. The downside? It can easily get overcooked, so you’ve got to watch it closely. Here are a few tips on how to broil salmon:

  • A food thermometer is ideal! The exact timing for this broiled salmon depends on your specific broiler and the thickness of the fish. It will be different every time: so watch closely! A food thermometer is the optimal method for judging whether it’s done.
  • Most broilers are about 3 to 5 inches from the heating element. If yours is closer, take care and watch the salmon during the cook time.
  • Watch closely: the optimal temperature is 130°FThe timing on when it’s done depends on the thickness of the piece of salmon and your broiler: it should be just tender and pink at the center. Estimate 4 to 5 minutes for very thin salmon or 7 to 10 minutes for 1-inch thick salmon: it should be about 130 degrees Fahrenheit.
Maple Glazed Salmon recipe

Alternative for maple glazed salmon: baked!

Don’t have a broiler, or prefer another cooking method? You can make baked salmon instead! Here’s what to do:

  • Follow the instructions in this Baked Salmon recipe.
  • Paint on the maple glaze before baking, and after baking like specified in the recipe below.
  • Note that baking produces a softer fish texture, whereas broiling makes a slightly crispier top.

What to serve with maple glazed salmon: quick sides!

And that’s it: how to make maple glazed salmon! Want to accessorize this recipe with a few quick and easy sides? Here are a few easy side dishes that come together quickly to make a lightening fast healthy meal:

More salmon recipes

Salmon is a go-to for us for fast and easy dinner ideas! Here are a few more of our favorite salmon recipes:

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Maple Glazed Salmon

Maple Glazed Salmon


  • Author: Sonja Overhiser
  • Prep Time: 13 minutes
  • Cook Time: 7 minutes
  • Total Time: 20 minutes
  • Yield: 4
  • Diet: Gluten Free

Description

This maple glazed salmon recipe will please everyone! It’s fast, easy and deliciously flaky: ideal for healthy weeknight meals.


Ingredients

  • 1 1/2 pounds salmon fillets, room temperature
  • Olive oil, for brushing
  • Heaping ¼ teaspoon kosher salt
  • 3 tablespoons pure maple syrup
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, grated

Instructions

  1. Remove the salmon from the refrigerator and allow to come to room temperature. Preheat the broiler to high*.
  2. In a small saucepan, whisk together the maple syrup, balsamic vinegar, Dijon mustard and grated garlic. Simmer 3 to 5 minutes on medium low heat until slightly thickened.
  3. Place a large sheet of aluminum foil on a baking sheet and brush it with olive oil. Pat each piece of salmon dry and place it on the foil skin side down. Brush salmon with a bit of olive oil and sprinkle with kosher salt evenly divided among the fillets. Spoon about half of the maple glaze over the salmon (set aside at room temperature until the salmon is cooked).
  4. Broil 4 to 5 minutes for very thin salmon or 7 to 10 minutes for 1-inch thick salmon, until it’s just tender and pink at the center (the internal temperature should be between 125 to 130 degrees Fahrenheit in the center). Brush the salmon with the remaining glaze, which should have thickened more after resting. Serve immediately.

Notes

*If you don’t have a broiler, go to Baked Salmon and follow those instructions for cooking, applying the maple glaze before baking and after.

  • Category: Main dish
  • Method: Broiled
  • Cuisine: American

Keywords: Maple glazed salmon, maple glazed salmon recipe

A Couple Cooks - Recipes worth repeating.

Frutti Di Mare

FRUTTI DI MAREThere are so many things I love about Frutti Di Mare, or spicy seafood pasta. Not only is it a flavor packed pasta dish filled with some of my favorite seafood, but it’s also so much easier to make than you would think. It’s a…

FRUTTI DI MARE
There are so many things I love about Frutti Di Mare, or spicy seafood pasta. Not only is it a flavor packed pasta dish filled with some of my favorite seafood, but it’s also so much easier to make than you would think. It’s a really great…

Okonomiyaki

OKONOMIYAKIOkonomiyaki is one of our favorite quick and easy things to make! It’s a delicious and hearty dish that we could eat several times a month. It also holds and transports really well, so leftovers make a really great lunch on the go too!…

OKONOMIYAKI
Okonomiyaki is one of our favorite quick and easy things to make! It’s a delicious and hearty dish that we could eat several times a month. It also holds and transports really well, so leftovers make a really great lunch on the go too! If you’ve never…

Hot Lobster Roll Dip.

This hot lobster dip is bubbly and cheesy and topped with crunchy potato chips! Always a huge crowd pleaser and feels super fancy! Let’s end summer on the most delicious note! This lobster dip is the perfect summer treat. I mean, just give me a bowl of this, a baguette and some wine and I […]

The post Hot Lobster Roll Dip. appeared first on How Sweet Eats.

This hot lobster dip is bubbly and cheesy and topped with crunchy potato chips! Always a huge crowd pleaser and feels super fancy!

Let’s end summer on the most delicious note!

This lobster dip is the perfect summer treat. I mean, just give me a bowl of this, a baguette and some wine and I am good to go.

I first made this recipe on Christmas Eve on a total whim. You may have seen it on instagram!

I always make lobster mac and cheese, but last year with the way the world was going, our christmas celebration was so much smaller. Like, just basically us and 3 family members. So instead of making a my usual large pan of lobster mac, I ended up making hot lobster dip. 

Oh yes I did.

It was SO good. We couldn’t stop eating it! And that’s when this recipe was born. 

I’ve improved it along the way. Making it on a weekend here and there, preparing it for parties and changing up herbs, lemon and all the flavors. 

It is absolutely wonderful and we can’t get enough!

The key here is to use a ton of fresh herbs AND lemon – to brighten things up. It almost tastes like one of my warm and buttery lobster rolls. I love to use chives and especially dill. These both make the dip taste really fancy, even though it isn’t at all.

Then I use gruyere cheese and a touch of dijon, which is reminiscent of my lobster mac. So it’s like a lobster roll and lobster mac combined in a dish.

All hot, cheesy, bubbly, golden on top.

IT’S A DREAM.

A secret: I just use langostino lobster for this dip. I have made it with regular lobster meat, but if you can find the langostinos, they are perfect! First, it’s easier and less work. No taking anything out of the shell or boiling anything. You can chop the langostinos a bit but it’s not necessary. 

Next, it’s definitely more affordable! I find langostino lobster tails at trader joes and sometimes even costco. 

Finally, it tastes just as good. And using langostino lobster tails ensures that everyone gets a bite of lobster in their dip!

I’ve also used the langostino tails in my lobster mac recipe, especially if I’m making a really big batch for a party. Still tastes just as wonderful!

I took a cue from my mom’s potato casserole – she tops it with potato chips – and crushed them on top of the dip before baking. Um, that’s incredible. Just FYI.

Also P.S. let me know if you want my mom’s potato casserole recipe! She’s made them FOREVER – like 40 years – and I’ve never shared because it there are so many cheesy potato dishes out there. It’s definitely semi-homemade but it is fantastic and the whole dish goes like crazy at any party. 

So back to the chips and the lobster dip. Oh my word. (more…)

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Cajun Shrimp Pasta

Everyone will love Cajun shrimp pasta! It’s an impressive dinner idea that’s irresistibly seasoned and easy to make. Here’s a…

A Couple Cooks – Recipes worth repeating.

Everyone will love Cajun shrimp pasta! It’s an impressive dinner idea that’s irresistibly seasoned and easy to make.

Cajun shrimp pasta

Here’s a dinner to impress that doubles as an easy weeknight meal: try this Cajun Shrimp Pasta! This one scores major points with kids and adults alike at our table. It features irresistibly seasoned Cajun shrimp, colorful veggies, and a rich garlic Parmesan flavoring that lightly seasons the entire batch. Wow! was echoed around the table multiple times as we at it. Of any of the easy dinner ideas we’ve had lately, this recipe stands out as one we couldn’t stop eating!

Ingredients in this Cajun shrimp pasta

This Cajun shrimp pasta is a recipe inspired by the flavors of Cajun cuisine, a style of cooking developed by the Acadians, French colonists living in Canada who were deported to Louisiana in the 1700’s. The cooking style mixes West African, French and Spanish influences and techniques. This recipe shouldn’t be considered traditional Cajun: instead if takes inspiration from the seasoning and ingredients of this style of cooking. Here’s what you’ll need:

  • Shrimp: fresh or frozen, deveined and tail on
  • Onion, bell pepper, and celery: called the “Holy Trinity” of Cajun cooking
  • Garlic
  • Cajun seasoning: homemade, or purchased plus garlic powder and onion powder
  • Pasta
  • Butter
  • Parmesan cheese
  • Cream or milk
Cajun shrimp pasta

Cajun seasoning: homemade vs purchased

You can make this Cajun shrimp pasta recipe with either homemade Cajun seasoning or purchased. Here are some notes on either variation:

  • Homemade seasoning: The nice thing about this homemade Cajun seasoning is that you can customize the spice level to taste. We like making it less spicy, which means you can use more of it and get more of the other flavors (not just the heat). It takes just 5 minutes to mix up and you can use it for months.
  • Purchased Cajun seasoning: Purchased Cajun seasoning is great if you’re in a rush! We find store-bought varieties can vary in heat level, so taste it before adding. As you’ll see in the recipe below, we decreased the quantity and added garlic powder and onion powder. If you’re using our homemade blend, you can leave that out.

With the quantities in the recipe below, both worked for our entire family: even a 4 year old! If you want to increase the spice, add more cayenne to your spice mix.

Cajun shrimp pasta

A milder variation!

Don’t love spicy food but still want to make this Cajun shrimp pasta? The homemade Cajun seasoning is a great place to start: make it with the low quantity of cayenne and you’ll have a nicely seasoned pasta that works for all eaters.

Another option? Try this Blackened Seasoning! It’s got similar flavors but is on the low end of the heat spectrum.

Increasing servings for Cajun shrimp pasta

Want to make a double recipe of this Cajun shrimp pasta? The base recipe has only 8 ounces pasta, which should work for 4 servings if you serve with side dishes. But if you want to increase this recipe for more eaters, here’s what we’d recommend:

  • Double the pasta to 1 pound
  • Double the veggies and pasta seasonings
  • Increase the shrimp to 2 pounds (not 3): 2 pounds of shrimp should be enough for 8 servings. You may need to cook it in batches depending on the size of your skillet.

Of course, you can cook 3 pounds shrimp if you like: but 2 pounds should be plenty for a crowd with the doubled pasta size.

Cajun Shrimp Pasta

What to serve with Cajun shrimp pasta

Make sure to serve this Cajun shrimp pasta with some filling side dishes to complete the meal! Here are some complimentary sides we’d recommend:

This Cajun shrimp pasta recipe is…

Pescatarian. For gluten-free, use gluten-free or legume-based pasta.

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Cajun shrimp pasta

Cajun Shrimp Pasta


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 3 to 4 servings

Description

Everyone will love Cajun shrimp pasta! It’s an impressive dinner idea that’s irresistibly seasoned and easy to make.


Ingredients

  • 8 ounces* short pasta, like penne, rigatoni, or casarecce (gluten-free if desired)
  • 1/2 medium yellow or white onion
  • 1 large red bell pepper
  • 2 stalks celery
  • 4 garlic cloves
  • 1 1/2 pounds medium shrimp, deveined and thawed if frozen (tail on or peeled)
  • ¾ teaspoon kosher salt, divided
  • 2 teaspoons purchased Cajun seasoning (or 1 ½ tablespoons homemade Cajun seasoning or blackened seasoning**)
  • ½ teaspoon each garlic powder and onion powder 
  • 2 tablespoons olive oil
  • 4 tablespoons salted butter, divided
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons whole milk or cream
  • Lemon wedges, optional
  • Fresh parsley, for garnish (optional)

Instructions

  1. Start the pasta: Boil the pasta in salted water until al dente.
  2. Prep the veggies: Finely mince the onion, mince the pepper, and finely chop the celery and place it on a bowl. Mince the garlic and place it in a separate bowl. 
  3. Sauté the shrimp: Meanwhile, pat the shrimp dry. In a medium bowl, mix the shrimp with ½ teaspoon kosher salt, the Cajun seasoning, garlic powder and onion powder. In your largest skillet (cast iron or stainless preferred), heat the olive oil on medium high heat. Add the shrimp and cook for 1 to 2 minutes per side until just opaque and cooked through, turning them with tongs. Once cooked, remove to a bowl, cover, and set aside. Leave the browned bits in the skillet.
  4. Sauté the veggies: In the same skillet that you cooked the shrimp, melt 2 tablespoons of the butter over medium heat and add bell pepper, onion and celery. Cook for about 3 minutes until the veggies start to become tender. Reduce to medium low heat and add the garlic and cook 2 to 3 minutes more until fragrant and garlic just starts to turn golden. Remove from heat before garlic browns. Add the butter and let it melt while you get the pasta.
  5. Mix with the pasta and sauce: When the pasta is ready, drain it. To the pan with the veggies, add the pasta, ¼ teaspoon kosher salt, the grated Parmesan cheese, and the cream or milk. Toss until fully combined, then add the shrimp. If desired, spritz with squirts from a lemon wedge. Taste and add additional seasoning as necessary. Serve warm, garnished with chopped parsley if desired.

Notes

*To increase this recipe for more servings, we’d recommend making 1 pound pasta, but go up to 2 pounds on the shrimp (not 3). You can double the veggies and sauce ingredients accordingly.

**If using the homemade Cajun seasoning, you can omit the garlic powder and onion powder in this recipe. For a less spicy variation, use less cayenne in your homemade Cajun seasoning or make homemade blackened seasoning.

  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Cajun inspired

Keywords: Cajun shrimp pasta

A Couple Cooks - Recipes worth repeating.

Classic Shrimp Rolls

This shrimp roll recipe takes everything that’s great about a lobster roll…and makes it with shrimp! Serve it on a…

A Couple Cooks – Recipes worth repeating.

This shrimp roll recipe takes everything that’s great about a lobster roll…and makes it with shrimp! Serve it on a warm, toasted bun.

Shrimp Roll

Who doesn’t love a lobster roll? They’re a pinnacle of deliciousness: that savory, creamy tender filling encased by a warm, buttery bun. Here in the Midwest though, lobster is a bit of a delicacy. So we wondered…why not make it with shrimp? Introducing…the Shrimp Roll! It takes all the goodness of a lobster roll and makes it with more economical, easy to find shrimp. We served it for a dinner party with corn on the cob and watermelon sorbet, and everyone raved.

Ingredients in a shrimp roll

Researching this recipe, we found that the filling for a shrimp roll is actually a shrimp salad. Not a green salad, mind you: the 1950’s mayo-based salad that’s more familiar with tuna or egg. It’s got crunchy veggies, mayo and just the right amount of savory, creamy sauce. Here’s what you’ll need:

  • Shrimp
  • Celery
  • Green onions
  • Chopped chives or dill
  • Mayonnaise
  • Lemon juice
  • Dijon mustard
  • Old Bay
  • Salt and pepper
Shrimp Roll recipe

The key: a butter-toasted split top bun

What makes a shrimp roll? The warm, buttery toasted bun. Do not skip the step! We were curious and tried it in a plain old bun. Don’t waste your time on it, folks. It doesn’t taste like a shrimp roll. Here’s what you’ll need to pull this off:

  • Grab split top hot dog buns. Split top buns are loaded from the top down, and are customary in a lobster roll. You’ll need them to make a killer shrimp roll recipe!
  • Melt butter in a large skillet over medium heat. Place the buns cut-side down into the skillet and cook for 20 to 30 seconds until browned.
  • Flip the buns. Then flip and continue frying about 10 to 15 seconds on the other side. They come out beautifully buttery and toasted. Perfection!

This shrimp roll recipe makes 6 to 8 sandwiches

Most of our recipes here at A Couple Cooks are for 4 servings. But this shrimp roll recipe is so good, we like making it serve 6 to 8 sandwiches. Here’s why you may want to make a big batch:

  • The shrimp rolls are so good, you may want to eat two. Or you can eat the extra filling without a bun. That’s what we did at our dinner party!
  • Leftovers also save well. Extra filling lasts up to 3 days refrigerated.
Shrimp Roll

Boil the shrimp, or it’s ideal for leftover cooked

You can use fresh shrimp for this shrimp roll recipe, or it’s actually a great use for leftover cooked shrimp! Boiling is the quickest method to get from raw shrimp to cold shrimp, but you can use whatever cooking method you like.

  • Boil the shrimp for 2 minutes, then remove to an ice bath. The ice bath stops the cooking immediately, and gets the shrimp cooled down and ready for the salad.
  • Or, use leftover cooked shrimp. This is actually a great use for shrimp leftovers, which can be unappetizing on their own. Got leftover shrimp cocktail? Make shrimp rolls!

The secret spice? Old Bay

One last thing about this shrimp roll recipe. It’s nice to use this secret seasoning if you have it. Old Bay! It’s not required, but Old Bay is a seasoning blend that’s traditionally used in New England seafood recipes (like a shrimp boil). We added a hint of it to this recipe, and rounded it out perfectly.

Where to find Old Bay? In the US, you can find Old Bay in your grocery store in the spices aisle. Or, you can buy Old Bay online or make homemade Old Bay!

Shrimp roll recipe

More shrimp recipes

Love shrimp? (Us too.) Here are a few more tasty recipes to add to your repertoire:

This shrimp roll recipe is…

Pescatarian and dairy free. For gluten-free, use gluten-free buns.

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Shrimp Roll


  • Author: Sonja Overhiser
  • Prep Time: 25 minutes
  • Cook Time: 5 minutes
  • Total Time: 30 minutes
  • Yield: 6 to 8

Description

This shrimp roll recipe takes everything that’s great about a lobster roll…and makes it with shrimp! Serve it on a warm, toasted bun.


Ingredients

  • 1 1/2 pound medium or small shrimp, peeled and deveined*
  • 2 ribs celery
  • 2 green onions
  • 2 tablespoons finely chopped chives or dill
  • 5 tablespoons mayonnaise
  • 1 tablespoon lemon juice
  • 1 ½ tablespoons Dijon mustard
  • ½ teaspoon Old Bay (optional)
  • ½ teaspoon kosher salt
  • Fresh ground black pepper
  • 6 to 8 split top hot dog buns
  • 2 tablespoons butter (or coconut oil or vegan butter for dairy free)

Instructions

  1. Boil the shrimp: Boil 2 quarts of water, seasoned with ½ teaspoon kosher salt. Add the shrimp and cook about 2 minutes (more or less time depending on size of shrimp), until bright pink and cooked through. Remove the shrimp with a slotted spoon and place it directly into an ice water bath to stop the cooking.
  2. Chop the shrimp: Remove the shrimp from the ice bath with a slotted spoon. Pat the shrimp dry with a few paper towels as you place them onto the cutting board. Then chop the shrimp into bite-sized pieces.
  3. Make the filling: Finely mince the celery and thinly slice the green onions. Finely chop the chives. Stir together the chopped shrimp with the celery, green onion, chives, mayonnaise, lemon juice, Dijon mustard, Old Bay, kosher salt, and fresh ground black pepper.
  4. Toast the buns: Melt the butter in a large skillet over medium heat. Place the buns cut-side down into the skillet and cook for 20 to 30 seconds until browned. Then flip and continue frying about 10 to 15 seconds on the other side.
  5. Serve: Place the shrimp filling into the buns and serve. Leftover filling keeps for up to 3 days in the refrigerator. 

Notes

*You can also use leftover cooked shrimp for this recipe: it’s an ideal use!

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Seafood

Keywords: Shrimp roll

A Couple Cooks - Recipes worth repeating.