Summer parties call for fast, fresh appetizers that everyone loves. These Mini Shrimp Rolls are the perfect solution for your next gathering. They bring the taste of the coast right to your kitchen. You get sweet corn and zesty shrimp in every bite.
This recipe is light, bright, and incredibly satisfying. It delivers all the coastal flavor without the expensive restaurant price tag. You can whip these up quickly for any casual get-together. Your family will think you spent hours in the kitchen.
Why This Recipe Is a Winner
These rolls are ready in 30 minutes from start to finish. This makes them perfect for busy summer weekends or last-minute guests. The combination of Old Bay and lemon is incredibly refreshing. It cuts through the creamy dressing perfectly.
Your guests will love the small, easy-to-eat size of these rolls. They are much easier to handle than a full-sized sandwich. It feels like a fancy seafood shack treat at home. This is a guaranteed crowd-pleaser for any summer occasion.
Simple Method
You just sauté the shrimp and corn quickly in a pan. Then you mix them with a creamy, zesty dressing. Toasting the rolls adds a perfect golden crunch to every bite. Even if you are new to seafood, you can do this. The steps are straightforward and very beginner-friendly.
Ingredients You’ll Need
Most of these items are simple pantry staples or easy to find. Fresh corn makes a big difference when it is in season.
- 1 lb raw medium shrimp, peeled, deveined, tails removed
- 1 cup sweet corn kernels, fresh or thawed
- 12 mini split-top potato rolls or slider buns
- 1/2 cup mayonnaise
- 1 tablespoon unsalted butter, melted
- 1 tablespoon Old Bay seasoning, divided
- 1 tablespoon fresh lemon juice
- 1/2 cup celery, finely diced
- 3 tablespoons green onions, thinly sliced
- 1 teaspoon Dijon mustard
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons fresh chives, finely chopped
Step-by-Step
- Toss raw shrimp with 1 teaspoon of Old Bay seasoning.
- Heat a non-stick skillet over medium-high heat and sauté the shrimp for 2 to 3 minutes per side until pink and opaque. Remove from heat and allow to cool completely.
- In the same skillet, sauté the corn kernels for 3 to 4 minutes until tender and slightly charred. Remove and let cool.
- Once cooled, roughly chop the shrimp into 1/2-inch bite-sized pieces.
- In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, remaining 2 teaspoons of Old Bay seasoning, and black pepper.
- Fold the chopped shrimp, sautéed corn, diced celery, and green onions into the dressing until evenly combined.
- Brush the interior of the mini rolls with melted butter and toast in a clean skillet or under a broiler until golden brown.
- Divide the shrimp and corn mixture evenly among the 12 toasted rolls.
- Garnish with minced chives and an additional dusting of Old Bay seasoning before serving.
Best Ways to Enjoy It
Serve these Mini Shrimp Rolls chilled on a large wooden platter. They look beautiful with a few extra lemon wedges scattered around. Pair them with a crisp white wine or cold lemonade. These are ideal for backyard BBQs or sunny pool days.
Keep It Fresh
Store any leftover filling in an airtight container in the fridge. It stays fresh and delicious for up to two days. Do not freeze the dressed shrimp mixture as it ruins the texture. For the best results, toast the rolls just before you serve them. Reheat plain rolls in a 350°F oven for three minutes.
Tips for Best Results
- Don’t skip toasting the rolls with melted butter for extra flavor.
- Avoid overcooking the shrimp so they stay tender and juicy.
- Use fresh summer corn for the best natural sweetness.
- Chop the shrimp into small, even pieces for easy eating.
- For a summer holiday, double the batch for a larger crowd.
- Add a tiny dash of hot sauce for a spicy kick.
- Pat the shrimp dry before sautéing to get a better sear.
Easy Flavor Ideas
- Use gluten-free rolls to make this an allergy-friendly snack.
- Swap shrimp for lobster for a more decadent party version.
- Use Greek yogurt instead of mayo for a lighter dressing.
- Add diced red bell pepper for extra summer color and crunch.
Common Questions
Can I make the filling ahead of time?
Yes, you can make the shrimp mixture up to 24 hours early. Keep it tightly covered in the refrigerator until you are ready. Just toast the buns right before serving for the best crunch.
Can I use frozen shrimp?
Frozen shrimp work perfectly for this easy appetizer recipe. Just make sure to thaw them completely and pat them dry. This ensures they sauté properly instead of steaming in the pan.
Will kids eat these rolls?
Most kids love these because they are small and fun to eat. The Old Bay seasoning is flavorful but not overly spicy. You can always use a little less seasoning if your kids are sensitive.
I hope these little rolls bring a bit of coastal joy to your table. They are so simple to whip up for any summer day. Happy cooking!
— Alex
Ingredients
- 1 lb raw medium shrimp, peeled, deveined, tails removed
- 1 cup sweet corn kernels, fresh or thawed
- 12 mini split -top potato rolls or slider buns
- 1/2 cup mayonnais e
- 1 tablespoon unsalted butter, melted
- 1 tablespoon Old Bay seasoning, divided
- 1 tablespoon fresh lemon juice
- 1/2 cup celery , finely diced
- 3 tablespoons green onions, thinly sliced
- 1 teaspoon Dijon mustard
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons fresh chives, finely chopped
Instructions
- Toss raw shrimp with 1 teaspoon of Old Bay seasoning.
- Heat a non-stick skillet over medium-high heat and sauté the shrimp for 2 to 3 minutes per side until pink and opaque. Remove from heat and allow to cool completely.
- In the same skillet, sauté the corn kernels for 3 to 4 minutes until tender and slightly charred. Remove and let cool.
- Once cooled, roughly chop the shrimp into 1/2-inch bite-sized pieces.
- In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, remaining 2 teaspoons of Old Bay seasoning, and black pepper.
- Fold the chopped shrimp, sautéed corn, diced celery, and green onions into the dressing until evenly combined.
- Brush the interior of the mini rolls with melted butter and toast in a clean skillet or under a broiler until golden brown.
- Divide the shrimp and corn mixture evenly among the 12 toasted rolls.
- Garnish with minced chives and an additional dusting of Old Bay seasoning before serving.
