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Mini shrimp and corn rolls on a platter with chives and lemon wedges.
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Chesapeake Bay Mini Shrimp and Corn Rolls

Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Servings: 12 servings
Calories: 195kcal

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.