I love a good lobster roll. But let’s face it, lobster can be expensive, especially if you want to cook for a few friends or family. And while friends and family are important, you do have to pay your bills, too! This recipe replicates all of the lusciousness of lobster along with the extra zing of chile while saving a few pennies, too. it is my delicious Jumbo Shrimp Roll.
This Jumbo Shrimp Roll is a kind of Po Boy sandwich. It’s your go-to, tasty, casual sandwich that packs a mean punch.
Of course, there’s absolutely nothing to stop you using lobster! Especially if it is a special occasion, or National Lobster Day. Go for it! I love both. And would love to hear what your favorite version is!
How and When to Buy Shrimp
Lots of people ask me about this. Here’s a couple of things to consider:
- How ‘fresh’ is that ‘fresh’ shrimp? Don’t be fooled into thinking that the thawed shrimp sat on ice and the fish counter is really fresh. It was probably frozen at the time of being caught, and has been thawed at the store. Thus it is getting less fresh with every passing minute. Unless you can be absolutely sure of the freshness, frozen shrimp is usually a better bet.
- If you’re able to, opt for wild shrimp. Like most meat and fish, shrimp just tastes better when it has not been farmed. If this isn’t possible, look for sustainable/responsible options.
So, ok guys! If you make these Jumbo Shrimp Rolls, please leave a comment and additionally give this recipe a share! I love to hear from all of you, and I surely always do my best to respond to your comments. Lastly, if you do make this recipe, don’t forget to tag me on Instagram or Tik Tok! Because I like to look through and see your creations. Post to Instagram stories too so I can easily share with my fans!
Jumbo Shrimp Roll
Ingredients
3 tablespoons canola oil
20 medium shrimp, peeled and deveined
5 cloves garlic, chopped
1 teaspoon dried chili flakes
4 tablespoons unsalted butter
Juice of 2 lemons
2 tablespoons chopped cilantro
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 brioche hamburger buns, sliced in half
2 cups arugula
Instructions
1.In a large skillet, heat canola oil over medium-high heat. Add shrimp and cook for about 2 to 3 minutes on each side (you may need to cook in two batches). Remove from the pan and set aside, covered.
2. In the same pan, add garlic and chili flakes and cook for 30 seconds.
3. Add butter, lemon juice, and cilantro. Stir, then add back in shrimp, turn off heat, and toss until covered. Season with salt and pepper.
4. Open brioche rolls and toast under the broiler, about 1 minute, until lightly golden.
5. Remove rolls from the oven. Layer with arugula first, then 5 shrimp on each roll. Spoon over extra melted butter from the pan. Repeat with all buns. Serve.
