Spicy Mayo Shrimp Rolls
Juicy plump shrimp tossed in the spicy mayo we all love from our favorite sushi spot, tucked into buttered rolls, and finished with furikake and toasted sesame. Summer in a bun, with a touch of heat. Also a bit more budget friendly than lobster (but if you wanna use lobster, have at it!)—and just as every bit delicious.
Serves 4
INGREDIENTS
1¼ pounds frozen tail-off medium to large shrimp
¼ cup Kewpie mayonnaise
1 teaspoon sriracha
1 teaspoon lime zest
1 teaspoon rice wine vinegar
¼ teaspoon toasted sesame oil
3 scallions, thinly sliced
1 celery stalk, finely diced
2 tablespoons unsalted butter
4 top-split hot dog buns
Toasted sesame seeds, for finishing
Kosher salt and freshly ground black pepper
METHOD
Bring a large pot of water to boil and season generously with salt (about two tablespoons). Add frozen shrimp and cook for about 4 minutes or until they’re just opaque and pink. Immediately drain and plunge into a bowl of ice water, then transfer to paper towel lined plate and pat dry with more paper towel (see note).
Cut about half of the shrimp into large bite-sized pieces—about half or thirds, leaving the remaining whole.
In a large bowl, whisk together the Kewpie mayo, sriracha, lime zest, rice wine vinegar and sesame oil. Add shrimp, scallions (leave some green parts aside for garnish) and celery to the dressing. Fold gently to coat. Season with salt and pepper. Refrigerate for at least 15 minutes to let the flavors meld (the filling can be made up to 24 hours in advance).
Melt butter in a large skillet over medium heat and toast buns, cut-sides down, until golden and crisp—about 30 to 40 seconds per side.
Divide the shrimp filling evenly among the toasted buns. Finish with sesame seeds, then garnish with scallions. Serve immediately.
Note: If you are using fresh or thawed shrimp, cook for about 2 minutes.
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