Shrimp Roll Shopping Tips
Look to the deli for cold-cuts and cheeses sliced to order; they'll taste fresher than their vacuum-sealed counterparts.
Shrimp Roll Cooking Tips
For a more pronounced flavor, try drizzling your bread lightly with some olive oil and grilling it.
No-Cook Shrimp Rolls
A fresh carrot salad gives these creamy sandwiches a burst of flavor and crunch.
small radishes (thinly sliced)
scallions (thinly sliced into matchsticks)
small carrot (peeled into ribbons)
- In medium bowl, toss small radishes, scallions, and small carrot with 2 tablespoons fresh lime juice fold in mint leaves.
- In large bowl, whisk together mayonnaise, 2 tablespoons fresh lime juice, and gochujang. Remove and discard tails from reserved shrimp, if any. Cut shrimp into pieces and toss with sauce. Fill buns with shrimp mixture and top with carrot ribbon salad.
Nutritional Information (per serving): About 375 calories, 14.5 g fat (2.5 g saturated), 30 g protein, 1,525 mg sodium, 30 g carb, 2 g fiber
Shrimp Egg Rolls
Yield: 18 egg rolls
prep time: 20 minutes
cook time: 10 minutes
total time: 30 minutes
Make your favorite take-out dish right at home! Best of all, these can be baked or fried. Make a huge batch today and freeze as needed!
- 1 cup vegetable oil
- 1 pound medium shrimp, peeled, deveined and roughly chopped
- 3 cups coleslaw mix
- 1/2 cup bean sprouts
- 1 stalk celery, diced
- 2 green onions, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon reduced sodium soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon freshly grated ginger
- 1 teaspoon sesame oil
- 1 teaspoon Sriracha, optional
- 18 egg roll wrappers
- Heat vegetable oil in a large skillet or Dutch oven over medium high heat.
- In a medium bowl, combine shrimp, coleslaw mix, bean sprouts, celery, green onions, garlic, soy sauce, oyster sauce, ginger, sesame oil and Sriracha.
- Working one at a time, place shrimp mixture in the center of each wrapper. Bring the bottom edge of the wrapper tightly over the filling, folding in the sides. Continue rolling until the top of the wrapper is reached. Using your finger, rub the edges of the wrapper with water, pressing to seal. Repeat with remaining wrappers and shrimp mixture.*
- Working in batches, add egg rolls to the Dutch oven and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
- Serve immediately.
*TO FREEZE: Place egg rolls in a single layer onto a baking sheet freeze until firm, about 2 hours. Transfer to a Ziploc bag freeze up to 3 months. To bake from frozen, increase baking time by 5-10 minutes.
*TO BAKE: Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place egg rolls onto the prepared baking and coat with nonstick spray. Place into oven and bake until golden, about 10 minutes.
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Shrimp Po&rsquo Boy
If you've never had Louisiana's iconic po' boy, this fried shrimp version is a great place to start. Dressed with crunchy shredded iceburg, juicy tomatoes, and a creamy and briny remoulade-esque sauce, this imposing sandwich will take you to the fern and Spanish moss-lined streets of NOLA in seconds flat.
Outside of Louisiana and states surrounding it, po' boy bread can be hard to come by. Its light and airy texture and thin, crispy crust is a po' boy trademark, but can be substituted with a French hero or roll, or even ciabatta.
The remoulade? Totally optional. If you'd like, replace it with a slather of mayo and some pickle chips to maintain some creaminess and briny crunch.
Peanut oil will get your shrimp SUPER crispy, but it's a little more pricey than veggie oil. Either will work for this recipe!
Louisiana-made Crystal Hot Sauce is a natural pairing for this sandwich &mdash keep a bottle on the table for spice-lovers to add their own.
25 Best Shrimp Recipes Ever
No matter how you enjoy your shrimp, no doubt you have the special recipe (or two) for it. You can make them for a party, a game day, or just to be enjoyed on any night. The make exquisite dinner for any special night too. So if you need more ideas on how to prepare shrimp, you’ve come to the right place.
Check out our top 25 favorite shrimp recipes and find your favorites to add to your rotation. Enjoy!
Bacon Wrapped Shrimp with Brown Sugar Bourbon Glaze
See how easy it is to make these baked Bacon-Wrapped Shrimp at home. They’re sure to be a hit at any party. Follow the link for the complete instructions.
Cilantro-Lime Shrimp Wraps
What a fantastic recipe for cilantro-lime shrimp wraps. See this link for the cooking method.
Easy Creamy Tuscan Shrimp
This creamy garlic shrimp recipe with sun-dried tomatoes and basil is rich, decadent, and ready in about 15 minutes. Great served over pasta or mashed potatoes. See this article for the instructions.
Bang Bang Shrimp Egg Rolls
Bang Bang Shrimp Egg Rolls are filled with delicious shrimp, slaw, and the super favorite Bang Bang sauce. Perfect game day snack or appetizer. See the link for the method.
Shrimp Cauliflower Fried Rice
A low carb version of the takeout classic fried rice. Follow this link for the instructions.
Shrimp in Roasted Pepper Sauce
This Shrimp in Roasted Pepper Sauce is lip-smacking good. Roasted bell pepper paired with cream and Parmesan cheese create a unique and delicious sauce. Follow the article for the instructions.
Honey Walnut Shrimp
Honey Walnut Shrimp made just like your favorite takeout restaurant with the sweet honey sauce, whole walnuts, and crispy fried shrimp. Follow this link for the complete cooking method.
The Best Shrimp Quesadillas
A tasty mixture of spicy shrimp, sautéed onions, and bell peppers, garlic, and melted cheese crisped in a tortilla. These quesadillas are simple and a delicious way to enjoy shrimp. Follow this article for the complete cooking method.
Spicy Shrimp and Green Peppers Skillet
Super quick and easy to make and loaded with flavor. Follow this article for the complete cooking method.
Garlic Shrimp Asparagus Skillet
Garlic Shrimp Asparagus Skillet recipe that is low-carb, gluten-free, Whole30 and paleo friendly. It’s ready in 20 minutes. See this link for the method.
Creamy Garlic Butter Tuscan Shrimp
Creamy Garlic Butter Tuscan Shrimp coated in a light and creamy garlic parmesan sauce filled with sun-dried tomatoes and spinach. Follow this link for the recipe.
Hawaiian Garlic Shrimp
Juicy prawns cooked in a garlicky butter sauce, this Hawaiian Garlic Shrimp is just like the shrimp trucks you’d find in Hawaii. Follow this article for the complete list of ingredients and instructions.
Easy Shrimp and Broccoli Stir-Fry
This shrimp and broccoli stir-fry is even faster than takeout. Follow this link for the complete instructions.
Bang Bang Shrimp
Crispy fried shrimp coated in a homemade sweet and spicy served over a bed of lettuce. See this link for the complete list of ingredients and instructions.
Easy Shrimp and Vegetable Skillet
This Easy Shrimp and Vegetable Skillet makes a healthy, quick, and delicious dinner. Packed with wild-caught shrimp, tender zucchini, and sweet bell peppers, it is going to become your favorite seafood dish. Follow the link for the complete cooking method.
Shrimp and Grits Southern Style with Cheesy Grits
These delectable Shrimp and Grits are cooked with Cajun seasoning, red pepper, green onions, crisp bacon and garlic over a bed of creamy cheddar grits. See the article for the complete cooking instructions.
Spicy Shrimp and Fried Corn
Creamy, sweet fried corn is topped with spicy shrimp, garden fresh tomatoes, and green onions for a delicious bowl of healthy comfort food. Follow this article for the complete recipe.
Easy Shrimp Lo Mein Noodles
This easy Shrimp Lo Mein noodles recipe comes together in 20 minutes or less and is so delicious and satisfying. Perfect fast lunch or dinner recipe. See this article for the complete cooking instructions.
Parmesan Risotto with Roasted Shrimp
It also happens to be pretty easy to make. Follow this article for the complete cooking instructions.
Garlic Butter Shrimp Recipe with Cilantro And Lime
Easy garlic shrimp recipe made with cilantro, lime, and butter sauce. Serve these delicious shrimp as an appetizer, with pasta, over rice or in tortillas for tacos. See this link for the instructions.
These shrimp fajitas are tender Mexican seasoned shrimp cooked in a skillet with plenty of peppers and onions. An easy dinner that’s just as good as what you’d get at a restaurant. Follow the article for the complete method.
10-minute Honey Garlic Shrimp
Check out a fantastic 10-minute honey garlic shrimp recipe. See this link for the instructions.
Cajun Shrimp and Pasta
If you’re looking for a simple to make, a tasty seafood dish with a little kick, this Cajun Shrimp and Pasta recipe is for you. Follow the link for the method.
Creamy Garlic Shrimp with Parmesan
Creamy Garlic Shrimp With Parmesan is a deliciously easy Shrimp Recipe. Coated in a rustic and buttery sauce ready in less than 10 minutes. Everyone goes crazy for this incredible yet straightforward Creamy Garlic Shrimp. See the article for the complete recipe.
Lemon Garlic Shrimp Scampi
You are going to love this Lemon Garlic Shrimp Scampi Recipe. Lemon shrimp scampi recipe is ready in just 10 minutes. Follow the link for the complete recipe.
- 1 pound medium unpeeled raw shrimp
- 1 celery stalk, sliced (1⁄4 cup)
- 1/4 cup mayonnaise
- 2 tablespoons finely chopped pickled jalapeño slices, plus 1 tsp. pickled jalapeño liquid from jar (from 1 [16-oz.] jar)
- 2 teaspoons fresh lemon juice (from 1 lemon)
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 teaspoons finely chopped fresh chives, divided
- 2 tablespoons unsalted butter
- 12 oblong mini brioche rolls, top-sliced (from a bakery)
- 1 tablespoon celery leaves
Bring a medium pot of water to a boil over high. Add shrimp remove from heat. Cover let stand until shrimp are cooked through, 2 to 3 minutes. Drain let stand at room temperature until cooled, 10 minutes. Peel and roughly chop.
Stir together next 6 ingredients and 1 teaspoon of the chives in a medium bowl. Add shrimp toss to combine.
Melt 1 tablespoon butter in a large nonstick skillet over medium. Place 6 rolls in skillet, top sides down, gently pulling rolls open so insides of rolls toast, about 1 minute. Remove rolls from skillet set aside. Repeat with remaining 1 tablespoon butter and 6 rolls.
Fill each roll with 2 tablespoons shrimp mixture. Sprinkle with remaining 1 teaspoon chives and celery leaves serve immediately.
If you’re using raw shrimp, begin by bringing a pot of water to a boil.
Add the shrimp and cook until bright pink and cooked through, about 2 minutes (the water needn’t return to a boil). Drain the shrimp in a colander and run under cold water to shock the shrimp and stop the cooking. Peel the shrimp and devein if necessary.
In a medium bowl, whisk together the mayonnaise, Old Bay, wine vinegar and Worcestershire sauce.
Stir in the cooked shrimp, celery and white and light green scallions.
Toss well, then taste and adjust seasoning.
Chill in the refrigerator until ready to serve. Before serving, sprinkle the salad with the dark green scallions and a dash of Old Bay. The salad will keep for two days, covered, in the refrigerator.
Firecracker Shrimp is basically an appetizer with shrimp wrapped in spring roll wrapper and deep-fried to golden perfection.
Fried firecracker shrimp is a treat to the taste buds, making everyone wanting and crazing for more after the first bite. They are sure to knock your socks off as they are so delicious.
To make firecracker shrimp, first you marinate the shrimp with some ginger juice plus other seasonings.
After marinating in the marinade, you then wrap the shrimp with spring roll skin and deep fry them to crispy perfection.
Devour these firecracker shrimp as soon as they are hot off the frying pan and set your tongue on fire with dollops of spicy Sriracha chili sauce.
Sit back, take a bite, and let the gingery and flavorful juice burst in your mouth&hellipcan you say mmm mmm good?!
How to Make Shrimp Noodle Rolls
Noodle rolls are formed from a long rice noodle sheet that is then wrapped around a filling of barbecued pork, beef, shrimp, scallions or a Chinese donut and served with soy sauce. A dim sum favorite, noodle rolls are also served as part of a simple breakfast alongside a cup of hot tea.
At a restaurant, the rice noodle mixture and filling are combined on a steam-permeable cloth and cooked in large commercial steamers. The noodles are then finished with the addition of a warm, sweetened soy sauce as they are unveiled at your table.
At home, it’s best to work from packaged rice noodle rolls, as the delicate wrappers are difficult to make properly without the restaurant apparatus. Your rolls will vary in smoothness with the quality of the noodle you select, but a well-made filling will still result in a savory, aromatic final product.
Can you share any expert tips from your experience making shrimp noodle rolls? Want to ask a question before you try making it yourself? I’d love to hear from you in the comments section below!
Shrimp Noodle Rolls Recipe
Makes: 4 Rolls | Prep Time: 15 Minutes | Cook Time: 15 Minutes
Adapted From: The Food of China: A Journey for Food Lovers
9 ounces shrimp
1 tablespoon oil
3 green onions, chopped
2 tablespoons cilantro, chopped
4 fresh rice noodle rolls
1. Peel and devein the shrimp. Heat a wok over high heat, add the oil and heat until very hot. Stir fry the shrimp for 1 minute until pink and cooked through. Season with salt and pepper, add the green onion and cilantro and mix well. Set aside.
2. Carefully unroll the rice noodle rolls. Trim each in a rectangle approximately 6 inches by 7 inches. Divide the filling among the rolls, then re-roll the noodles.
3. Put the rolls on a plate in a large bamboo steamer, cover and steam for 5 minutes. Serve the rolls cut into pieces and drizzled with light soy sauce or oyster sauce.
Learn more about Shrimp Noodle Rolls from these Experts
More From Dim Sum Central
I now live in rural Northern New York, after living in San Francisco for 20 years. Now that I’m no where near Asian markets anymore, is there an online market to buy rice noodle rolls? I can find eggroll wrappers, etc here. Thanks!
Dim Sum Central
Hi Saundra, I’m afraid I don’t have an easy solution for you. The rice noodles need to be fresh and moist, so they don’t really tolerate storage and shipping well. Perhaps you could try this rice roll paper, commonly used in Thai spring rolls, as a reasonable approximation: https://www.asianfoodgrocer.com/asian-food/grocery/dried-products/spring-roll-skins.
I’m not sure why this site has suggested using premade noodles. It’s really easy to make these but you will need some special tools. I have a deep hotel pan that I place over two burners. I fill the pan about 1/4th full with hot water. I then put in a perforated hotel pan insert. This is basically a rectangular pan that fits inside the hotel pan but it’s perforated with holes. The perforated insert pan sits above the water and once the water is boiling you add a lid and you now have a large steamer.
I then put a greased 13″ x 9″ x 2″ pan inside the perforated pan. The smaller pan will hold the rice noodle.
The rice noodle is easily made. I like using a mixture of 1 part tapioca starch to 4 parts glutinous rice flour. I add some salt and enough water to make a slightly thin batter. If your batter resembles a pancake batter, it’s too thick. It needs to be more loose like a crepe batter.
I pour just enough batter into the greased pan to cover the bottom. To help spread the batter out, I tilt the pan up and down and left and right so that the bottom of the pan is covered with a really thin coat of batter.
After bringing the water in the hotel pan to a rolling boil over high heat (both burners), I cover the hotel pan with a lid and steam the rice noodle pan for about 2 minutes. I then spoon just a bit of extra batter along one end of the noodle and then add 2 rows of shrimp. The batter will cook and hold the shrimp in place. NOTE: I did not do this at the outset because I didn’t want the shrimp falling through the batter.
I top the shrimp with fresh minced ginger and chopped onions. I steam this for another 2-3 minutes. I then add some chopped kale and Chinese cabbage or bok choy. I drizzle a small amount of oyster sauce over the vegetables and shrimp. Since oyster sauce tends to be as thick as ketchup, I actually dilute it with just a bit of water to make it more easy to pour. I then steam the mixture for another 1-2 minutes.
After removing the noodle pan from the steamer, I use a knife to cut it in half. I cut it right up the center from the bottom to the top. This will make it much easier to roll up. I use an offset spatula to loosen one side and then with a flip of the wrist, I start rolling it up.
The first roll usually scatters some vegetables, so I simply push them back in place and continue rolling until I reach the end of the pan. The cheong-fan is then transferred to a plate or a serving platter and I repeat the same rolling process with the other side. After garnishing the plate with chopped green onions, I have two servings of cheong-fan.
I would not recommend trying to make this using spring roll wrappers. Spring rolls are much too small and the texture is all wrong. Spring rolls also don’t have a high enough gluten content, so they’re much more likely to tear. This is why I use tapioca starch. The tapioca adds extra gluten and gives the noodle some added texture.
Wes – I hope I wasn’t intrusive by adding this comment. I’m the chef instructor of a Culinary Arts program and thought I’d add my two cents worth to what I think is a really great website.