Crispy Shrimp Rolls

When you want to have a little bit of fun and little bit of indulgence with your dinner – shrimp is always a good idea, especially when it is crispy. This is also a great weekend dinner to enjoy in the backyard once summer hits. These Crispy Shrimp Rolls will have the whole family chowing down with delight.

The simple method of making crispy shrimp, is one you will want to save for later. Just by changing up the seasonings, you can make them for lots of different cuisines. For example, swap out the chili powder and smoked paprika for ground ginger and onion powder to go more Asian. It’s really the method of marinating in a heavy cream (you can also go buttermilk if you want) then dunking in a flour and cornstarch mixture that gives you the crunchy outside with a succulent shrimp on the inside.

I had never heard of a creamy cocktail sauce before, but in my mind it just made since. I took my classic cocktail sauce (the worcestershire sauce is the key) and added it to some mayonnaise to make it a little more “sandwich friendly”. While you could probably just use cocktail sauce, it might be missing that creamy component you want from a sandwich sauce.

This is a classic backyard picnic recipe so it’s so fitting to serve up with some Salt and Pepper kettle chips – one of my family’s absolute favorites. You could also do a mac salad, potato salad or even some fries. I’m not gonna lie – these rolls are a mess to eat for sure. But it is worth every napkin – promise!

Now Let’s Get Cookin’!

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Crispy Shrimp Rolls

Easy crispy shrimp with cabbage, carrot and red onions drizzled with creamy cocktail sauce

Course Dinner, Main Course, Sandwich

Cuisine American

Keyword cabbage, carrots, creamy cocktail sauce, crispy shrimp, fried shrimp, red onion, shrimp, shrimp recipes, shrimp roll

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Marinating Time 30 minutes minutes

Servings 6

Ingredients

• 6 Hoagie Rolls
• 4 tbsp Butter melted
• 1 tsp Garlic Powder
• 1 tsp Parsley
• 1 cup Cabbage finely shredded
• 1 cup Carrots shredded
• ½ Red Onion thinly sliced
• ¼ cup Fresh Chives chopped

For the Creamy Cocktail Sauce

• ⅔ cup Mayonaisse
• ⅓ cup Ketchup
• 1 tbsp Worcestershire Sauce
• 1 tbsp Creamy Horseradish
• 1 tsp Salt
• 1 tsp Pepper
• 1 tsp Garlic Powder
• 1 tsp Lemon Juice

For the Shrimp

• 2 lb Jumbo Shrimp peeled, deveined, tails-off
• 2 cups Heavy Cream
• 1 tsp Smoked Paprika
• 1 tsp Garlic Powder
• 1 tsp Chili Powder
• 2 cups Flour
• 1 cup Cornstarch
• 1 tsp Salt
• 1 tsp Pepper
• Oil for Frying

Instructions

• In a large bowl, add heavy cream, smoked paprika, garlic powder, and chili powder. Add shrimp, be sure all are submerged. Cover and place in refrigerator to marinate for at least 30 minutes.
• Combine sauce ingredients in a small bowl. Cover and place in refrigerator until ready to make rolls.
• Preheat oven to 400degF.
• In a large saute pan over medium-high heat, add enough oil to be ¾ inch deep.
• In another bowl, combine flour, cornstarch, salt and pepper.
• Cut one inch wide canyon in top of each hoagie roll. Press cut portion down into roll. Combine melted butter, parsely and garlic powder. Brush over tops of rolls. Place in oven to toast for 8-10 minutes.
• Once the oil reaches 350degF, begin to fry the shrimp. Working in batches, transfer shrimp from cream mix to flour mixture. Shake off excess flour mixture and add to hot oil. Cook for 2-3 mintues on each side. Remove to a baking rack over paper towels. Repeat until all shrimp are cooking.
• To build the Shrimp roll, put a portion of cabbage, carrots, and red onion in bottom of each roll. Top with 4-5 shrimps. Drizzle with sauce and sprinkle with chives.