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Classic Salt and Pepper Shrimp Roll

You can never go wrong with this shrimp roll recipe, super easy to follow! This recipe for shrimp rolls works well with leftover cooked shrimp as well as fresh shrimp. To get the best flavour and texture, serve it on a warm, toasted bun!

Total time: 15 mins, 4 servings



  • Vegetable oil, for frying

  • 1⁄2 cup mayonnaise

  • 1⁄4 teaspoon grated garlic

  • 1 teaspoon ground black pepper

  • 1⁄2 teaspoon kosher salt

  • 4 hot dog buns, preferably top-split

  • 1 pound peeled and deveined jumbo shrimp (16 to 20 shrimp), tails removed

  • 1⁄4 cup of milk

  • 1 cup cornstarch

  • 2 Fresno chiles, thinly sliced

  • Tender cilantro sprigs, for garnish

  • Lime wedges, for serving



  1. Heat 1 inch of oil in a large skillet over medium-high until 350 degrees.

  2. Combine mayonnaise and garlic in a small bowl and mix evenly. In a separate small bowl, combine pepper and salt.

  3. Heat a medium nonstick skillet over medium heat. Spread 1 teaspoon of garlic mayonnaise on the outer sides of each bun, then toast them until golden, about 1 minute per side. Place them on the plates.

  4. Season shrimps with about 1 teaspoon of the pepper and salt, dip in milk, then coat them in cornstarch. Working in two batches, fry shrimp until crispy and cooked through, turning halfway, about 2 minutes. Transfer to a plate covered with paper towel to drain off the excess oil. Season with pepper and salt.

  5. Spread some garlic mayonnaise on the inner center of buns, then distribute the shrimp among buns. Top with chiles, cilantro and more pepper salt. Serve with lime wedges.


Bon Appetit!

If you are looking for the freshest local shrimps, check out nature's hug! Our shrimps are antibiotics-free, chemicals-free and 100% traceable! 

Posted by Nature's Hug Team