Shrimp Rolls

with Homemade Pickles and Sweet Potato Fries

  • 40 min
Spicy
Seafood
Hold onto your buns, our creamy and fresh shrimp rolls are here! Served with invigorating homemade pickles and sweet potato fries.
Shrimp Rolls

Ingredients

1 sprig(s)
Celery
1/2 tbsp
Dijon Mustard
4 g
Dill
1
Garlic Clove(s)
2
Hot Dog Bun(s)
1
Lemon(s)
2 tbsp
Mayonnaise
2
Mini Cucumber(s)
2 tbsp
Olive Oil (not included)
250 g
Shrimp
2 tsp
Sriracha
2
Sweet Potatoe(s)
1/4 cup(s)
Water (not included)
1 tbsp
White Sugar
1/4 cup(s)
White Wine Vinegar
Nutritional facts
Serving per portion
Amount / Serving
Calories
830 kcal
Total fat
26 g
Saturated Fat
4 g
Sodium
880 mg
Total Carbohydrate
113 g
Fiber
14 g
Sugar
34 g
Proteins
39 g

Instructions

Cook the potatoes
1

Preheat the oven to 475F

Wash and cut the potatoes into wedges. Place on a baking sheet lined with parchment paper and toss with 1/2 of the olive oil, salt and pepper. Roast in a single layer for 20-25 min.

Prepare the ingredients
2

Prepare the ingredients

Mince the garlic. Roughly chop the dill. Slice lemon into wedges. Cut the cucumbers into thick wedges. Thinly slice celery.

Prepare the cucumbers
3

Make the pickles

In a bowl, combine the cucumber with the juice of 1/2 the lemon. In a small pot, combine vinegar, sugar, garlic, half the dill, water and a generous pinch of salt. Bring the vinegar mixture to a boil over high heat in a pot, without stirring, for 2-4 min. Pour over cucumbers and let sit 10 min.

Cook the shrimp
4

Prepare and cook the shrimps

Peel the shrimp and season with salt and pepper. Heat remaining oil in a pan over medium-high heat. Cook seasoned shrimp, stirring occasionally, 2-4 min. Transfer to a bowl.

Toast the buns
5

Toast the buns

Toast the buns in the oven for 3-4 min.

Garnish and serve
6

Assemble and serve

Add the celery, mayonnaise, mustard, remaining lemon juice, sriracha (to taste) to the shrimp and combine. Season with salt and pepper.

Drain cucumbers (discard garlic, liquid and dill). Divide shrimp mixture into buns and serve with sweet potatoes and cucumbers. Garnish with chopped dill.