Shrimp Rolls with Smoked Paprika Remoulade – A Reader’s Choice Recipe

As the signs of summer start to fade I find myself clutching onto what are “summer flavors” in my head. To me there are certain foods that seem to fit better with longer, sunny days and homeworkless nights. There are foods that convey a sense of casual that belongs only to sweet summertime.

Now the kids are back in school and homework is becoming steady, the days seem to be getting shorter and I’m not ready to give up that casual quite yet.

During the school year on Friday afternoons there is a pilgrimmage of children and moms that runs from the schoolgrounds to the playground at a neighborhood park. So beginning at 3pm there are kids playing and moms laughing. Often this outing will bleed into evening. That was the case this past Friday as I found the weeone and I coming home from the park with another family (and a half) in tow.

We had hungry kids – it was almost 6 – and I needed something fast, tasty, and healthy. My mind went immediately to the Shrimp Rolls with Smoked Paprika Remoulade that you all had just voted onto this week’s menu. I had everything on hand, including fixings for a Zucchini Fries side dish. It was perfect!

I have to say the most complicated part of these Shrimp Rolls is the peeling of the shrimp! They were incredibly simple.  In a large skillet, I heated extra-virgin olive oil and tossed in the shrimp that had been seasoned with salt, pepper and a teaspoon of paprika. They cooked about five minutes before they were pink and just firming.

Meanwhile, my friend Jamie, mixed 1/4 cup mayonnaise (that she ACTUALLY measured!), 2 teaspoons paprika, and the sherry vinegar. Voila – smoked paprika remoulade!

The shrimp was loaded into hotdog rolls (next time I’d hunt down a good crusty hoagie roll) with butter lettuce, the remoulade and some sliced red onion on top. YUM!  Those are zucchini fries I made alongside and I’ll post those for you later in the week! This is a definite keeper – they were a treat!

Shrimp Rolls with Smoked Paprika Remoulade

    • Prep Time15 minutes
    • Total Time15 minutes
    • YieldServes 6


  • 1/4 cup mayonnaise
  • 1 tablespoon smoked paprika
  • 2 teaspoons sherry vinegar
  • Coarse salt and ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 pounds rock shrimp, or other small shrimp, peeled, deveined, and patted dry
  • 12 butter lettuce leaves
  • 6 hot dog buns
  • Sliced red onion, for serving


  1. In a small bowl, combine mayonnaise, 2 teaspoons paprika, and vinegar. Season with salt and pepper and mix to combine. In a large skillet, heat oil over medium-high. Add shrimp, season with salt and pepper and 1 teaspoon paprika, and cook, stirring frequently, until opaque throughout, 5 minutes. Place 2 lettuce leaves in each bun. Top with shrimp, mayonnaise mixture, and onion.Nutritional Information: 310 cal, 10 g fat (2g sat fat), 28 g protein, 27 g carbs, 2g fiber
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