Creamy Shrimp Rolls with Quick-Pickled Cucumber and Onion

I have to be honest, normally it takes me awhile to get around to posting a recipe on this blog- particularly these last few months. These shrimp sandwiches though... after my first bite I thought, " I HAVE to share this NOW." It's just so freakin' good. The creamy succulent shrimp, the tangy brightness of the cucumber and onion topping... I inhaled every crumb off my plate in no time.

I've talked about being gluten free before, so you might wonder why I chose to use pretzel buns for these sammies. One, the pretzel buns impart a special texture and flavor that really adds to the sandwich overall (especially toasted and buttered... cue drooling). Two, I can handle some gluten on occasion, and this was worth the sacrifice.

This is all very easy and quick to throw together. The quick-pickled cukes and onion actually take the longest, since they need to sit in the pickling liquid at least 30 minutes to absorb all that delicious flavor. I used fresh shrimp, but subbing precooked shrimp meat would make this even easier- though you might miss the chance to impart extra flavor to the shrimp.

Make these yummy rolls and thank me later. Oh, and I definitely have been calling the cukes and onion a "quickle"- best word ever.


Creamy Shrimp Rolls with Quick-Pickled Cucumber and Onion

Serves 2-4

To Assemble Sandwiches:

Shrimp (recipe follows)

Sauce (recipe follows)

Quick-Pickled Cucumber and Onion (recipe follows)

Pretzel Buns


Toss warm shrimp with sauce. Toast buns and spread them with butter. Spoon shrimp onto buns, then pickled mixture on top (use a slotted spoon for this). Serve immediately.

For the shrimp:

1 pound medium shrimp, peeled and deveined

1/4 lemon juice

Couple dashes Old Bay or other seafood seasoning

salt and pepper to taste

Bring a pot of water to a boil. add lemon juice and salt and pepper. Drop in shrimp and reduce heat to medium. Cook about 5 minutes, until shrimp are cooked. Drain. Chop into smaller pieces or leave whole (I left them whole).

For the Sauce:

3/4 cup mayo

1 Tablespoon lemon juice

Sriracha (to taste- I used 2 teaspoons)

1 Teaspoon garlic 

1 teaspoons Thai chili sauce

Combine all ingredients, to taste. Salt and pepper as needed.

For the Quick-Pickled Cucumber and Onion:

1/2 English Cucumber

1/4 Red Onion

1 cup Apple Cider Vinegar

4 Tablespoons Sugar

1 Tablespoon Salt

A few dashes red chili flake

Slice the cucumber as thinly as possible- a mandolin works well. Slice the onion into very thin half moons. Combine vinegar, sugar and salt in a saucepan over medium heat. Stir until all sugar and salt is dissolved, then pour hot mixture over cucumber and onion. Add red chili flake and stir. Cover and let sit in fridge for 30-60 minutes.