Original Grilled Shrimp Rolls on Brioche Buns

Introduction

As a professional food writer who lives for bright summer flavors and casual dinners that still feel a little special, these grilled shrimp rolls on brioche are exactly the kind of recipe I keep coming back to. Think of them as a bridge between casual grilling and an elevated sandwich — buttery bread, smokey, garlicky seafood, a crisp, acidic slaw and a creamy lemon-mustard mayo that ties everything together.

This isn't just a quick weeknight idea; it's the recipe I pull out when friends drop by at the last minute and when I want to serve something that looks effortless but tastes like I spent hours fussing. The technique is approachable and forgiving, which makes it perfect for cooks at every level.

I love how the brioche adds a touch of sweetness and richness, balancing the lemon and spice on the shrimp. The slaw adds a cool, crunchy counterpoint so every bite has contrast. The result is a sandwich that manages to be both celebratory and completely comfort-driven. Below you'll find not only the ingredient and step list but also practical tips and sensory notes so you can tweak it to match your grill, your guests, and your mood.

Why You’ll Love This Recipe

There are so many reasons to make these shrimp rolls — practical, sensory, and social.

First, the method is forgiving: shrimp cook quickly and show obvious visual cues when done, meaning you rarely overcook if you pay attention. This makes the recipe ideal for cooks who want big flavor with minimal stress. The combination of smoky spice and bright citrus creates a dynamic profile that feels summer-perfect but works year-round when paired with a simple salad.

Second, the assembly is modular. That modularity means you can customize toppings, swap herbs, or scale to a crowd without changing the core technique. It's a fantastic recipe to build on: add a hot sauce, swap mayo for aioli, use different herbs — all of these small changes create new personalities while keeping the heart of the dish intact.

Lastly, it’s sociable food. These rolls are easy to eat with your hands and quick to assemble, making them a winner for backyard dinners, small gatherings, or weeknight celebrations. The balance of textures — soft bun, snappy slaw, and tender shrimp — is what keeps guests reaching for seconds. If you like simple dishes with layered flavors and minimal fuss, this one will become a regular.

Flavor & Texture Profile

The success of this roll lies in balance. The shrimp bring a meaty, slightly sweet base flavor that accepts smoky, garlicky notes beautifully. When grilled, the shrimp develop a light char that adds a subtle bitter-sweetness which contrasts with the bright acidity of lemon. The mayo-based sauce contributes creaminess and a gentle tang from mustard and lemon juice, while a touch of honey rounds the edges and prevents the sauce from tasting sharp.

Texture is equally important. The brioche provides a pillowy, rich cradle that soaks up just enough sauce without collapsing. The slaw offers crispness and a cool snap that keeps bites from feeling heavy. Meanwhile, the shrimp should be tender and slightly springy — giving a pleasant bite without rubberiness. Every element serves a role: the bun for richness and structure, the shrimp for substance and char, the sauce for creaminess and brightness, and the slaw for contrast.

When you aim for this equilibrium, every bite feels complete. Play with the heat level to your taste: a whisper of cayenne creates a pleasant lift but shouldn’t overpower the lemon or the natural sweetness of the shrimp. The final squeeze of citrus just before serving wakes up all the flavors and adds that finishing touch that makes the sandwich feel fresh and lively.

Gathering Ingredients

A well-chosen ingredient list makes this recipe effortless to execute. Before you start, assemble everything so the timeline flows smoothly — shrimp should be well-drained and cold, and aromatics should be prepped so you can move quickly at the grill. Below is the ingredient list in a single, organized view so you can shop or prep with confidence.

• 1 lb large shrimp, peeled and deveined
• 8 brioche buns, split and buttered
• 3 tbsp unsalted butter
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional)
• Salt and black pepper to taste
• 1 lemon, zested and juiced
• 1/4 cup mayonnaise
• 1 tsp Dijon mustard
• 1 tsp honey
• 2 cups shredded cabbage or slaw mix
• 2 tbsp chopped fresh parsley or cilantro
• 2 scallions, thinly sliced

Shopping and quality notes: look for shrimp that are firm and translucent with a fresh briny scent. Choose brioche with a golden crust and tender crumb — it should be soft yet sturdy enough to hold a dressed slaw and shrimp. For the slaw, a pre-shredded mix is convenient but freshly shredded cabbage will have more snap. Use a good-quality mayo and mustard for the best sauce texture and flavor. Fresh lemon juice will always outperform bottled juice; the zest adds an aromatic lift that transforms the shrimp marinade. Finally, have butter at room temperature or gently melted so you can brush buns immediately before toasting.

Preparation Overview

A clean mise en place makes the cook-and-assemble sequence seamless. Take a moment to prep: mince the garlic, zest and juice the lemon, chop herbs, slice scallions, and measure spices so that when the shrimp hit the grill everything moves at the right pace. Keep the mayonnaise-based sauce chilled until assembly so it stays thick and spreadable.

For the slaw, toss the shredded cabbage, scallions and herbs together and dress lightly; the slaw should be fresh and barely dressed to maintain crunch and brightness. Over-dressing will make it soggy and reduce contrast in the finished roll. If you’re prepping ahead, keep the slaw and sauce separate from the buns and shrimp.

Temperature and timing tips: pat shrimp dry before marinating so the oil and aromatics adhere evenly and encourage proper charring. Preheat your grill or grill pan until it’s hot; the contrast between a hot surface and the shrimp is what creates a quick sear and prevents sticking. When buttering brioche, use moderate heat while toasting to get a golden surface without burning the sugars in the bread.

Finally, assemble right before serving. These rolls are happiest warm when the buttered bread is still toasty and the shrimp are freshly grilled, producing the ideal interplay of textures and temperatures.

Cooking / Assembly Process

Follow these steps in order to achieve the classic grilled shrimp roll. This section contains the step-by-step instructions to guide your grill timing, sauce making, slaw toss, and assembly so everything comes together at peak texture and temperature.

1. Make the marinade: in a bowl combine olive oil, minced garlic, smoked paprika, optional cayenne, lemon zest, salt, and black pepper.
2. Toss the shrimp in the marinade and let rest briefly while you prepare toppings.
3. Prepare the quick sauce: whisk together mayonnaise, Dijon mustard, lemon juice, and honey in a small bowl; season to taste.
4. Make the slaw: combine shredded cabbage, sliced scallions, and chopped parsley; toss with a small amount of the mayo sauce to lightly coat.
5. Preheat a grill or grill pan over medium-high heat and brush the brioche halves with melted butter.
6. Grill the shrimp for a short time per side until opaque and slightly charred, to develop color and a light crust while preserving tenderness. At the same time, briefly toast the buttered brioche halves until golden.
7. Assemble each roll: spread the mayo sauce on both bun halves, pile on a handful of slaw, arrange the grilled shrimp on top, and finish with a squeeze of lemon and parsley.
8. Serve immediately while the bread is warm and the shrimp are freshly grilled.

Cooking dynamics and signs of doneness: watch for visual cues: shrimp should turn opaque and curl into a gentle C-shape; avoid an overly tight curl which signals overcooking. The brief, high-heat sear gives the shrimp surface texture without sacrificing interior juiciness. Toasting the brioche until it has a golden surface enhances flavor and helps the bun stand up to the moist slaw and sauce. Assemble quickly so the contrast between warm shrimp and cool slaw remains distinct. This sequence preserves the textural contrast that defines a great roll.

Serving Suggestions

Serve these rolls simply and brightly to highlight the shrimp and slaw. They pair beautifully with light sides that echo the sandwich’s flavors — think crisp, bright accompaniments rather than heavy sauces that would compete.

A crisp green salad with a citrus vinaigrette will mirror the lemon in the recipe and keep the meal feeling fresh; roasted fingerling potatoes or a simple herbed rice will bring heartier comfort for colder evenings. For an easy board to serve alongside, include wedges of lemon, extra mayonnaise or aioli for dipping, and a small pile of pickled vegetables for brightness.

If you’re serving a crowd, set up an assembly station: warm buns, grilled shrimp in a shallow pan, bowls of slaw and sauce, and small tongs for guests to build their own. This approach lets everyone customize heat level and herb choices while keeping the experience social and interactive.

For beverages, crisp white wines like a Sauvignon Blanc or a zesty rosé cut through the richness; a citrusy lager or a light IPA will also complement the grilled notes. For a non-alcoholic pairing, sparkling water with lemon or a cold iced tea with a hint of mint will refresh the palate between bites.

Storage & Make-Ahead Tips

Plan ahead and store smart to preserve texture and flavor. The key to make-ahead success with these shrimp rolls is separation: keep components distinct until the moment of assembly. Store grilled shrimp in an airtight container refrigerated and reheat gently to avoid overcooking; brief reheating in a skillet with a knob of butter or a quick turn on a hot grill will revive texture. For the slaw and mayo sauce, keep them chilled in separate containers — dress the slaw lightly right before assembly to maintain crunch.

If you must prep elements the day before, prepare the marinade and sauce ahead, shred the cabbage, and chop the herbs. Refrigerate each component covered and assemble just before serving. Buns can be wrapped and stored at room temperature for short periods, but if you need to keep them longer, freeze them wrapped and thaw before toasting. Avoid toasting buns and then storing them, as they will lose crispness and become chewy.

For leftovers, store the shrimp and slaw separately and reheat the shrimp briefly; reassemble with fresh or lightly refreshed buns. Avoid making fully assembled rolls for storage, as the slaw and sauce will soak into the bread and muddy the texture. With simple separation and gentle reheating you can retain the contrasts that make this roll delightful.

Frequently Asked Questions

• Can I use frozen shrimp? Yes — thaw them completely, pat dry, and proceed as directed. Proper drying ensures the marinade adheres and the shrimp sear correctly.
• What if I don’t have a grill? A heavy grill pan or cast-iron skillet gives good results; you can also broil briefly to achieve a charred edge, watching closely to avoid overcooking.
• How spicy will this be? The recipe is designed to be gently spiced; use cayenne to taste if you prefer more heat, or omit for a milder profile.
• Can I substitute the brioche? Yes — use a split roll that has a tender crumb and slightly sweet profile, or opt for a sturdier roll if you expect heavier toppings.
• How far in advance can elements be made? Sauce and slaw can be made a day ahead; shrimp are best cooked the day of but can be grilled an hour before and kept warm if needed.

Final note: These FAQs cover the practical questions that come up most often. If you have a specific dietary need or want substitution ideas beyond those listed, I’m happy to suggest alternatives — from swapping herbs to making a dairy-free version — so you get the exact flavor and texture you crave.