Baby Shrimp Rolls with Dill

Julie Prior


Easy...everyone loves them...perfect party or bbq appetizer.


☆☆☆☆☆ 0 votes

5 Min
20 Min
Stove Top


  • 1 1/2 lb
    shrimp, defrosted, peeled and deveined
  • 1 c
    white wine
  • 2
  • 1/4 c
    light mayonnaise
  • 1 Tbsp
    dill, chopped
  • 1/4 c
    celery, finely dices
  • 1 tsp
    white vinegar
  • 1/4 tsp
  • ·
    pepper to taste
  • 2 Tbsp
    butter, melted
  • 12
    mini challah or brioche tolls

How to Make Baby Shrimp Rolls with Dill


  1. Preheat oven to 350 degrees. Cut a V shape on each of the challah rolls big enough to fit in the shrimp filling. Brush the inside with butter and transfer to a baking sheet. Bake until just slightly golden brown and toasted. Let cool.
  2. In a medium saucepan, heat the white wine, juice of 1 1/2 lemons and salt to a simmer. Add shrimp, and cook until bright pink and opaque. Drain and rinse under cold water to stop the cooking process. Chop into small bite-sized pieces.
  3. In a medium bowl, combine remaining juice of lemon, mayo, dill, celery, white vinegar and salt. Gently toss with shrimp. Season with salt and pepper.
  4. Nestle into challah crevices

Printable Recipe Card

About Baby Shrimp Rolls with Dill

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: American
Other Tag: Quick & Easy

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