Shrimp Roll

Summary: Though I'll always prefer lobster rolls, a good shrimp roll is a fair second!

Yield: serves 2


  • 1 pound shrimp, peeled, deveined, coarsely chopped
  • 1/4 cup diced fennel bulb
  • 1-2 tablespoons chopped fennel fronds
  • 1/4 cup diced shallot
  • 1/4 cup diced red bell pepper
  • zest of 1 orange
  • 1 tablespoon fresh orange juice
  • 1 clove garlic, minced or put through a press
  • squirt of mayo
  • small handful fresh breadcrumbs, optional (useful if you do want to shape these into more of a patty)
  • extra virgin olive oil
  • Brioche buns (or hamburger buns of your choosing), toasted


In a large mixing bowl, toss together the shrimp and all remaining ingredients except extra virgin olive oil. Season well with salt and a grind of pepper.

In a 10" skillet, heat 2 tablespons extra virgin olive oil over medium-high heat. When warm, throw in shrimp mixture and stir/toss until cooked through, 4-5 minutes.

Serve on toasted buns.

If you want to make a mayo/orange sauce to go with this, by all means do.