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Pineapple Shrimp Roll

Pineapple Shrimp Roll

Pineapple Shrimp Roll

RatingDifficultyBeginner

Who said cookouts only have to feature hot dogs and hamburgers? Switch things up at your next BBQ with this delectable shrimp roll recipe. It's sweet, tangy, and simply delicious. No need to thank me; just enjoy!

Yields6 Servings
Prep Time10 minsCook Time5 minsTotal Time15 mins
 2 lbs shrimp, peeled, deveined, tails removed
 kosher salt
 1 lemon, quartered
 ½ bunch fresh flat-leaf parsley (plus 2 tbsp, chopped)
 1 celery stalk (plus 2 more stalks, finely diced)
 1 bay leaf
 1 tbsp black peppercorns
 ¾ cup mayonnaise
 1 tsp minced garlic
 12 tbsp sweet chili sauce
 2 tbsp pineapple juice
 ½ cup pineapple, finely diced
 black pepper, to taste
 6 top-split rolls, outsides buttered and toasted
 lemon wedge, for garnish
1

To poach the shrimp:
Bring a small stockpot of water to a boil and season generously with salt. Add lemon, bunch of parsley, 1 celery stalk, bay leaf, and peppercorns. Bring to a boil, add shrimp, cover pot, and remove from heat. Let it stand just until shrimp are cooked through, about 3 minutes.

2

Transfer shrimp to a bowl of ice water with a slotted spoon and let cool. Drain the shrimp and refrigerate.

3

For the shrimp roll:
Place the mayonnaise, garlic, chili sauce, and the pineapple juice into a large bowl and whisk together. Fold in the shrimp, pineapple, diced celery, chopped parsley, and season with salt and pepper. Spoon into the buttered rolls and squeeze a lemon wedge on top.

Ingredients

 2 lbs shrimp, peeled, deveined, tails removed
 kosher salt
 1 lemon, quartered
 ½ bunch fresh flat-leaf parsley (plus 2 tbsp, chopped)
 1 celery stalk (plus 2 more stalks, finely diced)
 1 bay leaf
 1 tbsp black peppercorns
 ¾ cup mayonnaise
 1 tsp minced garlic
 12 tbsp sweet chili sauce
 2 tbsp pineapple juice
 ½ cup pineapple, finely diced
 black pepper, to taste
 6 top-split rolls, outsides buttered and toasted
 lemon wedge, for garnish

Directions

1

To poach the shrimp:
Bring a small stockpot of water to a boil and season generously with salt. Add lemon, bunch of parsley, 1 celery stalk, bay leaf, and peppercorns. Bring to a boil, add shrimp, cover pot, and remove from heat. Let it stand just until shrimp are cooked through, about 3 minutes.

2

Transfer shrimp to a bowl of ice water with a slotted spoon and let cool. Drain the shrimp and refrigerate.

3

For the shrimp roll:
Place the mayonnaise, garlic, chili sauce, and the pineapple juice into a large bowl and whisk together. Fold in the shrimp, pineapple, diced celery, chopped parsley, and season with salt and pepper. Spoon into the buttered rolls and squeeze a lemon wedge on top.

Pineapple Shrimp Roll
Chef Jamika

Chef Jamika is a classically trained Chef, Entrepreneur, Television Host, Motivational Speaker, Risk-taker, Cheerleader, Frequent Flyer, Philanthropist, wife, mom, sister and friend. Jamika Pessoa resides in Los Angeles, CA and Atlanta, GA with her husband and daughter.

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