This Spicy Fried Shrimp Roll is my take on a classic New England Lobster Roll, except of course there’s no lobster. I used fried shrimp instead.
With a toasted, buttery outside and a soft inside, flat-bottomed, top-loading New England style hot dog rolls are the classic choice for Lobster Rolls. Other rolls can be used in this recipe if you prefer.
- 1 red onion (peeled and thinly sliced)
- ½ cup warm water
- ½ cup apple cider vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt (plus more as needed for seasoning, divided)
- ½ cup sour cream
- 2 tablespoon milk
- 1 teaspoon (plus 2 tablespoons) freshly squeezed lemon juice (divided)
- 3 tablespoon minced flat leaf parsley (divided)
- 2 tablespoon minced chives
- 1 teaspoon finely grated lemon zest
- 7 teaspoon minced fresh garlic (divided)
- freshly cracked black pepper (as needed for seasoning)
- 1 serrano chile (seeded and minced)
- 1 teaspoon ground cardamom
- ½ teaspoon ground cumin
- 1 tablespoon olive oil
- 1 large egg
- 1 cup panko bread crumbs
- 16 large shrimp (about 1 pound) peeled, tails removed
- vegetable oil (as needed for drying)
- 4 tablespoon melted butter
- 4 top split hot dog buns (see note)
- 1 Hass avocado (peeled and sliced)
- lemon wedges (as needed for serving)
Make the pickled red onion: Place red onion slices into a medium bowl. In a 1‑cup or larger pitcher whisk together water, vinegar, granulated sugar and 1 teaspoon salt until dissolved. Pour the mixture over the onions. Set aside at least 3 hours.
Make the crema: In a bowl, whisk sour cream, milk, 1 teaspoon lemon juice, 2 tablespoons parsley, chives, lemon zest, and 1 teaspoon garlic; season with salt and pepper.
Make the spicy cardamom sauce: In a blender, combine the remaining minced garlic with minced chile, cardamom, cumin, olive oil and remaining 2 tablespoons lemon juice. Puree until smooth. Season with salt and pepper.
In a small bowl beat the egg until well-combined. Place the panko, remaining 1 tablespoon parsley, and a pinch each salt and pepper in a separate medium bowl; mix well.
Dip a shrimp in the beaten egg, letting most of it drip back into the bowl, then dredge the shrimp in the panko mixture; transfer it to a parchment-lined baking sheet. Repeat with the remaining shrimp. Refrigerate for 10 minutes.
In a medium saucepan, heat 1‑inch of vegetable oil to 350 degrees F. Fry 4 shrimp at a time, turning once, until browned and crisp, about 2 to 2 ½ minutes total time. Transfer the shrimp to a clean parchment-lined baking sheet to drain; season with salt. Repeat with remaining shrimp. The shrimp can be made up to 3 hours in advance. Reheat for about 6–8 minutes in a 350 degree F. oven.
Make the shrimp rolls: Heat a large griddle, skillet or grill pan over medium-high heat. Brush the outsides of the buns with melted butter then toast or grill the outside surfaces until lightly golden. Spread some spicy cardamom sauce inside each bun, arrange 4 shrimp and 3 or 4 slices avocado on top. Scatter with pickled red onion to taste and a drizzle of the prepared crema. Serve immediately with lemon wedges on the side.