Shrimp Rolls with Beets, Cucumber and Smoke Show Aioli

Shrimp Rolls with Beets, Cucumber and Smoke Show Aioli

Serves: 4 rolls
Cooking Time: 5 min
Preparation: 25 min
Level: Easy 

recipe and photos by rachel prieur bherer

When you realize summer's coming, a shrimp roll recipe can't be more appropriate. These shrimp rolls with beets, cucumber and aioli sauce are made with our excellent Nordic shrimp. Oh so tasty and fresh! Enjoy them with crispy chips on the side!

Ingredients for shrimp mix

Veggies mix

  • 1/2 cucumber
  • 1 Chioggia or purple beet
  • 1 tbsp of olive oil
  • 1 tsp of maple syrup
  • Salt and pepper, to taste

For the rest

  • 4 hot dog buns of your choice
  • Leaves of Boston lettuce
  • 1 lime


  1. Cut the beetroot and the half cucumber with a mandoline (or into julienne strips).
  2. In a large bowl, mix the beet and cucumber, add olive oil and maple syrup, season with salt and pepper. Reserve.
  3. Rinse shrimp in cold water and pat dry on a paper towel. Add salt and pepper to taste (but not too much as it’s already seasoned).
  4. In a bowl, add mayonnaise, aioli sauce and dill to the shrimp.
  5. Grill buns in a non-stick pan with olive oil for 2-3 minutes on each side.
  6. Fill the buns with a few lettuce leaves, the shrimp mix and the cucumber/beet salad.
  7. Decorate with dill, lime wedges and coarse pepper.

shrimp rolls

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