Po’ boys might like their shrimp fried, but us po’ girls like it healthy.
Somewhere in between a lobster roll and a po’ boy, this Thai Shrimp Roll with Kaffir Lime Mayo has a tropical, citrusy flavor that makes it the perfect summer sandwich for sitting on the deck, enjoying the sunshine, and washing it down with an ice cold beer.
Make the spread by mixing mayo, garlic, cilantro, and Kaffir Lime Leaf Powder. Sprinkle in some Smoked Serrano Chili Powder for a spicy kick, and for that grilled flavor. And if you have it on hand, just a little Thai Sriracha Sea Salt for fun.
A summer sandwich, like this Thai Shrimp Roll with Kaffir Lime Mayo, should be easy to make, so just use pre-cooked shrimp, and mix the whole shrimp with the mayo, or chop them up into bite-sized pieces first.
But if you have the time, and want a fresher taste, try giving raw shrimp a quick poach with some lemon juice and ginger slices.
Lightly butter and toast the rolls, line with lettuce, and add in the filling.
Serve these Thai Shrimp Rolls with some lime wedges and an Asian-style coleslaw (try this or this) on the side.
Serve these Thai Shrimp Rolls with some lime wedges and an Asian-style coleslaw (try this or this) on the side.
Thai Shrimp Rolls with Kaffir Lime Mayo
by Season with Spice
Makes 4 sandwiches
Ingredients:
24-26 cooked jumbo shrimp (deveined, shelled and tail removed) – whole or chopped into bite sized pieces
A small handful of cilantro and/or green onion – chopped
4 hoagie rolls, or your choice of sandwich bread
Lettuce leaves
Lemon or lime wedges, to serve
Kaffir lime mayo
4 tbsp mayo
1 large garlic clove – minced (and/or 1 shallot – minced)
1.5 tsp of Season with Spice’s kaffir lime leaf powder
1 tsp of Season with Spice’s smoked serrano chili powder - for a spicy version (optional)
Season with Spice’s Thai sriracha sea salt, to taste
Method:
1. In a small bowl, combine mayo, minced garlic (and/or minced shallot), kaffir lime leaf powder, smoked serrano chili powder (if using) and Thai sriracha sea salt. Whisk well until combined. Taste and adjust seasonings if necessary.
2. Brush the hoagie rolls with butter and warm in the oven for 2-3 minutes.
3. Place cooked shrimp in a large bowl and add in half of the kaffir lime mayo first. Gently mix everything together. You do not want to over dress the shrimp. Add more kaffir lime mayo in as needed. Then, mix in chopped cilantro and/or green onion.
4. Place lettuce leaves in each hoagie roll. Top each sandwich with the kaffir lime shrimp. Serve with lemon or lime wedges.
Note:
- If using frozen pre-cooked shrimp, thaw and pat dry well. If using raw shrimp, here’s the directions on how to poach shrimp.
How to poach raw shrimp:
Fill a pot with water (enough to submerge the shrimp), add salt, and squeeze in lemon juice. I also like to add in a few fresh ginger slices. Bring to a boil over medium-high heat. Then, reduce heat to medium-low and add in shrimp. Simmer, and let the shrimp cook for a minute. Turn heat off, cover, and continue cooking for another 3-4 minutes, or until the shrimp turn opaque and pink. Remove the shrimp with a slotted spoon and let chill in the fridge. You can prepare this a day or two before.
by Season with Spice
Makes 4 sandwiches
Ingredients:
24-26 cooked jumbo shrimp (deveined, shelled and tail removed) – whole or chopped into bite sized pieces
A small handful of cilantro and/or green onion – chopped
4 hoagie rolls, or your choice of sandwich bread
Lettuce leaves
Lemon or lime wedges, to serve
Kaffir lime mayo
4 tbsp mayo
1 large garlic clove – minced (and/or 1 shallot – minced)
1.5 tsp of Season with Spice’s kaffir lime leaf powder
1 tsp of Season with Spice’s smoked serrano chili powder - for a spicy version (optional)
Season with Spice’s Thai sriracha sea salt, to taste
Method:
1. In a small bowl, combine mayo, minced garlic (and/or minced shallot), kaffir lime leaf powder, smoked serrano chili powder (if using) and Thai sriracha sea salt. Whisk well until combined. Taste and adjust seasonings if necessary.
2. Brush the hoagie rolls with butter and warm in the oven for 2-3 minutes.
3. Place cooked shrimp in a large bowl and add in half of the kaffir lime mayo first. Gently mix everything together. You do not want to over dress the shrimp. Add more kaffir lime mayo in as needed. Then, mix in chopped cilantro and/or green onion.
4. Place lettuce leaves in each hoagie roll. Top each sandwich with the kaffir lime shrimp. Serve with lemon or lime wedges.
Note:
- If using frozen pre-cooked shrimp, thaw and pat dry well. If using raw shrimp, here’s the directions on how to poach shrimp.
How to poach raw shrimp:
Fill a pot with water (enough to submerge the shrimp), add salt, and squeeze in lemon juice. I also like to add in a few fresh ginger slices. Bring to a boil over medium-high heat. Then, reduce heat to medium-low and add in shrimp. Simmer, and let the shrimp cook for a minute. Turn heat off, cover, and continue cooking for another 3-4 minutes, or until the shrimp turn opaque and pink. Remove the shrimp with a slotted spoon and let chill in the fridge. You can prepare this a day or two before.
