Firecracker Shrimp Roll with Crab Aioli

If you’re craving an explosion of flavor that combines crispy, spicy shrimp with a creamy, cool crab aioli, then this firecracker shrimp roll with crab aioli is the perfect dish for you. Inspired by a shrimp po’ boy and crafted to deliver a punch of heat and savory richness, this sandwich is as satisfying as it is delicious. Perfect for a summer barbecue or a fun meal with friends, the firecracker shrimp roll is sure to become a crowd favorite.

Why You’ll Love This Recipe

The firecracker shrimp roll is a perfect balance of textures and flavors. The shrimp is crispy on the outside with a spicy kick, while the crab aioli offers a cool, creamy contrast. With a fresh squeeze of lemon, a dash of cayenne, and the perfect blend of seasonings, every bite is an exciting burst of flavor. Add in the crispy toasted roll and fresh lettuce, and you’ve got a mouthwatering sandwich that’s ideal for any occasion. Plus, it’s surprisingly easy to make, with a straightforward process that gives you restaurant-quality results at home.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Crab Aioli:

• 1 cup mayonnaise

• 1 cup lump crabmeat

• 1 tablespoon chopped fresh tarragon

• 2 cloves garlic, finely minced

• 1 teaspoon fresh lemon juice

• ¼ teaspoon Worcestershire sauce

• 1 pinch cayenne pepper

• Salt to taste

Shrimp:

• 2 pounds shrimp, peeled and deveined

Buttermilk Soak:

• 1 cup buttermilk

• 2 teaspoons hot sauce

• 2 teaspoons cayenne pepper

• 2 teaspoons kosher salt

• 1 teaspoon ground chipotle pepper

• 1 teaspoon freshly ground black pepper

Breading:

• 1 cup all-purpose flour

• ⅓ cup cornmeal

• 2 teaspoons paprika

• 2 teaspoons kosher salt

For the Rolls:

• 6 soft sandwich rolls

• 2 cups thinly sliced romaine lettuce

• Canola oil for frying

• 1 pinch cayenne pepper

Directions

1. Prepare the Crab Aioli: In a bowl, combine the mayonnaise, crabmeat, tarragon, garlic, lemon juice, Worcestershire sauce, and a pinch of cayenne pepper. Season with salt, and mix well. Refrigerate until ready to use.

2. Prepare the Shrimp: Remove the tails from the shrimp and refrigerate until ready to use.

3. Make the Buttermilk Soak: In a bowl, whisk together the buttermilk, hot sauce, cayenne pepper, kosher salt, chipotle pepper, and black pepper. Set aside.

4. Prepare the Breading: In a shallow dish, combine the flour, cornmeal, paprika, and kosher salt. Set aside.

5. Toast the Rolls: Slice the sandwich rolls partway and scoop out some of the bread from the tops. Place them in the preheated oven at 400°F (200°C) and toast for about 7-10 minutes until crisp.

6. Soak the Shrimp: Soak the shrimp in the buttermilk mixture for about 5 minutes.

7. Fry the Shrimp: Heat oil in a deep skillet over medium-high heat. Spread the crab aioli generously over both sides of each roll and top with sliced lettuce. Toss the shrimp in the cornmeal mixture to coat, shaking off the excess. Fry the shrimp in batches until golden brown and crispy, about 2 minutes per side. Drain on a paper towel-lined plate and immediately transfer to the rolls. Sprinkle cayenne pepper over the shrimp for an added kick. Repeat with the remaining shrimp.

Servings and timing

• Servings: 6

• Prep time: 25 minutes

• Cook time: 15 minutes

• Additional time: 5 minutes (for toasting the rolls)

• Total time: 45 minutes

Variations

• Spicy Aioli: For an extra spicy aioli, add more cayenne pepper or a bit of sriracha sauce to the crab mixture.

• Lettuce alternatives: If you want to mix things up, swap the romaine lettuce for arugula or shredded cabbage for a more peppery or crunchy texture.

• Gluten-Free: Use gluten-free bread and flour to make the shrimp roll gluten-free.

• Non-spicy: If you prefer a milder version, reduce or eliminate the cayenne pepper and hot sauce in both the buttermilk soak and the aioli.

• Grilled Shrimp: For a lighter variation, you can grill the shrimp instead of frying them.

Storage/Reheating

• Storage: The crab aioli can be stored in an airtight container in the refrigerator for up to 2 days. Shrimp leftovers can also be stored in the fridge for up to 2 days.

• Reheating: Reheat shrimp in a skillet over medium heat for a few minutes to warm through. The toasted rolls are best eaten fresh, but if needed, they can be lightly reheated in the oven.

FAQs

Can I prepare the shrimp in advance?

Yes, you can marinate the shrimp in the buttermilk soak for up to 30 minutes before frying. However, it’s best to fry them right before serving for the crispiest result.

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used. Just make sure to thaw and pat them dry thoroughly before marinating and breading.

What type of rolls are best for this recipe?

Soft sandwich rolls work best, but you can also use hoagie rolls or any bread that’s sturdy enough to hold the shrimp and aioli without falling apart.

Can I bake the shrimp instead of frying them?

Yes, you can bake the breaded shrimp at 400°F (200°C) for 10-12 minutes or until golden and crispy. While frying gives them a perfect crunch, baking is a lighter alternative.

Can I make the crab aioli ahead of time?

Yes, the crab aioli can be prepared a day in advance and stored in the refrigerator until ready to serve.

Can I use a different sauce instead of crab aioli?

Yes, you can substitute the crab aioli with a regular aioli, tartar sauce, or even a spicy mayo for a different flavor.

How spicy is this recipe?

This recipe has a noticeable amount of heat, thanks to the cayenne pepper, hot sauce, and chipotle pepper. If you prefer less spice, feel free to reduce the amount of cayenne and hot sauce.

Can I serve this as a party appetizer?

Yes, these shrimp rolls can be cut into smaller portions and served as appetizers. Just make sure to serve them immediately for the best texture.

Can I freeze the shrimp after breading them?

It’s not recommended to freeze the breaded shrimp as they may lose their crispiness when reheated. However, you can freeze the shrimp before breading them and thaw them before cooking.

Can I use a different type of seafood for the aioli?

Yes, you can substitute the lump crabmeat with shrimp or lobster for a different twist on the aioli.

Conclusion

The Firecracker Shrimp Roll with Crab Aioli is the perfect combination of spicy, crunchy, and creamy, making it an irresistible meal for any occasion. Whether you’re hosting a summer barbecue, preparing a fun dinner, or simply craving something delicious, this recipe delivers on every front. Enjoy it immediately for the best taste, and savor the bold flavors that make this sandwich a real crowd-pleaser!