Shake-and-Fry Shrimp Rolls Recipe

Name: Shake-and-Fry Shrimp Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup mayonnaise; 2 tablespoons fresh lemon juice; 1 teaspoon celery seeds; One 8-ounce bag shredded slaw mix (4 cups); Kosher salt; Freshly ground pepper; 2 cups gluten-free crisp rice cereal, very finely crushed; 1 tablespoon packed light brown sugar; 1 1/2 teaspoons celery salt; 1 1/2 teaspoons garlic salt; 1 teaspoon finely chopped thyme; 2 large eggs; 1 pound small shrimp, peeled and deveined; Canola oil, for frying; 6 gluten-free hot dog rolls, split, toasted and buttered

Servings: persons

1/2 cup mayonnaise
2 tablespoons fresh lemon juice
1 teaspoon celery seeds
One 8-ounce bag shredded slaw mix (4 cups)
Kosher salt
Freshly ground pepper
2 cups gluten-free crisp rice cereal, very finely crushed
1 tablespoon packed light brown sugar
1 1/2 teaspoons celery salt
1 1/2 teaspoons garlic salt
1 teaspoon finely chopped thyme
2 large eggs
1 pound small shrimp, peeled and deveined
Canola oil, for frying
6 gluten-free hot dog rolls, split, toasted and buttered

1
In a large bowl, whisk the mayonnaise with the lemon juice and celery seeds.
2
Add the slaw, 1/2 teaspoon of salt and 1/4 teaspoon of pepper and toss well.
3
Cover with plastic wrap and refrigerate until chilled, about 15 minutes.
4
In a pie plate, whisk the crushed cereal with the brown sugar, celery salt, garlic salt, thyme and 1 teaspoon of pepper.
5
In another pie plate, beat the eggs with 2 tablespoons of water and a pinch of salt.
6
Dust the shrimp in the crumbs, tapping off the excess.
7
Dip the dusted shrimp in the egg mixture, then dredge again in the crumbs and transfer to a baking sheet.
8
In a large saucepan, heat 1 1/2 inches of canola oil to 350.
9
Add half the shrimp to the oil and fry until golden and crisp, about 3 minutes.
10
Using a slotted spoon, transfer the shrimp to a paper towels to drain.
11
Repeat with the remaining shrimp.
12
Fill the rolls with the fried shrimp and coleslaw and serve right away.

1817

kcal

Calories

150

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup mayonnaise, 2 tablespoons fresh lemon juice, 1 teaspoon celery seeds, One 8-ounce bag shredded slaw mix (4 cups), and more.

Yes, Shake-and-Fry Shrimp Rolls falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shake-and-Fry Shrimp Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions