Buttery Brioche Shrimp Rolls with Tarragon Dressing and Radish Salad

These brioche shrimp rolls are a delightful twist on a classic seafood sandwich. Tender shrimp are tossed in a creamy tarragon dressing and piled onto toasted buttery brioche buns. The result is a rich, satisfying bite that’s balanced by a crisp, refreshing salad of butter lettuce and radish.

Perfect for a quick weeknight dinner or a casual summer lunch, this recipe comes together in under 30 minutes. The bright lemon and fresh tarragon elevate the shrimp, while the sour cream and mayonnaise create a luscious coating. Serve the salad on the side for a complete, beach-worthy meal.

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Ingredients

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 sprig TarragonView ingredient guideLike ingredientDislike ingredient

1 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 head Boston LettuceView ingredient guideLike ingredientDislike ingredient

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F. Zest the lemon, then cut it in half. Bring a medium pot of water to a boil, adding a squeeze of lemon juice and a pinch of salt.
2. While the water heats, thinly slice the radishes and scallions. Keep the white and green parts of the scallions separate. Finely chop the tarragon leaves.
3. Once the water is boiling, reduce to a simmer and add the shrimp. Cook until they turn opaque, about 2-3 minutes. Drain and rinse under cold water to stop cooking. Set aside.
4. Make the salad dressing: In a small bowl, combine 1 tablespoon lemon juice with 1 tablespoon sour cream. Whisk in 2 tablespoons olive oil and the scallion greens. Season with salt and pepper.
5. Halve the brioche rolls and place them on a baking sheet. Toast in the oven for 3-4 minutes until lightly golden.
6. While the rolls toast, dice the shrimp into ½-inch pieces. In a large bowl, combine the shrimp with 1 tablespoon mayonnaise, 1 tablespoon sour cream, the lemon zest, scallion whites, tarragon and a squeeze of lemon juice. Season with salt and pepper.
7. To assemble, mound the shrimp mixture onto the bottom half of each toasted brioche roll. Top with a leaf of butter lettuce. Tear the remaining lettuce into bite-sized pieces, toss with the radishes and dressing and serve alongside the rolls. Enjoy!

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, just thaw them completely before cooking. Pat dry with paper towels to remove excess moisture.

What can I substitute for tarragon?

Fresh dill or chives make good substitutes, though the flavor will be slightly different.

How do I store leftovers?

Store the shrimp mixture and salad separately in airtight containers in the refrigerator for up to 2 days. Assemble just before serving.