Summer Caprese Shrimp Salad Roll – #FishFridayFoodies

Shrimp, ripe tomatoes, basil, and fresh mozzarella come together with just a hint of mayonnaise to make the most delicious shrimp roll you've ever tasted.

Happy Friday y’all. Scratch that. Happy Fish Friday Foodies y’all. Yes siree, it’s that time of the month yet again, and this time around I get to be your host. To be honest, I’m just a wee bit excited about that too, Some of y’all may remember when I joined Fish Friday Foodies, almost a year and a half ago. It started as a way for me to cook with seafood more often because I have a bad habit of forgetting to include fish and seafood in my and B.O.B. Bob’s diets. To get a gander at all of the unique recipes Faith, Hope, Love, & Luck has contributed to Fish Friday Foodies in the past, simply click HERE.

After almost a year and a half of cooking fish and seafood for at least once a month, I’ve learned a few things. First, there is no reason to cook any fish or seafood with a head still attached. It’s just gross. Cut the head off, better yet, have someone else cut the head off. Also, it doesn’t take a whole lotta swanky ingredients or time and effort to make a complete fish dinner that tastes utterly amazing, And last, but certainly not least, good things often happen when you least expect them, especially in the kitchen.

Since I’m the host for this month, I was in charge of choosing a theme, and I decided on “Summer Fish/Seafood Sandwiches.” I won’t lie and tell y’all that I knew for month’s ahead of time what I had planned for the menu. Instead, I’ll tell you the truth and admit that I waited until this Wednesday, to even consider what to surprise y’all with. After much thought, and a little bit of wandering around the market, I finally decided on combining three of my favorite summer meals; fresh Caprese salad, creamy shrimp salad, and one of my all-time favorites, crispy shrimp rolls.

Just one of those meals would have been fine on its own, but together they turned out to be just about one of the most amazing things I’ve ever stuffed in my mouth. And y’all, let me give you the dirty truth, I do mean literally stuff. There was no way not to. I swear, I think I went and fell in love with this simply delightful sandwich at first bite. So much so, that everyone who knows me is going to be forced to eat this at least once or twice this summer. because it’s seriously amazing without taking a lot of time to put together, using ingredients that I will hopefully have growing in my own garden very soon.

If you’re looking for a meal that takes under fifteen minutes to put together, uses fresh summer ingredients, and will almost certainly take your taste buds to a whole ‘nother heavenly world, might I suggest that you make this seafood sandwich as fast as you can? Once you do, make sure to let me know what your thoughts on it are. I’m dying to know just how much you love it. In the meantime, don’t forget to check out all of the other incredible “Summer Fish/Seafood Sandwiches” in the link up below, which are being shared by many of our other talented Fish Friday Foodies members.

Shrimp, ripe tomatoes, basil, and fresh mozzarella come together with just a hint of mayonnaise to make the most delicious shrimp roll you've ever tasted. SIngredients:

  • 1 Pound 21-25 Count Shrimp, Peeled & Deveined
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1/2 Cup Fresh Basil, Finely Chopped
  • 2 Tablespoons Mayonnaise
  • 1/4 Teaspoon Freshly Ground Black Pepper
  • 4 Hot Dog Rolls
  • 12 Grape or Cherry Tomatoes, Halved
  • 12 Miniature Balls of Fresh Mozzarella, Halved
  • Ground Sea Salt
  • Freshly Ground Black Pepper

Shrimp, ripe tomatoes, basil, and fresh mozzarella come together with just a hint of mayonnaise to make the most delicious shrimp roll you've ever tasted. Directions:

  1. Preheat oven to 400 degrees.
  2. Place the shrimp on a baking sheet, drizzle with olive oil, and then toss to coat.
  3. Bake for 11 minutes, or until cooked through.
  4. Immediately remove the shrimp to a cutting board and allow to cool for 10 minutes before roughly chopping.
  5. In a medium bowl, combine the shrimp, basil, mayonnaise, and pepper.
  6. Toast the buns in the oven on an open rack for 1 to 2 minutes.
  7. Top each bun with shrimp salad, tomato halves, and miniature mozzarella ball halves.
  8. Sprinkle with salt and pepper.

Shrimp, ripe tomatoes, basil, and fresh mozzarella come together with just a hint of mayonnaise to make the most delicious shrimp roll you've ever tasted. Suggestions:

  • You may need to adjust the baking time due to the size of the shrimp and the accuracy of your oven temperature.
  • Chop each shrimp into approximately three pieces.
  • Split-top hot dog rolls work best for this sandwich.
  • This recipe will yield enough shrimp salad to make 4 sandwiches.

Shrimp, ripe tomatoes, basil, and fresh mozzarella come together with just a hint of mayonnaise to make the most delicious shrimp roll you've ever tasted. Improvements:

  • Drizzle each shrimp roll with a little bit of balsamic vinegar.
  • Add bacon because everything is better with bacon.
  • I seriously thought that this Shrimp Sheller was probably too good to be true when I bought it, however, I will have to say that I am totally in love with it surprisingly. It really makes deveining shrimp a breeze.
  • For even more flavor, grill the shrimp on this Ceramic Shrimp and Scallop Pan.

Summer Caprese Shrimp Salad Roll

Summer Caprese Shrimp Salad Roll

Ingredients:

  • 1 Pound 21-25 Count Shrimp, Peeled & Deveined
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1/2 Cup Fresh Basil, Finely Chopped
  • 2 Tablespoons Mayonnaise
  • 1/4 Teaspoon Freshly Ground Black Pepper
  • 4 Hot Dog Rolls
  • 12 Grape or Cherry Tomatoes, Halved
  • 12 Miniature Balls of Fresh Mozzarella, Halved
  • Ground Sea Salt
  • Freshly Ground Black Pepper

Directions:

  1. Preheat oven to 400 degrees.
  2. Place the shrimp on a baking sheet, drizzle with olive oil, and then toss to coat.
  3. Bake for 11 minutes, or until cooked through.
  4. Immediately remove the shrimp to a cutting board and allow to cool for 10 minutes before roughly chopping.
  5. In a medium bowl, combine the shrimp, basil, mayonnaise, and pepper.
  6. Toast the buns in the oven on an open rack for 1 to 2 minutes.
  7. Top each bun with shrimp salad, tomato halves, and miniature mozzarella ball halves.
  8. Sprinkle with salt and pepper.
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I’ll be joining the Fiesta Friday Link Party and the Weekend Potluck today. Head on over to see what everyone else is bringing to the celebration.

Shrimp, ripe tomatoes, basil, and fresh mozzarella come together with just a hint of mayonnaise to make the most delicious shrimp roll you've ever tasted. Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes.

Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517@gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.





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  • Wendy Klik

    Thanks Colleen. For hosting. For choosing such a great theme. For sharing such an amazing recipe.

    • Thank you Wendy…if it wasn’t for this group, I wouldn’t be eating this fantastic sandwich all summer long! I may gain about 20 pounds from it!

  • P~

    Caprese is perfect for this month’s theme! Your sandwiches look fabulous.

    Thanks so much for hosting. I loved this theme! P~

    • Thanks so much and I do believe if it rains this evening, I may just make them again!!!

  • Tracey Delaplain

    This looks yummy. I followed you from Fiesta Friday and added a shrimp recipe to your link party. Thanks for hosting. I was tempted to post my whole snapper recipe, fish and tail included but I didn’t want to gross you out at the first link up. Ha Ha
    Tracey @MyBajaKitchen.com

    • Welcome Tracy, make sure to like our Fish Friday Foodies Facebook page so that you can join us again in the future and email wendyklik1517@gmail.com if you’d like to be added. And I do appreciate your not grossing me out with dead fish heads!!!

  • Loved this these and I love that you created a Fish Fridays page! This dish is so delicious sounding. Thanks for choosing such a great theme.

    • Thanks Karen! I love having pages for our groups…it helps me remember what I actually made and is also a quick way for readers to find specific grouped recipes!

  • Joanne Pirozzolo Schweitzer

    This is a creative recipe. It looks very inviting and shrimp tastes great with tomatoes and their juices. The drizzle of balsamic vinegar probably adds a lot of flavor to this this.
    Joanne @ No Plate Like Home

    • I know, right? I can’t believe I forgot to drizzle the sandwich before taking the pictures. We had one sandwich with and one sandwich without…I can’t decide which I liked more!

  • Looks like an amazing sandwich! Thanks for sharing on the Friday Frenzy Link Party! XOXO

  • Sounds tasty and looks so pretty too!

  • Liz O’Hara

    It is far too hot here today and this looks perfect.

  • Barrie

    I love this idea for a make ahead summer meal with the fresh basil too! yum!

    • It really is too simple to taste so good! I have a feeling we’ll be eating it at least once a week!

  • snehadatar

    This looks so colorful and delicious!!

    • Thank you! I can’t wait for our garden tomatoes to ripen so that I can make this almost every day!

  • Laura Sampson

    holy cow my kids would go crazy for this! They love shrimp AND caprese salad fixings! Pinned it to my seafood board : ) Yum!
    Thanks for linking up to the Friday Frenzy : )

    • Laura, they are gonna love this!!! So simple, yet so amazing!!! I want to eat it every day!