Shrimp Mango Roll Recipe

Prep shrimp

Rinse the jumbo shrimp and pat dry with paper towels. Butterfly each shrimp by slicing almost through along the back (or belly) and pressing flat so it forms a long, slightly flattened piece suitable for rolling. Lightly season both sides with 1/2 teaspoon of the fine sea salt and 1/2 teaspoon of the black pepper.

Cook shrimp

Heat 1 teaspoon neutral oil in a large skillet over medium-high heat. When shimmering, add shrimp in a single layer (work in two batches if needed). Cook 1.5–2 minutes per side until opaque and cooked through. Remove to a plate and let cool slightly. Reserve any juices in the pan.

Prepare mango

While shrimp cool, peel and dice the mango into small 1/4-inch cubes. Alternatively, cut into thin matchsticks if you prefer a more roll-friendly texture.

Toast & chop almonds

In the same skillet over medium heat (wipe out if burnt), add marcona almonds and toast, stirring, for 2–3 minutes until fragrant and lightly golden. Transfer to a cutting board and coarsely chop. Let cool.

Combine filling

In a bowl, combine diced mango, chopped toasted marcona almonds, sliced green onion, chopped cilantro, remaining 1/2 teaspoon salt, remaining 1/2 teaspoon black pepper, and 1 tablespoon fresh lime juice. Toss gently to combine. Slice each cooked shrimp lengthwise into two thinner pieces if needed so they roll more easily.

Make the aioli: in a small bowl whisk together 1 cup mayonnaise, 1 grated garlic clove, 1 teaspoon Dijon, 1 tablespoon lemon juice, 1 teaspoon olive oil, 1 teaspoon honey, 1 teaspoon smoked paprika, 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth. Taste and adjust seasoning or acidity as desired. If you prefer a thinner consistency for spreading, whisk in 1–2 teaspoons of warm water.

For a smoother, brighter aioli, let it rest in the refrigerator for 15–30 minutes to allow flavors to meld. Reserve about 3 tablespoons for serving and 1/3 to 1/2 cup to brush inside the rice paper when assembling (adjust based on preference).

Soften rice paper

Fill a wide shallow bowl or pie plate with warm water. Working one at a time, submerge one rice paper wrapper for 8–12 seconds until pliable but not overly soft (it will continue to soften). Lay it flat on a clean damp tea towel or cutting board.

Layer

Place a small handful (about 1–2 tablespoons) of mixed salad greens or a lettuce leaf slightly off-center on the softened wrapper. Spread a thin line (about 1 teaspoon) of aioli across the greens where the shrimp will sit. Arrange 2 shrimp pieces lengthwise across the center. Spoon 1–2 tablespoons of the mango–almond filling over the shrimp.

Roll

Fold the bottom edge of the rice paper over the filling, tuck in the sides, and roll tightly away from you to enclose the filling, creating a neat cylinder. Repeat with remaining wrappers and filling (makes about 6 rolls). Keep finished rolls covered with a damp towel to prevent drying.

Finish & serve

Trim the rolls diagonally if desired. Drizzle or dot extra aioli on top, sprinkle with the remaining 1/2 ounce chopped marcona almonds and extra cilantro leaves. Serve with lime wedges on the side for squeezing. Optionally offer extra aioli for dipping.