Fried Shrimp Roll Recipe

Toast and butter rolls

Split the rolls if not already split. Heat a large skillet or griddle over medium heat. Melt 1 tablespoon butter per roll (or melt all butter and brush). Place rolls cut-side down and toast until golden brown, about 1–2 minutes. Keep warm, toasted side up, while you finish the shrimp.

Prep shrimp

Pat shrimp dry with paper towels. If any are very large, halve lengthwise so bite size fits the roll. Lightly season shrimp with 1/2 teaspoon kosher salt and a pinch of pepper.

Make batter

In a medium bowl whisk together flour, cornstarch, baking powder, remaining 1 tsp salt, black pepper, paprika, and garlic powder. In a separate small bowl whisk the egg with the cold sparkling water (or beer) until combined. Fold the wet mixture into the dry ingredients just until a slightly lumpy batter forms—do not overmix. Batter should be thick enough to coat shrimp; if too thick add 1–2 tablespoons cold water.

Heat oil

Pour oil into a medium heavy skillet or deep pan to a depth of about 1 to 1 1/4 inches. Heat over medium-high until oil reaches 350–360°F (175–180°C) or a small drop of batter sizzles and browns in about 30 seconds.

Fry shrimp

Working in a single layer and not overcrowding the pan, dip each shrimp into the batter to coat, letting excess drip off, and gently place into hot oil. Fry 2–3 minutes per batch, turning once, until batter is crisp and golden and shrimp are opaque. Use a slotted spoon to transfer fried shrimp to a wire rack set over a baking sheet or paper towels to drain. Sprinkle lightly with a pinch of salt while hot. Keep warm in a low oven (200°F / 95°C) if needed.

Alternative lighter dredge (optional)

If you prefer a lighter crust: dredge shrimp in seasoned flour, then dip in beaten egg, then in panko before frying, and fry 2–3 minutes until golden.

Make cocktail sauce

In a small bowl combine ketchup, prepared horseradish, lemon juice, Worcestershire sauce, and hot sauce (if using). Taste and adjust horseradish or hot sauce to desired heat. Chill until ready to serve.

Assemble rolls

Place a small handful (about 1/4 cup) shredded lettuce in the bottom of each toasted roll. Arrange 4–5 fried shrimp per roll (depending on roll size and shrimp) on top of the lettuce. Spoon 1–2 tablespoons cocktail sauce over the shrimp or serve sauce on the side for dipping. Finish with a squeeze of lemon. Serve immediately.