Mini Shrimp Rolls
Mini Shrimp Rolls are buttery crescent dough filled with tender, garlicky shrimp, perfect for any occasion as a quick seafood treat or festive appetizer.
Ingredients
Shrimp Filling
- 1 pound medium shrimp, peeled and deveined Small shrimp work best for bite-sized rolls.
- 1 tablespoon olive oil Adds a light, fruity base for sautéing.
- 2 cloves garlic, minced Fragrant and warming.
- 1/4 cup mayonnaise Binds the filling and adds creaminess. Substitute Greek yogurt for a healthier option.
- 1 teaspoon Dijon mustard Brightens the filling; use yellow mustard if that is what you have.
- 2 tablespoons chopped fresh parsley Adds freshness and color; chives are a nice substitute.
- 1/2 teaspoon smoked paprika For a gentle warmth; use sweet paprika or cayenne for more heat.
- to taste Salt and black pepper
Rolls
- 1 package refrigerated crescent roll dough Or puff pastry for a flakier version. Swap for whole-wheat crescent dough for a healthier option.
- 1 egg beaten with 1 tablespoon water (egg wash) For a glossy, golden finish; omit for egg-free baking.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Chop the shrimp into small, bite-sized pieces.
- Heat olive oil in a skillet over medium heat and sauté the garlic for 30 seconds until fragrant.
- Add shrimp and cook for 2–3 minutes until just opaque. Let cool slightly.
- In a bowl, combine mayonnaise, Dijon mustard, chopped parsley, smoked paprika, salt, and pepper. Fold in the shrimp, tasting to adjust seasoning.
Assembly
- Unroll the crescent dough and separate into triangles.
- Spoon about a teaspoon of shrimp filling onto the wide end of each triangle.
- Roll each triangle from the wide end toward the tip, tucking the filling in as you go.
- Place seam-side down on the baking sheet. Brush gently with egg wash.
Baking
- Bake for 12–15 minutes, until the rolls are puffed and golden.
- Remove and let cool for a couple of minutes before serving.
Notes
For best texture, prepare the filling and store in an airtight container in the refrigerator for up to 24 hours. Store cooled Min Shrimp Rolls in the refrigerator for up to 3 days.