Easy Garlic Butter Shrimp Rolls
These soft brioche rolls are filled with my garlicky chilli butter prawns and fresh coriander, then served with crispy fries and ketchup for the ultimate comfort food meal.
Ingredients
- 4 brioche hot dog rolls
- 400 g raw king prawns peeled and deveined
- 1 tbsp avocado oil
- 70 g unsalted butter
- 6 garlic cloves finely chopped
- 1 tsp chilli flakes
- Handful of fresh coriander finely chopped
- Salt to taste
- Black pepper to taste
Instructions
Cook the Shrimp
- Pat the prawns dry with kitchen paper and season lightly with salt and black pepper.
- Heat the avocado oil in a large frying pan over a medium high heat.
- Add the prawns in a single layer and cook for 1 minute on each side. They should be slightly undercooked as they will finish cooking later.
- Transfer the prawns to a plate and wipe the frying pan clean.
Toast the Brioche Rolls
- In a separate frying pan, lightly butter the cut sides of the brioche rolls.
- Place the rolls butter side down and toast until golden brown.
- Remove from the pan and set aside.
Make the Garlic Butter Shrimp
- Melt the butter in a frying pan over a medium heat.
- Add the finely chopped garlic and cook for 1 minute until fragrant, stirring frequently.
- Stir in the chilli flakes.
- Add the partially cooked prawns and toss to coat in the garlic butter until fully cooked through.
- Stir through the chopped coriander.
Assemble
- Fill the toasted brioche rolls with the garlic butter shrimp.
- Spoon any remaining garlic butter from the pan over the shrimp.
- Serve immediately with fries and ketchup.