No-Cook Shrimp Rolls
- 15m Prep Time
- 0sCook Time
- 15m Ready In
These no-cook shrimp rolls are quick and easy, featuring succulent shrimp tossed in a spicy gochujang mayo and topped with a fresh lime-marinated vegetable salad. Perfect for a light summer lunch.
Ingredients
- 4 small radishes thinly sliced
- 2 scallions thinly sliced into matchsticks
- 1 small carrot peeled into ribbons
- 59.1 ml fresh lime juice
- 59.1 ml fresh mint leaves
- 44.4 ml mayonnaise
- 14.8 ml gochujang
- 567 g peeled cooked shrimp
- 4 sandwich rolls split
Nutrition (per serving, estimated)
Estimated based off 6 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 162 mg
- Iron: 1.91 mg
- Magnesium: 58.3 mg
- Phosphorus: 390 mg
- Potassium: 506 mg
- Zinc: 1.83 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 59.1 ml fresh lime juice
- 59.1 ml fresh mint leaves
- 44.4 ml mayonnaise
- 14.8 ml gochujang
- 567 g peeled cooked shrimp
Prepare
- 4 small radishes, thinly sliced
- 2 scallions, thinly sliced into matchsticks
- 1 small carrot, peeled into ribbons
- 4 sandwich rolls, split
Let's Cook
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Step 1.
In a medium bowl, toss the thinly sliced radishes, scallion matchsticks, and carrot ribbons with 2 tablespoons of fresh lime juice. Fold in the fresh mint leaves and set aside.
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Step 2.
In a large bowl, whisk together the mayonnaise, remaining 2 tablespoons of lime juice, and gochujang until smooth.
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Step 3.
Cut the peeled cooked shrimp into bite-size pieces and add them to the bowl with the sauce. Toss until the shrimp are evenly coated.
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Step 4.
Split the sandwich rolls and fill each with the shrimp mixture. Top with the carrot ribbon salad and serve immediately.