shrimp roll

Who said cookouts only have to feature hot dogs and hamburgers? Switch things up at your next BBQ with this delectable shrimp roll recipe. 

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2 lbs shrimp, peeled, deveined, tails removed
kosher salt
1 lemon, quartered
1/2 bunch bunch fresh flat-leaf parsley (plus 2 tbsp, chopped)
1 celery stalk (plus 2 more stalks, finely diced)
1 bay leaf
1 tbsp black peppercorns
3/4 cup mayonnaise
1 tsp minced garlic
1-2 tbsp sweet chili sauce
2 tbsp pineapple juice
1/2 cup pineapple, finely diced
black pepper, to taste
6 top-split rolls, outsides buttered and toasted
lemon wedge, for garnish

To poach the shrimp:

1. Bring a small stockpot of water to a boil and season generously with salt. Add lemon, bunch of parsley, 1 celery stalk, bay leaf, and peppercorns. Bring to a boil, add shrimp, cover pot, and remove from heat. Let it stand just until shrimp are cooked through, about 3 minutes.


2. Transfer shrimp to a bowl of ice water with a slotted spoon and let cool. Drain the shrimp and refrigerate.


For the shrimp roll:

1. Place the mayonnaise, garlic, chili sauce, and the pineapple juice into a large bowl and whisk together. Fold in the shrimp, pineapple, diced celery, chopped parsley, and season with salt and pepper. Spoon into the buttered rolls and serve with a lemon wedge.


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