Brazilian Shrimp Rolls

  • Yield: 6 servings
  • Prep: 20 minutes
  • Cook: 8 minutes


1pound shrimp, peeled, deveined
1/2teaspoon kosher salt
2teaspoons smoked paprika
1/4teaspoon coarsely ground black pepper
1/3cup mayonnaise
2teaspoons orange juice
1/2teaspoon grated orange zest
5tablespoons olive oil, divided
1can (6 oz.) pitted California Black Ripe Olives, coarsely chopped
1/3cup diced sweet onion
1cup chopped fire roasted red peppers (from a jar), patted dry to remove any excess liquid
2small garlic cloves, peeled, finely chopped
2teaspoons hot sauce (optional)
3tablespoons finely chopped cilantro
6pieces good quality hot dog rolls, preferably split top



In medium bowl, toss shrimp with salt, smoked paprika, and black pepper.   Cover; refrigerate until ready to cook.


In a small bowl, stir together mayonnaise, orange juice, and orange zest until well combined.  Cover; set aside.


In a large nonstick skillet, heat 2 tablespoons olive oil over medium high heat.  Add black olives, sweet onions, and red peppers.  Cook, stirring, 3-5 minutes, until onions are tender.  Transfer to a bowl.  Add 2 tablespoons olive oil to the same skillet.  Add garlic, shrimp, and if desired hot sauce.  Cook, stirring, 4-6 minutes or until shrimp turn pink and opaque.   Add shrimp and cilantro to the black olive mixture; stir to mix ingredients.


Brush remaining  1 tablespoon olive oil over both sides of rolls.  Toast under an oven broiler, about 1 minute per side. 


Spread insides of rolls with orange mayonnaise.  Spoon the shrimp mixture into the rolls.  Serve immediately.