Grilled Shrimp Rolls with Brown Butter & Miso Mayo

TIME: 25 minutes // SERVES: 4 // DIFFICULTY: Medium

Sweet, smoky shrimp tossed in rich brown butter and tucked into toasted buns with crisp lettuce, herbs, and a generous swipe of miso mayo.

WHAT DO I NEED?

For the shrimp

  • 1 lb large shrimp, peeled & deveined
  • 2 tbsp Brown Butter, melted
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • Salt & black pepper
  • Juice of 1/2 lemon

For the rolls

  • 4 split-top hot dog buns or brioche rolls
  • 2 tbsp softened Churn Brown Butter
  • Butter lettuce or shredded romaine
  • Ayoh Miso Mayo
  • Thinly sliced chives or green onion
  • Fresh dill (optional)
  1. Preheat a grill or grill pan over medium-high heat.
  2. In a bowl, toss the shrimp with melted Brown Butter, smoked paprika, garlic powder, salt, pepper, and lemon juice.
  3. Grill the shrimp for 2–3 minutes per side until lightly charred and cooked through.
  4. Brush the buns with softened Churn Brown Butter and toast on the grill until golden.
  5. Spread a generous layer of Ayoh Miso Mayo inside each toasted bun. Add lettuce, grilled shrimp, and finish with chives and fresh dill.
  6. Serve warm with chips, fries, or a crunchy slaw.
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