Juicy shrimp tossed in a citrusy yuzu mayo with a hint of Old Bay, loaded into a buttery toasted roll, and finished with fresh herbs. It’s bright, briny, and made for summer! Check out Brandon on <a href="https://www.instagram.com/brandongouveia/?hl=en">Instagram</a> @brandongouveia for more recipe inspo!

Quick Info

⏱️ 40 min • 🍽️ 6 servings • ⭐ 93%

Nutrition

511 cal • 22g protein • 30g carbs • 32g fat

Tags

[5 Ingredients or Less] • [Easy] • [Appetizers] • [Dinner] • [Lunch] • [Fusion] • [Pescatarian] • [Under 45 Minutes]

Ingredients

• 1½ pounds peeled, deveined raw jumbo shrimp
• 1 tablespoon olive oil
• 1 teaspoon kosher salt, plus more to taste
• 1 tablespoon, plus 2 teaspoons Old Bay seasoning, divided
• 2 tablespoons unsalted butter
• 3 garlic cloves, minced
• ½ cup Kewpie mayonnaise
• 2 celery stalks, finely diced
• 3 tablespoons chopped fresh chives, plus more for garnish (about 2 tablespoons)
• 2 tablespoons fresh dill
• 2 tablespoons chopped Thai basil
• 1½ tablespoons yuzu juice
• 1 teaspoon Dijon mustard
• 6 split-top brioche buns, buttered and toasted
• 1 lemon, zested
• Black sesame seeds, for garnish

Instructions Preview

1. Toss together the shrimp, olive oil, salt,…
2. Whisk together the mayonnaise, celery, chi…
3. Chop the cooled shrimp into bite-sized pie…

…and 2 more steps

---

Recipe by: Brandon Gouveia • From: Tasty