This post brought to you by Redpack Tomatoes. The content and opinions expressed below are that of Healthy Delicious.
Spicy Sriracha Shrimp Rolls are right at home on your weeknight dinner table or as part of your spread for the big game. Your family and friends will gobble them right up!
I visited Maine for the first time last summer and pretty much immediately fell in love with lobster rolls. I’d tried them before, and even made them myself, but I had never had a truly phenomenal one. It was an eye-opening experience, and I ate an embarrassing number of them over the course of a long weekend. The combination of a buttery toasted roll, crisp lettuce, and sweet seafood is pretty incredible.
While I don’t think I could ever get my fill of the original version, it’s always good to mix things up once in a while. These spicy sriracha shrimp rolls are just as good as those sandwiches I enjoyed so much last summer, but are a little more appropriate for a weeknight. These shrimp are incredibly easy to make, and use simple ingredients that are staples in my pantry – the only thing I need to pick up are the hot dog rolls. If you don’t feel like doing that, these spicy sriracha shrimp are also delicious spooned over pasta, rice, or mashed potatoes (that last one might sound funny, but it’s practically the definition of comfort food.)
A blanket of sriracha tomato sauce gives these shrimp rolls a ton of warm, cozy flavor and the perfect kiss of heat. Making it couldn’t be easier – you just need an onion, a can of Redpack Crushed Tomatoes with basil, garlic, and oregano, some vegetable stock, and sriracha.
It had been a while since I’ve given Redpack Tomatoes a try. I have to say that I was really impressed. I recently learned that Redpack is Family Farmed – they source their tomatoes from family farms that they’ve been working with for decades – and I could tell they were special as soon as I opened the can. They were a gorgeous deep red color and the perfect texture. I have a tendency to hold my breath whenever I open a can of tomatoes or a jar of sauce since they can smell a little funky sometimes, but these actually smelled amazing right out of the can. Plus, the tomatoes are non-GMO project verified and packed in non-BPA lined cans, which is always a plus.
I’ve been all about easy recipes lately, so I opted for the Redpack Crushed tomatoes with basil, garlic, and oregano. They’re seasoned perfectly, which meant I was able to make a flavorful sauce without having to open my drawer full of spices. It was nice to have one less thing to think about after a hectic day at work.
- Spicy Sriracha Shrimp Rolls
- 1 Tablespoon butter
- 1 small onion, finely diced
- 28 ounces Redpack® Crushed Tomatoes in Puree with Basil, Garlic, and Oregano
- 1/2 cup vegetable stock
- 1/4 cup sriracha
- 1.5 pounds raw shrimp, tails removed
- 8 New England style hot dog rolls, toasted
- 8 leaves leafy lettuce
- Chopped fresh cilantro, for serving (optional)
- In a large saucepan, melt the butter over medium heat. Add the onion and sweat 5 minutes, or until soft. Add the crushed tomatoes, vegetable stock, and sriracha. Simmer uncovered 20 minutes.
- Add the shrimp and cook for 5-7 minutes, or until opaque.
- To serve, line the toasted hot dog rolls with lettuce. Divide the shrimp among the rolls. Sprinkle with cilantro, if desired.