Chile Crisp Shrimp Rolls with Cucumber Salad

Updated at: Thu, 17 Aug 2023 00:23:16 GMT

Step 1

Cut scallions in half crosswise, separating dark green parts from white and light green parts. Slice white and light green parts crosswise, set aside. Slice dark green parts lengthwise on an angle into very thin strips to equal about 1/2 cup. Place in a small bowl, and add celery, celery, leaves, and cilantro. Set aside.

Step 2

Heat 1 tablespoon butter in a large nonstick skillet over medium, high until melted and just beginning to brown, 1 to 2 minutes. Add shrimp and three-quarter teaspoon salt, cook, stirring, often until shrimp are pink in spots, but still translucent in center, about two minutes.

Step 3

Add reserved, white and light green parts of scallions, chile crisp, 1 tablespoon rice, vinegar, lime zest, 1 tablespoon lime juice, and 1 teaspoon ginger. Cook, stirring occasionally, until shrimp are cooked through and coated with sauce, 1 to 3 minutes. Stir in remaining 1 tablespoon butter until melted.

Step 4

Toss together celery mixture, 1 1/2 teaspoons rice vinegar, a pinch of salt, remaining 1 1/2 teaspoons lime juice, and remaining 1/4 teaspoon ginger.

Step 5

Toss together cucumber, oil, remaining 2 tablespoons rice vinegar, and remaining 3/4 teaspoon salt in a medium bowl until combined. Season with salt to taste.

Step 6

Divide shrimp mixture, evenly among four buns. Spoon any remaining chile crisp sauce in skillet over shrimp. Top evenly with celery mixture, drizzling any remaining juices over each roll. Serve with cucumber salad and lime wedges.

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