Past Recipes
Chipotle Shrimp Rolls

Chipotle Shrimp Rolls with Charred Corn and Spinach Salad

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Recipe Details


This wonderful 'wich combines our favorite things about a New England–style roll piled with juicy-sweet shrimp, and a creamy, spicy side of Mexican street corn. We toss the shrimp and charred corn with mayo and chipotle for smoky kick, lay that mix down in toasted brioche, and sprinkle over scallions for green and a little crunch.


  • Quick Cook

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Giuseppe

By Chef Giuseppe

Nutritional info

  • Calories 810
  • Protein 31g
  • Total Carb 76g
  • Total Fat 46g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • ears corns
    ears corns
  • red radishes
    1 ounce
    red radishes
  • grape tomatoes
    1/4 pint
    grape tomatoes
  • lime
  • scallions
  • brioche rolls
    brioche rolls
  • shrimp
    10 ounces
  • baby spinach
    4 ounces
    baby spinach
  • mayonnaise
    2 packets
  • chipotle paste
    1 teaspoon
    chipotle paste

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • aluminum foil
  • 10" medium pan


  • Crustacean Shellfish
  • Egg
  • Milk
  • Wheat

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Rinse all produce. Shuck corn, discarding husks and silk; slice off kernels, discarding cobs. Halve radishes, then thinly slice into half-moons. Quarter grape tomatoes. Halve lime. Trim and discard scallion roots and thinly slice, keeping whites and light greens separate from dark greens.

  2. Toast rolls

    Toast rolls

    Slice brioche rolls open horizontally, splitting partway but leaving 1 edge intact. Place rolls on a large piece of foil and loosely wrap to create a pouch. Toast in oven to warm through, 5-7 minutes.

  3. Char corn

    Char corn

    While rolls toast, heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add corn and scallion whites and light greens; spread in a single layer and cook, without stirring, until charred on bottom, 3-5 minutes. Transfer corn to a large bowl and set aside. Wipe pan clean for the next step.

  4. Sear shrimp

    Sear shrimp

    Pat shrimp dry with paper towel and season with ¼ teaspoon salt and pepper as desired. Return pan from corn to medium-high heat with 2 teaspoons olive oil. When oil is shimmering, add shrimp and cook, stirring occasionally, until opaque and just pink, 4-6 minutes total. Using a slotted spoon to leave excess moisture behind, transfer cooked shrimp to bowl with corn.

  5. Prepare salad and finish shrimp

    Prepare salad and finish shrimp

    While shrimp sears, in a separate large bowl, whisk together juice of 1 lime, 2 tablespoons olive oil, ¼ teaspoon salt, and pepper to combine. Pat spinach dry with paper towel and add to bowl with dressing, along with radishes and tomatoes—wait to toss until ready to serve, so the salad stays crisp. To bowl with shrimp and corn, add mayonnaise and chipotle paste (it's a bit spicy, so use less for milder flavor). Stir to combine.

  6. Plate chipotle shrimp rolls

    Plate chipotle shrimp rolls

    Transfer brioche rolls to serving plates. Fill with chipotle shrimp and charred corn. Toss spinach salad to coat with dressing, then divide between plates with rolls. Garnish with scallion dark greens and dig in!

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