New this month
Golden Bread Shrimp Roll

Golden Bread Shrimp Roll

"This makes a great presentation for a special occasion. Serve with rice and tomato sauce as dip. Easy and delicious!"
Added to shopping list. Go to shopping list.

Ingredients

55 m servings 258 cals
Serving size has been adjusted!
Original recipe yields 5 servings

Nutrition

  • Calories:
  • 258 kcal
  • 13%
  • Fat:
  • 19.8 g
  • 30%
  • Carbs:
  • 14.7g
  • 5%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 206 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. In a medium size bowl combine the shrimp, onion, curry powder, and salt and pepper. Marinate for 30 minutes.
  2. Lay the flattened the white bread on a level surface. Place one marinated shrimp and some onion onto the bread. Roll the bread so that the shrimp and onion are held in the middle of the bread with the tail sticking out of one end. Seal the edges of the roll closed with the beaten egg. Continue this process with each shrimp.
  3. Pour enough vegetable oil in a large skillet to cover the shrimp rolls. Heat the oil over a medium heat. Oil is ready for frying when bubbles begin to rise. Place a few shrimp rolls in the oil at a time. Fry until the bread turns a golden brown color. Drain on a paper towel and serve on a plate of lettuce.

Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 3
Most helpful
Most positive
Least positive
Newest

This recipe didn't turn out well for me. One problem was that I used wheat bread instead of white, and wheat bread is usually thicker than white bread. The bread absorbed a LOT of oil, and it ...

VERY GOOD THANK YOU

these were so good!! it doesn't come out looking like pic, tho.

Other stories that may interest you